CN103844209B - 一种微量添加营养液生产发芽糙米的方法 - Google Patents
一种微量添加营养液生产发芽糙米的方法 Download PDFInfo
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Abstract
本发明涉及一种微量添加营养液生产发芽糙米的方法，其特征在于营养液含有苹果酸、绿原酸、乳酸锌等成分，采用雾化方式喷施营养液至糙米水分含量为21-23%，然后将糙米置于脉冲电场下处理，继续2次补充营养液和脉冲电场处理至米粒水分含量为13-15%，得到营养价值高、质量稳定的发芽糙米。采用微量添加营养液和脉冲电场处理可快速催生芽体、同时抑制细菌滋生，该工艺紧凑连续、操作简单易行。
Description
技术领域
本发明涉及一种微量添加营养液生产发芽糙米的方法，属于食品加工领域。
背景技术
发芽糙米是以去壳米为原料，经生理活性化工艺处理，将糙米发芽至一定芽长而得到的幼芽、糠层和胚乳组成的糙米制品。发芽糙米保留了稻谷60％以上的重要营养物质，营养价值是普通白米的十几倍，尤其经过发芽后，一些具有特殊生理功能的活性物质如γ-氨基丁酸、谷胱甘肽、γ-谷维素、阿魏酸等明显增加。
然而，糙米在发芽过程中，由于高水分含量及合适的环境温度和湿度条件，微生物易大量滋生，成为长期困扰发芽糙米生产的难题。一般大米粒发芽前的消毒处理只能导致部分微生物被消灭，其他的菌群24小时后又恢复到原来籽粒的水平。由于大部分的细菌在籽粒的表面，收获后的灭菌处理被认为是最有助于微生物的控制，但现有的研究还未找到简单易行的抑制污染微生物的方法，一般的杀菌剂常用次氯酸钠，电生酸性水，电生碱性水，Ca2+处理，或Ca2+与赤霉素复合处理，但保鲜效果都较为单一，且不能综合抑制发芽糙米中多种营养成分的降解和流失。
本发明以苹果酸、绿原酸和乳酸锌等组成的营养液为发芽基质，采用微量添加法生产发芽糙米。该生产技术紧凑连续，工艺操作简单易行。苹果酸、绿原酸和乳酸锌经配比优化后具有协同作用，不仅促进糙米发芽，还可抑制发芽过程中细菌的生长及其对米粒营养成分的侵蚀。
发明内容
本发明是针对糙米在发芽过程中容易滋生细菌的特点，公开一种微量添加营养液促进糙米发芽、同时抑制细菌滋生的新方法。具体是通过以下步骤实现：
（1）以重量份数计，取100份水，顺序添加4-5份苹果酸、2-3份绿原酸和3-4份乳酸锌，搅拌均匀至完全溶解，得到营养液；
（2）采用雾化方式，将营养液均匀喷施于糙米表面，直至米粒水分含量为16-18%，添加速度为0.4-0.5%/h；
（3）采用雾化方式，以0.8-0.9%/h的速度继续喷施营养液于糙米表面，直至米粒水分含量为21-23%；
（4）将米粒放置于脉冲电场下处理7-8小时，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下；
（5）采用雾化方式，以0.6-0.7%/h的速度补充营养液于米粒表面，直至米粒水分含量为21-23%，放置3-4小时；
（6）将米粒放置于脉冲电场下处理7-8小时，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下；
（7）采用雾化方式，以0.4-0.5%/h的速度补充营养液于米粒表面，直至米粒水分含量为21-23%，放置3-4小时；
（8）将米粒放置于脉冲电场下处理，直至米粒水分含量下降至13-15%，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下。
在天然保鲜剂中，有机酸是重要的组成部分，包括苹果酸、绿原酸、乳酸等，它们在食品保鲜时可单独使用，也可配合使用。有机酸分子能透过微生物细胞膜进入细胞内部而离解，改变细胞内的电荷分布，导致细胞代谢紊乱或死亡；特别是低分子有机酸对革兰氏阳性和阴性菌均有效。此外，苹果酸和绿原酸不但是较强的有机酸，还分别是强还原剂和抗氧化增效剂，可以防止食品被氧化，用于保鲜效果明显，应用简便、经济，还能参加人体正常的新陈代谢。
苹果酸抑制性能好，分子状态的有机酸容易透过细菌细胞膜，引起膜通透性能发生变化，进而杀死细菌。另外他还可以促进蛋白质的热变性。苹果酸还具有较好的抗氧化能力，可抑制酶促褐变、延缓氧化和酸败、保持食品营养价值。
绿原酸是一种重要的生物活性物质，具有抗菌、抗病毒、抗肿瘤、降血压、降血脂和清除自由基等作用。绿原酸还是一种有效的酚型抗氧化剂，含有R-OH基，能形成具有抗氧化作用的氢自由基，以消除羟基自由基和超氧阴离子等自由基的活性，从而保护组织免受氧化作用的损害。绿原酸及其衍生物具有比苹果酸、咖啡酸和生育酚更强的自由基清除效果，可有效清除DPPH自由基、羟基自由基和超氧阴离子自由基，还可抑制低密度脂蛋白的氧化。
乳酸锌，既是抗氧化强化剂，还是一种口感好、易吸收的良好锌源，除了可促进生长发育等营养功能外，还可作为稳定剂、缓冲剂、调节剂改善风味和口感，提高食品的质量。
本发明的优点在于：营养液对糙米具有杀菌、抗氧化和催芽作用，协同微量添加的方式还可充分催化糙米发芽，促进营养因子的生成。
具体实施方式
下面结合实施例对本发明做进一步说明。
实施例1
（1）以重量份数计，取100份水，顺序添加5份苹果酸、3份绿原酸和4份乳酸锌，搅拌均匀至完全溶解，得到营养液；（2）采用雾化方式，将营养液均匀喷施于糙米表面，直至米粒水分含量为16%，添加速度为0.4%/h；（3）采用雾化方式，以0.8%/h的速度继续喷施营养液于糙米表面，直至米粒水分含量为21%；（4）将米粒放置于脉冲电场下处理7小时，电场场强105kV/m，脉宽80ms，脉冲频率为2Hz，场强方向竖直向下；（5）采用雾化方式，以0.6%/h的速度补充营养液于米粒表面，直至米粒水分含量为21%，放置3小时；（6）将米粒放置于脉冲电场下处理7小时，电场场强105kV/m，脉宽80ms，脉冲频率为2Hz，场强方向竖直向下；（7）采用雾化方式，以0.4%/h的速度补充营养液于米粒表面，直至米粒水分含量为21%，放置3小时；（8）将米粒置于脉冲电场下处理，直至米粒水分含量下降至13%，电场场强105kV/m，脉宽80ms，脉冲频率为2Hz，场强方向竖直向下。得到发芽糙米平均芽长13.8mm，菌落总数1.9×101cfu/g。
实施例2
（1）将苹果酸、绿原酸和乳酸锌进行复配（组分及配比见表1），搅拌均匀至完全溶解，得到营养液；（2）采用雾化方式，将营养液均匀喷施于糙米表面，直至米粒水分含量为17%，添加速度为0.5%/h；（3）采用雾化方式，以0.9%/h的速度继续喷施营养液于糙米表面，直至米粒水分含量为23%；（4）将米粒放置于脉冲电场下处理8小时，电场场强110kV/m，脉宽80ms，脉冲频率为3Hz，场强方向竖直向下；（5）采用雾化方式，以0.7%/h的速度补充营养液于米粒表面，直至米粒水分含量为23%，放置4小时；（6）将米粒放置于脉冲电场下处理8小时，电场场强110kV/m，脉宽80ms，脉冲频率为3Hz，场强方向竖直向下；（7）采用雾化方式，以0.5%/h的速度补充营养液于米粒表面，直至米粒水分含量为23%，放置4小时；（8）将米粒放置于脉冲电场下处理，直至米粒水分含量下降至14%，电场场强110kV/m，脉宽80ms，脉冲频率为3Hz，场强方向竖直向下。计算发芽糙米的芽长和菌落数。由表1可知，苹果酸、绿原酸和乳酸锌复配后，具有协同增效作用。
表1组分比例和效果
Claims (1)
1.一种微量添加营养液生产发芽糙米的方法，其特征在于通过以下步骤实现：
（1）以重量份数计，取100份水，顺序添加4-5份苹果酸、2-3份绿原酸和3-4份乳酸锌，搅拌均匀至完全溶解，得到营养液；
（2）采用雾化方式，将营养液均匀喷施于糙米表面，直至米粒水分含量为16-18%，添加速度为0.4-0.5%/h；
（3）采用雾化方式，继续喷施营养液于糙米表面，直至米粒水分含量为21-23%；雾化方式以0.8-0.9%/h的速度喷施；
（4）将米粒放置于脉冲电场下处理7-8小时，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下；
（5）采用雾化方式，以0.6-0.7%/h的速度补充营养液于米粒表面，直至米粒水分含量为21-23%，放置3-4小时；
（6）将米粒放置于脉冲电场下处理7-8小时，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下；
（7）采用雾化方式，以0.4-0.5%/h的速度补充营养液于米粒表面，直至米粒水分含量为21-23%，放置3-4小时；
（8）将米粒放置于脉冲电场下处理，直至米粒水分含量下降至13-15%，电场场强105-110kV/m，脉宽80ms，脉冲频率为2-3Hz，场强方向竖直向下。
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