CN104886460A - Selenium-enriched rice noodles and preparation method thereof - Google Patents
Selenium-enriched rice noodles and preparation method thereof Download PDFInfo
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Abstract
The invention discloses selenium-enriched rice noodles and a preparation method thereof. The preparation method includes the following steps: 1), cleaning and disinfecting unpolished rice, soaking the unpolished rice in water for sprouting, removing rice sprouts after system drying, and smashing the rice to obtain sprouted rice flour; 2), mixing the sprouted rice flour obtained in the step 1) with the water to obtain sprouted rice milk, inoculating lactobacillus plantarum or Saccharomyces cerevisiae in the sprouted rice milk for fermentation, removing supernate, and drying the sprouted rice milk to obtain fermented sprouted rice flour; 3), mixing the fermented sprouted rice flour obtained in the step 2) with the water to obtain fermented sprouted rice milk, steaming the fermented sprouted rice milk, and cooling and shaping the fermented sprouted rice milk to obtain the selenium-enriched rice noodles. The selenium content of the selenium-enriched rice noodles ranges from 0.112mg/kg to 1.646mg/kg. According to the preparation method, the selenium content can be maintained to the greatest extent on the premise of guaranteeing rice noodle quality.
Description
Technical field
The present invention relates to a kind of Rice enriched-Se powder and preparation method thereof, belong to food processing technology field.
Background technology
Selenium is the trace element of needed by human, has important physiological function, is also simultaneously one of element the rarest on the earth, comes the 70th, have more than 40 countries and regions to lack selenium in the world in 80 kinds of elements that its content exists at occurring in nature.Cracking of cause of Keshan dis ease makes China have understanding again for the effect of selenium in human body, and countries in the world also conduct in-depth research in the field such as biology, biochemistry selenium.
Rice is one of most important cereal crops of China, and before 2007, be the maximum crop of China's cultivated area, after 2007, cultivated area becomes second largest cereal crops a little less than corn always.Although cultivated area decreases, the output of rice presents the stable trend risen year by year, and rice is still one of staple food that consumption figure is maximum in the diet of China resident, occupies very important status supplementing of China's dietary nutrition of urban residents.Selenium in human body is mainly derived from diet, and research shows, human body is taken in more than 60% of total selenium amount and derived from staple food, and the trophic level of the Se content namely in staple food to human body selenium plays vital effect.The selenium of the selenium in rice nearly more than 80% is Organic Selenium, mainly exists with the form of selenomethionine, wherein has the Organic Selenium of more than 53% to be incorporated in protein, is secondly polysaccharide selenium and RNA selenium, accounts for 9% and about 2% respectively.
Ground rice take rice as raw material, through the rice food soaking, pulverize or making beating, Heat Gelatinization, the operation such as shaping process, is one of representational product of gel food most.Conventional Making programme is: select rice, cleaning removal of impurities, immersion, making beating (pulverizing is sized mixing), steam sheet slitting (wire squeeze cut-out), cool aging and packed products.But, in the process of routine, as milling, to heat and in drying and other steps, this protein dependent of selenium is strong, easily methyl changes into the element of unstable selenium compound simultaneously, all can produce loss, cause the content of selenium in ground rice lower.
Summary of the invention
The object of this invention is to provide a kind of Rice enriched-Se powder and preparation method thereof, this preparation method, under the prerequisite keeping quality of rice noodles, can make the retention rate of selenium the highest.
The preparation method of a kind of Rice enriched-Se powder provided by the invention, comprises the steps:
1) by after brown rice cleaning and sterilizing, be soaked in water germination; Remove rice bud after drying is carried out to system, pulverize, obtain germination ground rice;
2) by step 1) the germination ground rice that obtains mixes with water, obtains germination Rice & peanut milk; In described germination Rice & peanut milk, inoculate Lactobacillus plantarum or saccharomyces cerevisiae ferments, then remove supernatant, dry, must ferment germination ground rice;
3) by step 2) after the fermentation germination ground rice that obtains mixes with water, must ferment germination Rice & peanut milk; Described fermentation germination Rice & peanut milk is steamed, cools and shapingly can obtain described Rice enriched-Se powder.
Above-mentioned preparation method, step 1) in, described brown rice can be rich selenium brown rice; The rich selenium paddy of GB/T22499-2008 regulation be in growth course natural enrichment but not add selenium after results, be processed into meet GB1354-2009 regulation three grades of rice in the paddy of Se content between 0.04 ~ 0.30mg/kg, the brown rice that to be Se content be between 0.04mg/kg ~ 0.30mg/kg of rich selenium brown rice described in the present invention, specifically can adopt Se content to be the brown rice of 0.184mg/kg (18.4 μ g/100g).
Above-mentioned preparation method, step 1) in, described brown rice not only can be made to absorb moisture fast by soaking, hardness declines, meanwhile, by absorbing sufficient moisture, described brown rice also can start every physiological activity, for described germination provides good condition, but also inner endogenous enzymes can be made fully to be activated, be conducive to the raising of germination percentage;
In described immersion, the mass ratio of described brown rice and water can be 1:(1 ~ 10), specifically can be 1:5;
The temperature of described immersion can be 10 ~ 40 DEG C, specifically can be 30 DEG C; Temperature is higher, and moisture absorption is faster, and hardness declines also faster, and has no significant effect the content of selenium; The temperature of described immersion also can to the germination percentage of brown rice after described germination and bud long generation certain influence, too high or too low for temperature, may depart from the optimum temperature of brown rice endogenous enzymes, germination percentage and bud are grown lower, the temperature of described immersion preferably 25 DEG C ~ 35 DEG C, preferably 30 DEG C further;
The time of described immersion can be 0.5 ~ 20h, specifically can be 16h; Soak 1h, brown rice starts water suction rapidly and reaches moisture about 34%, and hardness declines rapidly, and moisture and hardness tend towards stability afterwards, and after 12h, hardness declines further; The immersion initial stage (within 4h), selenium loss is more, this may be had relation with rice bran residual during the husk rice of rice surface by wash-out, and Se content starts to have and rises slowly afterwards, may be soak the moieties stripping in rice is made caused by matrix Mass lost.In immersion process, brown rice germination rate and bud length improve constantly, but are above 16h, and germination percentage and bud length can reduce, and may be owing to soaking for a long time, brown rice structure to be damaged, and are unfavorable for germinateing.
Above-mentioned preparation method, step 1) in, described germination can make the nutritional labeling such as vitamin and mineral matter in brown rice farthest be retained, functional components alpha-aminobutyric acid content significantly improves, enlivening simultaneously due to enzymes such as amylase, content of starch can significantly reduce, and causes the contents of saccharide such as reduced sugar to improve, the amino acid of constitutive protein matter can be recombinated, and the content of protein content especially glutelin significantly improves; Along with the raising that germination percentage and bud are grown, Se content also presents the trend increased gradually, and this may be caused because protein content in germination process improves relatively;
The temperature of described germination can be 10 ~ 50 DEG C, specifically can be 30 DEG C; Too high or too low for temperature, may depart from the optimum temperature of brown rice endogenous enzymes, germination percentage and bud are long lower, preferably 25 ~ 40 DEG C, preferably 30 DEG C further;
The time of described germination can be 2d ~ 8d, specifically can be 5d; In germination process, the raising of germination percentage and bud length at any time, Se content also presents the trend increased gradually, and after germinating time is more than 5d, Se content increases slowly, substantially constant.
Above-mentioned preparation method, step 1) in, described drying can be oven dry, and temperature can be 30 ~ 70 DEG C, specifically can be 40 DEG C; Time can be 8 ~ 18h, specifically can be 12h; After described pulverizing, the order number of described germination ground rice can be 40 ~ 120 orders, specifically can be 60 orders.
Above-mentioned preparation method, step 1) in, described germination can improve the content of the selenium in described brown rice, but starch can be degraded in a large number in germination process, can produce serious influence to the Gelatin Quality of ground rice equally, in order to improve the quality of ground rice, step 2) in, described fermentation obviously can improve the quality of described ground rice, this be due to, by fermentation after process, albumen in system, fat, ash grade composition reduce, starch is made to obtain purifying, starch granules diminishes simultaneously, amylopectin long-chain ruptures, a directly/starch proportion changes, make the easier imbibition of starch granules, also be more vulnerable to shear action and disintegration occurs, simultaneously intermolecularly more easily to reset, form gel network structure.
Above-mentioned preparation method, step 2) in, in described mixing, the mass ratio of described germination ground rice and water can be 1:(5 ~ 20), specifically can be 1:10.
Above-mentioned preparation method, step 2) in, 0.1 ~ 100mL bacteria suspension can be added in the Rice & peanut milk that germinates described in every 100mL, specifically can be in the Rice & peanut milk that to germinate described in every 100mL and add 1mL bacteria suspension; Described bacteria suspension can be and is cultured to the described Lactobacillus plantarum of 6 ~ 24h or the bacteria suspension of described saccharomyces cerevisiae, and OD value can be 1.5 ~ 2.2; The growth curve display of described Lactobacillus plantarum and described saccharomyces cerevisiae, the two is all enter exponential phase from 2h, and 12h starts to reach the growth stage of stable development, is now comparatively suitable for inoculation of fermenting, described bacteria suspension specifically can be the bacterial classification being cultured to 14h, and OD value specifically can be 2.0.
Above-mentioned preparation method, step 2) in, the temperature of described fermentation can be 10 ~ 60 DEG C, specifically can be 30 DEG C, time can be 16 ~ 24h, specifically can be 24h, in sweat, 8h before fermentation, due to monose in ground rice and disaccharides utilize by thalli growth, and the stripping of starch, content of starch is declined to some extent, after 8h, along with albumen, the reduction of fat and grey other content of material that grade, starch is owing to being the material that in rice meal, content is the highest, content can increase, namely starch can obtain purifying, described Lactobacillus plantarum is after 16h, content of starch is substantially constant, therefore fermentation time can be 16 ~ 24 hours, described saccharomyces cerevisiae is after 18h, content of starch is substantially constant, therefore 18 ~ 24h is selected.
Above-mentioned preparation method, step 2) in, described drying can be freeze-drying, and the temperature of described freeze-drying can be-20 ~ 70 DEG C, specifically can be 50 DEG C; Vacuum can be 10Pa ~ 100Pa, specifically can be 10Pa; Time can be 6 ~ 24h, specifically can be 10h.
Above-mentioned preparation method, step 3) in, the mass ratio of described fermentation germination ground rice and water can be 1:(0.5 ~ 8), specifically can be 1:1.5.
The Rice enriched-Se powder that obtains is made also in protection scope of the present invention by above-mentioned preparation method.
In above-mentioned Rice enriched-Se powder, the content of selenium can be 0.112 ~ 1.646mg/kg, specifically can be 0.178mg/kg.
The present invention has following beneficial effect:
(1) content of selenium in ground rice is remained to greatest extent.
(2) ground rice produced is rich in selenium and mouthfeel is identical with conventional ground rice.
Accompanying drawing explanation
Fig. 1 is the photo before Rice enriched-Se powder of the present invention and control group thereof cut, wherein, a () is the photo of brown rice ground rice, b () is the photo of fermented brown rice ground rice, c () is the photo of fermentation sprouted unpolished rice ground rice, (d) is the photo of sprouted unpolished rice ground rice.
Fig. 2 is the column diagram of the cooking loss rate of Rice enriched-Se powder of the present invention and control group thereof.
Fig. 3 is the column diagram of the reconstitution rate of Rice enriched-Se powder of the present invention and control group thereof.
Fig. 4 is Se content curve over time in the sweat making Rice enriched-Se powder of the present invention.
Fig. 5 is the column diagram of Se content in Rice enriched-Se powder of the present invention and control group thereof.
Detailed description of the invention
The experimental technique used in following embodiment if no special instructions, is conventional method.
Material used in following embodiment, reagent etc., if no special instructions, all can obtain from commercial channels.
The rich selenium brown rice of following embodiment obtains by after rich selenium paddy husking, rich selenium paddy is provided by teacher Xing Danying team of agricultural college of Changjiang University, the selenium mineral powder (Se content 83mg/kg) utilizing enshi to produce carries out rich selenium process in Fengcheng (Selenium in Soil content 0.4306mg/kg) convective rain two excellent 211 (Oryza sativa L.) early rice, and executing selenium amount is 50kg/667m
2, in brown rice, Se content is 18.4 μ g/100g.
Saccharomyces cerevisiae in following embodiment and Lactobacillus plantarum are all buied from Institute of Micro-biology.
Embodiment 1, making Rice enriched-Se powder
Make Rice enriched-Se powder in accordance with the following steps:
1) germinate: the rich selenium brown rice that picking plumule is intact, after cleaning, with 1% clorox soaking disinfection 1h, soak than 1:5 by meter Shui.Soaking temperature 30 DEG C, soak time 16h, germination temperature 30 DEG C, germinating time 5d.Remove rice bud dry 12h at 40 DEG C after, pulverized 60 mesh sieves with pulverizer, obtain germination ground rice;
2) fermenting: by step 1) the germination ground rice that obtains mixes with the mass ratio of water according to 1:10, obtains germination Rice & peanut milk; Lactobacillus plantarum streak inoculation is cultivated 36h in 30 DEG C on the flat board containing MRS solid medium and is separated single bacterium colony, picking list bacterium colony is forwarded in 10mL MRS fluid nutrient medium breeds 24h, and absorption 2mL is evenly inoculated in MRS fluid nutrient medium and cultivates 14h; Get the bacterial classification (OD value is 2.0) being cultured to 14h, and get 1mL bacterial suspension inoculation in 100mL germination Rice & peanut milk, cultivate 24h in 30 DEG C, freeze-drying 10h under temperature is 50 DEG C and vacuum is the condition of 10Pa, obtains malting ground rice.
3) cutting is steamed: by step 2) after the fermentation germination ground rice that obtains mixes according to the mass ratio of 1:1.5 with water, must be fermented germination Rice & peanut milk, leave standstill 3min after stirring and eliminate bubble, fermentation sprouted unpolished rice Rice & peanut milk is divided in the stainless steel round bottom square position of diameter 10cm, lie in the steamer of ebuillition of heated and steam 3min when ground rice centre has air pocket to swell, taking-up is placed in cold water and cools rapidly, ground rice is taken out from disk, be cut into long 5cm, the rice stick of wide 1cm, is Rice enriched-Se powder.
Embodiment 2, making Rice enriched-Se powder
Make Rice enriched-Se powder in accordance with the following steps:
1) germinate: the rich selenium brown rice that picking plumule is intact, after cleaning, with 1% clorox soaking disinfection 1h, soak than 1:5 by meter Shui.Soaking temperature 30 DEG C, soak time 16h, germination temperature 30 DEG C, germinating time 5d.Remove rice bud dry 12h at 40 DEG C after, pulverized 60 mesh sieves with pulverizer, obtain germination ground rice;
2) fermenting: by step 1) the germination ground rice that obtains mixes with the mass ratio of water according to 1:10, obtains germination Rice & peanut milk; Saccharomyces cerevisiae streak inoculation is cultivated 36h in 30 DEG C on the flat board containing YPD solid medium and is separated single bacterium colony, picking list bacterium colony is forwarded in 10mLYPD fluid nutrient medium breeds 24h, and absorption 2mL is evenly inoculated in YPD fluid nutrient medium and cultivates 14h; Get the bacterial classification (OD value is 2.0) being cultured to 14h, and get 1mL bacterial suspension inoculation in 100mL germination Rice & peanut milk, cultivate 24h in 30 DEG C, freeze-drying 10h under temperature is 50 DEG C and vacuum is the condition of 10Pa, pulverize 60 mesh sieves with pulverizer, obtain malting ground rice.
3) cutting is steamed: by step 2) after the fermentation germination ground rice that obtains mixes according to the mass ratio of 1:1.5 with water, must be fermented germination Rice & peanut milk, leave standstill 3min after stirring and eliminate bubble, fermentation sprouted unpolished rice Rice & peanut milk is divided in the stainless steel round bottom square position of diameter 10cm, lie in the steamer of ebuillition of heated and steam 3min when ground rice centre has air pocket to swell, taking-up is placed in cold water and cools rapidly, ground rice is taken out from disk, be cut into long 5cm, the rice stick of wide 1cm, is Rice enriched-Se powder.
The quality of embodiment 3, Rice enriched-Se powder and Se content
In order to contrast quality and the Se content of Rice enriched-Se powder, with the fermentation germination brown rice powder prepared in embodiment 1 for experimental group, with coarse rice powder, germination brown rice powder and fermented brown rice powder for control group, its preparation method is as follows:
Coarse rice powder: pulverized 60 mesh sieves with pulverizer after rich selenium paddy husking.
Germination brown rice powder: the rich selenium brown rice that picking plumule is intact, after cleaning, with 1% clorox soaking disinfection 1h, soaks than 1:5 by meter Shui.Soaking temperature 30 DEG C, soak time 16h, germination temperature 30 DEG C, germinating time 5d.Remove rice bud dry 12h at 40 DEG C after, pulverized 60 mesh sieves with pulverizer, and obtained germination brown rice powder.
Fermented brown rice powder: pulverized 60 mesh sieves with pulverizer after rich selenium paddy husking, and obtained coarse rice powder; Coarse rice powder is mixed with the mass ratio of water according to 1:10, obtains brown rice syrup; Saccharomyces cerevisiae streak inoculation is cultivated 36h in 30 DEG C on the flat board containing YPD solid medium and is separated single bacterium colony, picking list bacterium colony is forwarded in 10mLYPD fluid nutrient medium breeds 24h, and absorption 2mL is evenly inoculated in YPD fluid nutrient medium and cultivates 14h; Get the bacterial classification being cultured to 14h, and get 1mL bacterial suspension inoculation in 100mL brown rice syrup, cultivate 24h in 30 DEG C, freeze-drying, pulverized 60 mesh sieves with pulverizer, obtained fermentation rice-flour noodles.
(1) Gelatin Quality
By step 2 in embodiment 1) after the fermentation germination brown rice powder that obtains mixes according to the mass ratio of 1:1.5 with water, leave standstill 3min after stirring and eliminate bubble, divide in the stainless steel round bottom square position of diameter 10cm, lie in the steamer of ebuillition of heated and steam 3min when ground rice centre has air pocket to swell, taking-up is placed in cold water and cools rapidly, is taken out by ground rice from disk.The preparation method of control group is identical with it, only fermentation germination brown rice powder is replaced with coarse rice powder, germination brown rice powder and fermented brown rice powder respectively.
The ground rice photo that making obtains respectively as shown in Figure 1, as seen from Figure 1, the Gelatin Quality of fermentation germination brown rice powder is best, fermentation rice-flour noodles and coarse rice powder take second place, the Gelatin Quality of germination brown rice powder is the poorest, this is because albumen in brown rice, fiber equal size are higher, can reduce the quality being processed into ground rice; Germination can improve the Se content in brown rice, but starch can be degraded in a large number in germination process, produces serious influence to the Gelatin Quality of ground rice.
(2) RVA Effect On Gelatinization Characteristics
According to the regulation of AACC 76-21 method, RAPID VISCO ANALYZER is adopted to measure.Mensuration process is as follows: 3.0g fermentation germination brown rice powder sample (control group is respectively coarse rice powder, germination brown rice powder and fermented brown rice powder) (moisture 14% is benchmark) adds 25.0mL distilled water and is made into suspension, first at 50 DEG C of balance 1min, then with the ramp to 95 DEG C of 12 DEG C/min, and keep 2.5min at 95 DEG C, be cooled to 50 DEG C with identical speed again, and keep 2min at this temperature.The stir speed (S.S.) of paddle is 960rpm at front 10s, and all the other times are 160rpm.Heating and cooling program in RVA mensuration process is as table 1:
Intensification cooling process when table 1, RVA measure
Note: no load temperature is 50 ± 1 DEG C, test end time: 13min, reading time interval: 4s
Experimental result is as shown in table 2:
The RVA Effect On Gelatinization Characteristics of table 2, each ground rice
Note: in table a, b, c, d, e represent same column be respectively worth between otherness, wherein same letter to represent between data that otherness is remarkable, and different letter representation has significant difference (P<0.05).
Also can find out from table 2, every gelatinization viscosity of germination brown rice powder is all very low, and temperature can not form gel structure after reducing completely, is not suitable for making ground rice.And after processing by fermentation, albumen in system, fat, ash grade composition reduce, starch is made to obtain purifying, starch granules diminishes simultaneously, and amylopectin long-chain ruptures, and allotment starch proportion changes, starch granules is more easily absorbed water swollen swelling, also be more vulnerable to shear action and disintegration occurs, more easily resetting with intermolecular when sending out, form gel network structure.Therefore, by fermentation, the Effect On Gelatinization Characteristics of brown rice and germination brown rice powder is obtained for obvious improvement, easier gelatinization and aging, can improve the quality of ground rice.In following quality experiment, adopt coarse rice powder and fermented brown rice powder as a control group.
(3) TPA texture characteristic
Adopt Britain Texture Analyzer to measure, select TPA pattern, pop one's head in as P6, compression ratio is 50%, probe surveys front decrease speed 1.0mm/s, test speed 1.0mm/s, the rate of climb 1.0mm/s after survey, measuring is highly 5mm, trigger force 5.0g, and twice minute is spaced apart 3s.Experimental result is as shown in table 3.
The TPA texture characteristic of table 3, ground rice
Note: in table a, b, c represent same column be respectively worth between otherness, wherein same letter to represent between data that otherness is remarkable, and different letter representation has significant difference (P<0.05).
As can be seen from Table 3, the ground rice that fermented brown rice is made is compared with brown rice ground rice, and cohesiveness, deadlocked degree, chewability and recovery all increase; The ground rice that fermentation sprouted unpolished rice makes is compared with brown rice ground rice, and hardness declines, and cohesiveness and recovery improve, and illustrates that ground rice matter is soft and chews strength.
(4) property sheared and draftability
Every root ground rice is positioned on platform and tests, its shear property and draftability as shown in table 4:
The shearing of table 4, ground rice and draftability
Note: in table a, b, c, d represent same column be respectively worth between otherness, wherein same letter to represent between data that otherness is remarkable, and different letter representation has significant difference (P<0.05).
As can be seen from Table 4, the shearing of fermented brown rice ground rice and draftability have certain enhancing compared with brown rice, and fermentation sprouted unpolished rice ground rice cutting performance is relatively poor, but tensile property is very strong, illustrates that it is more easily bitten broken, but very flexible.
(5) cooking property
Take dry rice flour 1.0g, be placed in 60mL distilled water accurately boiling 4min, sample taken out with the washing of 20mL distilled water, weighs rapidly after draining 5min.Cooking liquor is poured in the aluminium box of having weighed, and is dried to constant weight at 105 DEG C.Calculate cooking loss rate (Cooking loss, CL) and the reconstitution rate (Rehydration, RE) of ground rice, its computing formula is as follows:
CL＝G2/G×100％ (1)
RE＝(G1-G)/G×100％ (2)
In formula (1) and formula (2): G is ground rice dry weight, g; G1 is ground rice weight after boiling, g; G2 is dry matter weight in the liquid that boils, g.
Experimental result as shown in Figures 2 and 3.Cooking loss rate is high shows that ground rice starch dissolution degree in boiling process is higher, stripping is more, ground rice is resistant to cook not, easily sticks with paste soup and has comparatively sticky mouthfeel, as can be seen from Figure 2, the cooking loss rate of brown rice ground rice is maximum, being 10.29%, is secondly fermented brown rice ground rice, is 8.00%, the cooking loss rate of fermentation sprouted unpolished rice ground rice is lower, is 5.97%.Reconstitution rate represents the water absorbing capacity of ground rice in boiling process, and reconstitution rate is lower, and ground rice water suction is few, ground rice can be caused comparatively hard and quality is more coarse, but reconstitution rate is too high, it is soft or excessively sticky that undue water suction also can cause ground rice to be crossed, mouthfeel is bad equally, so an optimum reconstitution rate is more satisfactory.As can be seen from Figure 3, the reconstitution rate of brown rice ground rice is the highest, is 97.06%, and illustrate that brown rice ground rice mouthfeel is softer sticky, and fermented brown rice ground rice reconstitution rate is relatively low, is 80.81%, illustrates that mouthfeel is relatively stiff, this also has reflection from TPA texture characteristic.By contrast, the reconstitution rate of fermentation sprouted unpolished rice ground rice is more moderate, is 90.10%.Therefore, with regard to cooking property, fermentation sprouted unpolished rice ground rice is optimum.
(6) Se content
As follows to the content measuring selenium in ground rice:
Micro-wave digestion: take 0.5g sample, be placed in digest tube, adds nitric acid, the hydrogen peroxide nitration mixture 8ml by 1:1 mixing, is placed in microwave dissolver, by power 1600w, is warming up to 180 DEG C, heating-up time 23min, and the condition of insulation 10min is cleared up.When temperature is down to below 40 DEG C, take out digest tube, digestion solution is transferred in 50mL volumetric flask, uses distilled water constant volume.
ICP-MS measures Se content: Mass Spectrometry Conditions: the time of integration: 0.5s, power: 1550W, atomizer: concentric atomizer, gas carrier flow: 0.60L/min ~ 1.20L/min, assist gas flow: and the summation of gas carrier flow remains between 1.0L/min ~ 1.2L/min, sampling depth: 9.5mm, acquisition quality number: selenium 82, sensitivity: middle mass number >=300Mcps, sample feeding pipe internal diameter :≤0.2mm, carrier gas: argon gas, purity >=99.999%.
In the fermentation step of Rice enriched-Se powder of the present invention in manufacturing process, the change of Se content as shown in Figure 4, as seen from Figure 4, after fermentation 24h, Se content difference in the rice meal of saccharomyces cerevisiae and Lactobacillus plantarum fermentation is little, therefore, saccharomyces cerevisiae and Lactobacillus plantarum all can be used as bacterial classification and ferment.
Measure the content of selenium in the Rice enriched-Se powder making and obtain and control group respectively, experimental result as shown in Figure 5, as seen from Figure 4, the Se content of fermentation sprouted unpolished rice ground rice is the highest, is 0.178mg/kg, compared with the rich selenium brown rice of raw material, selenium loss late is only 3.26%, make selenium obtain enrichment mainly due to the minimizing of content of starch in germination process thus content is improved, fermentation process further improves the quality of ground rice, is the mode of a kind of good processing high selenium storage rate rice flour product.The Se content of brown rice ground rice and fermented brown rice ground rice is respectively 0.135mg/kg and 0.114mg/kg, reduces 26.63% and 38.04% respectively than raw material selenium-enriched rice Se content.
Claims (10)
1. a preparation method for Rice enriched-Se powder, comprises the steps:
1) by after brown rice cleaning and sterilizing, be soaked in water germination; Remove rice bud after drying is carried out to system, pulverize, obtain germination ground rice;
2) by step 1) the germination ground rice that obtains mixes with water, obtains germination Rice & peanut milk; In described germination Rice & peanut milk, inoculate Lactobacillus plantarum or saccharomyces cerevisiae ferments, then remove supernatant, dry, must ferment germination ground rice;
3) by step 2) after the fermentation germination ground rice that obtains mixes with water, must ferment germination Rice & peanut milk; Described fermentation germination Rice & peanut milk is steamed, cools and shapingly can obtain described Rice enriched-Se powder.
2. preparation method according to claim 1, is characterized in that: step 1) in, described brown rice is rich selenium brown rice;
In described immersion, the mass ratio of brown rice and water is 1:(1 ~ 10);
The temperature of described immersion is 10 ~ 50 DEG C, and the time is 0.5 ~ 20h;
The temperature of described germination is 25 ~ 40 DEG C, and the time is 2 ~ 8d.
3. preparation method according to claim 1 and 2, is characterized in that: step 1) in, described drying is for drying, and temperature is 30 ~ 70 DEG C, and the time is 8 ~ 18h; After described pulverizing, the order number of described germination ground rice is 40 ~ 120 orders.
4. the preparation method according to any one of claim 1-3, is characterized in that: step 2) in, in described mixing, the mass ratio of described germination ground rice and water is 1:(5 ~ 20).
5. the preparation method according to any one of claim 1-4, is characterized in that: step 2) in, add 0.1 ~ 100mL bacteria suspension in the Rice & peanut milk that germinates described in every 100mL; The OD value of described bacteria suspension is 1.5 ~ 2.2.
6. the preparation method according to any one of claim 1-5, is characterized in that: step 2) in, the temperature of described fermentation is 10 ~ 60 DEG C, and the time is 16 ~ 24h.
7. the preparation method according to any one of claim 1-6, is characterized in that: step 2) in, described drying is freeze-drying.
8. the preparation method according to any one of claim 1-7, is characterized in that: step 3) in, the mass ratio of described fermentation germination ground rice and water is 1:(0.5 ~ 8).
9. the preparation method according to any one of claim 1-8 makes the Rice enriched-Se powder obtained.
10. Rice enriched-Se powder according to claim 9, is characterized in that: in described Rice enriched-Se powder, and the content of selenium is 0.112 ~ 1.646mg/kg.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106805123A (en) * | 2016-12-29 | 2017-06-09 | 长沙昊瑞生物科技有限公司 | A kind of selenium-rich weight losing meal-replacing powder and preparation method thereof |
| CN106819850A (en) * | 2016-11-23 | 2017-06-13 | 长沙理工大学 | A kind of preparation method of selenium-rich germinated fermentation rice-flour noodles |
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| CN106858295A (en) * | 2017-01-23 | 2017-06-20 | 黑龙江省农业科学院食品加工研究所 | Raw ground rice processing method, ground rice and application that a kind of low starch is damaged |
| CN107484943A (en) * | 2017-07-27 | 2017-12-19 | 中国农业科学院农产品加工研究所 | The rice meal energy-conservation preparation method of low damage content of starch |
| CN107319338A (en) * | 2017-08-04 | 2017-11-07 | 安徽红云食品有限公司 | A kind of processing method of brown rice crispy rice |
| CN108165502A (en) * | 2017-12-15 | 2018-06-15 | 长沙理工大学 | One plant of lactobacillus plantarum for being used to improve fresh-cut lettuce flavor |
| CN108835515A (en) * | 2018-06-16 | 2018-11-20 | 湖南裕湘食品有限公司 | A kind of brown rice rice flour and its manufacture craft |
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