阅读说明：本技术 一种全骨高钙面条及其制备方法 (Full-bone high-calcium noodles and preparation method thereof ) 是由 马鹏 刘会丽 王�琦 于 2019-11-26 设计创作，主要内容包括：本发明提供了一种全骨高钙面条及其制备方法,所述全骨高钙面条按照重量份计,包括全骨液化产物16-25份、柠檬酸钙0.1-0.3份、食盐1.5-3份、花生蛋白肽0.02-0.05份、小麦低聚肽0.05-0.08份和面粉75-85份,所述的全骨液化产物为动物骨头通过瞬时蒸汽爆破得到的产物。本发明的全骨高钙面条含钙率高,且钙的吸收好,利用率高。(The invention provides full-bone high-calcium noodles and a preparation method thereof, wherein the full-bone high-calcium noodles comprise, by weight, 16-25 parts of full-bone liquefied product, 0.1-0.3 part of calcium citrate, 1.5-3 parts of salt, 0.02-0.05 part of peanut protein peptide, 0.05-0.08 part of wheat oligopeptide and 75-85 parts of flour, and the full-bone liquefied product is a product obtained by instantaneous steam explosion of animal bones. The full-bone high-calcium noodles have high calcium content, good calcium absorption and high utilization rate.)

1. A full-bone high-calcium noodle is characterized in that: the bone-knitting paste comprises, by weight, 16-25 parts of a full bone liquefaction product, 0.1-0.3 part of calcium citrate, 1.5-3 parts of salt, 0.02-0.05 part of peanut protein peptide, 0.05-0.08 part of wheat oligopeptide and 75-85 parts of flour, wherein the full bone liquefaction product is a product obtained by instantaneous steam explosion of animal bones.

2. The full bone high calcium noodle according to claim 1, wherein: the preparation method of the whole bone liquefaction product comprises the following steps: removing impurities from fresh animal bones, cutting into blocks, maintaining the pressure of steam at 2.5-3.5Mpa for 150-250s, and then ejecting steam to explode instantly to obtain the total bone liquefied product.

3. The full bone high calcium noodle according to claim 1, wherein: the instant ejection steam explosion time is 0.08-0.09 s.

4. The full bone high calcium noodle according to claim 1, wherein: the full-bone high-calcium noodles also comprise 0.01-0.03 part of fishy smell removing and flavoring agent.

5. The full bone high calcium noodle according to claim 4, wherein: the deodorization flavor enhancer comprises 3-5 parts of shaddock peel extract, 2-3 parts of lemon peel extract and 3-4 parts of perilla extract in parts by weight.

6. The full bone high calcium noodle according to claim 5, wherein: the pomelo peel extract, the lemon peel extract and the perilla extract are respectively selected from pomelo peel, lemon peel and perilla, crushed, added according to the proportion of 1g/3ml, extracted at 40-50 ℃ for 6-8h, and dried at low temperature in vacuum to obtain the extract.

7. A method for preparing whole bone high calcium noodles according to any one of claims 1 to 6, wherein: the method comprises the following steps:

(1) taking water accounting for 3 percent of the total weight of the flour, adding calcium citrate, salt, peanut protein peptide and wheat oligopeptide, uniformly stirring, uniformly mixing with a whole bone liquefaction product, and reacting for 2-3 hours at 60-80 ℃;

(2) uniformly mixing the product uniformly mixed in the step (1) with flour, and adding water to knead dough;

(3) putting the well kneaded dough into a cooker for cooking for later use;

(4) and rolling, slitting, drying, cutting, weighing and packaging the cured dough to obtain a finished product.

Technical Field

The invention relates to full-bone high-calcium noodles and a preparation method thereof, belonging to the field of food processing.

Background

The noodles are a health food which is simple to prepare, convenient to eat and rich in nutrition, and can be taken as staple food and fast food. Has been accepted and favored by people in the world for a long time. However, the nutritional ingredients of noodles are not abundant enough and the nutritional ingredients are not balanced, so that the improvement and enhancement of the nutrition of noodles is an important direction of the research of noodles in recent years. The nutrition survey shows that the calcium intake of people in China is generally low, so that the calcium supplement product has important significance. The animal skeleton is rich in nutrition, and contains high calcium, phosphorus, protein, and special physiological phospholipid, chondroitin, collagen, etc. The calcium and phosphorus proportion is reasonable and the calcium and phosphorus can be easily absorbed by human body. Therefore, the calcium-supplementing noodles are developed by combining the animal bones with the noodles, and have important meanings. The animal bone noodles developed in the prior art mainly have the following two aspects: (1) the method comprises the following steps of removing impurities from animal bones, crushing to obtain bone paste, and mixing the bone paste with flour to obtain the calcium-supplementing noodles, wherein the method has two problems: the animal bones can have special fishy smell and contain a large amount of fat, so that the prepared noodles have poor taste; calcium in animal bones is mostly free calcium ions which are not easy to be absorbed by human bodies, but calcium phosphate causes that although the calcium content in the noodles is high, the absorption is not good, and the calcium supplement effect is not good. (2) The method is used for cooking bones at high temperature and high pressure, and cooking liquor is obtained, and the method has low utilization rate of calcium, and more than 90 percent of calcium is not utilized.

Disclosure of Invention

The invention provides full-bone high-calcium noodles and a preparation method thereof, and solves the problems of low calcium utilization rate, poor taste and the like of the existing bone noodles.

In order to solve the technical problems, the technical scheme adopted by the invention is as follows:

the full-bone high-calcium noodles comprise, by weight, 16-25 parts of a full-bone liquefied product, 0.1-0.3 part of calcium citrate, 1.5-3 parts of table salt, 0.02-0.05 part of peanut protein peptide, 0.05-0.08 part of wheat oligopeptide and 75-85 parts of flour, wherein the full-bone liquefied product is a product obtained by instantaneous steam explosion of animal bones.

Preferably: the preparation method of the whole bone liquefaction product comprises the following steps: removing impurities from fresh animal bones, cutting into blocks, maintaining the pressure of steam at 2.5-3.5Mpa for 150-250s, and then ejecting steam to explode instantly to obtain the total bone liquefied product.

Preferably: the instant ejection steam explosion time is 0.08-0.09 s.

Preferably: the full-bone high-calcium noodles also comprise 0.01-0.03 part of fishy smell removing and flavoring agent.

Preferably: the deodorization flavor enhancer comprises 3-5 parts of shaddock peel extract, 2-3 parts of lemon peel extract and 3-4 parts of perilla extract in parts by weight.

Preferably: the pomelo peel extract, the lemon peel extract and the perilla extract are respectively selected from pomelo peel, lemon peel and perilla, crushed, added according to the proportion of 1g/3ml, extracted at 40-50 ℃ for 6-8h, and dried at low temperature in vacuum to obtain the extract.

The invention also provides a preparation method of the full-bone high-calcium noodles, which comprises the following steps:

(1) taking water accounting for 3 percent of the total weight of the flour, adding calcium citrate, salt, peanut protein peptide and wheat oligopeptide, uniformly stirring, uniformly mixing with a whole bone liquefaction product, and reacting for 2-3 hours at 60-80 ℃;

(2) uniformly mixing the product uniformly mixed in the step (1) with flour, and adding water to knead dough;

(3) putting the well kneaded dough into a cooker for cooking for later use;

(4) and rolling, slitting, drying, cutting, weighing and packaging the cured dough to obtain a finished product.

The invention has the beneficial effects that:

firstly, the invention adopts the instantaneous steam explosion mode to treat bones, and reasonably sets process conditions, so that the particle size of the prepared solid product of the full bone liquefaction product is less than 25 mu m, and partial fishy smell can be effectively removed by high-temperature treatment, the protein is actually partially decomposed into amino acid and collagen peptide, and the calcium absorption is favorably improved. The invention adds trace peanut protein peptide and wheat oligopeptide. The peanut peptide is prepared by taking peanut meal as a raw material and screening specific enzymes to carry out limited hydrolysis by using a biological enzyme engineering technology, so that micromolecular peptide with good functional properties and high biological activity is obtained. The peanut protein active peptide is oligopeptide which consists of 3-6 amino acids, has the molecular weight of 130-5000Dalton and is normally distributed between 500-2000 Dalton. The peanut powder is powdery, has no caking phenomenon, no impurities and no peculiar smell, and has the original faint scent of peanuts. Has good water solubility and water retention. The wheat oligopeptide takes wheat gluten as a raw material and is prepared by processes of size mixing, protease enzymolysis, separation, filtration, spray drying and the like, and the wheat oligopeptide can promote the repair of skeletal muscle injured cells and maintain the integrity of the skeletal muscle cells. The combination of the wheat oligopeptide, the peanut protein active peptide and the collagen peptide in the whole bone liquefaction product can be effectively combined with calcium of the whole bone liquefaction product to form peptide calcium, the utilization rate of the calcium is effectively improved, and compared with the direct adoption of the whole bone liquefaction product and bone paste, the calcium utilization rate is improved by more than 50%.

The inventor adopts calcium citrate, calcium citrate and the like which can be complexed with heavy metal ions to form a stable and soluble compound, eliminates the harmfulness of the metal ions, has the effects of preventing oxidation and browning reaction, stabilizing color, reducing turbidity, enhancing gelation property and the like, and further improves the quality and stability of flour products. After a small amount of calcium citrate is added into the flour, a slightly alkaline environment can be formed, the flour has good sterilization, anti-bacterial and anti-corrosion effects, and the storage period of the noodles is prolonged.

The full-bone high-calcium noodles have high calcium content, good calcium absorption and high utilization rate.

Animal bones have a peculiar smell, which can be reduced by high-temperature steam explosion, but also have a smell. In this respect, the fishy smell can be effectively removed by adding the combination of the fishy smell removing agent, the peanut protein peptide and the wheat oligopeptide. The peanut protein peptide and the wheat oligopeptide contain the unique wheaten food fragrance of peanuts and wheat, and the shaddock peel extract, the lemon peel extract and the perilla extract contain the unique fruit fragrance of fruits, and the combination of the two can effectively remove fishy smell, so that the noodles have the fragrance without the fishy smell of bones.

According to the method, water accounting for 3% of the total weight of the flour is taken, calcium citrate, salt, peanut protein peptide and wheat oligopeptide are added and uniformly stirred, then the mixture is uniformly mixed with the whole bone liquefaction product and reacts for 2-3 hours at the temperature of 60-80 ℃, and by adopting the reaction, the collagen peptide in the wheat oligopeptide, the peanut protein active peptide and the whole bone liquefaction product can be combined with calcium to form peptide calcium, so that the peptide calcium is formed, the absorption and utilization of the calcium are facilitated, and the utilization rate of the calcium is effectively improved; on the other hand, the preservation of effective substances of the product can be effectively improved, the formed peptide calcium is easier to preserve, and the preservation time of beneficial substances of the product can be effectively prolonged.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to specific embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The preparation method of the whole bone liquefaction product comprises the following steps: removing impurities from fresh animal bones, cutting into blocks, maintaining the pressure of steam at 2.5-3.5Mpa for 150-250s, and then instantaneously ejecting steam explosion to obtain a total bone liquefied product, wherein the instantaneous ejection steam explosion time is 0.08-0.09 s.

According to the invention, impurities of fresh cow bones are removed, the cow bones are cut into blocks, the cow bones are maintained for 150s under the condition of steam pressure of 3Mpa, then steam explosion is ejected instantaneously to obtain a whole bone liquefaction product, the steam explosion time of the instant ejection is 0.08, and in the prepared whole bone liquefaction product, the content of protein is detected to be 5.3g/100g, 3.6g/100g of fat, 2.8g/L of collagen, 0.55mg/kg of lecithin, 8760mg/kg of calcium, 4980mg/kg of phosphorus, 480mg/100g of free amino acid, E1.3mg/100g of vitamin, 9.6mg/kg of iron, 26.0 of potassium, 0.05 mu g/100g of nicotinic acid and 0.2 mu g/100g of folic acid, and the particle size of solid matters is less than 25 mu m.

The fresh animal bone can be selected from pig bone, chicken bone, cattle bone, sheep bone, etc., and the whole bone liquefaction product of different bones has slightly different components but is not very large.

Steam pressure can be selected to be 2.5, 2.6, 2.7, 2.8, 3.0, 3.2, 3.5 and the like, holding time can be selected to be 150, 170, 210, 230, 250S and the like, and different pressures and times can cause different solid particle sizes and final components, but can not cause great difference on the results, which is not an example.

The following examples all employ the whole bone liquefaction product prepared as described above.