A complex enzyme preparation and its use

Abstract

The application belongs to the technical field of rice powder processing, and particularly relates to a composite enzyme preparation and application thereof. The composite enzyme preparation is prepared by mixing pectinase, beta-glucosidase, alpha-amylase and maltogenic amylase at a mass ratio of 1-3:1-7:1-5:1. The pectinase, beta-glucosidase and alpha-amylase are compounded at a certain mass ratio, and the maltogenic amylase is added to form the composite enzyme preparation, so that the broken rice rate of fresh and wet rice powder can be reduced, the elasticity and chewiness of the fresh and wet rice powder can be improved, the edibility of the fresh and wet rice powder can be improved, and the composite enzyme preparation has high popularization value and application prospect.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of rice flour processing, and particularly relates to a composite enzyme preparation and application thereof. BACKGROUND

[0002] Rice flour is a rice product in the form of strips or filaments made of rice as raw material, which is flexible and elastic, and is cooked with various condiments or soup materials, and is a traditional food of people in the south of China. Fresh and wet rice flour is favored by consumers due to its smooth and flexible taste, convenient eating, and cooking, dry frying or cold dishes. In the production process of fresh and wet rice flour, the problem of broken strips has always been a problem worth attention. In order to solve the problem of broken strips of rice flour, some manufacturers use chemical additive ingredients excessively or beyond the standard, which seriously affects the taste and quality of rice flour, and also affects the health of users and the development of rice products. Therefore, it is of important application value and economic value to study the method of producing rice flour with low broken strip rate.

[0003] The information disclosed in this BACKGROUND section is only for the purpose of increasing the understanding of the background of the application and should not be taken as an acknowledgement or any form of suggestion that this information forms prior art that is publicly known. SUMMARY

[0004] The purpose of the present application is to provide a composite enzyme preparation and application thereof, which can reduce the broken strip rate of fresh and wet rice flour.

[0005] To achieve the above-mentioned purpose, the present application provides the following technical solutions.

[0006] A composite enzyme preparation, which is mixed by pectinase, beta-glucosidase, alpha-amylase and maltogenic amylase in a mass ratio of 1-3:1-7:1-5:1.

[0007] Preferably, the mass ratio of the pectinase, beta-glucosidase, alpha-amylase and maltogenic amylase is 2:3:3:1.

[0008] Preferably, the enzyme activity of the pectinase is 100-150 U / mg; the enzyme activity of the beta-glucosidase is 10-30 U / mg; the enzyme activity of the alpha-amylase is 1-2 U / mg; and the enzyme activity of the maltogenic amylase is 10-15 U / mg.

[0009] The present application also provides the application of the composite enzyme preparation in reducing the broken strip rate of fresh and wet rice flour.

[0010] The present application also provides a method for making fresh and wet rice flour by using the composite enzyme preparation, which comprises the following steps.

[0011] S1. Mix the early indica rice after cleaning with 3-4 volumes of clean water, soak in 55℃ warm water for 10-15h; mill the early indica rice after soaking with a pulp mill and filter through an 80-100 mesh sieve, and dehydrate the filtered rice pulp to make the water content of the rice pulp reach 40-50%, to obtain the rice pulp before enzymolysis;

[0012] S2. Add the complex enzyme preparation to the rice pulp before enzymolysis, and carry out enzymolysis reaction at 30-40℃ for 4-6h, and then carry out enzyme inactivation treatment on the material after enzymolysis reaction, to obtain the rice pulp after enzymolysis;

[0013] S3. The rice pulp after enzymolysis is sequentially subjected to gelatinization, extrusion molding, aging, cooking and cooling, to obtain the fresh and wet rice powder.

[0014] Preferably, in step S2, the mass ratio of the complex enzyme preparation to the rice pulp before enzymolysis is 1:20-25.

[0015] Preferably, in step S3, the gelatinization temperature is 100℃, the gelatinization time is 3min; the screw rotation frequency of extrusion molding is 50Hz, the extrusion pressure is 1.2MPa, and the extrusion molding template hole diameter is 1mm; the aging temperature is 20℃, the aging humidity is 80%, and the aging time is 4.5h; the boiling water cooking time is 8min.

[0016] Compared with the prior art, the present application has the following beneficial effects:

[0017] The present application can reduce the broken rice rate of the fresh and wet rice powder by compounding pectinase, beta-glucosidase and alpha-amylase in a certain mass ratio, and adding maltogenic amylase to form a complex enzyme preparation; meanwhile, the elasticity and chewiness of the fresh and wet rice powder can be improved, and the edibility of the fresh and wet rice powder can be improved, so the present application has high popularization value and application prospect. DETAILED DESCRIPTION

[0018] The technical solutions of the present application will be described below in a clear and complete manner. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0019] Example 1

[0020] A method for making fresh and wet rice powder, comprising the following steps:

[0021] S1. Mix the early indica rice after cleaning with 4 volumes of clean water, soak in 55℃ warm water for 15h; mill the early indica rice after soaking with a pulp mill and filter through a 100 mesh sieve, and dehydrate the filtered rice pulp to make the water content of the rice pulp reach 50%, to obtain the rice pulp before enzymolysis;

[0022] S2. Add the complex enzyme preparation of Table 1 to the pre-enzymolysis rice slurry, mix uniformly, and then carry out an enzymolysis reaction at 35°C for 6h, followed by enzyme inactivation treatment of the material after the enzymolysis reaction to obtain post-enzymolysis rice slurry;

[0023] S3. Subject the post-enzymolysis rice slurry to gelatinization, extrusion molding, aging, cooking, and cooling in sequence to obtain the fresh wet rice flour.

[0024] In step S2, the mass ratio of the complex enzyme preparation to the pre-enzymolysis rice slurry is 1:25; in step S3, the gelatinization temperature is 100°C, the gelatinization time is 3min; the screw rotation frequency of the extrusion molding is 50Hz, the extrusion pressure is 1.2MPa, and the extrusion molding die hole diameter is 1mm; the aging temperature is 20°C, the aging humidity is 80%, and the aging time is 4.5h; the boiling water cooking time is 8min.

[0025] Reference: Lei Wanying et al. (Quality evaluation of fresh wet rice flour and raw material selection) to determine the cooking quality of fresh wet rice flour

[0026] 1. Cut the fresh wet rice flour into 5cm lengths, and stack 2 layers for each determination. Use a texture analyzer to determine the properties of the prepared fresh wet rice flour: determination mode TPA, determination probe type 9 / 36R, pre-determination rate 2mm / s, determination rate 1mm / s, post-determination rate 1mm / s, compression ratio 50%, 2 compression time interval 3s, trigger force 5g. The texture determination indicators include elasticity and chewiness, each sample is determined in parallel 5 times, and the average value is taken. The results are shown in Table 1.

[0027] 2. Cook 50 fresh wet rice flour samples with a length of 20cm in 100mL boiling water for 2min, then fish out and filter the water, and record the number of rice flour sample strips with a length of 10cm or more (including 10cm), a, and calculate the breakage rate. The results are shown in Table 1.

[0028]

[0029] Table 1 Effect of different complex enzyme preparations on the quality of fresh wet rice flour

[0030] Group Different complex enzyme preparations Elasticity (mm) Chewiness (mJ) Breaking rate (%) Group 1 Pectinase (A) 0.75 575.21 38.00 Group 2 β-Glucosidase (B) 0.68 587.38 26.00 Group 3 α-Amylase (C) 0.64 691.05 36.00 Group 4 Maltogenic amylase (D) 0.51 481.24 44.00 Group 5 A+B (mixed at a mass ratio of 1:1) 0.66 665.45 28.00 Group 6 A+C (mixed at a mass ratio of 1:1) 0.79 628.63 26.00 Group 7 A+D (mixed at a mass ratio of 1:1) 0.66 786.52 30.00 Group 8 A+B+C (mixed at a mass ratio of 1:1:1) 0.86 668.49 32.00 Group 9 A+B+D (mixed at a mass ratio of 1:1:1) 0.73 771.33 24.00 Group 10 B+C+D (mixed at a mass ratio of 1:1:1) 0.82 645.15 16.00 Group 11 A+B+C+D (mixed at a mass ratio of 1:1:1:1) 0.94 967.07 8.00 Group 12 A+B+C+D (mixed at a mass ratio of 2:3:3:1) 0.98 1163.10 4.00 Blank control -- 0.46 391.59 46.00

[0031] Note: The enzyme activity of pectinase is 120U / mg; the enzyme activity of β-glucosidase is 20U / mg; the enzyme activity of α-amylase is 1.5U / mg; and the enzyme activity of maltogenic amylase is 12U / mg.

[0032] From Table 1, it can be seen that the fresh wet rice flour prepared in Group 11 and Group 12 is lower in broken rice rate, higher in elasticity and chewiness than that prepared in Group 1-10, indicating that the composite enzyme preparation of the present application can reduce the broken rice rate of fresh wet rice flour, improve the elasticity and chewiness of fresh wet rice flour, and improve the edibility of fresh wet rice flour, and has high popularization value and application prospect.

[0033] The foregoing description of specific exemplary embodiments of the application is intended to illustrate and exemplify the application. It is not intended to limit the application to the exact forms disclosed. Many modifications and variations are possible in light of the above teachings and it is thus intended that the application embrace all such modifications and variations as fall within the scope of the claims. The scope of the application is intended to be defined by the claims and their equivalents.

Claims

1. A compound enzyme preparation, characterized in that, The compound enzyme preparation is composed of pectinase, β-glucosidase, α-amylase and maltose amylase in a mass ratio of 1-3:1-7:1-5:1; wherein the enzyme activity of the pectinase is 100-150 U / mg; the enzyme activity of the β-glucosidase is 10-30 U / mg; the enzyme activity of the α-amylase is 1-2 U / mg; and the enzyme activity of the maltose amylase is 10-15 U / mg.

2. The compound enzyme preparation according to claim 1, characterized in that, The mass ratio of pectinase, β-glucosidase, α-amylase and maltose amylase is 2:3:3:

1.

3. The application of the compound enzyme preparation according to claim 1 in reducing the breakage rate of fresh wet rice noodles.

4. A method for preparing fresh wet rice noodles using the compound enzyme preparation of claim 1, characterized in that, Includes the following steps: S1. Mix the washed early indica rice with 3-4 volumes of clean water and soak in 55℃ warm water for 10-15 hours; grind the soaked early indica rice with a grinder and filter it through an 80-100 mesh sieve; dehydrate the filtered rice slurry to make the water content of the rice slurry reach 40-50% to obtain rice slurry before enzymatic hydrolysis. S2. Add the compound enzyme preparation to the rice slurry before enzymatic hydrolysis, and perform enzymatic hydrolysis at 30-40℃ for 4-6 hours. Then, perform enzyme inactivation treatment on the material after enzymatic hydrolysis to obtain enzymatically hydrolyzed rice slurry. S3. The enzymatically hydrolyzed rice slurry is successively subjected to gelatinization, extrusion molding, aging, cooking and cooling to obtain the fresh wet rice noodles.

5. The method for preparing fresh wet rice noodles according to claim 4, characterized in that, In step S2, the mass ratio of the compound enzyme preparation to the rice slurry before enzymatic hydrolysis is 1:20-25.

6. The method for preparing fresh wet rice noodles according to claim 4, characterized in that, In step S3, the gelatinization temperature is 100℃, the gelatinization time is 3min; the screw speed frequency for extrusion molding is 50Hz, the extrusion pressure is 1.2MPa, the extrusion molding template aperture is 1mm; the aging temperature is 20℃, the aging humidity is 80%, the aging time is 4.5h; and the boiling water is cooked for 8min.

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