CN102669538A - Method for delaying rice retrogradation - Google Patents
Method for delaying rice retrogradation Download PDFInfo
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- CN102669538A CN102669538A CN2011100535046A CN201110053504A CN102669538A CN 102669538 A CN102669538 A CN 102669538A CN 2011100535046 A CN2011100535046 A CN 2011100535046A CN 201110053504 A CN201110053504 A CN 201110053504A CN 102669538 A CN102669538 A CN 102669538A
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Abstract
The invention relates to a method for making rice with a characteristic of low retrogradation. The method comprises the steps of adding an extremely thermostable maltogenic amylase to a mixture of uncooked rice and water, and then steaming and cooking directly to obtain the rice. The obtained rice has relatively low hardness after being cooled at a room temperature and being stored at a low temperature for some time. The extremely thermostable maltogenic amylase takes effect when the rice is steamed and cooked, treats internal and external starches of the rice uniformly, is in no need of extra enzymolysis time, and can not be polluted easily by microbes. The method is different from the method which comprises the steps of adding uncooked rice and enzyme to room temperature water, immersing or immersing by raising temperature, and then cooking; and is different from the method which comprises the steps of cooking the uncooked rice, cooling, and then treating by adding enzyme.
Description
Technical field
This invention belongs to food processing technology field.
This invention relates to a kind of preparation method with the low characteristic rice of bringing back to life; Refer in particular to: in advance a kind of extreme heat is stablized in the mixture that maltogenic amylase joins uncooked rice grain and water; Directly carry out boiling then; Then resultant rice is through room temperature cooling, low tempertaure storage still has relatively low hardness after a period of time again.
Background technology
Content of starch in the big grain of rice can reach 60-70%, and its characteristic has very big influence to the mouthfeel of rice.In the digestion process of rice, living amylum body swelling, break, simultaneously and water molecules, and form viscosity solution; This speciogenesis the starch of gelatinization, in the low tempertaure storage process, the amylose wherein and the linear fraction of amylopectin; Can be arranged in parallel, form inner hydrogen bond, get rid of moisture; Cause the formation again of crystalline texture; And make the rice hardening, and having the mouthfeel of similar half-cooked rice, this phenomenon is exactly bringing back to life of rice.And human body in amylase be difficult to act on the starch of bringing back to life, thereby the digestive utilization ratio of rice is reduced greatly.
Bringing back to life of rice starch is the bottleneck of restriction rice as instant food.Therefore, takeing effective measures delays the sclerosis of bringing back to life of starch, and the organoleptic quality for improving rice has important function and significance.
Amylase is one big type of amylatic biology enzyme of ability.According to the Kohlenhydrate organized enzyme (
Http:// www.cazy.org) classification, most of amylase belongs to the glucoside hydrolase 13,14 and 57 families; And, comprise the multiple amylase different again to the starch hydrolysis method in each family.In the last few years, the amylase of multiple biogenetic derivation was by clonal expression; Some highly active amylase can change the molecular structure of starch, thereby change the physicochemical properties such as the characteristic of bringing back to life of starch.For example; Thermus scotoductus 4-alpha-glucans based transferase (4-α-glucanotransferase in 57 families; EC 2.4.1.25), can reduce amylose in the starch content, cause that the amylopectin side chain resets, reduce bringing back to life in the rice cake storage process; Ipomoea batatas in 14 families or Glycine max beta amylase (β-amylase, EC 3.2.1.2) can reduce the side chain lengths of amylopectin, reduce ground rice bringing back to life in storage process; Cyclodextrin glycosyltransferase in 13 families (cyclomaltodextrin glucanotransferase, CGTase, EC 2.4.1.19) can be converted into cyclodextrin with amylose, reduces rice bread amylopectin bringing back to life in storage process.
But these bacterial origins the righttest diastatic catalytic reaction temperature is lower, heat endurance is relatively poor.Using these amylase to delay bringing back to life of rice, generally is perhaps to improve the temperature immersion with soaking in amylase and the uncooked rice grain adding normal-temperature water, and then boiling; Perhaps, after the boiling of uncooked rice grain, cooling again adds amylase then and handles.These two kinds of enzyme-added modes, the needed reaction time is long, handles inhomogeneously, and receives contamination by micro easily.
Summary of the invention
This invention is stablized maltogenic amylase with a kind of extreme heat, directly is used for the digestion process of rice, thereby after being produced on low tempertaure storage, still has the rice of relatively low hardness, the promptly low characteristic rice of bringing back to life.
The employed rice of this invention comprises long-grained nonglutinous rice, polished rice and glutinous rice.
Maltogenic amylase (the maltogenic amylase that this invention is related; MAase; EC 3.2.1.133), belonging to glucoside hydrolase 13 family, is through making up genetic engineering bacterium; Express the maltogenic amylase gene of thermophilic archeobacteria, and the righttest catalytic reaction temperature that obtains is stablized maltogenic amylase 90-110 ℃ genetic recombination extreme heat; The method of its preparation, purifying and determination of activity is institute's reported method in the document " Dan Li et al.Overexpression and characterization of an extremely thermostable maltogenic amylase; 100 ℃ of with an optimal temperature of; from the hyperthermophilic archaeon Staphylothermus marinus.New Biotechnology.2010,27 (4): 300-307 ".
A kind of preparation method with the low characteristic rice of bringing back to life involved in the present invention may further comprise the steps:
(1) the uncooked rice grain is added to the water, the weight ratio that makes uncooked rice grain and water is 1: (0.8-10);
(2) adding enzyme activity is that the extreme heat of 50-150U/g uncooked rice grain is stablized maltogenic amylase, mixing;
(3) in atmospheric steam, boiling 20-60min;
(4) naturally cool to room temperature;
(5), carry out low tempertaure storage in the temperature range below the room temperature more than 0 ℃.
Owing to used extreme heat to stablize maltogenic amylase, so can in the digestion process of rice, carry out molecular modification to rice starch; The rice of this low tempertaure storage after a period of time still has relatively low hardness.The preparation method of this low characteristic rice of bringing back to life, even to the processing of the grain of rice, the needed time is short, is difficult for by microbial contamination.
Description of drawings
Fig. 1 is the matter composition that property tester TA.XTplus analyzes fresh rice control sample.The result shows that the hardness of fresh rice control sample is 8.98 (kg-force) among the figure.
Fig. 2 is that property tester TA.XTplus analyzes the matter composition that fresh rice enzyme is handled sample.The result shows that it is 6.34 (kg-force) that fresh rice enzyme is handled the hardness of sample among the figure.
Fig. 3 is that property tester TA.XTplus analyzes fresh rice control sample at 28 days matter composition of 4 ℃ of low tempertaure storages.The result shows that the hardness of low tempertaure storage rice control sample is 14.16 (kg-force) among the figure.
Fig. 4 is that property tester TA.XTplus analyzes fresh rice enzyme processing sample at 28 days matter composition of 4 ℃ of low tempertaure storages.The result shows that it is 11.91 (kg-force) that low tempertaure storage rice enzyme is handled the hardness of sample among the figure.
The specific embodiment
5g rice (autumn fields Xiao Ding, good luck rice industry, Jilin Mei He) and 5mL water are joined in the 25mL beaker; The extreme heat that adds enzyme activity again and be 400U is stablized maltogenic amylase (being thermophilic archeobacteria Staphylothermus marinus maltogenic amylase), mixes, and covers the beaker mouth with tinfoil; Be put into immediately on the steaming curtain of the boiling hot water pot for cooking rice that is being heated and is being equipped with, cover pot cover, in atmospheric steam; Behind the boiling 30min, take out beaker, be cooled to room temperature; With property tester (TA.XTplus, Stable Micro Systems Ltd, Godalming that column type probe (P/25) and control software (Exponent) are housed; Surrey, UK), measuring the program determination space with rice is the hardness (Fig. 1 and Fig. 2) of three fresh rices of 1cm; Another part rice is then at 4 ℃ of low tempertaure storages after 28 days, under room temperature, measures the hardness (Fig. 3 and Fig. 4) of low tempertaure storage rice again with identical method with property tester.Rice sample as contrast does not add maltogenic amylase in manufacturing process, all the other steps are all identical with said method.
Claims (4)
1. one kind delays the method that rice is brought back to life, and it is characterized in that adopting following making step:
(1) the uncooked rice grain is added to the water, the weight ratio that makes uncooked rice grain and water is 1: (0.8-10);
(2) adding enzyme activity is that the extreme heat of 50-150U/g uncooked rice grain is stablized maltogenic amylase, mixing;
(3) in atmospheric steam, boiling 20-60min;
(4) naturally cool to room temperature;
(5) more than 0 ℃, low tempertaure storage in the temperature range below the room temperature.
2. a kind of method that rice is brought back to life that delays according to claim 1 is characterized in that employed enzyme is thermophilic archeobacteria Staphylothermus marinus maltogenic amylase.
3. a kind of method that rice is brought back to life that delays according to claim 1, it is characterized in that uncooked rice grain, water and extreme heat are stablized maltogenic amylase and mixed after, carry out boiling immediately, all do not need extra insulation to soak before and after the boiling.
4. a kind of method that rice is brought back to life that delays according to claim 1 is characterized in that employed rice is long-grained nonglutinous rice, polished rice or glutinous rice.
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| CN2011100535046A CN102669538A (en) | 2011-03-07 | 2011-03-07 | Method for delaying rice retrogradation |
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| CN2011100535046A CN102669538A (en) | 2011-03-07 | 2011-03-07 | Method for delaying rice retrogradation |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418767A (en) * | 2020-04-13 | 2020-07-17 | 南京年吉冷冻食品有限公司 | Preparation method of quick-frozen anti-aging retrogradation rice |
| CN112931780A (en) * | 2021-03-08 | 2021-06-11 | 长春大学 | Bean dreg powder reinforced dietary fiber recombinant rice and preparation method thereof |
| CN112971013A (en) * | 2021-04-12 | 2021-06-18 | 重庆三足食品股份有限公司 | Anti-aging treatment mode of rice flour and rice flour |
| CN114686457A (en) * | 2022-04-24 | 2022-07-01 | 山东艾科森特生物科技有限公司 | Compound enzyme preparation and application and method thereof in rice preservation and softening |
| CN116200438A (en) * | 2023-02-17 | 2023-06-02 | 齐鲁工业大学(山东省科学院) | Method for delaying retrogradation of starch |
Citations (3)
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|---|---|---|---|---|
| CN101032309A (en) * | 2007-04-09 | 2007-09-12 | 王有为 | Preparing method of adding sugar and softening buckwheat and application thereof |
| CN101406311A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Antiaging method for rice product-mashu |
| CN101406269A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Method for producing fresh-keeping instant rice |
-
2011
- 2011-03-07 CN CN2011100535046A patent/CN102669538A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101032309A (en) * | 2007-04-09 | 2007-09-12 | 王有为 | Preparing method of adding sugar and softening buckwheat and application thereof |
| CN101406311A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Antiaging method for rice product-mashu |
| CN101406269A (en) * | 2008-11-07 | 2009-04-15 | 江南大学 | Method for producing fresh-keeping instant rice |
Non-Patent Citations (2)
| Title |
|---|
| DAN LI等: "Overexpression and characterization of an extremely thermostable maltogenic amylase, with an optimal temperature of 100 °C, from the hyperthermophilic archaeon Staphylothermus marinus", 《NEW BIOTECHNOLOGY》, vol. 27, no. 4, 31 December 2010 (2010-12-31), pages 300 - 307, XP027171909 * |
| EMMANUEL LÉVEˆSQUE等: "Thermophilic archaeal amylolytic enzymes", 《ENZYME AND MICROBIAL TECHNOLOGY》, vol. 26, no. 1, 31 January 2000 (2000-01-31), pages 3 - 14, XP009055376, DOI: 10.1016/S0141-0229(99)00142-8 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111418767A (en) * | 2020-04-13 | 2020-07-17 | 南京年吉冷冻食品有限公司 | Preparation method of quick-frozen anti-aging retrogradation rice |
| CN112931780A (en) * | 2021-03-08 | 2021-06-11 | 长春大学 | Bean dreg powder reinforced dietary fiber recombinant rice and preparation method thereof |
| CN112971013A (en) * | 2021-04-12 | 2021-06-18 | 重庆三足食品股份有限公司 | Anti-aging treatment mode of rice flour and rice flour |
| CN112971013B (en) * | 2021-04-12 | 2023-10-27 | 重庆三足食品股份有限公司 | Anti-aging treatment mode of rice flour and rice flour |
| CN114686457A (en) * | 2022-04-24 | 2022-07-01 | 山东艾科森特生物科技有限公司 | Compound enzyme preparation and application and method thereof in rice preservation and softening |
| CN116200438A (en) * | 2023-02-17 | 2023-06-02 | 齐鲁工业大学(山东省科学院) | Method for delaying retrogradation of starch |
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Application publication date: 20120919 |