CN103750167B - 一种富锌发芽糙米复合营养粉及其生产工艺 - Google Patents
一种富锌发芽糙米复合营养粉及其生产工艺 Download PDFInfo
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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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- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
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Abstract
本发明涉及一种富锌发芽糙米复合营养粉及其生产工艺,属于食品生物技术领域,其特征是以糙米经富锌发芽后,与发芽大豆、发芽玉米混合,经粗粉碎、挤压膨化与细粉碎,制成混合熟食粉,复配白砂糖、低聚果糖、木糖醇、脱脂奶粉、麦芽糊精和植脂末后,经杀菌和包装,制得。产品营养丰富、保健功能强、冲调性好、适口性佳,锌含量为10~20mg/100g,GABA含量为10~15mg/100g。
Description
一、技术领域
本发明涉及一种富锌发芽糙米复合营养粉及其生产工艺,属于食品生物技术领域。
二、背景技术
锌是人体必需的微量元素,需求量仅次于铁。人体缺乏锌会破坏免疫功能、降低工作效率、影响儿童智力发育、导致不孕等生殖障碍。人体主要是通过食物获得锌,故最有效的方法是食用富锌食物或向食物中添加锌制剂。由于谷物、果蔬等食物中锌含量低,同时由于人们在饮食上追求精米白面更易导致锌的缺乏,微量元素的生物有效性低也是导致人体营养失衡的重要原因。目前全球有30亿人口面临锌等微量元素缺乏的问题。
糙米等谷物籽粒中的锌与植酸等物质结合,形成不溶性锌盐,从而降低生物对锌的利用率。基于生物技术可将无机锌转化为有机锌,提高锌的生物利用率并降低其毒性。李涛等(李涛,梁建芬,方坚.富锌发芽糙米的研制及其锌的HCl提取率的变化研究[J].食品科技,2007,10∶64-67)用浓度为0.125~1.0%的ZnSO4浸泡糙米后发芽,发芽糙米中锌含量达到132.5~671.116μg/g,专利(公开号CN102488146A,公开日2012年6月13日)公开了“一种糙米湿润发芽方法及其产品”通过在糙米发芽阶段喷洒CaCl2水溶液富集GABA方法,糙米消毒后,在发芽阶段直接喷洒ZnSO4溶液富锌。ZnSO4具有抑制糙米发芽的作用。专利(公开号CN102860450A,公开日2013年1月9日)公开了“一种富含葛根纤维低聚糖的复合营养粉及其制备方法”、专利(公开号CN101214022A,公开日2008年7月9日)公开了“一种发芽糙米营养粉及其生产工艺”均以糙米、玉米等为原料制得营养粉,但是所得产品存在蛋白含量低、必需氨基酸比例不均衡等缺点。专利(公开号CN102423042A,公开日2012年4月25日)公开了“一种谷物营养粉的制备方法”,通过添加蛋白粉弥补谷物中蛋白缺陷,但是由此提高了生产成本。
本发明在糙米富锌的基础上,与富含γ-氨基丁酸的发芽玉米和发芽大豆混合,经挤压膨化和细粉碎后,制得的产品具有营养丰富、保健功能强、冲调性好、适口性佳的特点。
三、发明内容
技术问题
本发明的目的在于提供一种富锌发芽糙米复合营养粉及其生产工艺,糙米经富锌发芽后,与发芽大豆、发芽玉米复配,增加食物中Zn2+和GABA含量,经挤压膨化和细粉碎,制得富锌发芽糙米复合营养粉,解决了以往糙米营养成分不均衡、矿质元素利用率低、适口性差等问题。
技术方案:
一种富锌发芽糙米复合营养粉生产工艺,其特征在于,糙米经富锌发芽后,与发芽大豆、发芽玉米按比例混合,经粗粉碎、挤压膨化和细粉碎,制成混合熟食粉,复配白砂糖、低聚果糖、木糖醇、脱脂奶粉、麦芽糊精和植脂末后,经杀菌和包装,制得。富锌发芽糙米复合营养粉生产包括以下步骤:
(1)糙米富锌:糙米按公知的方法,用次氯酸钠水溶液消毒糙米,按料液比1∶1~3(w/v)比例加入浓度为0.01~0.05%的乳酸锌水溶液在室温下浸泡5~15h,期间每隔5h取出糙米,通风15~30min后,再次浸入乳酸锌溶液中,然后将浸泡后的糙米置于15~30℃的发芽箱中湿润发芽2~5d,每隔3~6h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,用甩水机甩去表面的明水,置于50~60℃的干燥箱内烘干。
(2)原料混合与粗粉碎:富锌发芽糙米、发芽大豆和发芽玉米分别以60~80%、10~20%、10~20%的质量百分比混合,然后粉碎成50~60目细度的混合粉;
(3)挤压膨化与细粉碎:按公知的技术,对富锌发芽糙米、发芽大豆和发芽玉米混合粉进行挤压膨化与超细粉碎,细度为80~120目;
(4)复配辅料:在挤压膨化与超细粉碎后的熟食粉中,按质量比添加白砂糖0~8%、低聚果糖0~5%、木糖醇0~3%、脱脂奶粉0~5%、麦芽糊精0~5%和植脂末0~3%(w/w);
(5)杀菌、包装:按公知的方法,将复配后的富锌发芽糙米复合营养粉用微波杀菌3~5min,用铝塑复合袋真空包装或马口铁罐充N2包装,制得。
有益效果:
(1)本发明采用湿润发芽富锌的方法,提高了发芽糙米中锌含量及其生物利用率。
(2)发芽糙米中添加发芽大豆和发芽玉米,增加了稻米产品中赖氨酸、色氨酸含量,并提高GABA含量,产品营养更全面。
(3)采用挤压膨化和细粉碎工艺制得富锌发芽糙米复合营养粉,使产品即冲即食、口感滑爽,食用方便,易被人体消化吸收。
四、具体实施方式
实施例1
糙米经挑选、除杂后,用次氯酸钠水溶液消毒,按料液比1∶1(w/v)比例加入浓度为0.01%的乳酸锌水溶液室温下浸泡15h,期间每隔5h取出糙米,通风15min后,再次入乳酸锌溶液中浸泡;将浸泡后的糙米置于发芽箱中20℃湿润发芽3d,每隔4h用清水雾化加湿1次,保持糙米湿润;发芽糙米经流动水冲洗后,用甩水机甩去明水,置于干燥箱内40℃烘干。大豆和玉米经挑选、除杂、消毒后,分别置于料液比1∶3~5(w/v)的清水中,15~25℃下浸泡12h,再置于料液比1∶15(w/v)的清水中,20~25℃通气避光发芽1~3d,通气量为0.5~1.5L/min,然后在50~60℃下烘干。富锌发芽糙米、发芽大豆和发芽玉米分别以60%、15%、10%的质量百分比混合,粉碎成60目细度的混合粉,经挤压膨化与细粉碎后,制得120目的熟食粉;按质量比在熟食粉中添加白砂糖5%、低聚果糖5%、脱脂奶粉2%、麦芽糊精2%和植脂末1%(w/w),混合均匀后,用微波杀菌4min,用铝塑复合袋真空包装,制得。
实施例2
糙米经挑选、除杂后,用次氯酸钠液消毒,按料液比1∶3(w/v)比例加入浓度为0.03%的乳酸锌水溶液室温下浸泡5h,然后在30℃下湿润发芽5d,每隔6h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,甩去明水,置于干燥箱内45℃烘干;发芽大豆、发芽玉米制备方法同实施例1。富锌发芽糙米、发芽大豆和发芽玉米分别以75%、10%、10%的质量百分比混合后,按实施例1的方法粉碎、挤压膨化、细粉碎,制得熟食粉;按质量比在熟食粉中添加低聚果糖5%、木糖醇2%、脱脂奶粉3%(w/w),混合均匀后,用微波杀菌4min,用马口铁罐充N2包装,制得。
实施例3
糙米经挑选、除杂后,用次氯酸钠液消毒,按料液比1∶2(w/v)比例加入浓度为0.02%的乳酸锌水溶液室温下浸泡10h,期间每隔5h取出糙米,通风30min后,再次入乳酸锌溶液中浸泡;将浸泡后的糙米25℃湿润发芽4d,每隔6h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,甩去明水,置于干燥箱内50℃烘干;发芽大豆、发芽玉米制备方法同实施例1。富锌发芽糙米、发芽大豆和发芽玉米分别以70%、15%、10%的质量百分比混合后,按实施例1的方法粉碎、挤压膨化、细粉碎,制得熟食粉;按质量比在熟食粉中添加低聚果糖5%、麦芽糊精2%和植脂末2%(w/w),混合均匀后,用微波杀菌4min,用铝塑复合袋真空包装,制得。
实施例4
糙米经挑选、除杂后,用次氯酸钠液消毒,按料液比1∶3(w/v)比例加入浓度为0.04%的乳酸锌水溶液室温下浸泡15h,期间每隔5h取出糙米,通风25min后,再次入乳酸锌溶液中浸泡;将浸泡后的糙米15℃湿润发芽2d,每隔5h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,甩去明水,置于干燥箱内45℃烘干;发芽大豆、发芽玉米制备方法同实施例1。富锌发芽糙米、发芽大豆和发芽玉米分别以65%、10%、15%的质量百分比混合后,按实施例1的方法粉碎、挤压膨化、细粉碎,制得熟食粉;按质量比在熟食粉中添加低聚果糖3%、木糖醇2%、脱脂奶粉5%、麦芽糊精1%(w/w),混合均匀后,用微波杀菌4min,用马口铁罐充N2包装,制得。
实施例5
糙米经挑选、除杂后,用次氯酸钠液消毒,按料液比1∶1(w/v)比例加入浓度为0.05%的乳酸锌水溶液室温下浸泡10h,期间每隔5h取出糙米,通风20min后,再次入乳酸锌溶液中浸泡;将浸泡后的糙米20℃湿润发芽3d,每隔4h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,甩去明水,置于干燥箱内40℃烘干;发芽大豆、发芽玉米制备方法同实施例1。富锌发芽糙米、发芽大豆和发芽玉米分别以60%、10%、10%的质量百分比混合后,按实施例1的方法粉碎、挤压膨化、细粉碎,制得熟食粉;按质量比在熟食粉中添加白砂糖5%、木糖醇3%、脱脂奶粉5%和植脂末3%(w/w),混合均匀后,用微波杀菌4min,用铝塑复合袋真空包装,制得。
以上详细说明了本发明的实施方式,但这只是为了便于理解而举的实例,不应被视为是对本发明范围的限制。同样,任何所属技术领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述,做出各种可能的等同改变或替换,但所有这些改变或替换都应属于本发明的权利要求的保护范围。
Claims (2)
1.一种富锌发芽糙米复合营养粉生产工艺,其特征在于,糙米经富锌发芽后,与发芽大豆、发芽玉米按比例混合,经粗粉碎、挤压膨化与超细粉碎,制成混合熟食粉,复配白砂糖、低聚果糖、木糖醇、脱脂奶粉、麦芽糊精和植脂末后,经杀菌和包装,制得,具体包括以下步骤:
(1)糙米富锌:糙米按公知的方法,用次氯酸钠水溶液消毒糙米,按料液比1∶1~3(w/v)比例加入浓度为0.01~0.05%的乳酸锌水溶液在室温下浸泡5~15h,期间每隔5h取出糙米,通风15~30min后,再次浸入乳酸锌溶液中,然后将浸泡后的糙米置于15~30℃的发芽箱中湿润发芽2~5d,每隔3~6h用清水雾化加湿1次,保持糙米湿润;取出发芽糙米,经流动水冲洗后,用甩水机甩去米粒表面的明水,置于50~60℃的干燥箱内烘干;
(2)原料混合与粗粉碎:富锌发芽糙米、发芽大豆和发芽玉米分别以60~80%、10~20%、10~20%的质量百分比混合,然后粉碎成50~60目细度的混合粉;
(3)挤压膨化与超细粉碎:按公知的技术,对富锌发芽糙米、发芽大豆和发芽玉米混合粉进行挤压膨化与超细粉碎,细度为80~120目;
(4)复配辅料:在挤压膨化与超细粉碎后的熟食粉中,按质量比添加白砂糖0~8%、低聚果糖0~5%、木糖醇0~3%、脱脂奶粉0~5%、麦芽糊精0~5%和植脂末0~3%(w/w);
(5)杀菌、包装:按公知的方法,将复配后的富锌发芽糙米复合营养粉用微波杀菌3~5min,用铝塑复合袋真空包装或马口铁罐充N2包装,制得。
2.根据权利要求1所述一种富锌发芽糙米复合营养粉生产工艺,其特征在于,制得的复合营养粉中锌含量为10~20mg/100g、GABA含量为10~15mg/100g。
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