阅读说明：本技术 一种用于麻圆生产的复合酶制剂及其使用方法 (Complex enzyme preparation for producing sesame balls and using method thereof ) 是由 熊晓燕 王冠 张立 周樱 詹志春 刘文悦 于 2021-08-25 设计创作，主要内容包括：本发明属于酶制剂技术领域,具体提供了一种用于麻圆生产的复合酶制剂及其使用方法。本发明提供的这种用于麻圆生产的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,炸制前使用该复合酶制剂对麻圆原料糯米粉进行酶解处理后,不仅能增大麻圆的体积,改善麻圆的外观,还能改善麻圆的组织,使麻圆更加酥脆,提升麻圆的口感；本发明提供复合酶制剂在麻圆生产中的使用方法无须对原有麻圆制作流程进行过多调整,可明显降低对制作者的技巧要求,并减少批次间的差异,有利于实现麻圆的工业化生产,具有一定的经济效益和社会效益,通过使用本复配酶制剂可获得品质更佳的麻圆。(The invention belongs to the technical field of enzyme preparations, and particularly provides a complex enzyme preparation for producing a sesame ball and a using method thereof. The complex enzyme preparation for producing the hemp balls belongs to a green safe biological additive, accords with the modern food consumption concept, and can increase the volume of the hemp balls, improve the appearance of the hemp balls and improve the tissues of the hemp balls after carrying out enzymolysis treatment on glutinous rice flour serving as a raw material of the hemp balls before frying, so that the hemp balls are more crisp, and the mouthfeel of the hemp balls is improved; the method for using the complex enzyme preparation in the production of the hemp balls provided by the invention does not need to excessively adjust the original making process of the hemp balls, can obviously reduce the skill requirements of makers, reduces the difference between batches, is beneficial to realizing the industrial production of the hemp balls, has certain economic and social benefits, and can obtain the hemp balls with better quality by using the complex enzyme preparation.)

1. A complex enzyme preparation for producing a hemp ball is characterized by comprising the following components: 10-30% of alpha-amylase, 5-15% of glucose oxidase, 5-15% of glutamine transaminase, 2-8% of xylanase, 2-8% of lipase, 2-8% of stabilizer and 16-74% of carrier.

2. The complex enzyme preparation for producing a hemp ball according to claim 1, wherein: the enzyme activity of the alpha-amylase is 1 multiplied by 10⁴U/g; the enzyme activity of the glucose oxidase is 1 multiplied by 10⁴U/g; the enzyme activity of the glutamine transaminase is 2 multiplied by 10³U/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。

3. The complex enzyme preparation for producing a hemp ball according to claim 1, wherein: the stabilizer comprises one or more of sodium chloride, xanthan gum, glycerol, trehalose, mannitol, sorbitol and inositol.

4. The complex enzyme preparation for producing a hemp ball according to claim 1, wherein: 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 for producing a hemp ball according to claim 1, wherein: the compound enzyme preparation comprises 20% of alpha-amylase, 15% of glucose oxidase, 10% of glutamine transaminase, 10% of xylanase, 5% of lipase, 5% of stabilizer and 35% of carrier by mass ratio.

6. The complex enzyme preparation for producing a hemp ball according to claim 1, wherein: the dosage form of the compound enzyme preparation is liquid, powder or fine granule.

7. A use method of a compound enzyme preparation in the production of the sesame balls is characterized by comprising the following steps:

(1) preparing the compound enzyme preparation for producing the hemp balls as claimed in any one of claims 1 to 6 for later use;

(2) weighing glutinous rice flour and white granulated sugar, adding the complex enzyme preparation prepared in the step (1) into the glutinous rice flour for enzymolysis, simultaneously dissolving the white granulated sugar in water, adding the mixture into the glutinous rice flour for stirring and preparing, and kneading the mixture into a raw flour dough;

(3) weighing 1/8-1/12 raw dough, putting into boiling water, cooking into cooked dough, taking out the cooked dough, draining, and kneading with the rest raw dough to obtain dough;

(4) sealing the dough, placing soft dough to obtain a green body, and frying the green body into the sesame ball.

8. The use method of the complex enzyme preparation as claimed in claim 8 in the production of the sesame balls, which is characterized in that: the addition amount of the complex enzyme preparation in the step (2) is 0.05-0.2% of the mass of the glutinous rice flour.

9. The use of the complex enzyme preparation of claim 8 in the production of sesame balls, characterized in that: the enzymolysis temperature in the step (2) is 20-70 ℃, and the pH is 5.0-8.0.

10. The use of the complex enzyme preparation of claim 8 in the production of sesame balls, characterized in that: the leavening time in the step (4) is 2-4 h.

Technical Field

The invention belongs to the technical field of enzyme preparations, and particularly relates to a complex enzyme preparation for producing a sesame ball and a using method thereof.

Background

The fried wheaten food with sesame balls, also called as sesame balls, pearl bags or oil heaps, is a Chinese special fried wheaten food. The sesame balls are made by adding white sugar, oil and water into glutinous rice flour, kneading and forming, and frying in a pot, and because the sesame balls are in a round ball shape and the surfaces of the sesame balls are coated with sesame, the sesame balls are sometimes filled with minced sesame, sweetened bean paste and other stuffing. The sesame ball is a classic snack in Shangsu, Zhejiang and Wan provinces, and is also a common congratulation food in Guangdong, Hongkong and Australia.

Although the hemp balls are extremely common snacks, the making process is not complex, the hemp balls are still in a manual workshop type production stage at present, are mostly sold at present, have small scale, small yield, short fresh-keeping and quality guarantee period and are inconvenient to circulate and store, the randomness of the processing process is large, a standardized production process is not available, and due to the fact that a plurality of cooks lack the making skills, the made hemp balls are not ideal, are too hard, are too soft or have surface cracks, do not reach the tastes of crisp outside and tender inside, and the product quality is unstable. Therefore, the invention provides a compound enzyme preparation for producing the sesame balls, which can improve the quality of the sesame balls on one hand, can obviously reduce the skill requirements on manufacturers on the other hand, reduces the difference between batches and is beneficial to realizing large-scale industrial production.

Disclosure of Invention

The invention aims to solve the problems that no standardized production process exists in the prior art, and the product quality depends on the skill of an operator.

Therefore, the invention provides a complex enzyme preparation for producing a sesame ball, which comprises the following components: 10-30% of alpha-amylase, 5-15% of glucose oxidase, 5-15% of glutamine transaminase, 2-8% of xylanase, 2-8% of lipase, 2-8% of stabilizer and 16-74% of carrier.

Specifically, the enzyme activity of the above-mentioned alpha-amylase is 1X 10⁴U/g; the enzyme activity of the glucose oxidase is 1 multiplied by 10⁴U/g; the enzyme activity of the glutamine transaminase is 2 multiplied by 10³U/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。

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 glucose oxidase, 10% of glutamine transaminase, 10% of xylanase, 5% of lipase, 5% of stabilizer and 35% of carrier by mass ratio.

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

The invention also provides a use method of the complex enzyme preparation in the production of the sesame balls, which comprises the following steps:

(1) preparing the compound enzyme preparation for producing the hemp balls as claimed in any one of claims 1 to 6 for later use;

(2) weighing glutinous rice flour and white granulated sugar, adding the complex enzyme preparation prepared in the step (1) into the glutinous rice flour for enzymolysis, simultaneously dissolving the white granulated sugar in water, adding the mixture into the glutinous rice flour for stirring and preparing, and kneading the mixture into a raw flour dough;

(3) weighing 1/8-1/12 raw dough, putting into boiling water, cooking into cooked dough, taking out the cooked dough, draining, and kneading with the rest raw dough to obtain dough;

(4) sealing the dough, placing soft dough to obtain a green body, and frying the green body into the sesame ball.

Specifically, the addition amount of the complex enzyme preparation in the step (2) is 0.05-0.2% of the mass of the glutinous rice flour.

Specifically, in the step (2), the enzymolysis temperature is 20-70 ℃, and the pH is 5.0-8.0.

Specifically, the flour softening time in the step (4) is 2-4 h.

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

(1) the complex enzyme preparation for producing the hemp balls belongs to a green safe biological additive, accords with the modern food consumption concept, and can increase the volume of the hemp balls, improve the appearance of the hemp balls and improve the tissues of the hemp balls after the complex enzyme preparation is used for carrying out enzymolysis treatment on glutinous rice flour which is a raw material of the hemp balls before frying, so that the hemp balls are more crisp, and the mouthfeel of the hemp balls is improved.

(2) The method for using the complex enzyme preparation in the production of the hemp balls provided by the invention basically has no influence on the processing process of the original hemp balls, only has simple operation of adding and uniformly mixing more enzyme preparations, does not need to excessively adjust the original manufacturing process of the hemp balls, can obviously reduce the skill requirements of manufacturers, reduces the difference among batches, is beneficial to realizing the industrial production of the hemp balls, has certain economic and social benefits, and can obtain the hemp balls with better quality by using the complex enzyme preparation.

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 for producing a sesame ball, which comprises the following components in part by weight: 10-30% of alpha-amylase, 5-15% of glucose oxidase, 5-15% of glutamine transaminase, 2-8% of xylanase, 2-8% of lipase, 2-8% of stabilizer and 16-74% of carrier.

Wherein the alpha-amylase can hydrolyze alpha-1, 4-glycosidic bonds in amylose and amylopectin to generate a large amount of soluble dextrin, a small amount of maltose and glucose, and has the functions of softening dough and improving the extensibility of the dough, and can promote the volume expansion of fried ramie; the glucose oxidase can catalyze the glucose to be oxidized into the gluconic acid and the hydrogen peroxide, the water absorption of the dough is improved, the shape of the dough product is plump, a certain anti-aging effect is achieved, the strength of gluten can be strengthened, the maximum viscosity is improved, and therefore the stability and the mechanical tolerance of the dough are improved, and the quality of the sesame balls is improved; the glutamine transaminase can catalyze acyl transfer reaction to promote protein intramolecular cross-linking, intermolecular cross-linking and protein and amino acid cross-linking, thereby enhancing the network structure of gluten and the stability of dough and increasing the volume and specific volume of the produced hemp round; 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 and improve the internal organization structure, thereby improving the quality of cimicifuga foetida balls; 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 hemp balls, and has finer and more uniform internal tissues and finer and more uniform pores.

Specifically, the enzyme activity of the alpha-amylase is 1 multiplied by 10⁴U/g; the enzyme activity of the glucose oxidase is 1 multiplied by 10⁴U/g; the enzyme activity of the glutamine transaminase is 2 multiplied by 10³U/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。

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

Specifically, the complex enzyme preparation comprises 20% of alpha-amylase, 15% of glucose oxidase, 10% of glutamine transaminase, 10% of xylanase, 5% of lipase, 5% of stabilizer and 35% of carrier by mass ratio.

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

The invention also provides a use method of the complex enzyme preparation in the production of the sesame balls, which comprises the following steps:

(1) weighing alpha-amylase, glucose oxidase, glutamine transaminase, xylanase, lipase, stabilizer and carrier according to a ratio, and uniformly mixing to prepare a complex enzyme preparation for later use;

(2) weighing glutinous rice flour and white granulated sugar, adding the complex enzyme preparation prepared in the step (1) into the glutinous rice flour for enzymolysis, simultaneously dissolving the white granulated sugar in water, adding the mixture into the glutinous rice flour for stirring and preparing, and kneading the mixture into a raw flour dough;

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

(3) Weighing 1/8-1/12 raw dough, putting into boiling water, cooking into cooked dough, taking out the cooked dough, draining, and kneading with the rest raw dough to obtain dough;

(4) sealing the dough, placing the dough, softening the dough to obtain a green body, and frying the green body into a dough ball;

wherein the flour softening time is 2-4 h.

The complex enzyme preparation and the use effect thereof in the production of the sesame balls are researched through specific embodiments, and the enzyme preparation used in the embodiments of the invention is an enzyme preparation product of the Wuhan Xinhuayangyang biological corporation Limited.

Example 1:

the embodiment provides a complex enzyme preparation and a use method thereof in the production of a sesame ball, and the complex enzyme preparation comprises the following steps:

(1) weighing 20% of alpha-amylase, 10% of glucose oxidase, 10% of glutamine transaminase, 5% of xylanase, 5% of lipase, 5% of sodium chloride and 45% of corn starch according to the mass ratio, and uniformly mixing to obtain a complex enzyme preparation for later use;

wherein the enzyme of alpha-amylaseActivity is 1X 10⁴U/g, enzyme activity of glucose oxidase is 1 x 10⁴U/g, the enzyme activity of glutamine transaminase is 2 x 10³U/g, the enzyme activity of xylanase is 1 multiplied by 10⁵U/g, the enzyme activity of lipase is 2 multiplied by 10⁵U/g；

(2) Weighing 200g of glutinous rice flour, adding the complex enzyme preparation prepared in the step (1) into the glutinous rice flour by the addition amount of 0.2% for enzymolysis, meanwhile, weighing 30g of white granulated sugar, dissolving in 130ml of water, adding into the glutinous rice flour, stirring at a low speed for 3min, and kneading to form a raw flour dough;

(3) weighing 36g of raw dough, putting into boiling water, boiling for 10min, taking out the boiled dough, draining, and kneading with the rest raw dough to obtain dough;

(4) dividing the dough into 55g of dough, sealing with a preservative film, and fermenting at room temperature for 3 hours to obtain a green body; adjusting the oil temperature to 100 ℃, immersing the green body into the oil, and increasing the oil temperature to 120 ℃ when bubbles continuously overflow from the whole body of the sesame ball; continuously spraying oil on the surface of the sesame ball with a soup ladle, turning over the sesame ball when not needed to heat the sesame ball uniformly, and frying for 17 min; increasing oil temperature to 160 deg.C, frying for 1min to color the shell of the sesame ball, shaping, taking out, and draining oil

Calculating the specific volume of the finished product of the hemp ball, and grading the crisp of the hemp ball according to the state of the hemp ball, wherein the value is 1-10 minutes, the larger the value is, the better the crisp is represented, and the judgment is carried out by 10 people in total; and (4) scoring according to the taste of the finished product of the sesame paste, wherein the score is 1-10, the larger the score is, the better the taste is, and the judgment is carried out by 10 people in total. The results are shown in Table 1.

Example 2:

the same application method as in example 1 was used, except that the amount of the complex enzyme preparation added in step (2) was 0.1%.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

Example 3:

the same application method as in example 1 was used, except that the amount of the complex enzyme preparation added in step (2) was 0.05%.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

Example 4:

the application method is the same as that in example 1, except that 10% of alpha-amylase, 5% of glucose oxidase, 5% of glutamine transaminase, 2% of xylanase, 2% of lipase, 2% of sodium chloride and 74% of corn starch are weighed according to the mass ratio in step (1) of the example, and the components are uniformly mixed to be used as the complex enzyme preparation for later use.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

Example 5:

the same application method as that in example 1 is adopted, except that 30% of alpha-amylase, 15% of glucose oxidase, 15% of glutamine transaminase, 8% of xylanase, 8% of lipase, 8% of sodium chloride and 16% of corn starch are weighed according to the mass ratio in step (1) of this example, and the components are uniformly mixed to be used as a complex enzyme preparation for later use.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

Comparative example 1:

the same raw materials and methods as in example 1 were used to fry the masa pudding, except that no enzyme preparation was added to the glutinous rice flour.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

Comparative example 2:

the same application method as that in example 1 is adopted, except that in step (1) of this example, 20% of alpha-amylase, 10% of glucose oxidase, 5% of xylanase, 5% of lipase, 5% of sodium chloride and 55% of corn starch are weighed according to the mass ratio, and the components are uniformly mixed to be used as a complex enzyme preparation for later use.

The specific volume of the finished product of the fried dough twist was calculated and the crispness and mouthfeel of the fried dough twist were scored using the method of example 1, with the results shown in table 1.

TABLE 1 evaluation results of the hemp seed product

As can be seen from Table 1, compared with comparative examples 1-2, examples 1-5 added with the complex enzyme preparation provided by the present invention significantly improved the quality of fried rice dumplings, increased specific volume, improved crispness and taste, and increased the degree of improvement with the increase of the addition of the enzyme preparation.

Example 6:

in the martian of Wuhan, Hubei, a batch of the hemp balls are prepared by using the compound enzyme preparation in the example 1 in the addition amounts of 0.05%, 0.1% and 0.2% respectively, meanwhile, a batch of the hemp balls without the enzyme preparation are prepared as a reference, effect evaluation is carried out by 10 experienced workers in a factory, the size, the tissue and the taste of the hemp balls are scored, the average score is taken as a final evaluation result in 0-10 minutes, the higher the score is, the better the score is, and the result is shown in Table 2.

Table 2 improvement of the enzyme preparation on the sesame balls in actual production (n ═ 10)

As shown in Table 2, the whole improvement effect of the enzyme preparation compounded with the hemp seeds 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 to 23.2 from 16.6 of the control group, the comprehensive score of the 0.01% enzyme preparation group is increased to 25.4 from 16.6 of the control group, and the comprehensive score of the 0.2% enzyme preparation group is increased to 27.7 from 16.6 of the control group.

In conclusion, the complex enzyme preparation for producing the hemp balls belongs to a green safe biological additive, accords with the modern food consumption concept, and can increase the volume of the hemp balls, improve the appearance of the hemp balls and improve the tissues of the hemp balls after the complex enzyme preparation is used for carrying out enzymolysis treatment on glutinous rice flour which is a raw material of the hemp balls before frying, so that the hemp balls are more crisp, and the taste of the hemp balls is improved; the method for using the complex enzyme preparation in the production of the hemp balls provided by the invention does not need to excessively adjust the original making process of the hemp balls, can obviously reduce the skill requirements of makers, reduces the difference between batches, is beneficial to realizing the industrial production of the hemp balls, has certain economic and social benefits, and can obtain the hemp balls with better quality by using the complex enzyme preparation.

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.