Preparation method of fermented aggregate-containing crispy pastry

A technology for crispy cakes and aggregates, which is applied in the processing of dough, baking, and baked goods, etc., can solve the problems of waste of resources, environmental pollution of livestock and poultry bones, and low utilization rate of livestock and poultry bones, and achieve the effect of ensuring crispness.

Active Publication Date: 2014-10-08
HUBEI UNIV OF TECH
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  • Abstract
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Problems solved by technology

[0004] According to the analysis of Li Jing's "Nutritional Value, Development Status and Development Prospects of Livestock and Poultry Bone", the content of calcium and phosphorus in fresh bone is high, 19.3% and 9.39% respectively , and contain a large amount of biologically active substances and vitamins; with the continuous growth of livestock and poultry production in China, livestock and poultry bone resources are extremely rich, but the utilization rate of livestock and poultry bones in traditional techniques is very low, and their nutritional value has not been fully utilized, resulting in Serious waste of resources, and discarded livestock and poultry bones pollute the environment, so it is of great social significance to carry out research on the comprehensive utilization of livestock and poultry bones and improve the utilization of bone protein, bone calcium and other nutrients
[0005] Nowadays, in order to improve the utilization rate of nutrients in the bones of livestock and poultry, relevant researchers have carried out research, for example: Chinese Patent Application No. CN200810152360.8 "An Enzyme Method for improving calcium conversion rate in sheep bone by combining decomposing and fermentation", Chinese patent application number CN201210382496.4 "A method for extracting bone calcium and osteocalcin by secondary fermentation", etc., but by searching domestic and foreign literature reports, No report on the preparation of crispy cakes using aggregate as raw material was found

Method used

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  • Preparation method of fermented aggregate-containing crispy pastry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Take 10Kg of chicken bones, 12Kg of beef bones, and 13Kg of sheep bones. After crushing them, cook them for 30 minutes at a temperature of 146°C and a pressure of 0.3MPa. After cooling, the mass ratio of bone to water is 1:1. Add water and carry out colloidal grinding, and then add compound enzyme according to the weight of the bone. The amount of enzyme added is 450,000 U / kg of cellulase, 1,000 U / kg of hemicellulase, and 200,000 U / kg of active protease. Mix the enzyme and bone pulp evenly, keep warm at 35°C for 2 hours, and control the ambient humidity at 80%-95%;

[0027] (2) After cooling the slurry in step (1), add according to the weight ratio (mL / Kg): 10 mL of Lactobacillus plantarum, 5 mL of Lactobacillus plantarum subsp. Ferment for 3 days, turn the material during the fermentation, and control the ambient humidity at 65%-88%, to obtain fermented bone pulp;

[0028] (3) Weigh 10 parts of bone pulp, 85 parts of flour, 1 part of NaCl, 0.25 parts of monosodi...

Embodiment 2

[0033] (1) Take 15Kg of chicken bones, 14Kg of beef bones, and 15Kg of sheep bones. After crushing them, cook them for 35 minutes at a temperature of 160°C and a pressure of 0.5MPa. After cooling, the mass ratio of bone to water is 1:1.5 Add water and carry out colloidal grinding, and then add compound enzyme according to the weight of the bone. The amount of enzyme added is 900,000 U / kg of cellulase, 2,000 U / kg of hemicellulase, and 300,000 U / kg of active protease. Mix the enzyme and bone pulp evenly, keep warm at 40°C for 5 hours, and control the ambient humidity at 80%-95%;

[0034] (2) After cooling the slurry in step (1), add according to the weight ratio (mL / Kg): 15mL of Lactobacillus plantarum, 8mL of Lactobacillus plantarum subsp. Ferment for 5 days, turn the material during the fermentation, and control the ambient humidity at 65%-88%, to obtain fermented bone pulp;

[0035] (3) Weigh 15 parts of bone pulp, 90 parts of flour, 2.5 parts of NaCl, 0.45 parts of monoso...

Embodiment 3

[0040](1) Take 13Kg of chicken bones, 13Kg of beef bones, and 14Kg of sheep bones, crush them, and cook them for 33 minutes at a temperature of 150°C and a pressure of 0.4MPa. After cooling, the mass ratio of bone to water is 1:1.2 Add water and carry out colloidal grinding, and then add compound enzyme according to the weight of the bone. The amount of enzyme added is 670,000 U / kg of cellulase, 1,500 U / kg of hemicellulase, and 250,000 U / kg of active protease. Mix the enzyme and the bone pulp evenly, keep it warm at 38°C for 3.5 hours, and control the ambient humidity at 80%-95%;

[0041] (2) After cooling the pulp in step (1), add according to the weight ratio (mL / Kg): 13mL of Lactobacillus plantarum, 7mL of Lactobacillus plantarum subsp. Ferment for 4 days, turn material during the fermentation, and control the ambient humidity at 65%-88%, to obtain fermented bone pulp;

[0042] (3) Add by weight: 13% bone pulp, 87% flour, 2% NaCl, 0.3% monosodium glutamate, 0.25% soda po...

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Abstract

The invention discloses a preparation method of fermented aggregate-containing crispy pastry, and belongs to the technical field of food. The fermented aggregate-containing crispy pastry is prepared by the following steps: (1) preparing aggregate enzymolysis solution; (2) fermenting the enzymolysis solution; (3) homogenizing fermentation liquid and flour and other materials; (4) shaping and quickly freezing; (5) performing low-temperature vacuum frying dehydration; (6) de-oiling. By the preparation method, the fermented aggregate-containing crispy pastry prepared from calcium, phosphorus, beneficial microorganisms and other substances obtained during enzymolysis and fermentation of aggregate has the calcium content of 12.5-13.0%, the phosphorus content of 6.2-6.9%, the protein content 12.5-14.0mg / Kg and the amino acid content 0.85-0.90mg / Kg, has the calcium-phosphorus ratio of 2: 1 which is the optimal ratio for body absorption, is crispy in mouthfeel and rich in nutrition and is excellent calcium-supplementing food.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically relates to a preparation method of crispy cake made of fermented aggregate. Background technique [0002] Trace elements in the human body can not only maintain normal physiological functions, but also their content in the human body can also affect people's emotions, intelligence, etc., which is the material basis of human mental health. Among them, calcium, magnesium, zinc, iron, selenium and other elements are the most important to human mental health. [0003] According to scientific analysis: the calcium-phosphorus ratio of bovine bone is closest to that of human bone (2:1), which is the best ratio for human body to absorb. Bone food is praised as "new food in the 21st century" by food and nutritionists. Bone food is very popular in the world. Japan calls it a high-level nutritional supplement, and Western countries such as the United States call it "21st century functio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/34
Inventor 汪超邹桂怀郑锋振李冬生邹承君高冰徐宁胡勇朱于鹏祁勇刚
Owner HUBEI UNIV OF TECH
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