Complex enzyme preparation and application thereof in noodle nest production
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A compound enzyme preparation and noodle nest technology, which is applied in food science and other fields, can solve problems such as large randomness, no standardized production process, and unstable product quality, and achieve the effects of reducing technical requirements, beautifying appearance, and better quality
Pending Publication Date: 2021-11-26
WUHAN SUNHY BIOLOGICAL
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[0004] The purpose of the present invention is to overcome the problems in the prior art that the processing process is arbitrarily large, there is no standardized production process, and the product quality is not stable
Method used
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Embodiment 1
[0038] This embodiment provides a compound enzyme preparation and its application method in dimple production, comprising the following steps:
[0039] (1) take by weight 20% α-amylase, 15% xylanase, 5% lipase, 2% papain, 5% sodium chloride and 53% corn starch, mix After uniformity, it is used as a compound enzyme preparation for later use.
[0040] Among them, the enzyme activity of α-amylase is 1×10 4 U / g, the detection standard is GB / T 1886.174; the enzyme activity of xylanase is 1×10 5 U / g, the detection standard is QB / T 4483; the enzyme activity of lipase is 2×10 5 U / g, the detection standard is GB / T 23535; the enzyme activity of papain is 6×10 5 U / g, the detection standard is the standard of Wuhan Xinhuayang Enterprise.
[0041] (2) Weigh 4600 grams of rice, put it into a clear water basin, wash it, remove impurities, wash and drain, add 150 grams of soybeans, soak in clear water until the water penetrates into the rice, drain and grind into rice milk.
[0042] (3) ...
Embodiment 2
[0047] Using the same application method as in Example 1, the difference is that the addition of the compound enzyme preparation in step (4) is 0.1%.
[0048] Calculate the specific volume of the finished product, and use the method of Example 1 to score the crispness and mouthfeel of the dough. The results are shown in Table 2.
Embodiment 3
[0050] This embodiment adopts the same application method as that of Embodiment 1, except that the addition amount of the compound enzyme preparation in step (4) is 0.05%.
[0051] Calculate the specific volume of the finished product, and use the method of Example 1 to score the crispness and mouthfeel of the dough. The results are shown in Table 2.
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Abstract
The invention belongs to the technical field of enzyme preparations, and particularly provides a compound enzyme preparation, which belongs to a green and safe biological additive, conforms to the modern food consumption concept, can increase the size of a noodle nest, can beautify the appearance of the noodle nest, can improve the tissue of the noodle nest, can make the noodle nest crisper and can improve the taste of the noodle nest when being used in a noodle nest production process, and the noodle nest with better quality is obtained. When the compound enzyme preparation provided by the invention is applied to the production of the flour nest, the skill requirement on a maker can be obviously reduced, the difference between batches is reduced, the industrial production of the flour nest is favorably realized, the original processing process of the flour nest is basically not influenced, and only the simple operation of feeding the enzyme preparation and uniformly mixing for enzymolysis is added, the original noodle nest making process does not need to be adjusted, certain economic benefits are achieved, and the continuity of Chinese traditional delicious food is facilitated.
Description
technical field [0001] The invention belongs to the technical field of enzyme preparations, and in particular relates to a compound enzyme preparation and its application in the production of dimples. Background technique [0002] Mianwo is one of the famous snacks in Wuhan, Hubei. It is thick around, thin in the middle and forms a small hole, which is concave. The thick part of the noodles is soft, and the thin parts are crispy. It tastes special and is deeply loved by the local people. "Slurry noodle nest" is the most popular among consumers. At present, the traditional "refined noodle nest" mainly uses rice and soybeans as the main ingredients. After soaking and refining for a long time, a certain amount of auxiliary materials are added, mixed with water, mixed with water, fried in a frying pan until golden, and eaten now. Freshly fried. [0003] The delicacy of noodle nests is still in the stage of manual workshop production. It is mainly distributed in the streets an...
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Application Information
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