阅读说明：本技术 一种复合酶制剂及其在面窝生产中的应用 (Complex enzyme preparation and application thereof in production of flour pits ) 是由 王冠 刘营 刘国红 熊晓燕 辜玲芳 于 2021-08-04 设计创作，主要内容包括：本发明属于酶制剂技术领域,具体提供了一种复合酶制剂,属于绿色安全型生物添加剂,符合现代食品消费理念,在面窝生产工艺中使用时,能增大面窝的体积,美化面窝的外观形态,还能改善面窝的组织,使面窝更加酥脆,提升面窝的口感,获得品质更佳的面窝。将本发明提供的复合酶制剂应用于面窝生产中,可明显降低对制作者的技巧要求,并减少批次间的差异,有利于实现面窝的工业化生产,且对原有的面窝加工过程基本无影响,仅多了投料酶制剂并混匀酶解这一简单操作,原有面窝制作流程无须调整,具有一定的经济效益,也有利于中华传统美食的延续。(The invention belongs to the technical field of enzyme preparations, and particularly provides a complex enzyme preparation, which belongs to a green safe biological additive, accords with the modern food consumption concept, and can increase the volume of a flour nest, beautify the appearance of the flour nest, improve the tissue of the flour nest, make the flour nest more crisp, improve the taste of the flour nest and obtain the flour nest with better quality when used in the flour nest production process. The complex enzyme preparation provided by the invention is applied to the production of the flour nest, can obviously reduce the skill requirements of manufacturers, reduces the difference among batches, is favorable for realizing the industrial production of the flour nest, basically has no influence on the original processing process of the flour nest, only adds a feed enzyme preparation and uniformly mixes and carries out enzymolysis, has no need of adjustment on the original making process of the flour nest, has certain economic benefit, and is also favorable for the continuation of the traditional Chinese delicious food.)

1. A complex enzyme preparation is characterized by comprising: 10-30% of alpha-amylase, 10-20% of xylanase, 2-8% of lipase, 1-5% of papain, 2-8% of stabilizer and 29-75% of carrier.

2. The complex enzyme preparation according to claim 1, characterized in that: the enzyme activity of the alpha-amylase is 1 multiplied by 10⁴U/g; the enzyme activity of the xylanase is 1 multiplied by 10⁵U/g; the enzyme activity of the lipase is 2 multiplied by 10⁵U/g; the enzyme of papainActivity is 6X 10⁵U/g。

3. The complex enzyme preparation according to claim 1, characterized in that: the stabilizer comprises one or more of sodium chloride, xanthan gum, glycerol, trehalose, mannitol, sorbitol and inositol.

4. The complex enzyme preparation according to claim 1, characterized in that: the carrier comprises one or more of corn starch, wheat starch, cassava starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch.

5. The complex enzyme preparation according to claim 1, characterized in that: the compound enzyme preparation comprises 20% of alpha-amylase, 15% of xylanase, 5% of lipase, 2% of papain, 5% of stabilizer and 53% of carrier in mass ratio.

6. The complex enzyme preparation according to claim 1, characterized in that: the dosage form of the compound enzyme preparation is liquid, powder or fine granule.

7. The use of a complex enzyme preparation as claimed in any of claims 1 to 6 in the production of dough pits.

8. A use method of a complex enzyme preparation in the production of flour pits is characterized by comprising the following steps:

(1) preparing a complex enzyme preparation according to any one of claims 1-6 for use;

(2) weighing rice, cleaning, draining, adding soybean, soaking in clear water until water permeates the rice, draining, and grinding into rice milk;

(3) adding the complex enzyme preparation prepared in the step (1) into rice pulp for enzymolysis;

(4) and frying the rice milk subjected to enzymolysis to prepare the flour nest.

9. The use method of the complex enzyme preparation as claimed in claim 8 in the production of dough pits, which is characterized in that: the addition amount of the complex enzyme preparation in the step (3) is 0.05-0.2% of the mass of the rice.

10. The use of the complex enzyme preparation of claim 8 in the production of dough pits, characterized in that: in the step (3), the enzymolysis temperature is 20-70 ℃, and the pH is 5.0-8.0.

Technical Field

The invention belongs to the technical field of enzyme preparations, and particularly relates to a complex enzyme preparation and application thereof in production of flour pits.

Background

The facial fossa is one of famous snacks in the Wuhan region of Hubei, has thick periphery and thin middle and forms a small hole which is concave. The flour nest is thick, soft and crisp, has special taste when eaten, is deeply favored by local people, and has the varieties of 'ground paste nest', 'pea nest', 'potato nest', and the like, and is most popular with consumers particularly in the form of 'ground paste nest'. At present, the traditional 'milk grinding flour nest' mainly takes rice and soybeans as main materials, and is soaked and ground for a long time, then a certain amount of auxiliary materials are added for mixing, then water is added for mixing milk, and the mixture is put into an oil pan to be fried to be golden yellow, so that the rice and the soybeans are eaten at present and fried at present.

The food of the flour nest is still in the manual workshop production stage at present, is mainly distributed in avenues and alleys of other cities in Wuhan and Hubei, is mostly produced and sold at present, has small scale, small yield, short fresh-keeping and quality guarantee period, is inconvenient to circulate and store, has large randomness in the processing process, does not have a standardized production process, and has unstable product quality. Therefore, in order to improve the production process of the flour nest and greatly develop the traditional delicious food of the flour nest, the invention provides a green and safe flour nest compound enzyme preparation, the flour nest compound enzyme preparation can not only increase the volume of the flour nest and beautify the appearance of the flour nest, but also improve the tissue of the flour nest, so that the flour nest is more crisp, and the taste of the flour nest is improved.

Disclosure of Invention

The invention aims to solve the problems of large randomness of the processing process, no standardized production process and unstable product quality in the prior art.

Therefore, the invention provides a complex enzyme preparation, which comprises the following components: 10-30% of alpha-amylase, 10-20% of xylanase, 2-8% of lipase, 1-5% of papain, 2-8% of stabilizer and 29-75% of carrier.

Specifically, the enzyme activity of the above-mentioned alpha-amylase is 1X 10⁴U/g; the enzyme activity of xylanase is 1 × 10⁵U/g; the lipase activity was 2X 10⁵U/g; the enzyme activity of the papain is 6 multiplied by 10⁵U/g。

Specifically, the stabilizer comprises one or more of sodium chloride, xanthan gum, glycerol, trehalose, mannitol, sorbitol and inositol.

Specifically, the carrier comprises one or more of corn starch, wheat starch, tapioca starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch.

Specifically, the complex enzyme preparation comprises 20% of alpha-amylase, 15% of xylanase, 5% of lipase, 2% of papain, 5% of stabilizer and 53% of carrier in percentage by mass.

Specifically, the dosage form of the compound enzyme preparation is liquid, powder or fine granule.

The invention also provides an application of the complex enzyme preparation in the production of the flour nest and a use method of the complex enzyme preparation in the production of the flour nest, which comprises the following steps:

(1) preparing the complex enzyme preparation for later use;

(2) weighing rice, cleaning, draining, adding soybean, soaking in clear water until water permeates the rice, draining, and grinding into rice milk;

(3) adding the complex enzyme preparation prepared in the step (1) into rice pulp for enzymolysis;

(4) and frying the rice milk subjected to enzymolysis to prepare the flour nest.

Specifically, the addition amount of the complex enzyme preparation in the step (3) is 0.05-0.2% of the mass of the rice.

Specifically, in the step (3), the enzymolysis temperature is 20-70 ℃, and the pH is 5.0-8.0.

Compared with the prior art, the invention has the following advantages and beneficial effects:

(1) the complex enzyme preparation provided by the invention belongs to a green safe biological additive, accords with the modern food consumption concept, and can increase the volume of the flour nest, beautify the appearance of the flour nest, improve the texture of the flour nest, make the flour nest more crisp, improve the taste of the flour nest and obtain the flour nest with better quality when used in the flour nest production process.

(2) The complex enzyme preparation provided by the invention is applied to the production of the flour nest, can obviously reduce the skill requirements of manufacturers, reduces the difference among batches, is favorable for realizing the industrial production of the flour nest, basically has no influence on the original processing process of the flour nest, only adds a feed enzyme preparation and uniformly mixes and carries out enzymolysis, has no need of adjustment on the original making process of the flour nest, has certain economic benefit, and is also favorable for the continuation of the traditional Chinese delicious food.

Detailed Description

The technical solutions in the present invention will be described clearly and completely with reference to the following embodiments, 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. Although representative embodiments of the present invention have been described in detail, it will be understood by those skilled in the art that various modifications and changes may be made thereto without departing from the scope of the invention. Therefore, the scope of the present invention should not be limited to the embodiments, but should be defined by the appended claims and equivalents thereof.

The invention provides a complex enzyme preparation, which comprises the following components: 10-30% of alpha-amylase, 10-20% of xylanase, 2-8% of lipase, 1-5% of papain, 2-8% of stabilizer and 29-75% of carrier.

Wherein the alpha-amylase can hydrolyze alpha-1, 4-glucosidic bonds in amylose and amylopectin to produce a large amount of soluble dextrin, a small amount of maltose and glucose, and has the functions of softening dough, improving the extensibility of the dough and promoting the volume expansion of the dough when fried.

The xylanase hydrolyzes xylan into xylo-oligosaccharides such as micromolecule oligosaccharide and xylobiose and a small amount of xylose and arabinose by hydrolyzing beta-1, 4-glycosidic bond of xylan molecules, catalyzes and hydrolyzes insoluble xylan in flour, softens dough, enhances the extensibility of the dough, improves the machining performance of the dough, can also improve the elasticity of gluten network, improves internal organization structure and further improves the quality of the dough.

The lipase can decompose grease, triglyceride, phospholipid and the like from animals and plants to generate micromolecular monoglyceride, diglyceride, fatty acid, glycerol and the like, is particularly suitable for improving the quality of flour products and baked foods, can improve the whiteness and the surface glossiness of flour pits, and has finer and more uniform internal tissues and finer and more uniform pores.

The papain is an enzyme preparation extracted and refined from high-quality papayas, has wide substrate adaptability, can quickly hydrolyze most animal and plant proteins into micromolecular polypeptides and amino acids, can effectively reduce the strength of flour, improves the tissue structure and surface color of a flour nest, and enables a finished product to be looser and finer.

Specifically, the enzyme activity of the alpha-amylase is 1 multiplied by 10⁴U/g; the enzyme activity of the xylanase is 1 multiplied by 10⁵U/g; the enzyme activity of the lipase is 2 multiplied by 10⁵U/g; the enzyme activity of the papain is 6 multiplied by 10⁵U/g。

Further, the stabilizer is one or a combination of several of sodium chloride, xanthan gum, glycerol, trehalose, mannitol, sorbitol and inositol, but is not limited to these, and sodium chloride is preferred. The carrier is one or more of corn starch, wheat starch, cassava starch, potato starch, mung bean starch, beta-cyclodextrin, maltodextrin and modified starch, but is not limited to the starch and derivatives thereof, and preferably is corn starch.

For the convenience of using in the processing technology of the flour nest, the compound enzyme preparation can be prepared into liquid, powder or fine granules.

The invention also provides application of the complex enzyme preparation in production of flour pits and a use method of the complex enzyme preparation in production of the flour pits, and the complex enzyme preparation comprises the following steps:

(1) weighing alpha-amylase, xylanase, lipase, papain, a stabilizer and a carrier according to the proportion, and uniformly mixing to prepare a complex enzyme preparation for later use;

(2) weighing rice, cleaning, draining, adding soybean, soaking in clear water until water permeates the rice, draining, and grinding into rice milk;

(3) adding the complex enzyme preparation prepared in the step (1) into rice pulp for enzymolysis;

wherein the addition amount of the complex enzyme preparation is 0.05-0.2% of the rice by mass; the enzymolysis temperature is 20-70 ℃, and the pH is 5.0-8.0;

(4) and frying the rice milk subjected to enzymolysis to prepare the flour nest.

The complex enzyme preparation and the application effect thereof in the production of facial nests are researched through specific embodiments, and the enzyme preparation used in the embodiments of the invention is an enzyme preparation product of Wuhan Xinhuayangyang biological corporation.

Example 1:

the embodiment provides a complex enzyme preparation and an application method thereof in the production of flour pits, which comprises the following steps:

(1) weighing 20% of alpha-amylase, 15% of xylanase, 5% of lipase, 2% of papain, 5% of sodium chloride and 53% of corn starch according to the mass ratio, and uniformly mixing to obtain the complex enzyme preparation for later use.

Wherein the enzyme activity of the alpha-amylase is 1 multiplied by 10⁴U/g, the detection standard is GB/T1886.174; the enzyme activity of xylanase is 1 × 10⁵U/g, the detection standard is QB/T4483; the lipase activity was 2X 10⁵U/g, the detection standard is GB/T23535; the enzyme activity of the papain is 6 multiplied by 10⁵U/g, the detection standard is the Wuhan Xinhuayang enterprise standard.

(2) Weighing 4600 g of rice, putting the rice into a clean water basin for washing, removing impurities, washing, draining, adding 150 g of soybeans, soaking the soybeans in clean water until the water permeates the rice, draining, and grinding into rice milk.

(3) Weighing 250 g of soybeans, soaking the soybeans in clear water until the soybeans are permeated, and grinding the soybeans into soybean milk for later use.

(4) Adding 0.2% of complex enzyme preparation into the rice milk based on the mass of the rice raw material for enzymolysis.

(5) Adding 100 g of refined salt, 500 g of chopped green onion and 100 g of minced ginger into the rice milk, uniformly stirring, and then adding a proper amount of soybean milk and uniformly stirring; heating edible oil in a pot on strong fire, putting into a round nest spoon made of iron and protruding in the middle, firstly spreading sesame at the bottom of the nest spoon, then scooping a spoon of rice milk into the nest spoon to form a hollow nest shape, putting into the oil pot for frying, turning over and continuously frying when one surface is golden yellow, and obtaining a finished product of the nest when the two surfaces are golden yellow.

Calculating the specific volume of the finished product of the flour nest, scoring the crispness of the flour nest according to the shape of the flour nest, wherein the score is 1-10 minutes, the larger the score is, the better the shape is (the flour nest shape is obtained, and the surface has no depression or blister), and judging by 10 people in total; the finished product of the steamed bun is scored according to the taste, and the taste is 1-10 points, wherein the larger the score is, the better the taste is (the whole course is soft, the middle part is crisp), and the judgment is carried out by 10 people totally. The results are shown in Table 2.

Example 2:

the same application method as in example 1 was used, except that the amount of the complex enzyme preparation added in step (4) was 0.1%.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

Example 3:

the same application method as that in example 1 was adopted in this example, except that the amount of the complex enzyme preparation added in step (4) was 0.05%.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

Example 4:

the same application method as that in example 1 is adopted in this example, except that 10% of alpha-amylase, 10% of xylanase, 2% of lipase, 1% of papain, 2% of sodium chloride and 75% of corn starch are weighed according to the mass ratio in step (1) of this example, and the alpha-amylase, the xylanase, the lipase, the papain, the sodium chloride and the corn starch are uniformly mixed to prepare a complex enzyme preparation for later use.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

Example 5:

the same application method as that in example 1 is adopted in this example, except that 30% of alpha-amylase, 20% of xylanase, 8% of lipase, 5% of papain, 8% of sodium chloride and 29% of corn starch are weighed according to the mass ratio in step (1) of this example, and the components are uniformly mixed to obtain the complex enzyme preparation for later use.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

Example 6:

in the Shanbei Wuhan Fangtai city, a batch of flour nests are prepared by using the compound enzyme preparation in the example 1 according to the addition amounts of 0.05%, 0.1% and 0.2%, a batch of flour nests without the enzyme preparation are prepared as a reference, 10 customers are randomly selected for effect evaluation, the size, the shape and the taste of the flour nests are scored according to 0-10 minutes, the average score is taken as a final evaluation result, the higher the score is, the better the score is, and the result is shown in Table 1.

Table 1 improvement of facial fossa by formulated enzyme preparation in actual production (n ═ 10)

As can be seen from Table 1, the overall improvement effect of the posterior fossa using the formulated enzyme preparation is obvious, and the improvement degree is larger along with the increase of the addition amount of the enzyme preparation, wherein the comprehensive score of the 0.05% enzyme preparation group is increased from 17.1 of the control group to 23.1, the comprehensive score of the 0.01% enzyme preparation group is increased from 17.1 of the control group to 25.5, and the comprehensive score of the 0.2% enzyme preparation group is increased from 17.1 of the control group to 27.2.

Comparative example 1:

the dough pits were fried using the same raw materials and methods as in example 1, except that no enzyme preparation was added to the rice slurry.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

Comparative example 2:

the same application method as in example 1 is adopted, except that 20% of alpha-amylase, 15% of xylanase, 5% of lipase, 5% of sodium chloride and 55% of corn starch are weighed according to the mass ratio in the step (1) and uniformly mixed to be used as a complex enzyme preparation for later use.

The specific volume of the finished pastry was calculated and the pastry crispness and mouth feel were scored using the method of example 1, with the results shown in Table 2.

TABLE 2 evaluation results of surface nest products

As can be seen from Table 2, compared with comparative example 1, the fried dough pits obtained by adding the complex enzyme preparation provided by the invention in examples 1-5 have obvious improvement effect, and the improvement degree is larger along with the increase of the addition amount of the enzyme preparation.

In conclusion, the complex enzyme preparation provided by the invention belongs to a green safe biological additive, and when the complex enzyme preparation is used in a production process of the flour nest, the volume of the flour nest can be increased, the appearance shape of the flour nest can be beautified, the tissue of the flour nest can be improved, the flour nest is more crisp, the taste of the flour nest is improved, and the flour nest with better quality is obtained. The complex enzyme preparation provided by the invention is applied to the production of the flour nest, can obviously reduce the skill requirements on manufacturers, reduces the difference among batches and is beneficial to realizing the industrial production of the flour nest.

The above examples are merely illustrative of the present invention and should not be construed as limiting the scope of the invention, which is intended to be covered by the claims and any design similar or equivalent to the scope of the invention.