CN110810712A - Preparation method of spirulina fishy smell-removed flour product - Google Patents
Preparation method of spirulina fishy smell-removed flour product Download PDFInfo
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- CN110810712A CN110810712A CN201911016569.6A CN201911016569A CN110810712A CN 110810712 A CN110810712 A CN 110810712A CN 201911016569 A CN201911016569 A CN 201911016569A CN 110810712 A CN110810712 A CN 110810712A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
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- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
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- 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
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses a preparation method of a spirulina fishy smell-removed flour product. The method for removing the fishy smell of the spirulina in the flour product comprises the steps of adding 2-3 parts of the spirulina and 1 part of whole egg powder into 50-60 parts of water according to the mass ratio, adding aspergillus oryzae neutral protease for hydrolysis for 30-60min, and inactivating the enzyme to obtain the spirulina fishy smell-removed hydrolysate. Uniformly mixing the spirulina deodorization hydrolysate, flour and auxiliary materials, kneading into smooth dough, and then fermenting and steaming to prepare steamed bread; or fermenting, shaping, proofing, and baking the dough to obtain bread. The invention can effectively remove the algae fishy smell of the spirulina, and the steamed bread and bread prepared by the method have good taste and emerald color.
Description
Technical Field
The invention belongs to the field of food processing, and relates to a preparation method of a spirulina fishy smell-removed flour product.
Background
A large number of scientific research experiments at home and abroad prove that the spirulina has positive effects on reducing cholesterol and blood fat, resisting cancer, losing weight, nourishing and protecting the stomach, treating anemia and trace element deficiency, protecting the liver, enhancing immunity, adjusting metabolic function and the like, and is recommended as the most ideal food in the twenty-first century by the food association of the Unionvered China and the Unionvered China. A series of spirulina products based on tablet or capsule formulations have been developed.
However, the spirulina itself has special fishy smell of the spirulina, and phycobiliprotein, one of the main nutritional ingredients in the spirulina, is also the source of the main fishy smell of the spirulina, and the fishy smell can affect the sense and flavor of the spirulina product, thereby seriously limiting the development and application of the spirulina in the industries of food, health food and the like. In patent CN201710456791.2, the coarse cereal steamed bread with the effect of relaxing bowel is prepared by using spirulina powder, but the fishy smell removing step is not seen. In patent CN201810493374.X, selenium-rich spirulina powder is used for making bread, so that the nutritive value of the bread is improved, and a fishy smell removing step is not included.
At present, the spirulina deodorization technology generally needs to perform wall breaking treatment on spirulina, then selects a heating method, an enzymolysis method, a masking method, a fermentation method, an organic solvent extraction method and other methods to perform deodorization, the operation process is complex and complicated, the operation time is long, and the optimal effect cannot be achieved in the aspects of deodorization effect and nutrient component retention.
Disclosure of Invention
The invention provides a method for making flour products added with spirulina deodorization hydrolysate, in particular to a method for simultaneously carrying out enzymolysis on whole egg powder and spirulina by adopting aspergillus oryzae protease. Meanwhile, the polypeptide formed by hydrolyzing the protein in the whole egg powder and the spirulina by the protease can promote the absorption of the protein by human bodies.
The invention provides a preparation method of a spirulina fishy smell-removed flour product, which adopts the technical scheme that: mixing 55-65 parts of spirulina fishy smell-removed hydrolysate at 25-30 ℃, 95-100 parts of flour and 7-18 parts of auxiliary materials, kneading, standing for 10-30min, and processing the fishy smell-removed steamed bread or bread containing spirulina by conventional method. The steamed bread and bread processed by the method have good taste and no algae fishy smell.
A preparation method of spirulina fishy smell-removed flour product comprises the following steps:
(1) preparing the spirulina fishy smell-removed hydrolysate. Preparing a mixed solution according to a mass ratio, uniformly mixing and stirring spirulina powder, whole egg powder and water in a ratio of 2-3: 1: 50-60, preheating to 45-55 ℃, and adjusting the pH value of the mixed solution to 6.0-7.5; adding 1.0-4.5% of Aspergillus oryzae neutral protease based on the mass of the total protein in the spirulina and the whole egg; the mixed solution is subjected to enzymolysis at 45-55 ℃ for 30-60min, then the temperature is raised to 80 ℃ to inactivate the enzyme for 40-60min, and the deodorized hydrolysate of the spirulina is obtained after cooling.
(2) Making the spirulina fishy smell-removed flour product. Adjusting the temperature of 55-65 parts of the spirulina fishy smell-removed hydrolysate to 25-30 ℃, then adding 95-100 parts of flour and 7-18 parts of auxiliary materials, mixing and kneading, standing the formed dough for 10-30min, and then processing the spirulina steamed bread or bread without the spirulina fishy smell by a conventional method.
In the present invention, the Aspergillus oryzae neutral protease used is specifically Amano 2SD protease. The auxiliary materials for preparing the spirulina fishy smell-removed flour product comprise one or more of wheat gluten, white granulated sugar, dextrin, ascorbic acid, yeast, salt and food emulsifier.
The invention has the beneficial effects that: the aspergillus oryzae neutral protease is used for enzymolysis modification of the whole egg protein and the spirulina protein, the formed peptide substance can effectively inhibit the generation of volatile fishy smell substances in the spirulina, and the method has the advantages of less enzyme consumption, short time consumption and simple process, and is convenient for popularization to industrial production. Meanwhile, peptides and amino acids generated by protein enzymolysis of the spirulina and the whole egg powder can promote the absorption and utilization of the protein and improve the absorption and utilization rate of the protein in the spirulina. After the whole egg powder is enzymolyzed into polypeptide, the interaction between protein and polypeptide can be utilized to cover up fishy smell substances in spirulina, so that the fishy smell of spirulina flour products can be effectively reduced, the sense and the flavor of the spirulina products can be improved, and meanwhile, the whole egg powder is also a nutritional supplement and can improve the nutritional value of the flour products.
Detailed Description
In order to understand the technical solution of the present invention more clearly, the present invention is further explained below.
Example 1
Preparing a spirulina deodorization hydrolysate, specifically comprising spirulina powder: whole egg powder: preparing a mixed solution according to the weight ratio of water to water of 3:1:55, uniformly stirring, preheating to 50 ℃, and adjusting the pH value to 7.0; adding 1.5% Aspergillus oryzae neutral protease by mass of total protein in Spirulina and whole egg powder, performing enzymolysis at 50 deg.C for 40min, heating to 80 deg.C, inactivating enzyme for 40min, and cooling to obtain Spirulina deodorization hydrolysate. 55g of spirulina deodorization hydrolysate at 30 ℃, 100g of flour and 8g of auxiliary materials (3.5 g of white granulated sugar, 1.5g of yeast, 2g of dextrin and 1g of salt) are uniformly mixed and kneaded, and the formed dough is stood for 30min and then processed into steamed bread by a conventional method.
In order to evaluate the fishy smell removing effect of the spirulina, the spirulina fishy smell removing steamed bread is scored according to sensory evaluation indexes shown in table 1, and the average value of a plurality of sensory evaluation scores is used as a final score.
TABLE 1 sensory evaluation index table for fishy smell removing effect of spirulina
Comparative example 1
Preparing the spirulina deodorization hydrolysate according to the following steps: preparing a mixed solution according to the weight ratio of water to water of 3:55, uniformly stirring, preheating to 50 ℃, and adjusting the pH value to 7.0; adding 1.5% Aspergillus oryzae neutral protease by mass of total protein in Spirulina, performing enzymolysis at 50 deg.C for 40min, heating to 80 deg.C, inactivating enzyme for 40min, and cooling to obtain Spirulina fishy smell-removed hydrolysate A. 55g of spirulina deodorization hydrolysate A at the temperature of 30 ℃, 100g of flour and 8g of auxiliary materials (3.5 g of white granulated sugar, 1.5g of yeast, 2g of dextrin and 1g of salt) are uniformly mixed and kneaded to form dough, and the formed dough is kept stand for 30min and then processed into steamed bread by a conventional method.
Comparative example 2
Preparing the spirulina deodorization hydrolysate according to the following steps: whole egg powder: preparing a mixed solution according to the weight ratio of water to water of 3:1:55, uniformly stirring, preheating to 50 ℃, and adjusting the pH value to 7.0; keeping the temperature at 50 ℃ for 40min without adding aspergillus oryzae neutral protease, then heating to 80 ℃ and keeping the temperature for 40min, and cooling to obtain the spirulina fishy smell removing hydrolysate B. 55g of spirulina deodorization hydrolysate B at the temperature of 30 ℃, 100g of flour and 8g of auxiliary materials (3.5 g of white granulated sugar, 1.5g of yeast, 2g of dextrin and 1g of salt) are uniformly mixed and kneaded, and the formed dough is kept stand for 30min and then processed into steamed bread by a conventional method.
The results of example 1, comparative example 1 and comparative example 2 are summarized in table 2, the fishy smell removing effect of the comparative example 1 without adding whole egg powder and the comparative example 2 without adding aspergillus oryzae neutral protease is not as good as that of the example 1, the spirulina powder and the whole egg powder are subjected to enzymolysis by the aspergillus oryzae neutral protease, the spirulina powder and the whole egg powder are basically free of fishy smell and peculiar smell, the color is green compared with the rest groups, and the sensory score shows that the whole egg powder and the aspergillus oryzae neutral protease have good fishy smell removing effect. Meanwhile, the whole egg powder is used as a food raw material, and unlimited requirements are added in the food industry. At present, eggs are also commonly used in flour product processing, foaming property, emulsifying property, heat setting property and coloring property are achieved, and the whole egg powder is used for replacing the eggs, so that the use is convenient and sanitary, and the storage and the transportation are easy.
TABLE 2 summary table of sensory scores of spirulina fishy smell-removed steamed bread
Example 2
The production method of the spirulina fishy smell-removed steamed bread comprises the following steps:
preparing the spirulina deodorization hydrolysate according to the following steps: whole egg powder: preparing a mixed solution according to the weight ratio of water to water of 2:1:50, uniformly stirring, preheating to 45 ℃, and adjusting the pH value to 7.5; adding 4.5% Aspergillus oryzae neutral protease by mass of total protein in Spirulina and whole egg powder, performing enzymolysis at 55 deg.C for 30min, heating to 80 deg.C, inactivating enzyme for 45min, and cooling to obtain Spirulina deodorization hydrolysate.
Mixing 950g of flour, 30g of white granulated sugar, 15g of yeast, 15g of dextrin, 10g of salt and 550g of spirulina deodorization hydrolysate at the temperature of 30 ℃, kneading the mixture into dough, standing the dough for 15min when the dough is smooth and not sticky, fermenting the dough at the temperature of 35 ℃ for 40min, cutting and rounding the dough with the fermentation volume of 1 to 1.5 times, kneading the dough into uniformly-sized steamed bread blanks, putting the steamed bread blanks into a boiling water steamer for steaming for 20min, taking out the steamed bread, and cooling the steamed bread blanks to obtain the spirulina steamed bread without the fishy smell of the spirulina.
Example 3
The production method of the spirulina fishy smell-removed bread comprises the following steps:
preparing the spirulina deodorization hydrolysate according to the following steps: whole egg powder: preparing water according to the weight ratio of 2.5:1:60, uniformly stirring, preheating to 55 ℃, and adjusting the pH value to 6.0; adding 1.0% Aspergillus oryzae neutral protease by mass of total protein in Spirulina and whole egg powder, performing enzymolysis at 45 deg.C for 60min, heating to 80 deg.C, inactivating enzyme for 60min, and cooling to obtain Spirulina deodorization hydrolysate.
Weighing 1000g of flour, 74.4g of white granulated sugar, 10g of salt, 25g of yeast, 30g of dextrin, 30g of wheat gluten, 10g of diacetyl tartaric acid monoglyceride and diglyceride, 0.6g of ascorbic acid and 650g of spirulina deodorization hydrolysate at 25 ℃, mixing and kneading until the dough has good expansibility and elasticity, standing for 10min, fermenting at 35 ℃ for about 90min, and fermenting until the dough expands 2-3 times and is mature; cutting the fermented dough into 90g each, shaping, and then fermenting at 35 deg.C for about 60 min; baking at 220 deg.C for 15min, taking out, and cooling to obtain Spirulina fishy smell removed bread.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (5)
1. The preparation method of the spirulina fishy smell-removed flour product is characterized in that the flour product comprises, by mass, 95-100 parts of wheat flour, 55-65 parts of spirulina fishy smell-removed hydrolysate and 7-18 parts of auxiliary materials, and steamed bread and bread processed by the above ingredients are good in taste, free of fishy smell and emerald in color.
2. The method for preparing the spirulina fishy smell removed flour product according to claim 1, wherein the specific fishy smell removing method of the spirulina fishy smell removed hydrolysate comprises the following steps: according to the mass ratio, the spirulina powder: whole egg powder: uniformly stirring a mixed solution with the weight ratio of 2-3: 1: 50-60 of water, preheating to 45-55 ℃, and adjusting the pH to 6.0-7.5; adding 1.0-4.5% Aspergillus oryzae neutral protease by mass of total protein in Spirulina and whole egg, performing enzymolysis at 45-55 deg.C for 30-60min, heating to 80 deg.C, inactivating enzyme for 40-60min, and cooling to obtain Spirulina deodorization hydrolysate.
3. The method for preparing a spirulina fishy smell removed flour product according to claim 1 or 2, wherein the method for preparing the flour product comprises the following steps: mixing 55-65 parts of spirulina deodorization hydrolysate at 25-30 ℃, 95-100 parts of flour and 7-18 parts of auxiliary materials, kneading, and standing for 10-30min to obtain dough, which can be processed into steamed bread or bread by conventional method.
4. The method for preparing a spirulina fishy smell removed flour product according to claim 2, wherein the aspergillus oryzae neutral protease is Amano 2SD protease.
5. The method for preparing the spirulina fishy smell removed flour product according to claim 3, wherein the auxiliary materials comprise one or more of wheat gluten, white granulated sugar, dextrin, ascorbic acid, yeast, salt and food emulsifier.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023017161A1 (en) * | 2021-08-12 | 2023-02-16 | Fresu Antonello | Complementary food preparation |
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| CN105341055A (en) * | 2015-10-14 | 2016-02-24 | 安徽省尚品萱食品有限公司 | Spirulina breakfast bread |
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| CN108633962A (en) * | 2018-05-21 | 2018-10-12 | 广东日可威富硒食品有限公司 | A kind of selenium enriched Spirulina bread and preparation method thereof |
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2019
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| CN106562421A (en) * | 2016-11-09 | 2017-04-19 | 南昌大学 | Preparation method of calcium-rich spirulina and poultry egg compound polypeptide food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2023017161A1 (en) * | 2021-08-12 | 2023-02-16 | Fresu Antonello | Complementary food preparation |
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Application publication date: 20200221 |