CN101692925B - Method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation - Google Patents
Method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation Download PDFInfo
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- CN101692925B CN101692925B CN2009102329794A CN200910232979A CN101692925B CN 101692925 B CN101692925 B CN 101692925B CN 2009102329794 A CN2009102329794 A CN 2009102329794A CN 200910232979 A CN200910232979 A CN 200910232979A CN 101692925 B CN101692925 B CN 101692925B
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Abstract
A method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation belongs to the technical field of food processing. The method is characterized in that the bilberry extract or grape seed extract is added during a process of preparing rice or rice made products, and additive amount is 0.5%-18% of weight of raw rice or rice flour, is preferably 1%-15%, and is most preferably 10%. The added bilberry extract is a product of the Shaixi Senfu Bio Co., Ltd, which is Bilberry P.E., and the added grape seed extract is also a product of the Shaixi SenfuBio Co., Ltd, which is Grape seeds P.E.. The added bilberry extract or grape seed extract has no special limitation on types of the raw rice and operation and adding methods during making rice or rice made products. The method can prevent the rice and the rice made products from being hardened caused by starch retrogradation because of long-term storage, keeps food tastes, can realize mass production, long-term storage, remote delivery and the like of the rice and the rice made products, does not have food safety or quality and structure problems, and is beneficial to health of people.
Description
Technical field
A kind of method of adding Bilberry fruit P.E or grape seed extract inhibition rice or made product from retrogradation is specifically related to delay rice and made product from retrogradation with natural materials.The invention belongs to food processing technology field.
Background technology
The new rice-made food of making as pudding, ground rice etc., has characteristics such as internal organizational structure is soft, flexible, good mouthfeel.Along with the prolongation of period of storage, will change software strategy into software-hardware strategy, tissue becomes loose, coarse, and elasticity and local flavor also disappear thereupon, and its sense of food descends greatly.Bringing back to life of Here it is rice starch is caused, and be annual in the world all because of a large amount of grain of this class problem waste.
Starch-containing 62%～86% in the rice, in food system, play the effect that heat energy is provided and influences the matter structure.Through the complete starch of gelatinization, cool off naturally at a lower temperature or slowly dehydrate, will make that combination once again takes place disrupted starch molecule hydrogen bond when gelatinization, the part molecule becomes orderly arrangement again, and crystalline deposit is a gelinite.This phenomenon is called as " bringing back to life " (β-change, or aging, retrogradation), thereby makes the matter structure and the digestibility deterioration of food.Bringing back to life of rice, the sclerosis of cake all belongs to this type of.Suppressing brings back to life is the primary factor that prolongs this based food shelf life.
Bringing back to life of starch is the process of a starch molecule from disorder to order.In the heating gelatinization process, because the effect of hydrone and heat, it is unordered in a jumble that orderly starch molecule becomes.In cooling cooling and storage, because the effect of molecular potential, the disordering of upper state progressively is tending towards the ordering of lower state.
From the thermodynamics angle, the trend of bringing back to life of gelatinized starch is difficult to avoid, but after the mechanism of bringing back to life of understanding starch, just can make full use of these mechanism, takeing effective measures, it is aging to delay rice product, thereby will reduce to the minimum shelf-life that can prolong this based article greatly by the harmful effect that starch retrogradation brings.
Measure according to the relevant expert, the equal specific surface system food of the content height of protein content, water soluble vitamin, carbohydrate in rice cake, the rice cake food, instant is tasty and refreshing.Rice made products begins to engender with method for makings such as rice cake, rice cakes gradually in recent years.Owing to have intrinsic fragrant local flavor in the rice and be easy to digestion, thereby very suitable children are edible with the elderly, are a kind of novel foodstuffs that has market potential.And the Taiwan mochi can be guaranteed the quality 2～3 months and ageing hardening do not occur, and Japanese mochi can also be guaranteed the quality the longer time., we generally can only guarantee the quality 3～4 days at the mochi produced at present, in addition coldly harden once meeting, bring back to life, toughness descends, and loses commodity value.China rice cake group all is that little factory manages, and does not surpass hundred million yuan factory, but this is the traditional food of China, and annual value of production also surpasses 4,000,000,000.By research, the shelf-life of high-moisture, low-fat starch food products if can be extended down to more than 6 months, real ready-to-eat food will become the main flow of instant food, and its economic benefit is inestimable.Therefore, a great problem that cakes such as Chinese style rice made products mochi and rice cake anti-brought back to life, anti-aging is food processing industry also is a difficult problem that presses for solution.
Solving at present in the method for starch retrogradation has chemical method, and as starch is carried out modification, but this is related to food-safety problem.Add some anti-emulsifying agent, glue and some other materials of bringing back to life, can reach certain effect, but not obvious.By adding amylase, can bring into play the effect that suppresses starch retrogradation.But by the rice made products of diastatic action, because its surface beginning is decomposed in proper order to inside, so surface deliquescing easily, the food flavor of rice made products changes simultaneously.
Summary of the invention
The objective of the invention is to add the natural material that is of value to health, delay the problem of bringing back to life that rice and rice made products occur in long-time the preservation.
Technical scheme of the present invention: a kind of method of adding Bilberry fruit P.E or grape seed extract inhibition rice or made product from retrogradation, in preparation rice or rice made products process, add Bilberry fruit P.E or grape seed extract, addition be rice material or ground rice heavy 0.5%～18%, preferred 1%～15%, more preferably 10%.
The Bilberry fruit P.E that adds is the product of the gloomy not biological Co., Ltd in Shaanxi: Bilberry P.E., the grape seed extract of interpolation are the product of the gloomy not biological Co., Ltd in Shaanxi: Grape seeds P.E..
The amount of the cowberry of Tian Jiaing (blueberry) extract or grape seed extract is not particularly limited in the present invention, but addition can not play effective anti-starch retrogradation effect when very few, on the other hand, when addition is too much, can influence the local flavor of product.
In addition, the rice material kind as rice of the present invention and rice made products is not particularly limited.Because all there are the anti-effect of bringing back to life in cowberry (blueberry) extract or grape seed extract to long-grained nonglutinous rice, polished rice and the glutinous rice that exists on the market.
Operation when making rice of the present invention and rice made products is not particularly limited.Simultaneously, the adding method of cowberry (blueberry) extract or grape seed extract is not particularly limited, and generally is to add in digestion process, also can add when soaking.
And when making rice and rice made products, compare the water of handy more amount with common situation, but do not limit especially.
Beneficial effect of the present invention: the inventor furthers investigate at above-mentioned problem, found that, in rice and rice made products manufacturing process, add natural cowberry (blueberry) extract or grape seed extract, can effectively improve the problem of bringing back to life of rice and rice made products, and to the human body beneficial.
Main component is an anthocyanidin in cowberry (blueberry) extract, and main component is an OPC in the grape seed extract, they all belong to natural potent antioxidant, hydroxyl with high reaction activity, be considered to and combine with the hydroxyl of starch, thereby stop starch self in depositing process in conjunction with promptly bringing back to life (wear out) phenomenon, the prolongation holding time that can be tremendous, the while does not exist food security and matter structure problem.
According to the present invention, because edible taste is kept in the long preservation rice that starch retrogradation caused and the rice made products hardening that cause, can realize a large amount of productions, long preservation of rice and rice made products, to distant place dispensing etc. by preventing.
The specific embodiment
Embodiment 1
The 100 commercially available long-grained nonglutinous rices of gram (rice variety of easily bringing back to life) add 300 gram water and 10 gram cowberry (blueberry) or grape seed extracts, and boiling is about 20 minutes in electric cooker.Rice can be preserved more than 15 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 2
Commercially available long-grained nonglutinous rice is pulverized, crossed 120 mesh sieves, obtain making the ground rice of rice cake.30 grammeter powder add 60 gram water and 3 gram cowberry (blueberry) or grape seed extracts, pour die for molding into after mixing, and steam 20 minutes in hot bath.Rice cake can be preserved more than 20 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 3
The 100 commercially available long-grained nonglutinous rices of gram (rice variety of easily bringing back to life) add 300 gram water and 0.5 gram cowberry (blueberry) or grape seed extract, and boiling is about 20 minutes in electric cooker.Rice can be preserved about 5 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 4
Commercially available long-grained nonglutinous rice is pulverized, crossed 120 mesh sieves, obtain making the ground rice of rice cake.30 grammeter powder add 60 gram water and 0.3 gram cowberry (blueberry) or grape seed extract, pour die for molding into after mixing, and steam 20 minutes in hot bath.Rice cake can be preserved about 7 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 5
The 100 commercially available long-grained nonglutinous rices of gram (rice variety of easily bringing back to life) add 300 gram water and 18 gram cowberry (blueberry) or grape seed extracts, and boiling is about 20 minutes in electric cooker.Rice can be preserved more than 30 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 6
Commercially available long-grained nonglutinous rice is pulverized, crossed 120 mesh sieves, obtain making the ground rice of rice cake.30 grammeter powder add 60 gram water and 5.4 gram cowberry (blueberry) or grape seed extracts, pour die for molding into after mixing, and steam 20 minutes in hot bath.Rice cake can be preserved more than 30 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 7
The 100 commercially available long-grained nonglutinous rices of gram (rice variety of easily bringing back to life) add 300 gram water and 15 gram cowberry (blueberry) or grape seed extracts, and boiling is about 20 minutes in electric cooker.Rice can be preserved more than 25 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Embodiment 8
Commercially available long-grained nonglutinous rice is pulverized, crossed 120 mesh sieves, obtain making the ground rice of rice cake.30 grammeter powder add 60 gram water and 4.5 gram cowberry (blueberry) or grape seed extracts, pour die for molding into after mixing, and steam 20 minutes in hot bath.Rice cake can be preserved more than 25 days in 4 ℃ of (temperature of the most easily bringing back to life) refrigerators.
Claims (5)
1. one kind is added the method that Bilberry fruit P.E or grape seed extract suppress made product from retrogradation, it is characterized in that in preparation rice made products process, adding Bilberry fruit P.E or grape seed extract, addition be rice material or ground rice heavy 0.5%～18%.
2. method according to claim 1 is characterized in that adding Bilberry fruit P.E or grape seed extract in preparation rice made products process, addition be rice material or ground rice heavy 1%～15%.
3. method according to claim 1 is characterized in that adding Bilberry fruit P.E or grape seed extract in preparation rice made products process, addition be rice material or ground rice heavy 10%.
4. according to claim 1,2 or 3 described methods, it is characterized in that the Bilberry fruit P.E that adds is the product of the gloomy not biological Co., Ltd in Shaanxi: Bilberry P.E., the grape seed extract of interpolation are the product of the gloomy not biological Co., Ltd in Shaanxi: Grape seeds P.E..
5. according to claim 1,2 or 3 described methods, it is characterized in that described rice made products is a rice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009102329794A CN101692925B (en) | 2009-09-24 | 2009-09-24 | Method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation |
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| CN2009102329794A CN101692925B (en) | 2009-09-24 | 2009-09-24 | Method of adding bilberry extract or grape seed extract to inhibit rice or rice made product from retrogradation |
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| CN101692925A CN101692925A (en) | 2010-04-14 |
| CN101692925B true CN101692925B (en) | 2011-10-05 |
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| CN102178167B (en) * | 2011-03-29 | 2012-11-28 | 九州通医药集团股份有限公司 | Nutrient dried Indian buead noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298654A (en) * | 2000-05-01 | 2001-06-13 | 湖南金键米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN101401595A (en) * | 2008-11-14 | 2009-04-08 | 江南大学 | Method for improving anti-aging quality of rice-cake |
| CN101406310A (en) * | 2008-10-27 | 2009-04-15 | 江南大学 | Method for preparing anti-aging rice-cake |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1298654A (en) * | 2000-05-01 | 2001-06-13 | 湖南金键米业股份有限公司 | Method for producing antistaling instant rice-flour noodles |
| CN101406310A (en) * | 2008-10-27 | 2009-04-15 | 江南大学 | Method for preparing anti-aging rice-cake |
| CN101401595A (en) * | 2008-11-14 | 2009-04-08 | 江南大学 | Method for improving anti-aging quality of rice-cake |
Non-Patent Citations (1)
| Title |
|---|
| 张超等.面包老化抑制因素研究.《粮食与油脂》.2005,(第8期),18-20. * |
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