CN103478559B - 一种复合型营养米糊的制作方法 - Google Patents

一种复合型营养米糊的制作方法 Download PDF

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CN103478559B
CN103478559B CN201310415863.0A CN201310415863A CN103478559B CN 103478559 B CN103478559 B CN 103478559B CN 201310415863 A CN201310415863 A CN 201310415863A CN 103478559 B CN103478559 B CN 103478559B
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rice
mixture
added
steeping
brown rice
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CN103478559A (zh
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吕伟民
赵云财
闫颖
李娜
鞠培鸿
栗伟
李振林
张欣
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Shantou meiheng tetra Biotechnology Co. Ltd.
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HEILONGJIANG-PROV ACADEMY OF LIGHT INDUSTRY SCIENCES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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Abstract

一种复合型营养米糊的制作方法涉及的是一种食品的加工方法，具体地说是一种复合型营养米糊的制作方法。称取一定质量的发芽糙米，再加入发芽糙米质量20-50%的黑米，混合均匀，加入8-10倍清水浸泡10-12小时，浸泡水温35-40℃，浸泡过程中每隔3小时搅拌一次。浸泡结束后将物料加热到50-55℃，用胶体磨磨成米浆，在米浆中加入0.1%的β-环状糊精，6-8%的白砂糖，搅拌溶解，再加热到100℃，保持20-30分钟，然后趁热灌装，再经沸水浴灭菌5分钟即得成品。本发明的复合型营养米糊，米香浓郁、口感细腻、香甜适口，有效解决了糙米口感不佳的不足，是一种集营养、保健于一身的新型健康食品。

Description

一种复合型营养米糊的制作方法
技术领域
 本发明涉及的是一种食品的加工方法，具体地说是一种复合型营养米糊的制作方法。
背景技术
我国有一多半的人口以大米为主食。我国人民喜食精白米，因精白米口感好、易消化，但缺乏一些对人体健康重要的营养成分。稻米中约64%的营养素和绝大多数生理活性成分聚积在皮层和胚中，随着白米精度的提高，营养素和生理活性成分含量会下降，甚至消失。因人们过分注重口感而忽略营养性，现已发现以大米为主食的地区的群众的营养缺乏症有增加趋势，体质有所下降。第3次全国营养调查表明，我国居民的维生素A，维生素Bl，维生素B2，Ca，Fe，Zn等主要微量营养素的摄入量达不到要求，其原因与过分精食主粮关系很大。糙米与精白米相比，在结构上，除有富含淀粉的胚乳外，还有种皮、糊粉层和胚等组织结构，且有生命活力。在营养价值上，糙米除含丰富的矿物质元素和维生素外，还含丰富的功能性成分，如γ-氨基丁酸、肌醇、谷维素、维生素E等多种活性物质，而白米中不含这些功能成分，或含量较低。在食用性上，糙米含较多的粗纤维和糠蜡，吸水膨胀性较差、出饭率低、粘性差、颜色深，还因糙米有特殊的气味和质地较硬而不受欢迎。
发芽糙米，就是发了芽的糙米。将糙米在一定温度、湿度下进行培养，待糙米发芽到一定程度时将其干燥，所得到的由幼芽和带糠层的胚乳组成的制品即称为发芽糙米。糙米在萌发过程中，经历着一系列复杂的生理生化变化，米胚中束缚态的酶被释放或活化，同时又形成新的酶，贮藏物质在酶作用下转变成供胚生长所需的物质。在此过程中，中间产物形成，物质之间也发生相互转变，糙米中原有的谷胱甘肽含量增加，还有肌醇、植物甾醇等活性物质生成,具保健功能的GABA生成。发芽糙米与糙米和精白米相比,不仅含有丰富的维生素A、B、E和矿质元素钾、钠、铁、锌等,还含多种促进人体健康和防治疾病的成分，如γ-氨基丁酸、谷胱甘肽、谷维素和阿魏酸等，故发芽糙米的营养价值超过糙米，更胜于白米。发芽后，稻米的吸水性、蒸煮性和口感也大大改善，其食用性接近白米。
发明内容
本发明的目的在于提供一种低成本、高质量、口感好的复合型营养米糊的制作方法。
本发明的目的是这样实现的：
称取一定质量的发芽糙米，再加入发芽糙米质量20-50%的黑米，混合均匀，加入8-10倍清水浸泡10-12小时，浸泡水温35-40℃，浸泡过程中每隔3小时搅拌一次。浸泡结束后将物料加热到50-55℃，用胶体磨磨成米浆，在米浆中加入0.1%的β-环状糊精，6-8%的白砂糖，搅拌溶解，再加热到100℃，保持20-30分钟，然后趁热灌装，再经沸水浴灭菌5分钟即得成品。
本发明的复合型营养米糊，米香浓郁、口感细腻、香甜适口，有效解决了糙米口感不佳的不足，是一种集营养、保健于一身的新型健康食品。
具体实施方案
称取10公斤发芽糙米、3公斤黑米，混合均匀，加入130公斤清水浸泡10小时，浸泡水温35℃，浸泡过程中每隔3小时搅拌一次。浸泡结束后将物料加热到55℃，用胶体磨磨成米浆，在米浆中加入0.1%的β-环状糊精， 8%的白砂糖，搅拌溶解，再加热到100℃，保持25分钟，然后趁热灌装，再经沸水浴灭菌5分钟即得成品。

Claims (1)

1.一种复合型营养米糊的制作方法，其特征是：称取一定质量的发芽糙米，再加入发芽糙米质量20-50%的黑米，混合均匀，加入8-10倍清水浸泡10-12小时，浸泡水温35-40℃，浸泡过程中每隔3小时搅拌一次，浸泡结束后将物料加热到50-55℃，用胶体磨磨成米浆，在米浆中加入0.1%的β-环状糊精，6-8%的白砂糖，搅拌溶解，再加热到100℃，保持20-30分钟，然后趁热灌装，再经沸水浴灭菌5分钟即得成品。
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CN105053867A (zh) * 2015-09-14 2015-11-18 厦门绿链集成服务有限公司 新鲜发芽糙米的生产与保鲜方法
CN109156734A (zh) * 2018-09-23 2019-01-08 李红光 一种能降血糖的营养米糊

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