CN101715922B - Method for preparing unpolished rice modified nutritious powder and nutritious drink - Google Patents
Method for preparing unpolished rice modified nutritious powder and nutritious drink Download PDFInfo
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Abstract
The invention discloses a method for preparing unpolished rice modified nutritious powder and a nutritious drink. The method comprises the following steps of: crushing unpolished rice directly or crushing the unpolished rice after pregermination; improving or destroying a surface structure of the unpolished rice with the help of a physical, chemical or biological method of extrusion or enzymolysis and the like; changing surface layer tissue components of the unpolished rice to promote and increase the water absorption of the unpolished rice during soaking; dissolving or degrading the substances of cellulose, hemi-cellulose, pectin and the like in the surface layer of the unpolished rice to ensure that the substances are changed into easily absorbable and digestive micromolecules to improve the eating quality and the nutritive value of the unpolished rice; and preparing the nutritious powder or the nutritious drink for convenient eating by directly using the unpolished rice or mixing the unpolished rice with other nutrient components.
Description
Technical field
The present invention relates to the preparation method of a kind of unpolished rice modified nutritious powder and nutritious drink.
Background technology
At present in people's daily life to the requirement of cereal foods more and more " in vain ", more and more " essence ", lacked absorption, so nutritionist's suggestion to the cereal foods nutriment, the amount of increase whole grain food helps the health of health.Whole grain food such as brown rice, wholemeal is one type of important nutritional resource, wherein is rich in dietary fiber, trace element and vitamin, and other is to human body beneficial's functional component.
Rice food is China common people's basic staple food and main nutrition carrier, is one and is directly connected to the healthy basic people's livelihood industry of China 1,300,000,000 people.The brown rice that promptly obtains without polishing behind the paddy of rice ridge with aleurone.Therefore compare with highed milled rice, brown rice has kept plumule and the aleurone in the paddy, is rich in dietary fiber, phytic acid, VE, B family vitamin and GABA (GABA) nutrient of etc.ing and Phytochemistry element.But, because the brown rice color and luster is dark yellow, mouthfeel is poor, still is difficult to become the dining table staple food at present.
The food extrusion technique is a new technology in the food processing.Since 20 beginning of the century extruders come out; Be applied to industries such as food, grain, feed gradually; Especially since the eighties in 20th century; Extruder has obtained higher attention as a kind of biochemical reactor, and nowadays the food extrusion technique has become part active and the most important in the foods processing technique.When mechanisms such as material is squeezed in extruder, rubs, shears, pressurizations, and after adding a series of physics, chemical action such as hyther, basic variation takes place in the quality of product, makes it obtain in the Application in Food Industry field expanding.Also do not appear in the newspapers at present this technology is used in the technology of processing brown rice.
Summary of the invention
A technical problem to be solved by this invention provides a kind of preparation method of unpolished rice modified nutritious powder; Its objective is and solve the contradiction that the brown rice cortex is rich in nutrition and mouthfeel difference; Make it to become be prone to absorb, the little molecule of digestion, improve the edible quality and the nutritive value that improves brown rice of brown rice, can also with other nutrition (like assorted beans etc.) mix and match; Have additional nutrients, improve mouthfeel.
Another technical problem to be solved by this invention provides a kind of preparation method of unpolished rice modified nutritious beverage; Its purpose also is to solve the contradiction that the brown rice cortex is rich in nutrition and mouthfeel difference; Make it to become the little molecule that is prone to absorption, digestion; The edible quality of improving brown rice and the nutritive value that improves brown rice can also with other nutrition (like assorted beans etc.) mix and match, have additional nutrients, improve mouthfeel.
For solving the problems of the technologies described above, technical scheme provided by the present invention is following:
The present invention provides a kind of preparation method of unpolished rice modified nutritious powder, and paddy is carried out removal of impurities, the paddy of hulling again, the brown rice of acquisition comprises the steps: as processing raw material
(1) pulverizes: the coarse rice powder comminution is become powder, cross 80 mesh sieves, process coarse rice powder;
(2) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(3) process the modification powder: expanded material is pulverized, crossed 80 mesh sieves, be the unpolished rice modified nutritious powder of this method preparation.
In said step (1), can also the brown rice water at room temperature be soaked 5h～10h after, germinate down at 25 ℃～35 ℃ and to cultivate 12h～36h, under 50 ℃～70 ℃ conditions, dry 20h～30h, pulverize again and wear into powder, cross 80 mesh sieves, process coarse rice powder.
In said step (2), can also with coarse rice powder or through the coarse rice powder of germination treatment with after edible bean powder mixes, reinstall in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, The coarse rice powder of said coarse rice powder or process germination treatment and the ratio of weight and number of edible bean powder are 1～5: 1; Said edible bean powder is broad bean, mung bean, pea and red bean to be pulverized respectively wear into powder; Cross 80 mesh sieves, after mixing according to 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder then, form said edible bean powder.
In said step (3); Can also the coarse rice powder of coarse rice powder or process germination treatment be pushed according to above-mentioned pressing method and obtain expanded material; Pulverize; Cross 80 mesh sieves, add following auxiliary material again, mix; Process unpolished rice modified nutritious powder, the ratio of weight and number that said expanded material mixes with auxiliary material is: 100 parts in expanded material, 10～14 parts of white granulated sugars, 6～9 parts in brown sugar, 0.5～1 part of salt, 1～5 part of cornstarch, 0～5 part of milk powder, 0.1～0.3 part of soybean lecithin, 0～10 part of oatmeal, 0.1～0.3 part of vanillic aldehyde.
In said step (3); Can also with coarse rice powder mix according to aforementioned proportion with edible bean powder or through the coarse rice powder of germination treatment with after edible bean powder mixes according to aforementioned proportion; Push the expanded material of acquisition according to above-mentioned pressing method, pulverize then, cross 80 mesh sieves; Add following auxiliary material again; Mix, process unpolished rice modified nutritious powder, the ratio of weight and number that said expanded material mixes with auxiliary material is: 100 parts in expanded material, 10～14 parts of white granulated sugars, 6～9 parts in brown sugar, 0.5～1 part of salt, 1～5 part of cornstarch, 0～5 part of milk powder, 0.1～0.3 part of soybean lecithin, 0～10 part of oatmeal, 0.1～0.3 part of vanillic aldehyde.
The present invention provides a kind of preparation method of unpolished rice modified nutritious beverage, and paddy is carried out removal of impurities, the paddy of hulling again, the brown rice of processing is characterized in that as processing raw material, comprises the steps:
(a) pulverize: the coarse rice powder comminution is become powder, cross 80 mesh sieves, process coarse rice powder;
(b) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(c) process unpolished rice modified nutritious beverage: expanded material is pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination; After the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, feed liquid is regulated pH value 5.5～6.5, add the AMS of quality of material 1%～3% with citric acid; Enzymolysis 0.5h～1h regulates pH value 4.2, adds the carbohydrase of quality of material 1%～3%; Behind enzymolysis 0.5h～1h, regulate pH7.5～8, add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again with food-grade NaOH; Enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out, centrifugal; Get supernatant, sterilization, packing are the unpolished rice modified nutritious beverage that this method prepares.
In said step (a), can also the brown rice water at room temperature be soaked 5h～10h after, germinate down at 25 ℃～35 ℃ and to cultivate 12h～36h, under 50 ℃～70 ℃ conditions, dry 20h～30h, pulverize again and wear into powder, cross 80 mesh sieves, process coarse rice powder.
In said step (b), can also with coarse rice powder or through the coarse rice powder of germination treatment with after edible bean powder mixes, reinstall in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, The coarse rice powder of said coarse rice powder or process germination treatment and the ratio of weight and number of edible bean powder are 1～5: 1; Said edible bean powder is broad bean, mung bean, pea and red bean to be pulverized respectively wear into powder; Cross 80 mesh sieves, after mixing according to 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder then, form said edible bean powder.
In said step (c), can also the coarse rice powder of coarse rice powder or process germination treatment be pushed according to above-mentioned pressing method and obtain expanded material, pulverize then, cross 80 mesh sieves; The water of the 3 times of quality that add materials is used the colloid mill defibrination, after the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, with citric acid feed liquid is regulated pH value 5.5～6.5; The AMS that adds quality of material 1%～3%, enzymolysis 0.5h～1h regulates pH value 4.2; The carbohydrase that adds quality of material 1%～3% behind enzymolysis 0.5h～1h, is regulated pH7.5～8 with food-grade NaOH; Add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again, enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out; Centrifugal, get supernatant, add following auxiliary material then; Mix, sterilization again, packing are the unpolished rice modified nutritious beverage that this method prepares;
The ratio of weight and number that said supernatant mixes with auxiliary material is: 100 parts of supernatants, 0.1～0.3 part of soybean lecithin, 0.1～0.3 part of sodium carboxymethylcellulose, 0.1～0.3 part of vanillic aldehyde, 10～20 parts of white granulated sugars.
In said step (c), can also with coarse rice powder mix according to aforementioned proportion with edible bean powder or through the coarse rice powder of germination treatment with after edible bean powder mixes according to aforementioned proportion, push the expanded material of acquisition, pulverizing then according to above-mentioned pressing method; Cross 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination, after the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, with citric acid feed liquid is regulated pH value 5.5～6.5; The AMS that adds quality of material 1%～3%, enzymolysis 0.5h～1h regulates pH value 4.2; The carbohydrase that adds quality of material 1%～3% behind enzymolysis 0.5h～1h, is regulated pH7.5～8 with food-grade NaOH; Add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again, enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out; Centrifugal, get supernatant, add following auxiliary material then; Mix, sterilization again, packing are the unpolished rice modified nutritious beverage that this method prepares;
The ratio of weight and number that said supernatant mixes with auxiliary material is: 100 parts of supernatants, 0.1～0.3 part of soybean lecithin, 0.1～0.3 part of sodium carboxymethylcellulose, 0.1～0.3 part of vanillic aldehyde, 10～20 parts of white granulated sugars.
Advantage of the present invention: China is vast in territory, and the rice variety kind is numerous, and the difference of edible quality must cause the palatability of cooking rice.The ingredient requirement of target converted products of the present invention is not high, can use more wide in range rice variety to process, and processes rice convenient purification food, especially the brown rice instant food.Product has good palatability, comprises color, form, mouthfeel of product etc.Preparation method of the present invention improves or destroys the brown rice surface structure, changes brown rice textura epidermoidea and become to assign to promote and increase brown rice water imbibition when soaking by physics such as extruding, germination, chemistry or biological method; Materials such as cellulose, hemicellulose and pectin in dissolving or the degraded brown rice top layer; Make it to become the little molecule that is prone to absorption, digestion, improve the edible quality and the nutritive value that improves brown rice of brown rice.Preparation in accordance with the present invention is used corresponding technology and prescription adjustment, can improve the palatability and the digestibility of brown rice fully.
Through measuring, to use in the pure brown rice product of the present invention's preparation, GABA (GABA) content can reach 4～7mg/100g; After extrusion process, the GABA content of product can improve 6%～13%, and the α degree is 97.94%; Soluble protein is 5.15mg/g, and content of reducing sugar is 0.38%; Pure sprouted unpolished rice product is 14～31mg/100g, and after the extrusion process, GABA content can improve 4%～10%.Sample α degree is 98.05%, and soluble protein is 9.08mg/g, and content of reducing sugar is 0.94%.
The specific embodiment
Adopt the specific embodiment that the present invention is done further explain below.
The preparation method of embodiment 1 unpolished rice modified nutritious powder
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(1) pulverizes: brown rice is worn into powder with pulverizer, cross 80 mesh sieves, process coarse rice powder;
(2) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(3) process modified nutritious powder: expanded material is pulverized, crossed 80 mesh sieves, process unpolished rice modified nutritious powder.
The preparation method of embodiment 2 unpolished rice modified nutritious powders
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(1) pulverizes: after the brown rice water is at room temperature soaked 5h～10h, cultivate 12h～36h, under 50 ℃～70 ℃ conditions, dry 20h～30h, pulverize, cross 80 mesh sieves, process germination brown rice powder 25 ℃～35 ℃ following constant temperature and humidities germinations;
(2) expanded: will be in the coarse rice powder of germination treatment is packed twin (double) screw extruder into; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(3) process modified nutritious powder: expanded material is pulverized, crossed 80 mesh sieves, process the sprouted unpolished rice modified nutritious powder.
The preparation method of embodiment 3 unpolished rice modified nutritious powders
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(1) pulverizes: brown rice or the sprouted unpolished rice of processing according to embodiment 2 said methods, edible beans are worn into powder with pulverizer respectively, cross 80 mesh sieves, process coarse rice powder or through the coarse rice powder of germination treatment;
(2) expanded: with coarse rice powder or through the coarse rice powder of germination treatment with after edible bean powder mixes, reinstall in the twin (double) screw extruder, the water adjusting makes material moisture to 10%～20%; Divide the four-stage extruding; Four sections extrusion temperatures are respectively 50 ℃～80 ℃, and 80 ℃～100 ℃, 100 ℃～130 ℃; 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, the said coarse rice powder or the coarse rice powder of process germination treatment and the ratio of weight and number of edible bean powder are 5: 1, and said edible bean powder is formed after being mixed by 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder;
(3) process modified nutritious powder: expanded material is pulverized, crossed 80 mesh sieves, process the edible beans modified nutritious powder of brown rice or sprouted unpolished rice.
The preparation method of embodiment 4 unpolished rice modified nutritious powders
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(1) pulverizes: with the step among the embodiment 3 (1);
(2) expanded: as to obtain expanded material, obtain expanded material, obtain expanded material according to embodiment 1 described method respectively according to embodiment 3 described methods according to embodiment 2 described methods;
(3) process modified nutritious powder: respectively above-mentioned various expanded material are pulverized; Cross 80 mesh sieves; Add following auxiliary material separately again; Mix, process various unpolished rice modified nutritious powders, the ratio of weight and number that said expanded material mixes with auxiliary material is: 100 parts in expanded material, 10～14 parts of white granulated sugars, 6～9 parts in brown sugar, 0.5～1 part of salt, 1～5 part of cornstarch, 0～5 part of milk powder, 0.1～0.3 part of soybean lecithin, 0～10 part of oatmeal, 0.1～0.3 part of vanillic aldehyde.
The preparation method of embodiment 5 unpolished rice modified nutritious beverages
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(a) pulverize: brown rice is worn into powder with pulverizer, cross 80 mesh sieves;
(b) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(c) process unpolished rice modified nutritious beverage: expanded material is pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination; After the ratio moisturizing in 4 times of quality of material, with citric acid feed liquid is regulated pH value 5.5～6.5 under 45 ℃～55 ℃, add the AMS of quality of material 1%～3%; Enzymolysis 0.5h～1h regulates pH value 4.2, adds the carbohydrase of quality of material 1%～3%; Behind enzymolysis 0.5h～1h, regulate pH7.5～8, add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again with food-grade NaOH; Enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out, centrifugal 15min under the 3000r/min condition; Get supernatant, sterilization, packing are the unpolished rice modified nutritious beverage that this method prepares.
The preparation method of embodiment 6 unpolished rice modified nutritious beverages
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(a) pulverize: after the brown rice water is at room temperature soaked 5h～10h,, under 50 ℃～70 ℃ conditions, dry 20h～30h, pulverize, cross 80 mesh sieves, process germination brown rice powder at 25 ℃～35 ℃ cultivation 12h～36h that germinate down;
(b) expanded: will be in the coarse rice powder of germination treatment is packed twin (double) screw extruder into; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(c) process unpolished rice modified nutritious beverage: expanded material is pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination; After the ratio moisturizing in 4 times of quality of material, with citric acid feed liquid is regulated pH value 5.5～6.5 under 45 ℃～55 ℃, add the AMS of quality of material 1%～3%; Enzymolysis 0.5h～1h regulates pH value 4.2, adds the carbohydrase of quality of material 1%～3%; Behind enzymolysis 0.5h～1h, regulate pH7.5～8, add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again with food-grade NaOH; Enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out, centrifugal 15min under the 3000r/min condition; Get supernatant, sterilization, packing are the unpolished rice modified nutritious beverage that this method prepares.
The preparation method of the edible modified nutritious beverage of beans of embodiment 7 brown rice
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(a) pulverize: brown rice or the sprouted unpolished rice of processing according to embodiment 6 said methods, edible beans are worn into powder with pulverizer respectively, cross 80 mesh sieves;
(b) expanded: with coarse rice powder or through the coarse rice powder of germination treatment with after edible bean powder mixes, reinstall in the twin (double) screw extruder, the water adjusting makes material moisture to 10%～20%; Divide the four-stage extruding; Four sections extrusion temperatures are respectively 50 ℃～80 ℃, and 80 ℃～100 ℃, 100 ℃～130 ℃; 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, the said coarse rice powder or the coarse rice powder of process germination treatment and the ratio of weight and number of edible bean powder are 1: 1, and said edible bean powder is formed after being mixed by 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder;
(c) process the edible modified nutritious beverage of beans of brown rice or sprouted unpolished rice: expanded material is pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination; After the ratio moisturizing in 4 times of quality of material, with citric acid feed liquid is regulated pH value 5.5～6.5 under 45 ℃～55 ℃, add the AMS of quality of material 1%～3%; Enzymolysis 0.5h～1h regulates pH value 4.2, adds the carbohydrase of quality of material 1%～3%; Behind enzymolysis 0.5h～1h, regulate pH7.5～8, add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again with food-grade NaOH; Enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out, centrifugal 15min under the 3000r/min condition; Get supernatant, sterilization, packing are the unpolished rice modified nutritious beverage that this method prepares.
The preparation method of embodiment 8 unpolished rice modified nutritious beverages
Earlier with paddy through operations such as selection by winnowing, screening carry out removal of impurities, the paddy of on hulling machine, hulling, the brown rice of processing prepares according to following step as processing raw material then:
(a) pulverize: with the step among the embodiment 7 (1);
(b) expanded: as to obtain expanded material, obtain expanded material, obtain expanded material according to embodiment 5 described methods respectively according to embodiment 7 described methods according to embodiment 6 described methods;
(c) process unpolished rice modified nutritious beverage: respectively above-mentioned various expanded material are pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is again separately used the colloid mill defibrination, after the ratio moisturizing in 4 times of quality of material; With citric acid feed liquid is regulated pH value 5.5～6.5 under 45 ℃～55 ℃, add the AMS of quality of material 1%～3%, enzymolysis 0.5h～1h regulates pH value 4.2; The carbohydrase that adds quality of material 1%～3% behind enzymolysis 0.5h～1h, is regulated pH7.5～8 with food-grade NaOH; Add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again, enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out; Centrifugal 15min gets supernatant under the 3000r/min condition, adds following auxiliary material then; Mix, sterilization again, packing are the unpolished rice modified nutritious beverage that this method prepares;
The weight ratio that said supernatant mixes with auxiliary material is: 100 parts of supernatants, 0.1～0.3 part of soybean lecithin, 0.1～0.3 part of sodium carboxymethylcellulose, 0.1～0.3 part of vanillic aldehyde, 10～20 parts of white granulated sugars.
Claims (10)
1. the preparation method of a unpolished rice modified nutritious powder, paddy is carried out removal of impurities, the paddy of hulling again, the brown rice of acquisition is characterized in that as processing raw material, comprises the steps:
(1) pulverizes: the coarse rice powder comminution is become powder, cross 80 mesh sieves, process coarse rice powder;
(2) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(3) process the modification powder: expanded material is pulverized, crossed 80 mesh sieves, be the unpolished rice modified nutritious powder of this method preparation.
2. the preparation method of unpolished rice modified nutritious powder according to claim 1 is characterized in that, in said step (1); After the brown rice water at room temperature soaked 5h～10h; At 25 ℃～35 ℃ cultivation 12h～36h that germinate down, under 50 ℃～70 ℃ conditions, dry 20h～30h again, pulverize then and wear into powder; Cross 80 mesh sieves, process coarse rice powder.
3. the preparation method of unpolished rice modified nutritious powder according to claim 1 and 2 is characterized in that, in said step (2); With after edible bean powder mixes, in the twin (double) screw extruder of packing into, water is regulated and is made material moisture to 10%～20% with coarse rice powder; Divide the four-stage extruding, four sections extrusion temperatures are respectively 50 ℃～80 ℃, 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, The ratio of weight and number of said coarse rice powder and edible bean powder is 1～5: 1; Said edible bean powder is broad bean, mung bean, pea and red bean to be pulverized respectively wear into powder; Cross 80 mesh sieves, after mixing according to 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder then, form said edible bean powder.
4. the preparation method of unpolished rice modified nutritious powder according to claim 1 and 2; It is characterized in that; In said step (3), expanded material is pulverized, cross 80 mesh sieves; Add following auxiliary material; Mix, process unpolished rice modified nutritious powder, the ratio of weight and number that said expanded material mixes with auxiliary material is: 100 parts in expanded material, 10～14 parts of white granulated sugars, 6～9 parts in brown sugar, 0.5～1 part of salt, 1～5 part of cornstarch, 0～5 part of milk powder, 0.1～0.3 part of soybean lecithin, 0～10 part of oatmeal, 0.1～0.3 part of vanillic aldehyde.
5. the preparation method of unpolished rice modified nutritious powder according to claim 3; It is characterized in that; In said step (3), expanded material is pulverized, cross 80 mesh sieves; Add following auxiliary material; Mix, process unpolished rice modified nutritious powder, the ratio of weight and number that said expanded material mixes with auxiliary material is: 100 parts in expanded material, 10～14 parts of white granulated sugars, 6～9 parts in brown sugar, 0.5～1 part of salt, 1～5 part of cornstarch, 0～5 part of milk powder, 0.1～0.3 part of soybean lecithin, 0～10 part of oatmeal, 0.1～0.3 part of vanillic aldehyde.
6. the preparation method of a unpolished rice modified nutritious beverage, paddy is carried out removal of impurities, the paddy of hulling again, the brown rice of processing is characterized in that as processing raw material, comprises the steps:
(a) pulverize: the coarse rice powder comminution is become powder, cross 80 mesh sieves, process coarse rice powder;
(b) expanded: that coarse rice powder is packed in the twin (double) screw extruder; Water is regulated and is made material moisture to 10%～20%, divides the four-stage extruding, and four sections extrusion temperatures are respectively 50 ℃～80 ℃; 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
(c) process unpolished rice modified nutritious beverage: expanded material is pulverized, crossed 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination; After the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, feed liquid is regulated pH value 5.5～6.5, add the AMS of quality of material 1%～3% with citric acid; Enzymolysis 0.5h～1h regulates pH value 4.2, adds the carbohydrase of quality of material 1%～3%; Behind enzymolysis 0.5h～1h, regulate pH7.5～8, add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again with food-grade NaOH; Enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out, centrifugal; Get supernatant, sterilization, packing are the unpolished rice modified nutritious beverage that this method prepares.
7. the preparation method of unpolished rice modified nutritious beverage according to claim 6 is characterized in that, in said step (a); After the brown rice water at room temperature soaked 5h～10h; At 25 ℃～35 ℃ cultivation 12h～36h that germinate down, under 50 ℃～70 ℃ conditions, dry 20h～30h, pulverize again and wear into powder; Cross 80 mesh sieves, process coarse rice powder.
8. according to the preparation method of claim 6 or 7 described unpolished rice modified nutritious beverages, it is characterized in that, in said step (b); Coarse rice powder with after edible bean powder mixes, is reinstalled in the twin (double) screw extruder, and water is regulated and is made material moisture to 10%～20%; Divide the four-stage extruding, four sections extrusion temperatures are respectively 50 ℃～80 ℃, 80 ℃～100 ℃; 100 ℃～130 ℃, 130 ℃～170 ℃, screw speed 240r/min～280r/min obtain expanded material;
Wherein, The ratio of weight and number of said coarse rice powder and edible bean powder is 1～5: 1; Said edible bean powder is broad bean, mung bean, pea and red bean to be pulverized respectively wear into powder; Cross 80 mesh sieves, after mixing according to 1～4 part of broad bean powder, 1～4 part of mung bean flour, 1～4 portion of peameal and 1～4 part of red bean powder then, form said edible bean powder.
9. according to the preparation method of claim 6 or 7 described unpolished rice modified nutritious beverages, it is characterized in that, in said step (c), expanded material is pulverized; Cross 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination, after the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, with citric acid feed liquid is regulated pH value 5.5～6.5; The AMS that adds quality of material 1%～3%, enzymolysis 0.5h～1h regulates pH value 4.2; The carbohydrase that adds quality of material 1%～3% behind enzymolysis 0.5h～1h, is regulated pH7.5～8 with food-grade NaOH; Add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again, enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out; Centrifugal, get supernatant, add following auxiliary material then; Mix, sterilization again, packing are the unpolished rice modified nutritious beverage that this method prepares;
The ratio of weight and number that said supernatant mixes with auxiliary material is: 100 parts of supernatants, 0.1～0.3 part of soybean lecithin, 0.1～0.3 part of sodium carboxymethylcellulose, 0.1～0.3 part of vanillic aldehyde, 10～20 parts of white granulated sugars.
10. the preparation method of unpolished rice modified nutritious beverage according to claim 8 is characterized in that, in said step (c), expanded material is pulverized; Cross 80 mesh sieves, the water of the 3 times of quality that add materials is used the colloid mill defibrination, after the ratio moisturizing in 4 times of quality of material, under 45 ℃～55 ℃, with citric acid feed liquid is regulated pH value 5.5～6.5; The AMS that adds quality of material 1%～3%, enzymolysis 0.5h～1h regulates pH value 4.2; The carbohydrase that adds quality of material 1%～3% behind enzymolysis 0.5h～1h, is regulated pH7.5～8 with food-grade NaOH; Add the alkali protease of quality of material 1%～3% and 1%～3% flavor protease again, enzymolysis 1h～3h is at 100 ℃ of enzyme 10min that go out; Centrifugal, get supernatant, add following auxiliary material then; Mix, sterilization again, packing are the unpolished rice modified nutritious beverage that this method prepares;
The ratio of weight and number that said supernatant mixes with auxiliary material is: 100 parts of supernatants, 0.1～0.3 part of soybean lecithin, 0.1～0.3 part of sodium carboxymethylcellulose, 0.1～0.3 part of vanillic aldehyde, 10～20 parts of white granulated sugars.
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