CN104839553A - longyan shell rice flour and preparation method thereof - Google Patents
longyan shell rice flour and preparation method thereof Download PDFInfo
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- CN104839553A CN104839553A CN201510266275.4A CN201510266275A CN104839553A CN 104839553 A CN104839553 A CN 104839553A CN 201510266275 A CN201510266275 A CN 201510266275A CN 104839553 A CN104839553 A CN 104839553A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
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- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 67
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 64
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 64
- 239000000843 powder Substances 0.000 claims abstract description 61
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000015170 shellfish Nutrition 0.000 claims description 63
- 238000000034 method Methods 0.000 claims description 27
- 235000012054 meals Nutrition 0.000 claims description 26
- 239000012141 concentrate Substances 0.000 claims description 18
- 239000006228 supernatant Substances 0.000 claims description 18
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- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses longyan shell rice flour and a preparation method thereof. The longyan shell rice flour is prepared from the following raw materials in parts by weight: 5 to 25 parts of longyan shell powder and 75 to 95 parts of rice flour; preferably, the longan shell rice flour is prepared from the following raw materials in parts by weight: 15 parts of longan shell powder and 85 parts of rice flour. The rice flour is prepared by adding the longyan shell powder in the traditional preparation method of the rice flour, and has the advantages of high nutrient value, excellent mouthfeel, heath-care efficiency and no use of any additive.
Description
Technical field
The invention belongs to food processing field, specifically, is a kind of longan shellfish powder and preparation method thereof.
Background technology
Rice meal, be a kind of take rice as the powder that raw material is made, generally rice is fried to regrind be fine into powder, rice meal is a kind of butyrous white powder soluble in water, have the color and luster of milk, taste alcohol is good to eat, slightly containing sweet taste, only need pour boiling water time edible and be modulated into pasty state, be a kind of instant food of Chinese tradition.Carbohydrate containing about 75% in rice meal, protein 7%-8%, fatty 1.3%-1.8%, and containing abundant B family vitamin etc.Carbohydrate in rice meal mainly starch, contained protein mainly oryzenin, next is oryzenin and globulin, the biological value of its protein and amino acid whose composition are all high than cereal crops such as wheat, barley, millet, corns, digestibility 66.8%-83.1%, also be one higher in grain protein, therefore, rice meal has higher nutritive value.
Rice meal product in the market, based on the simple rice meal product without adding, also existing not comprehensive nutrition, health-care efficacy is single, palatability is poor and without defects such as flavours, can not meets the demand of different market and crowd.
Summary of the invention
Technical problem to be solved by this invention is providing a kind of longan shellfish powder and preparation method thereof, and this ground rice adds longan shellfish powder in traditional ground rice preparation method, is of high nutritive value, excellent taste, has health-care efficacy and do not use any additive.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of longan shellfish powder, is characterized in that: formulated by the raw material of following parts by weight: 5 ~ 25 parts, longan shellfish powder, rice meal 75 ~ 95 parts.The raw material of preferred following parts by weight is formulated: 15 parts, longan shellfish powder, rice meal 85 parts.
Further, the preparation method of described longan shellfish powder is:
Step 1, gills 10kg longan shellfish and cleans, and is rubbed by marine product and wears into homogenate, utilize ultrasonic wave (ultrasonic power is 90w, and the ultrasonic disruption time is 10min) to carry out fragmentation to described homogenate after adding the pure water of 3 times of weight; Centrifugation obtains the first supernatant and the first filter residue through the homogenate of fragmentation; Concentrated first supernatant obtains concentrate 1;
Step 2, adds the water of the first filter residue weight 4 times, then at 60 DEG C of temperature, keeps 1h in the first filter residue, and obtain the mixed liquor containing the first filter residue, centrifugation contains the mixed liquor of the first filter residue, obtains the second supernatant and the second filter residue; Concentrated second supernatant obtains concentrate 2;
Step 3, adds the water of the second filter residue weight 4 times in the second filter residue, and obtain the mixed liquor containing the second filter residue, then complex enzyme hydrolysis process contains the mixed liquor of the second filter residue; Concrete enzymolysis process is: the pH to 8.5 regulating the mixed liquor containing the second filter residue, and temperature is adjusted to 12 DEG C; The trypsase of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h is added to containing in the mixed liquor of the second filter residue; Then regulate pH to 3, then add the pepsin of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h;
Step 4, carry out sterilizing to the mixed liquor containing the second filter residue after complex enzyme process, sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then add xylitol wherein, make the mass concentration of xylitol be 8 ~ 12%; Subsequently reaction vessel pressure is adjusted to 500 ~ 800Mpa, pH value to 9.0, reacts 60min and obtain compound liquid under the temperature conditions of 30 DEG C, compound liquid described in centrifugation obtains the 3rd supernatant and the 3rd filter residue; Concentrated obtained concentrate 3 after 3rd supernatant pH value is adjusted to 7.0;
Step 5, mixes acquisition mixed concentrated liquid by concentrate 1, concentrate 2 and concentrate 3, described mixed concentrated liquid sterilizing, and sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then freeze drying process is carried out at-40 DEG C, obtained marine product active nutritional freeze-dried powder.
Further, the preparation method of described longan shellfish powder is: get fresh longan shellfish, gill, and after cleaning, drop water purification divides, and dries, and pulverizes, sieves, make powder with pulverizer.
Another object of the present invention is for providing a kind of preparation method of longan shellfish powder, comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add longan shellfish powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish powder.
Further, comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add longan shellfish powder by weight, wherein 5 ~ 25 parts, longan shellfish powder, rice meal 75 ~ 95 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish powder.
Above-described longan shellfish, longan shellfish contains outside protein, calcium, potassium, zinc, iron, selenium, manganese isoreactivity material, longan shellfish body other active component interior is by longan shellfish element and form Stichopus Japonicus Acidic Mucopolysaccharide by amidohexose, uronic acid and fucose etc., another containing 18 seed amino acids and not containing cholesterol.Because longan shellfish is warm in nature, have tonifying kidney and benefiting sperm, the strong sun of enriching yin, nourishing blood for moistening dryness, menstruation regulating are dispelled the tonifying both YIN and YANG effect such as labor, nourishing the fetus profit product.Male endocrine ability can be improved, improve the metabolism of women, promote sex hormone secretion capacity, raising property function.From traditional Chinese medical science angle, kidney is human body basis, as long as kidney goes wrong, be then not only the problem that life quality reduces, and other organs can corresponding exhaustion.And the main reinforcing kidney and strengthening resistance of the palace effect of product longan shellfish to human body, the element culturing fixed folder of namely as the saying goes.As long as human kidney is strong, each organ channels and collaterals all can be corresponding strong, and final people knows from experience more healthy, and the ability of resist the disease strengthens greatly.From doctor trained in Western medicine angle, longan shellfish can have numerous function to be because repair and strengthen body immunity.Every composition of longan shellfish is carried out analysis to find, this, mainly because the active material acidic polysaccharose, polypeptide etc. that contain in longan shellfish can improve body immunity greatly, as long as human body immunity is strong, just can resist the invasion and attack of various disease.The selenium contained in a large number can effective cancer-resisting, and chondroitin sulfate can delay senility, arginine, zinc energy nourishing and strengthening vital etc.The reparative regeneration function of longan shellfish is a great feature.As the stomach and intestine impaired for many years that cicatrize a wound fast, repair, repair immune system, reparation pancreas islet, recovery hematopoiesis function etc., invariably embody the powerful reparative regeneration feature of longan shellfish.
Compared with prior art, beneficial effect of the present invention:
(1) ground rice of the present invention, add longan shellfish powder in traditional ground rice preparation method, the dietary requirements of consumer to traditional ground rice can be met, turn improve the nutritive value of ground rice, presentation quality is good, uniform color, glossiness are good, be of high nutritive value, excellent taste, has health-care efficacy and does not use any additive.
(2) preparation method of the present invention is simple, is applicable to suitability for industrialized production, and has enriched the product category of existing ground rice, have wide market prospects.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with specific embodiment, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1:
The preparation of longan shellfish powder:
Step 1, gills 10kg longan shellfish and cleans, and is rubbed by marine product and wears into homogenate, utilize ultrasonic wave (ultrasonic power is 90w, and the ultrasonic disruption time is 10min) to carry out fragmentation to described homogenate after adding the pure water of 3 times of weight; Centrifugation obtains the first supernatant and the first filter residue through the homogenate of fragmentation; Concentrated first supernatant obtains concentrate 1.
Step 2, adds the water of the first filter residue weight 4 times, then at 60 DEG C of temperature, keeps 1h in the first filter residue, and obtain the mixed liquor containing the first filter residue, centrifugation contains the mixed liquor of the first filter residue, obtains the second supernatant and the second filter residue; Concentrated second supernatant obtains concentrate 2;
Step 3, adds the water of the second filter residue weight 4 times in the second filter residue, and obtain the mixed liquor containing the second filter residue, then complex enzyme hydrolysis process contains the mixed liquor of the second filter residue; Concrete enzymolysis process is: the pH to 8.5 regulating the mixed liquor containing the second filter residue, and temperature is adjusted to 12 DEG C; The trypsase of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h is added to containing in the mixed liquor of the second filter residue; Then regulate pH to 3, then add the pepsin of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h;
Step 4, carry out sterilizing to the mixed liquor containing the second filter residue after complex enzyme process, sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then add xylitol wherein, make the mass concentration of xylitol be 8 ~ 12%; Subsequently reaction vessel pressure is adjusted to 500 ~ 800Mpa, pH value to 9.0, reacts 60min and obtain compound liquid under the temperature conditions of 30 DEG C, compound liquid described in centrifugation obtains the 3rd supernatant and the 3rd filter residue; Concentrated obtained concentrate 3 after 3rd supernatant pH value is adjusted to 7.0;
Step 5, mixes acquisition mixed concentrated liquid by concentrate 1, concentrate 2 and concentrate 3, described mixed concentrated liquid sterilizing, and sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then freeze drying process is carried out at-40 DEG C, obtained longan shellfish powder.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add longan shellfish powder by weight, wherein 5 parts, longan shellfish powder, rice meal 95 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish ground rice.
Embodiment 2:
The preparation of longan shellfish powder: see embodiment 1.Also can adopt conventional method, get fresh longan shellfish, gill, after cleaning, drop water purification divides, and dries, and pulverizes, sieves, make powder with pulverizer.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add longan shellfish powder by weight, wherein 25 parts, longan shellfish powder, rice meal 75 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish ground rice.
Embodiment 3:
The preparation of longan shellfish powder: see embodiment 1.Also can adopt conventional method, get fresh longan shellfish, gill, after cleaning, drop water purification divides, and dries, and pulverizes, sieves, make powder with pulverizer.
By Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, then add longan shellfish powder by weight, wherein 15 parts, longan shellfish powder, rice meal 85 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish ground rice.
Test example:
Test example 1 ground rice allotment inspection
1.1 ground rice main component allotment tests
Table 1 ground rice main component allotment orthogonal test factor level table
| Level | Longan shellfish powder (g) | Rice meal (g) |
| A | B | |
| 1 | 5 | 75 |
| 2 | 15 | 85 |
| 3 | 25 | 95 |
1.2 ground rice main component allotment experimental design
Table 2 ground rice main component allotment orthogonal test designs table
| Tested number | A | B |
| 1 | 1 | 1 |
| 2 | 1 | 2 |
| 3 | 1 | 3 |
| 4 | 2 | 2 |
| 5 | 2 | 3 |
| 6 | 2 | 1 |
| 7 | 3 | 1 |
| 8 | 3 | 2 |
| 9 | 3 | 3 |
1.3 organoleptic examination
The quality of ground rice is evaluated respectively from color and luster, smell and flavour, structural state, mouthfeel, by 5 personages, sensory evaluation scores is carried out to it, front warm water of marking is gargled, sample is placed in clean ceramic whiteware dish, judge with the method such as observing, nasil, hand are touched, mouth is tasted, standards of grading are as shown in table 3 below, and integrated sensory evaluates score value=20% color and luster scoring+30% smell scoring+20 structural state scoring+30% mouth feel score.Appraisal result refers to table 4.
Table 3 ground rice subjective appreciation standard
1.4 physical and chemical index
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that moisture specifies by GB 5009.3 is carried out; The method that acidity specifies by GB/T 5517 is carried out; The method that total arsenic specifies by GB/T 5009.11 is carried out; The plumbous method specified by GB 5009.12 is carried out; The method that aflatoxin B1 specifies by GB/T 5009.22 is carried out.
1.5 microbiological indicator
Perform by DB52/T 449-2013 Guizhou Province provincial standard, the method that the inspection (salmonella, Shigella, staphylococcus aureus) of pathogenic bacteria specifies by GB 4789.4, GB 4789.5, GB 4789.10 is carried out.
1.6 main component allotment result of the tests
Table 4 main component allotment result of the test
As seen from the above table, it is 100 parts by total amount, each raw material dosage weight portion scope is 5 ~ 25 parts, longan shellfish powder, during rice meal 75 ~ 95 parts, indices acidity≤2.0molNaOH alkali lye milliliter number/10g, total arsenic≤0.5mg/kg in ground rice, lead≤0.2mg/kg, AFB1≤5.0 μ g/kg and microbiological indicator all ideal, wherein optimum formula is 15 parts, longan shellfish powder, rice meal 85 parts; The sample of the tested number 4 that the present invention obtains all is better than other samples in sensory evaluation, illustrate that the longan shellfish ground rice adopting formula of the present invention and method to obtain all achieves extraordinary effect on physics and chemistry, microbiological indicator and sense organ, especially the sample of tested number 4, adopt more suitable component proportion, sense organ is better, other are due to component proportion difference, and organoleptic indicator is slightly poor.
It is important to point out at this: embodiments of the invention and test example are only excellent good embodiment of the present invention or test example; be only limitted to make an explanation to optimum efficiency of the present invention; and can not be interpreted as protection scope of the present invention is limited; therefore; those skilled in the art; the apparent improvement that basis of the present invention is made, is protection scope of the present invention.
Claims (5)
1. a longan shellfish ground rice, is characterized in that: formulated by the raw material of following parts by weight: 5 ~ 25 parts, longan shellfish powder, rice meal 75 ~ 95 parts.
2. a kind of longan shellfish ground rice according to claim 1, is characterized in that: formulated by the raw material of following parts by weight: 15 parts, longan shellfish powder, rice meal 85 parts.
3. a kind of longan shellfish ground rice according to claim 1 and 2, is characterized in that: the preparation method of described longan shellfish powder is:
Step 1, gills longan shellfish and cleans, and is rubbed by marine product and wears into homogenate, utilize ultrasonic wave to carry out fragmentation to described homogenate after adding the pure water of 3 times of weight; Centrifugation obtains the first supernatant and the first filter residue through the homogenate of fragmentation; Concentrated first supernatant obtains concentrate 1;
Step 2, adds the water of the first filter residue weight 4 times, then at 60 DEG C of temperature, keeps 1h in the first filter residue, and obtain the mixed liquor containing the first filter residue, centrifugation contains the mixed liquor of the first filter residue, obtains the second supernatant and the second filter residue; Concentrated second supernatant obtains concentrate 2;
Step 3, adds the water of the second filter residue weight 4 times in the second filter residue, and obtain the mixed liquor containing the second filter residue, then complex enzyme hydrolysis process contains the mixed liquor of the second filter residue; Concrete enzymolysis process is: the pH to 8.5 regulating the mixed liquor containing the second filter residue, and temperature is adjusted to 12 DEG C; The trypsase of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h is added to containing in the mixed liquor of the second filter residue; Then regulate pH to 3, then add the pepsin of the second filter residue weight 0.8%, enzymolysis 2 ~ 6h;
Step 4, carry out sterilizing to the mixed liquor containing the second filter residue after complex enzyme process, sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then add xylitol wherein, make the mass concentration of xylitol be 8 ~ 12%; Subsequently reaction vessel pressure is adjusted to 500 ~ 800Mpa, pH value to 9.0, reacts 60min and obtain compound liquid under the temperature conditions of 30 DEG C, compound liquid described in centrifugation obtains the 3rd supernatant and the 3rd filter residue; Concentrated obtained concentrate 3 after 3rd supernatant pH value is adjusted to 7.0;
Step 5, mixes acquisition mixed concentrated liquid by concentrate 1, concentrate 2 and concentrate 3, described mixed concentrated liquid sterilizing, and sterilising conditions is: reaction vessel pressure is adjusted to 800 ~ 1000MPa, and temperature is adjusted to 15 ~ 20 DEG C, keeps 20 ~ 40min.Then freeze drying process is carried out at-40 DEG C, obtained marine product active nutritional freeze-dried powder.
4. the preparation method of a longan shellfish ground rice, it is characterized in that: comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dehydration, pulverizing, obtain rice meal, add longan shellfish powder again, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish powder.
5. the preparation method of a kind of longan shellfish ground rice according to claim 4, it is characterized in that: comprise following processing step: by Raw Materials Rice, after impurity elimination essence stone roller, cleaning and dipping, dewater, be crushed to 60 orders, obtain rice meal, add longan shellfish powder by weight again, wherein 10 ~ 20 parts, longan shellfish powder, rice meal 80 ~ 90 parts, mixing, stirs, then, through squeezing, powder is shaping, Ageing Treatment, steam powder, secondary ageing process, sliver, oven dry, cooling, cutting, metering packing operation after, obtained longan shellfish powder.
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| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN102783592A (en) * | 2011-05-20 | 2012-11-21 | 张艳 | Method for processing nutritive rice noodles |
| CN104171835A (en) * | 2014-07-10 | 2014-12-03 | 安徽光明槐祥工贸集团有限公司 | Preparation method of seafood contained health rice noodles |
| CN104544287A (en) * | 2013-10-12 | 2015-04-29 | 蔡庭守 | A method of preparing seafood active nutrition lyophilized powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184599A (en) * | 1997-12-01 | 1998-06-17 | 李寿堂 | Straight rice-flour noodles prodn. process |
| CN102783592A (en) * | 2011-05-20 | 2012-11-21 | 张艳 | Method for processing nutritive rice noodles |
| CN104544287A (en) * | 2013-10-12 | 2015-04-29 | 蔡庭守 | A method of preparing seafood active nutrition lyophilized powder |
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