CN104522543A - Germinated-brown-rice potato puree and preparing method thereof - Google Patents
Germinated-brown-rice potato puree and preparing method thereof Download PDFInfo
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- CN104522543A CN104522543A CN201410624382.5A CN201410624382A CN104522543A CN 104522543 A CN104522543 A CN 104522543A CN 201410624382 A CN201410624382 A CN 201410624382A CN 104522543 A CN104522543 A CN 104522543A
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- sprouted unpolished
- unpolished rice
- rice
- mashed potatoes
- brown
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 67
- 235000007164 Oryza sativa Nutrition 0.000 claims description 67
- 235000009566 rice Nutrition 0.000 claims description 67
- 235000013575 mashed potatoes Nutrition 0.000 claims description 30
- 230000018044 dehydration Effects 0.000 claims description 25
- 238000006297 dehydration reaction Methods 0.000 claims description 25
- 230000035784 germination Effects 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 7
- 244000105624 Arachis hypogaea Species 0.000 claims description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 7
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 7
- 235000020232 peanut Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical group C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 238000011109 contamination Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 230000003020 moisturizing effect Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 238000011534 incubation Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 12
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 6
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 229920001592 potato starch Polymers 0.000 abstract 2
- 241000206609 Porphyra Species 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 description 7
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 7
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 5
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 5
- 229960004799 tryptophan Drugs 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 108010011619 6-Phytase Proteins 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- 238000001994 activation Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- 229940085127 phytase Drugs 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
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Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Germinated-brown-rice potato puree and a preparing method thereof are provided. The method includes germinating and culturing brown rice, pre-gelatinizing the germinated brown rice, dehydrating the pregelatinized germinated brown rice, and preparing the dehydrated pregelatinized germinated brown rice into the germinated-brown-rice potato puree. The germinated-brown-rice potato puree comprises the dehydrated germinated brown rice, potato starch, protein powder, dehydrated porphyra and salt. According to the germinated-brown-rice potato puree, the germinated brown rice, the potato starch and the protein powder are compounded scientifically, so that the characteristic that the germinated brown rice is rich in gamma aminobutyric acid is maintained, and balance matching of nutritions is achieved. By the method, taste and nutrition value of the brown rice are improved. The germinated-brown-rice potato puree can be ate only by dipping with hot water, and is free of steaming and cooking and convenient to eat.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of Novel instant food---sprouted unpolished rice mashed potatoes and preparation method thereof.
Background technology
Brown rice is the caryopsis after outer protection cortex rice husk sloughed by paddy, pericarp, seed coat, the Rice Kernel that megarchidium layer is intact, and because the more mouthfeels such as interior protection cortex crude fibre, chaff wax are comparatively thick, quality is tight, boil also more time-consuming, but its slimming effect is remarkable.Brown rice is more rich in much vitamin, mineral matter and dietary fiber compared with common exquisite rice, is considered to be a kind of healthy food of green.
Brown rice is cultivated under uniform temperature, humidity, until brown rice germination to a certain extent time be dried, namely the goods be made up of the endosperm of young shoot and band chaff layer obtained are called sprouted unpolished rice.The essence of sprouted unpolished rice is under certain physiologically active metallization processes condition, and a large amount of enzymes contained by it such as amylase, protease, phytase etc. are activated and discharge, and from being converted into the enzymolysis process of free state in conjunction with state.Just because of this physiological activation process, the crude fibre shell of sprouted unpolished rice is softened by enzymolysis, partially protein is decomposed into amino acid, starch transition is carbohydrate, the organoleptic properties of food and local flavor are improved, and while remaining abundant vitamin (VB1, VB2, VB6, VC, VE), mineral matter (Mg, K, Zn, Fe), dietary fiber nutrient composition, create especially multiple have promote health and the composition of disease preventing and treating, especially gamma aminobutyric acid, IP6 equal size significantly improve.
The factors such as sprouted unpolished rice is that consumer accepts because being rich in the nutriment such as gamma aminobutyric acid and dietary fiber day by day, but mouthfeel is not good, and lysine and tryptophane relative deficiency, hot digestion operation are loaded down with trivial details have impact on further genralrlization and development.Potato full-powder almost remains whole nutritional labeling and the local flavor of fresh potato, and mouthfeel is good, comprehensive nutrition, amino acid reasonable mixture ratio, has day by day become food and the raw-food material of Chinese Consumer's favor.The present invention is directed to the following major defect of traditional sprouted unpolished rice, propose a kind of new instant food---sprouted unpolished rice facilitates mashed potatoes and production method thereof.
Summary of the invention
Main purpose of the present invention is to provide a kind of sprouted unpolished rice mashed potatoes and preparation method thereof, and the sprouted unpolished rice mashed potatoes obtained by the method can improve the eating mouth feel of brown rice, promotes nutritive value, without the need to boiling before edible, and instant edible.
The invention provides a kind of preparation method of sprouted unpolished rice mashed potatoes, comprise the following steps:
Brown rice germination is cultivated.Be not placed in constant-temperature constant-humidity environment with water logging after taking the brown rice cleaning of certain mass, design temperature is 20-35 DEG C, and humidity is 80-95%; Drained after 12-14h and be layered on moistening gauze, observed every 4-6h moisturizing of once spraying in time; About 3-4 days, brown rice germinates successively; Ozone sterilization is used to prevent microbial contamination in germination process.
Sprouted unpolished rice pre-gelatinized.Sprouted unpolished rice clean water is placed on 1-4h in the thermostat water bath of 40-70 DEG C, with 0.5-2h in the water at low temperature bath being placed on 10-30 DEG C, crosses and filter excessive water, then boiling 10-30min, cook that rear to put into rapidly the environment of less than-30 DEG C freezing.
The dehydration of pre-gelatinized sprouted unpolished rice.Pre-gelatinized sprouted unpolished rice is placed in freeze drying equipment, through 8-24h freeze drying, makes its water content be reduced to less than 4%, and form the cavernous structure being beneficial to rehydration.
Dehydration sprouted unpolished rice obtains sprouted unpolished rice mashed potatoes.To dewater sprouted unpolished rice, potato full-powder, soybean or peanut protein powder mixing, and pack or box after microwave disinfection, be product again.Comprehensive reference human body essential amino acid every day average requirement and brewed mouthfeel show that good compound proportion is: dehydration sprouted unpolished rice 10g, potato full-powder 23g, soybean or peanut protein powder 3g.Can suitably add other auxiliary material, as dehydration laver and salt etc., carry out the seasoning of different mouthfeel.
The present invention also provides a kind of sprouted unpolished rice mashed potatoes, comprises dehydration sprouted unpolished rice, potato full-powder and albumen powder.
Described sprouted unpolished rice mashed potatoes also can suitably add other auxiliary material, includes but not limited to dehydration laver, salt, dehydration egg flower or other dehydrated vegetables.
Described sprouted unpolished rice mashed potatoes comprises dehydration sprouted unpolished rice 10g, potato full-powder 23g, albumen powder 3g, dehydration laver 1g and salt 0.5g.
Described albumen powder is soyabean protein powder or peanut protein powder.
Beneficial effect of the present invention is: it is composite that sprouted unpolished rice and potato full-powder and soybean or corn protein powder are carried out science by the present invention, not only remain the feature that sprouted unpolished rice is rich in gamma aminobutyric acid, significantly improve the bad mouthfeel of brown rice, also achieve the balanced proportioning of nutrition, in such as potato full-powder, lysine relative abundance supplements the lysine relatively lacked in brown rice, and soybean or peanut protein powder supplement the tryptophan that brown rice lacks.Brown rice after germination through pre-gelatinized and processed, only needs, with hot-water soak, to reach the effect without the need to boiling, instant edible before edible by the present invention simultaneously.
Specific embodiment
Hereafter in detail embodiments of the invention will be described.It should be noted that the combination of technical characteristic or the technical characteristic described in following embodiment should not be considered to isolated, they mutually can be combined and be combined with each other thus reach better technique effect.
A preparation method for sprouted unpolished rice mashed potatoes, comprises the following steps:
Brown rice germination is cultivated.Be not placed in constant-temperature constant-humidity environment with water logging after taking the brown rice cleaning of 100g, design temperature is 29 DEG C, and humidity is 90%.Drained after 12h and be layered on moistening gauze, observed once and moisturizing of spraying every 4h, brown rice germination after 3 days.Ozone sterilization is used to prevent microbial contamination in germination process.
Sprouted unpolished rice pre-gelatinized.Sprouted unpolished rice cleaning is placed on 2h in the thermostat water bath of 60 DEG C, with 0.5h in the water at low temperature bath being placed on 15 DEG C, crosses and filters excessive water, then boiling 20min.Cook the rear freezing 5h of environment putting into rapidly less than-30 DEG C.
The dehydration of pre-gelatinized sprouted unpolished rice.Pre-gelatinized sprouted unpolished rice is placed in freeze drying equipment, through 12h freeze drying, makes its water content be reduced to less than 4%, and form the vesicular texture being beneficial to rehydration.
Dehydration sprouted unpolished rice obtains sprouted unpolished rice mashed potatoes.Dehydration sprouted unpolished rice 10g, the colored potato full-powder 23g of the U.S. three, soyabean protein powder 3g, add dehydration laver 1g, salt 0.5g, pack or box are product after microwave disinfection.
A kind of sprouted unpolished rice mashed potatoes, comprises dehydration sprouted unpolished rice 10g, flower potato full-powder 23g, soyabean protein powder 3g, dehydration laver 1g, salt 0.5g.Allotment and edible is carried out with 200ml water.
Common mashed potatoes and the present invention contrast:
| Common mashed potatoes | Product of the present invention | |
| Gamma aminobutyric acid content | 0mg/100g | 105mg/100g |
Common sprouted unpolished rice and the present invention contrast:
| Common sprouted unpolished rice | Product of the present invention | |
| Amino acid ligand compares situation | Lack lysine, tryptophan | Be rich in lysine, tryptophan |
| Edible pre-treatment | Need hot digestion, process is loaded down with trivial details | Boiling water is only needed to reconstitute or of short duration boiling |
It is composite that sprouted unpolished rice and potato full-powder and soybean or corn protein powder are carried out science by the present invention, not only remain the feature that sprouted unpolished rice is rich in gamma aminobutyric acid, also achieve the balanced proportioning of nutrition, in such as potato full-powder, lysine relative abundance supplements the lysine relatively lacked in brown rice, and soybean or peanut protein powder supplement the tryptophan that brown rice lacks.Brown rice after germinateing through pre-gelatinized and processed, only needs before edible just can reach effect without the need to boiling, instant edible with hot-water soak by simultaneously the present invention.
Although give some embodiments of the present invention, it will be understood by those of skill in the art that without departing from the spirit of the invention herein, can change embodiment herein.Above-described embodiment is exemplary, should using embodiment herein as the restriction of interest field of the present invention.
Claims (10)
1. a preparation method for sprouted unpolished rice mashed potatoes, is characterized in that, comprises the following steps:
Brown rice germination is cultivated;
Described sprouted unpolished rice pre-gelatinized;
Described pre-gelatinized sprouted unpolished rice dehydration;
Described dehydration sprouted unpolished rice obtains sprouted unpolished rice mashed potatoes.
2. sprouted unpolished rice mashed potatoes preparation method as claimed in claim 1, it is characterized in that, described brown rice germination incubation step comprises: do not have with water logging after getting brown rice cleaning, be placed in constant-temperature constant-humidity environment, drain after 12-14h, put on moistening gauze, timing is observed and moisturizing, to brown rice germination.
3. sprouted unpolished rice mashed potatoes preparation method as claimed in claim 2, is characterized in that: described constant-temperature constant-humidity environment is 20-35 DEG C, humidity 80-95%, uses ozone sterilization to prevent microbial contamination in germination process.
4. the sprouted unpolished rice mashed potatoes preparation method as described in any one of claim 1-3, it is characterized in that, described sprouted unpolished rice pre-gelatinized step comprises: after described sprouted unpolished rice cleaning, in 40-70 DEG C of heated at constant temperature 1-4h, again in 10-30 DEG C of heated at constant temperature 0.5-2h, remove excessive water, boiling 10-30min, ripe rear freezing in less than-30 DEG C rapidly.
5. sprouted unpolished rice mashed potatoes preparation method as claimed in claim 4, it is characterized in that, described pre-gelatinized sprouted unpolished rice dehydration comprises: by the brown rice freeze drying 8-24h of described pre-gelatinized, to water content less than 4%.
6. the sprouted unpolished rice mashed potatoes preparation method as described in any one of claim 1,2,3 or 5, it is characterized in that, described dehydration sprouted unpolished rice obtains sprouted unpolished rice mashed potatoes step and comprises: by described dehydration sprouted unpolished rice, potato full-powder, soybean or peanut protein powder mixing, after packaging, microwave disinfection obtains sprouted unpolished rice mashed potatoes.
7. a sprouted unpolished rice mashed potatoes, is characterized in that, comprising: dehydration sprouted unpolished rice, potato full-powder and albumen powder.
8. sprouted unpolished rice mashed potatoes as claimed in claim 7, is characterized in that: described sprouted unpolished rice mashed potatoes also comprises dehydration laver, dehydration egg flower, dehydrated vegetables or salt.
9. sprouted unpolished rice mashed potatoes as claimed in claim 8, is characterized in that: described sprouted unpolished rice mashed potatoes comprises dehydration sprouted unpolished rice 10g, potato full-powder 23g, albumen powder 3g, dehydration laver 1g and salt 0.5g.
10. the sprouted unpolished rice mashed potatoes as described in any one of claim 7-9, is characterized in that: described albumen powder is soyabean protein powder or peanut protein powder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410624382.5A CN104522543A (en) | 2014-11-07 | 2014-11-07 | Germinated-brown-rice potato puree and preparing method thereof |
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| CN201410624382.5A CN104522543A (en) | 2014-11-07 | 2014-11-07 | Germinated-brown-rice potato puree and preparing method thereof |
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| CN104522543A true CN104522543A (en) | 2015-04-22 |
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| CN201410624382.5A Pending CN104522543A (en) | 2014-11-07 | 2014-11-07 | Germinated-brown-rice potato puree and preparing method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105901490A (en) * | 2016-04-29 | 2016-08-31 | 黑龙江省科学院 | Sprouted nutrient rice and production method thereof |
| CN115669889A (en) * | 2022-11-18 | 2023-02-03 | 浙江大学 | Freeze-dried nutritional meal replacement food and preparation method thereof |
| CN115669889B (en) * | 2022-11-18 | 2024-10-25 | 浙江大学 | Freeze-dried nutritional meal replacement food and preparation method thereof |
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| CN105901490A (en) * | 2016-04-29 | 2016-08-31 | 黑龙江省科学院 | Sprouted nutrient rice and production method thereof |
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| CN115669889B (en) * | 2022-11-18 | 2024-10-25 | 浙江大学 | Freeze-dried nutritional meal replacement food and preparation method thereof |
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Application publication date: 20150422 |