CN110604150A - Method for making cuttlefish ink bread - Google Patents
Method for making cuttlefish ink bread Download PDFInfo
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- CN110604150A CN110604150A CN201910800732.1A CN201910800732A CN110604150A CN 110604150 A CN110604150 A CN 110604150A CN 201910800732 A CN201910800732 A CN 201910800732A CN 110604150 A CN110604150 A CN 110604150A
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- cuttlefish
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- 238000000034 method Methods 0.000 title claims abstract description 51
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- 241000238371 Sepiidae Species 0.000 claims abstract description 57
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 239000000706 filtrate Substances 0.000 claims abstract description 33
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
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- 239000011701 zinc Substances 0.000 description 4
- 229910052725 zinc Inorganic materials 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
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- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A method for making cuttlefish ink bread comprises the following steps: pretreating a cuttlefish ink sac to obtain a cuttlefish ink melanin crude product; secondly, carrying out enzymolysis on the crude product of the sepia nigrin, and filtering to obtain filtrate; thirdly, performing dynamic ultrahigh-pressure microjet treatment on the filtrate, performing dynamic ultrahigh-pressure microjet treatment on the filtered filtrate by using a dynamic ultrahigh-pressure microjet homogenizer under the pressure of 40-200 MPa, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain cuttlefish powder; and fourthly, preparing the cuttlefish ink bread, adding the auxiliary materials such as the black juice powder and the like into the flour and the yeast, adding water, kneading into dough, fermenting the dough, cutting into green bodies, baking, discharging from the furnace, and cooling to obtain the cuttlefish ink bread. Compared with the prior art, the cuttlefish ink bread can be stored for a long time without affecting the flavor.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for making cuttlefish ink bread.
Background
Cuttlefish (Cuttlefish) also called Cuttlefish and flowering branch has high nutrition and multiple medicinal functions. The ink is taken from the enlarged part of the tail end of the rectum in the cuttlefish body, and is a black substance which is sprayed by the cuttlefish to ensure the safety of the cuttlefish when meeting enemies. People usually remove the ink sac when eating cuttlefish, and a large amount of ink sac or cuttlefish processing leftovers are also produced when a plurality of seafood processing factories process frozen cuttlefish slices, but the leftovers are not effectively utilized all the time, so that not only is the resource waste caused, but also the environment is polluted.
The sepia is viscous suspension composed of black particles invisible to naked eyes, wherein each mL of ink contains about 200mg of particles (20% (w/v)), and the sepia particles are spherical, have diameters of 90-250nm, and are not uniform in size. The main component of cuttlefish ink is a complex of melanin and proteoglycan. The sepia ink generally contains 17.3% of crude protein, 1.7% of crude fat, 2.5% of ash and the like, and the sepia ink is rich in trace elements such as iron, zinc, gills, copper and the like, and the gills play an important role in the bone growth of animals and can also partially replace the function of calcium, so that the sepia ink is widely concerned in nutrition and health care. The trace elements are one kind of essential nutrient component for human body and have great effect in the growth, development, immune tissue repair, digestion, etc. The content of zinc in sepia is superior to that in marine organisms, and many foreign researches in recent years show that the activity of the ribosylphospholyases is reduced when zinc is deficient, so that the dysfunction of T cells occurs, and therefore, zinc plays an important role in thymus, thymocytes and cellular immune functions. The cuttlefish ink has high content of ferrum and calcium, and ferrum plays a decisive role in blood function. Among hematopoietic materials required for erythropoiesis, proteins and iron are most important. Meanwhile, the cuttlefish ink has the effects of shortening the blood coagulation time and reducing the activity of plasmin, which is related to the high content of iron and calcium in the cuttlefish ink.
But the application and popularization of the sepia nigra pigment in food are limited due to the reasons of uneven particle size, poor solubility, poor mouthfeel and the like. Therefore, the granularity of the cuttlefish juice is reduced, the utilization rate is improved, the bad taste caused by adding the cuttlefish juice into other products is reduced or eliminated, and the range of the application products can be expanded.
Bread is a traditional food with a long history. At present, although the bread is full of limnanthes, the bread which is rich in marine natural melanin and balanced in nutrition is lack of, most of the bread are common bread products, and a series of physical, chemical and microbial changes can occur in the storage process of the bread. The quality guarantee period of the traditional fresh bread is short from the perspective of biological safety, only 2-5 days, and the influence is caused after more than 1 day from the perspective of taste and quality. Frozen bread has generally been used for storage in frozen or ambient temperatures, and has gained a large market share and is increasing in europe, and at the same time, freezing is a suitable method for long-term storage of bread, which can convert moisture into ice crystals, thus stopping many chemical and enzymatic reactions. However, in this method, ice crystals may have a detrimental effect on the structure of the bread, and particularly when the frozen storage time is too long, the physical and microbiological properties of the bread are greatly affected by cryopreservation and frozen storage. So that the quality of the bread is greatly influenced, and the surface of the bread loses luster; the hardness and the roughness of the core-spun core are increased, and slag is easy to fall off; the bread has poor flavor, the fragrance disappears, the aging phenomenon generally occurs, and the nutritional value is low.
The cuttlefish juice is added into the bread, so that the defect of unbalanced nutrition of the bread can be overcome, and the coloring and health-care functions of the bread can be improved, for example, the invention patent application with the application number of CN201610424014.5, namely 'cuttlefish juice seafood flavor bread and a preparation method thereof' (the application publication number is CN105875724A) discloses seafood flavor bread and a preparation method thereof, wherein the seafood flavor bread comprises the following components: high gluten flour, cuttlefish juice, cuttlefish meat, sugar, salt, egg, oil and flour modifier. The cuttlefish juice bread is obtained by the traditional processes of dough preparation, fermentation, baking and the like. The preparation method of the cuttlefish juice comprises the following steps: filtering out black insoluble particles in the cuttlefish juice by using 60-mesh gauze; and then diluting the cuttlefish juice to 8-10 times of volume with water. Since the cuttlefish juice in the application is not treated, the cuttlefish juice has a rough mouthfeel and poor solubility, so that the prepared bread has a poor mouthfeel.
At present, researches on the extraction process of the sepia melanin mainly include a high-speed centrifugal washing method, a concentrated hydrochloric acid pickling method and an enzymolysis method. The impurity removal rate of the high-speed centrifugal washing method is low; the concentrated hydrochloric acid pickling method has large damage to melanin granules and strong acidity, and is not suitable for food; in contrast, the enzymatic hydrolysis method is mild, can well remove impurity substances, improve the purity of melanin, increase the utilization rate of the melanin, and provides a new idea for high-valued application of sepia melanin.
Application of the enzymolysis method, for example, the invention patent application with the application number of CN201711061310.4, namely the preparation method of the melanin of the marine animal ink (the application publication number of CN108795092A), discloses a preparation method of the melanin of the marine animal ink, which comprises the following steps: taking ink sac of cephalopoda animals, performing ultrasonic treatment to obtain ink, adding protease solution into the ink for hydrolysis, heating the hydrolyzed solution, and filtering with ultrafiltration membrane to obtain ink melanin finished products with different molecular weights. The application adopts ultrasonic and enzyme methods to extract the soluble melanin and uses an ultrafiltration membrane to separate the high, medium and low molecular weight melanin, the method is simple and easy to implement, but the yield is low, and the melanin can not be dissolved by simple enzymolysis.
Also, for example, patent No. ZL200610146291.0, entitled "preparation method and application of squid ink melanin" (No. CN100487064C), discloses a preparation method of squid ink melanin, which comprises the steps of taking squid ink, adding distilled water, stirring, washing, removing impurities with coarse filter cloth, and adjusting pH to 5.0-10.0 with alkali solution; adding enzyme for hydrolysis for 12-24 h under stirring, wherein the enzymolysis temperature is 35-70 deg.C, and heating to 90-100 deg.C to terminate reaction; adjusting pH to 1.0-5.0 with acid solution, centrifuging at 3000-; washing the obtained precipitate with distilled water repeatedly, centrifuging until the washing water is neutral, and vacuum freeze drying. The purity of the prepared product is 30-99%, and the extraction rate is 6-19.9%. Can be used for preparing health food or medicine with effects of resisting oxidation, regulating immunity, promoting hematopoiesis or reducing blood lipid.
The enzymolysis extraction can better remove impurities and improve the purity of the sepiolite melanin. However, the water solubility and particle uniformity of the sepia cannot be well changed by enzymolysis, and the development of the sepia in the food field is still limited.
The Dynamic High Pressure Microfluidization (DHPM) technology is a novel non-thermal processing and physical modification technology integrating multiple unit operations such as conveying, mixing, wet grinding, homogenizing and the like, and is mainly used for modifying food macromolecules, sterilizing, extracting bioactive molecules and the like. The technology is based on the ultrahigh pressure theory, the fluid mechanics theory and the impinging stream theory, and utilizes the comprehensive power effects of strong shearing, high-speed impinging, violent shaking, pressure instant releasing and the like on the liquid material when the liquid material flows through a narrow gap at a high speed by utilizing high pressure, so that the homogenization and the superfine micronization of the material are realized, and the physicochemical properties of the material are influenced.
However, the application of DHPM technology to the homogenization and ultrafine micronization of melanin substances in sepia is rarely reported, and if the technology can be applied to sepia to improve the applicability of sepia in the food field, the technology has great significance.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for making cuttlefish ink bread which can be stored for a long time without influencing the flavor aiming at the current situation of the prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: the method for making cuttlefish ink bread is characterized by comprising the following steps:
firstly, pretreating a cuttlefish ink sac, soaking the cut cuttlefish ink sac with equal volume of deionized water overnight at 7500-8500 r.min-1Centrifuging at the speed of 8-12 min, removing supernatant, and freeze-drying the precipitate to obtain a cuttlefish ink melanin crude product;
secondly, performing enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed liquid ratio of 1: 40-1: 60 into the crude product, adjusting the pH to 9.0-11.0, adding 4060-4460U/g enzyme, performing enzymolysis for 4.0-5.0 hours at 45-55 ℃, and then performing high-temperature inactivation for 8-12 min at 90-110 ℃; then filtering the filtrate by using a 140-230-mesh sieve, and preserving the filtrate at a low temperature of 3-7 ℃ for later use; the enzyme includes alkaline protease.
Thirdly, performing dynamic ultrahigh-pressure micro-jet treatment on the filtrate by adopting a dynamic ultrahigh-pressure micro-jet homogenizer under the pressure of 40-200 MPa, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain cuttlefish powder;
preparing cuttlefish ink bread, mixing 1.0-2.0 parts by mass of yeast activated for 10-30 min, 400-600 parts by mass of sieved flour and weighed auxiliary materials, adding 200-250 parts by mass of water, stirring and kneading, adding 3-7 parts by mass of salt when the dough is formed quickly, and continuously stirring and kneading until the gluten of the dough is fully expanded and the dough has soft hand feeling and can be pulled into a uniform film, wherein the auxiliary materials comprise 80-120 parts by mass of white sugar, 80-120 parts by mass of eggs, 10-20 parts by mass of milk and 3-8% of the total mass of the flour of the ink juice powder, and the flour is high-gluten flour or special flour for bread; taking out the prepared dough, placing the dough in a first container, fermenting at room temperature for 80-100 min, and taking out the dough; discharging the gas of the dough, turning over the dough, putting the dough into a second container coated with a small amount of oil, and continuing fermentation, wherein the fermentation temperature is 34-40 ℃, the fermentation humidity is 75-85%, and the fermentation time is 20-40 min; cutting the dough into 80-120 parts by mass of green bodies after the volume of the dough expands by 2-2.5 times, rolling, standing and proofing for 3-8 min, and baking at the baking temperature of 180-190 ℃ for 10-20 min; discharging and cooling to obtain cuttlefish ink bread.
As an improvement, the total time of stirring and kneading in the fourth step is 10-30 min.
The cuttlefish is preferably tiger spot cuttlefish.
In order to improve the mouthfeel, the average particle size of the ink powder obtained in the third step is preferably 98.00-105.00 nm.
The dynamic ultrahigh pressure micro-jet homogenizer is preferably a high pressure micro-jet homogenizer of model AMH-3 produced by Antuo nanotechnology (Suzhou) Limited.
In order to further improve the enzymolysis rate, the enzyme also comprises lipase and cellulase, and the mass ratio of the alkaline protease to the lipase to the cellulase is 3:1:1 and mixing.
In the above protocol, the yeast was activated with 37 ℃ warm water.
In order to disperse the uniform filtrate in advance and prevent the situations of valve blockage and the like of the dynamic ultrahigh pressure micro-jet homogenizer, as an improvement, the third step is to pre-treat the filtrate by using a common homogenizer before carrying out dynamic ultrahigh pressure micro-jet treatment. Therefore, the common homogenizer is mainly used for pre-dispersing the filtrate, and the parameters such as dispersing time, temperature and the like can refer to the design of the prior art without special requirements.
And D, adding salt, continuing stirring and kneading dough, and adding melted 30-40 parts by mass of butter after dough gluten is fully formed. Butter has good emulsifiability, so that it can further lock water in dough, change wet viscosity of dough and further enhance extensibility of dough.
Compared with the prior art, the invention has the advantages that: 1. the prepared ink powder has uniform particle size distribution, fine taste and more stable storage in solution, and cannot be layered after enzymolysis and high-pressure micro-jet treatment; the cuttlefish ink bread prepared from the ink powder has improved quality and taste. 2. The shelf life of the cuttlefish ink bread prepared by the invention is obviously prolonged, the cuttlefish ink bread has higher water content and lower water activity after being stored for 0-7 days, the water holding capacity is also better, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the cuttlefish ink bread can resist aging. 3. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. 4. The cuttlefish ink bread prepared by the invention can effectively improve the current situation that the common bread is single in nutrition structure. 5. The bread prepared by enzymolysis and high-pressure microjet treatment does not contain the fishy smell of cuttlefish juice, and accords with the taste of the public; 6. the ink powder in the application can interact with the bread base material, so that the ink powder shows stronger emulsibility, butter can be omitted, and the ink powder also has certain emulsibility to replace.
Drawings
FIG. 1 is a graph showing a particle size distribution of an ink powder obtained after a dynamic ultrahigh pressure micro-jet treatment in example 1 of the present invention;
FIG. 2 is a graph showing the particle size distribution of the sample after enzymatic hydrolysis in comparative example 1 of the present invention;
FIG. 3 is a graph showing the change of moisture content of cuttlefish ink bread produced in example 1 of the present invention in different days of storage from that of regular bread;
FIG. 4 is a graph showing the change of water activity of cuttlefish ink bread produced in example 1 of the present invention in different days of storage from that of regular bread;
FIG. 5 is a graph showing the change of hardness of cuttlefish ink bread produced in example 1 of the present invention in storage days compared with ordinary bread;
FIG. 6 is a graph showing the change of the elasticity of cuttlefish ink bread produced in example 1 of the present invention in storage days compared with the conventional bread;
FIG. 7 is a graph showing the change of chewiness of cuttlefish ink bread produced in example 1 of the present invention in different days of storage from that of regular bread;
FIG. 8 is a PCA graph of cuttlefish ink bread produced in example 1 of the present invention in different days of storage from regular bread;
FIG. 9 is a graph of the holding days of cuttlefish ink bread and ordinary bread obtained in example 1 of the present invention;
fig. 10 is a graph of LDA of cuttlefish ink bread produced in example 1 of the present invention with respect to the general bread on different days of storage.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
Example 1:
a method for making cuttlefish ink bread comprises the following steps:
firstly, pretreating cuttlefish ink sac, thawing frozen tiger spot cuttlefish ink sac in running water, cutting the ink sac, soaking the whole ink sac including the whole sac skin in equal volume of deionized water overnight, and treating at 8000 r.min-1Centrifuging at the speed of (1) for 10min, removing supernatant, and freeze drying the precipitate to obtain a crude product of sepia melanoidin;
secondly, carrying out enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed-liquid ratio of 1:50 into the crude product, adjusting the pH to 10.0, adding 4260U/g enzyme (alkaline protease produced by Nanning Pombo bioengineering company, Ltd.) into the mixture, carrying out enzymolysis for 4.5 hours at 51 ℃, and then inactivating the mixture at 100 ℃ for 10 minutes; then filtering the filtrate by using a 200-mesh sieve, and preserving the filtrate at a low temperature of 4 ℃ for later use;
thirdly, performing dynamic ultrahigh-pressure micro-jet treatment on the filtrate, namely pretreating the filtered filtrate by using a common homogenizer, performing dynamic ultrahigh-pressure micro-jet treatment under the pressure of 120MPa by using a high-pressure micro-jet homogenizer of an AMH-3 model manufactured by the Antonshi nanotechnology (Suzhou) Co., Ltd, and circulating for 1 time (the high-pressure micro-jet homogenizer mainly treats that the pressure parameter and the circulation frequency are observed, the temperature is increased along with the increase of the treatment pressure and the circulation frequency, and the high-pressure micro-jet homogenizer does not display the temperature and the time) to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain cuttlefish powder; the average particle size of the powdered ink is reduced from 206.30nm to 101.20 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 106.30nm, and the particle size change is not obvious.
Preparing cuttlefish ink bread, mixing 1.5 parts by mass of yeast activated for 20min (activated by warm water at 37 ℃), 500 parts by mass of sieved flour and weighed auxiliary materials, adding 225 parts by mass of water, stirring and kneading, adding 6 parts by mass of table salt when the dough is quickly formed, adding 35 parts by mass of melted butter after gluten is fully formed, and continuously stirring until the gluten of the dough is fully expanded and the dough feels soft and can be pulled into a uniform film (the stirring time is 20min, the effect is optimal), wherein the auxiliary materials comprise 100 parts by mass of white sugar, 100 parts by mass of eggs, 15 parts by mass of milk and 5% of the total mass of the flour of the ink powder; taking out the prepared dough, placing the dough in a first container (a stainless steel container is selected), fermenting at room temperature for 90min, and taking out the dough; discharging the gas of the dough, turning over the dough, putting the dough into a second container (selected from bread tin) coated with a small amount of oil, and continuing to ferment, wherein the fermentation temperature is 37 ℃, the fermentation humidity is 76%, and the fermentation time is 30 min; cutting the dough into 100 parts by mass of green bodies after the volume of the dough expands by 2-2.5 times, rolling, standing and proofing for 5min, and baking at 185 ℃ (185 ℃ on top fire and 185 ℃ on bottom fire) for 15 min; discharging and cooling to obtain cuttlefish ink bread.
And (3) carrying out aging index determination on the prepared cuttlefish ink bread: the cuttlefish ink bread is taken out of a furnace and cooled for 1h, then is cut into bread slices with the thickness of 20mm, the bread slices are hermetically stored in a constant-temperature drying oven at the temperature of 25 +/-1 ℃ for 0, 1, 3, 5 and 7 days and are named as BS0m, BS1m, BS3m, BS5m and BS7m, and common bread without adding ink powder (the preparation method of the common bread is that the bread is directly prepared from the three steps without adding the ink powder, and the common bread is hermetically stored in the constant-temperature drying oven at the temperature of 25 +/-1 ℃ for 0, 1, 3, 5 and 7 days and is named as BS0p, BS1p, BS3p, BS5p and BS7p) to be used as a reference component for respectively measuring the moisture content, the activity, the water retention, the retrogradation characteristic, the texture characteristic and the change of the flavor during the storage.
Wherein, the moisture content is measured by adopting an MA35 infrared rapid moisture tester;
the water activity is measured by the method of reference national standard GB/T5009.238-2016;
measuring the mass of the water-holding capacity every 0, 1, 3, 5 and 7 days, and calculating the weight loss rate;
the retrogradation characteristic is measured by a differential scanning calorimeter, 15mg (made into powder) of bread is accurately weighed every 0, 1, 3, 5 and 7 days and is placed in an aluminum crucible (accurate to 0.1mg) of a sample, the temperature is scanned at the heating rate of 5K/min from 30 ℃ to 120 ℃, and during measurement, an empty crucible is used as a reference and nitrogen is used as protective gas;
texture characteristics including hardness, elasticity and chewiness, and texture characteristics of the bread samples were analyzed using a TMS-Pro food texture analyzer (texture analyzer) to determine texture characteristics of the bread on different days of storage. The method comprises the following steps: placing the center portion of each piece of bread in a fixed position on the stage, and repeating each sample 3 times; a probe: P/36R; setting parameters: the measuring range of the force sensing element is 60N; the lifting height is 15 mm; the deformation percentage is 60 percent; the detection speed is 60 mm/min; compression ratio of 60% and initial force of 0.6N; the time interval between two compressions is 5 s;
the change of flavor during storage was measured by: crushing bread, uniformly mixing, sieving with a 24-mesh sieve, accurately weighing 1.0g of bread powder, putting into a 10mL sample bottle, sealing with a cover, carrying out water bath at 37 ℃ for 30min, directly measuring the sample by adopting electronic nose headspace every 0, 1, 3, 5 and 7 days after the volatile substances of the bread sample reach balance, and carrying out principal component analysis, load analysis and linear discriminant analysis.
The test results are shown in FIGS. 3-10 and tables 1 and 2 below.
The shelf life of the cuttlefish ink bread prepared by the invention is obviously prolonged, the cuttlefish ink bread has higher water content and lower water activity after being stored for 0-7 days, the water holding capacity is better, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the cuttlefish ink bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Table 1 comparative table of water holding capacity during storage of cuttlefish ink bread and general bread
Table 2 comparison of retrogradation characteristics of cuttlefish ink bread and general bread during storage
Example 2:
a method for making cuttlefish ink bread comprises the following steps:
firstly, pretreating cuttlefish ink sac, thawing frozen tiger spot cuttlefish ink sac in running water, cutting the ink sac, soaking the whole ink sac including the whole sac skin in equal volume of deionized water overnight, and treating at 8000 r.min-1Centrifuging at the speed of (1) for 10min, removing supernatant, and freeze drying the precipitate to obtain a crude product of sepia melanoidin;
secondly, carrying out enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed-liquid ratio of 1:40 into the crude product, adjusting the pH to 9.0, adding 4060U/g enzyme (alkaline protease produced by Nanning Pombo bioengineering company, Ltd.), carrying out enzymolysis for 4.0h at 48 ℃, and then inactivating for 10min at 100 ℃; then filtering the filtrate by using a 200-mesh sieve, and preserving the filtrate at a low temperature of 4 ℃ for later use;
thirdly, performing dynamic ultrahigh pressure microjet treatment on the filtrate, namely pretreating the filtered filtrate by using a common homogenizer, performing dynamic ultrahigh pressure microjet treatment at the pressure of 80MPa by using a high-pressure microjet homogenizer of which the model is AMH-3 and is produced by the Antofus nanotechnology (Suzhou) limited company, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain ink powder; as shown in FIG. 1, the average particle size of the powdered ink is reduced from 206.30nm to 134.90 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 143.10nm, and the particle size change is not obvious.
Preparing cuttlefish ink bread, mixing 1.0 part by mass of yeast activated for 15min (activated by warm water at 37 ℃), 400 parts by mass of sieved flour and weighed auxiliary materials, adding 205 parts by mass of water, stirring, kneading, adding 5 parts by mass of salt when the dough is formed quickly, adding 30 parts by mass of melted butter after gluten is formed fully, and continuously stirring until the gluten of the dough is fully expanded and the dough feels soft and can be pulled into a uniform film (the stirring time is 15min, the effect is optimal), wherein the auxiliary materials comprise 80 parts by mass of white sugar, 90 parts by mass of eggs, 10 parts by mass of milk and 4% of the total mass of flour of the ink powder; taking out the prepared dough, placing the dough in a first container (a stainless steel container is selected), fermenting at room temperature for 85min, and taking out the dough; discharging the gas of the dough, turning over the dough, putting the dough into a second container (selected from bread tin) coated with a small amount of oil, and continuing to ferment, wherein the fermentation temperature is 37 ℃, the fermentation humidity is 80%, and the fermentation time is 25 min; cutting the dough into 100 parts by mass of green bodies after the volume of the dough expands by 2-2.5 times, rolling, standing and proofing for 5min, and baking at 185 ℃ (185 ℃ on top fire and 185 ℃ on bottom fire) for 12 min; discharging and cooling to obtain cuttlefish ink bread.
The bread prepared by the embodiment is measured according to the aging index measurement standard in the first embodiment, and the cuttlefish ink bread is found to have higher water content, lower water activity and better water retention property when stored for 0-7 days, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Example 3:
a method for making cuttlefish ink bread comprises the following steps:
firstly, pretreating cuttlefish ink sac, thawing frozen tiger spot cuttlefish ink sac in running water, cutting the ink sac, soaking the whole ink sac including the whole sac skin in equal volume of deionized water overnight, and treating at 8000 r.min-1Centrifuging at the speed of (1) for 10min, removing supernatant, and freeze drying the precipitate to obtain a crude product of sepia melanoidin;
secondly, carrying out enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed-liquid ratio of 1:60 into the crude product, adjusting the pH to 11.0, adding 4460U/g enzyme (alkaline protease produced by Nanning Pombo bioengineering Co., Ltd.), carrying out enzymolysis at 54 ℃ for 5.0h, and then inactivating at 100 ℃ for 10 min; then filtering the filtrate by using a 200-mesh sieve, and preserving the filtrate at a low temperature of 4 ℃ for later use;
thirdly, performing dynamic ultrahigh pressure microjet treatment on the filtrate, namely pretreating the filtered filtrate by using a common homogenizer, performing dynamic ultrahigh pressure microjet treatment at the pressure of 160MPa by using a high-pressure microjet homogenizer of which the model is AMH-3 and is produced by the Antofus nanotechnology (Suzhou) limited company, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain ink powder; the average particle size of the powdered ink is reduced from 206.30nm to 109.90 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 115.70nm, and the particle size change is not obvious.
Preparing cuttlefish ink bread, mixing 2.0 parts by mass of yeast activated for 25min (activated by warm water at 37 ℃), 600 parts by mass of sieved flour and weighed auxiliary materials, adding 245 parts by mass of water, stirring, kneading, adding 7 parts by mass of table salt when the dough is quickly formed, adding 40 parts by mass of melted butter after gluten is fully formed, and continuously stirring until the gluten of the dough is fully expanded and the dough feels soft and can be pulled into a uniform film (the stirring time is 25min, the effect is optimal), wherein the auxiliary materials comprise 110 parts by mass of white sugar, 110 parts by mass of eggs, 20 parts by mass of milk and 6% of the total mass of the flour of the ink powder; taking out the prepared dough, placing the dough in a first container (a stainless steel container is selected), fermenting at room temperature for 95min, and taking out the dough; discharging the gas of the dough, turning over the dough, putting the dough into a second container (selected from bread tin) coated with a small amount of oil, and continuing to ferment, wherein the fermentation temperature is 37 ℃, the fermentation humidity is 84%, and the fermentation time is 35 min; cutting the dough into 100 parts by mass of green bodies after the volume of the dough expands by 2-2.5 times, rolling, standing and proofing for 5min, and baking at 185 ℃ (185 ℃ on top fire and 185 ℃ on bottom fire) for 18 min; discharging and cooling to obtain cuttlefish ink bread.
The bread prepared by the embodiment is measured according to the aging index measurement standard in the first embodiment, and the cuttlefish ink bread is found to have higher water content, lower water activity and better water retention property when stored for 0-7 days, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Example 4:
the method is basically the same as the method in the embodiment 1, except that the enzyme in the second step of the embodiment is a compound enzyme mixed by alkaline protease, lipase and cellulase according to the mass ratio of 3:1: 1.
And step three, the average particle size of the cuttlefish juice obtained after dynamic ultrahigh pressure microjet treatment is 109.34nm, and after the cuttlefish juice is stored for 30 days, the cuttlefish juice is found to be not obviously layered, the average particle size is 113.25nm, and the particle size change is not obvious.
The bread prepared by the embodiment is measured according to the aging index measurement standard in the first embodiment, and the cuttlefish ink bread is found to have higher water content, lower water activity and better water retention property when stored for 0-7 days, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
The compound enzyme of the embodiment can further hydrolyze the cuttlefish ink, and the hydrolysis effect is superior to that of the compound enzyme adopting single alkaline protease.
Example 5:
a method for making cuttlefish ink bread comprises the following steps:
firstly, pretreating cuttlefish ink sac, unfreezing frozen tiger-spot cuttlefish ink sac in running water, cutting the ink sac, soaking the whole ink sac and the whole ink sac skin in equal volume of deionized water overnight, and soaking at 7500 r.min-1Centrifuging at the speed of 12min, removing supernatant, and freeze drying the precipitate to obtain a crude product of sepia melanoidin;
secondly, carrying out enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed-liquid ratio of 1:55 into the crude product, adjusting the pH to 10.5, adding 4360U/g enzyme (alkaline protease produced by Nanning Pombo bioengineering Co., Ltd.), carrying out enzymolysis for 5.0h at 45 ℃, and then inactivating for 12min at 90 ℃; then filtering the filtrate by using a 230-mesh sieve, and preserving the filtrate at a low temperature of 3 ℃ for later use;
thirdly, performing dynamic ultrahigh pressure microjet treatment on the filtrate, namely pretreating the filtered filtrate by using a common homogenizer, performing dynamic ultrahigh pressure microjet treatment at 40MPa by using a high-pressure microjet homogenizer of which the model is AMH-3 and is produced by the Antofus nanotechnology (Suzhou) limited company, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain ink powder; the average particle size of the powdered ink is reduced from 206.30nm to 168.20 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 177.40nm, and the particle size change is not obvious.
Preparing cuttlefish ink bread, mixing 2.0 parts by mass of yeast activated for 10min (activated by warm water at 37 ℃), 550 parts by mass of sieved flour and weighed auxiliary materials, adding 200 parts by mass of water, stirring and kneading, adding 3 parts by mass of table salt when the dough is quickly formed, adding 40 parts by mass of melted butter after gluten is fully formed, and continuously stirring until the gluten of the dough is fully expanded and the dough feels soft and can be pulled into a uniform film (the stirring time is 10min and the effect is optimal), wherein the auxiliary materials comprise 80 parts by mass of white sugar, 120 parts by mass of eggs, 20 parts by mass of milk and 3% of the total mass of the flour of the ink powder; taking out the prepared dough, placing the dough in a first container (a stainless steel container is selected), fermenting at room temperature for 80min, and taking out the dough; discharging gas from dough, turning over, placing into a second container (selected from bread tin) coated with small amount of oil, and fermenting at 34 deg.C and 75% humidity for 20 min; cutting the dough into 120 parts by mass of green bodies after the volume of the dough expands by 2 times, rolling, standing and proofing for 8min, and baking at the baking temperature of 190 ℃ (190 ℃ for upper fire and 190 ℃ for lower fire) for 10 min; discharging and cooling to obtain cuttlefish ink bread.
The bread prepared by the embodiment is measured according to the aging index measurement standard in the first embodiment, and the cuttlefish ink bread is found to have higher water content, lower water activity and better water retention property when stored for 0-7 days, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Example 6:
a method for making cuttlefish ink bread comprises the following steps:
firstly, pretreating cuttlefish ink sac, unfreezing frozen tiger-spot cuttlefish ink sac in flowing water, cutting the ink sac, soaking the whole ink sac and the whole ink sac including the sac skin in equal volume of deionized water overnight, and soaking at 8500 r-min-1Centrifuging for 8min, removing supernatant, and freeze drying to obtain black cuttlefish inkCrude extract;
secondly, carrying out enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed-liquid ratio of 1:55 into the crude product, adjusting the pH to 10.5, adding 4360U/g enzyme (alkaline protease produced by Nanning Pombo bioengineering Co., Ltd.), carrying out enzymolysis for 5.0h at 55 ℃, and then inactivating for 8min at 110 ℃; then filtering the filtrate by using a 140-mesh sieve, and preserving the filtrate at a low temperature of 4 ℃ for later use;
thirdly, performing dynamic ultrahigh pressure microjet treatment on the filtrate, namely pretreating the filtered filtrate by using a common homogenizer, performing dynamic ultrahigh pressure microjet treatment at the pressure of 200MPa by using a high-pressure microjet homogenizer of which the model is AMH-3 and is produced by the Antofus nanotechnology (Suzhou) limited company, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain ink powder; the average particle size of the powdered ink is reduced from 206.30nm to 115.50 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 122.20nm, and the particle size change is not obvious.
Preparing cuttlefish ink bread, mixing 1.0 part by mass of yeast activated for 30min (activated by warm water at 37 ℃), 600 parts by mass of sieved flour and weighed auxiliary materials, adding 250 parts by mass of water, stirring and kneading, adding 7 parts by mass of table salt when the dough is quickly formed, adding 30 parts by mass of melted butter after gluten is fully formed, and continuously stirring until the gluten of the dough is fully expanded and the dough feels soft and can be pulled into a uniform film (the stirring time is 30min, the effect is optimal), wherein the auxiliary materials comprise 120 parts by mass of white sugar, 80 parts by mass of eggs, 10 parts by mass of milk and 8% of the total mass of the flour of the ink powder; taking out the prepared dough, placing the dough in a first container (a stainless steel container is selected), fermenting at room temperature for 100min, and taking out the dough; discharging gas from dough, turning over, placing into a container II (selected from bread tin) coated with small amount of oil, and fermenting at 40 deg.C under 85% humidity for 40 min; cutting the dough into 80 parts by mass of green bodies after the volume of the dough expands by 2.5 times, rolling, standing and proofing for 3min, and baking at the baking temperature of 180 ℃ (the upper fire is 180 ℃ and the lower fire is 180 ℃) for 20 min; discharging and cooling to obtain cuttlefish ink bread.
The bread prepared by the embodiment is measured according to the aging index measurement standard in the first embodiment, and the cuttlefish ink bread is found to have higher water content, lower water activity and better water retention property when stored for 0-7 days, the regeneration enthalpy value delta H is obviously smaller than that of common wheat bread, the regeneration is slower, the aging rate is lower, and the bread can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Example 7:
the method is basically the same as the embodiment 1, except that in the third step of the embodiment, a high-pressure micro-jet homogenizer is directly adopted to perform dynamic ultrahigh-pressure micro-jet treatment under the pressure of 120MPa to obtain refined cuttlefish juice, and the average particle size of the ink powder obtained by vacuum freeze drying is 101.60 nm. And after the refined cuttlefish juice is stored for 30 days, the cuttlefish juice is not obviously layered, the average particle size is 106.70nm, and the particle size change is not obvious.
Example 8:
the method is basically the same as the method in the embodiment 1, except that no butter is added in the fourth step of the embodiment, namely 6 parts by mass of table salt is added when the dough is formed, and the dough is continuously stirred and kneaded until the gluten of the dough is fully expanded, the hand feeling of the dough is soft and the dough can be pulled into a uniform film; the flavor of the cuttlefish ink bread prepared in this example is similar to that of the cuttlefish ink bread in example 1, except that the cuttlefish ink bread of this example has slightly lower milk flavor than the cuttlefish ink bread of example 1, and has a lower fat content.
The cuttlefish ink bread prepared by the embodiment still has high water content and low water activity after being stored for 0-7 days, has good water retention, has a regeneration enthalpy value delta H which is obviously smaller than that of common wheat bread, is slow in regeneration, has a low aging rate, and can resist aging. Meanwhile, the cuttlefish ink bread prepared by the method has small changes in hardness, elasticity and chewiness during aging, and can keep the unique taste of the cuttlefish ink bread for a long time. The cuttlefish ink bread prepared by the embodiment has no fishy smell.
Comparative example 1:
the method is basically the same as the example 1, except that the preparation method in the comparative example does not comprise the third step, namely, the cuttlefish ink bread is directly prepared according to the process of the fourth step after the sample subjected to enzymolysis in the second step is subjected to vacuum freeze drying. The average particle size of the sample after enzymolysis is 206.30 nm. And after the cuttlefish juice is stored for 30 days, the cuttlefish juice is obviously layered, the average particle size is 289.50nm, and the particle size change is obvious.
The cuttlefish ink bread prepared in this comparative example was measured according to the aging index measurement standard in example one, and the measurement results are shown in tables 3 and 4 below. (ordinary bread in tables 3 and 4 same as ordinary bread in example one)
It can be seen that the shelf life of the cuttlefish ink bread prepared by the comparative example is slightly improved compared with that of the common bread, but the cuttlefish ink bread prepared by the comparative example is inferior to that of the cuttlefish ink bread prepared by the example 1. The unique taste of the cuttlefish ink bread can be kept for a long time by the cuttlefish ink powder prepared by freeze-drying after enzymolysis and micro-jet treatment, and the bread prepared by the cuttlefish ink powder prepared by the micro-jet treatment after enzymolysis has a slower aging speed in the storage period than the bread prepared by the cuttlefish ink powder which is not subjected to the micro-jet treatment after enzymolysis. And the cuttlefish ink bread prepared by the comparative example has slight fishy smell.
Table 3 comparative table of water holding capacity during storage of cuttlefish ink bread and general bread
Note: the cuttlefish ink is not subjected to dynamic high-pressure microjet treatment after enzymolysis, and is directly frozen and dried to make bread.
Table 4 comparison of retrogradation characteristics of cuttlefish ink bread and general bread during storage
Note: the cuttlefish ink is not subjected to dynamic high-pressure microjet treatment after enzymolysis, and is directly frozen and dried to make bread.
Claims (9)
1. The method for making cuttlefish ink bread is characterized by comprising the following steps:
firstly, pretreating a cuttlefish ink sac, soaking the cut cuttlefish ink sac with equal volume of deionized water overnight at 7500-8500 r.min-1Centrifuging at the speed of 8-12 min, removing supernatant, and freeze-drying the precipitate to obtain a cuttlefish ink melanin crude product;
secondly, performing enzymolysis on a cuttlefish ink melanin crude product, adding deionized water with a feed liquid ratio of 1: 40-1: 60 into the crude product, adjusting the pH to 9.0-11.0, adding 4060-4460U/g enzyme, performing enzymolysis for 4.0-5.0 hours at 45-55 ℃, and then performing high-temperature inactivation for 8-12 min at 90-110 ℃; then filtering the filtrate by using a 140-230-mesh sieve, and preserving the filtrate at a low temperature of 3-7 ℃ for later use; the enzyme comprises alkaline protease;
thirdly, performing dynamic ultrahigh-pressure micro-jet treatment on the filtrate by adopting a dynamic ultrahigh-pressure micro-jet homogenizer under the pressure of 40-200 MPa, circulating for 1 time to obtain refined cuttlefish juice, and performing vacuum freeze drying to obtain cuttlefish powder;
preparing cuttlefish ink bread, mixing 1.0-2.0 parts by mass of yeast activated for 10-30 min, 400-600 parts by mass of sieved flour and weighed auxiliary materials, adding 200-250 parts by mass of water, stirring, kneading, adding 3-7 parts by mass of salt when the dough is formed quickly, and continuously stirring for kneading until the dough gluten is fully expanded, the dough has soft hand feeling and can be pulled into a uniform film; the auxiliary materials comprise 80-120 parts by mass of white sugar, 80-120 parts by mass of eggs, 10-20 parts by mass of milk and the toner juice accounting for 3-8% of the total mass of the flour, and the flour is high gluten flour or special flour for bread; taking out the prepared dough, placing the dough in a first container, fermenting at room temperature for 80-100 min, and taking out the dough; discharging the gas of the dough, turning over the dough, putting the dough into a second container coated with a small amount of oil, and continuing fermentation, wherein the fermentation temperature is 34-40 ℃, the fermentation humidity is 75-85%, and the fermentation time is 20-40 min; cutting the dough into 80-120 parts by mass of green bodies after the volume of the dough expands by 2-2.5 times, rolling, standing and proofing for 3-8 min, and baking at the baking temperature of 180-190 ℃ for 10-20 min; discharging and cooling to obtain cuttlefish ink bread.
2. The method for making cuttlefish ink bread according to claim 1, characterized in that: and in the fourth step, the total time for stirring and kneading dough is 10-30 min.
3. The method for making cuttlefish ink bread according to claim 1, characterized in that: the cuttlefish is tiger spot cuttlefish.
4. The method for making cuttlefish ink bread according to claim 1, characterized in that: the average particle size of the ink powder obtained in the third step is 98.00-105.00 nm.
5. The method for making cuttlefish ink bread according to claim 1, characterized in that: the dynamic ultrahigh pressure micro-jet homogenizer is a high pressure micro-jet homogenizer of model AMH-3 produced by Suzhou limited company of the Antonshi nanotechnology.
6. The method for making cuttlefish ink bread according to claim 1, characterized in that: the enzyme also comprises lipase and cellulase, wherein the mass ratio of the alkaline protease to the lipase to the cellulase is 3:1:1 and mixing.
7. The method for making cuttlefish ink bread according to claim 1, characterized in that: the yeast is activated with warm water at 37 ℃.
8. The method for making cuttlefish ink bread according to claim 1, characterized in that: and step three, pretreating the filtrate by using a common homogenizer before carrying out dynamic ultrahigh-pressure micro-jet treatment.
9. The method for making cuttlefish ink bread according to claim 1, characterized in that: and D, adding salt, continuing stirring and kneading dough, and adding melted 30-40 parts by mass of butter after dough gluten is fully formed.
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| CN115736166A (en) * | 2022-12-26 | 2023-03-07 | 浙江旺林生物科技有限公司 | Processing method of cuttlefish juice powder containing plant carbon black |
| CN115777884A (en) * | 2022-12-26 | 2023-03-14 | 浙江旺林生物科技有限公司 | Processing method of cuttlefish juice powder |
| CN115804439A (en) * | 2022-12-26 | 2023-03-17 | 浙江旺林生物科技有限公司 | A all-in-one for producing cuttlefish juice powder |
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