CN105533410A - Sweet scented osmanthus brown rice with healthcare function and preparation method thereof - Google Patents

Sweet scented osmanthus brown rice with healthcare function and preparation method thereof Download PDF

Info

Publication number
CN105533410A
CN105533410A CN201510950153.7A CN201510950153A CN105533410A CN 105533410 A CN105533410 A CN 105533410A CN 201510950153 A CN201510950153 A CN 201510950153A CN 105533410 A CN105533410 A CN 105533410A
Authority
CN
China
Prior art keywords
powder
brown rice
rice
sweet
scented osmanthus
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN201510950153.7A
Other languages
Chinese (zh)
Inventor
周义山
周阳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hefei Ricefood Co Ltd
Original Assignee
Hefei Ricefood Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hefei Ricefood Co Ltd filed Critical Hefei Ricefood Co Ltd
Priority to CN201510950153.7A priority Critical patent/CN105533410A/en
Publication of CN105533410A publication Critical patent/CN105533410A/en
Withdrawn legal-status Critical Current

Links

Abstract

The invention discloses sweet scented osmanthus brown rice with a healthcare function. The sweet scented osmanthus brown rice with the healthcare function comprises the following ingredients in parts by weight: shelled brown rice, hydrogenated camellia oil, coix seed powder, gordon euryale seed powder, rice germ powder, apple powder, hawthorn fruit powder, whole egg powder, sweet-scented osmanthus powder, sweet-scented osmanthus oil, phospholipid, arachidonic acid, docosahexenoic acid, stachyose, fructo-oligosaccharide, konjac fine-flour, pectase, cellulase, fungal amylase, glucose oxidase, an appropriate amount of ethanol and an appropriate amount of water. According to the preparation method, the sweet scented osmanthus brown rice is prepared from the shelled brown rice, the coix seed powder, the gordon euryale seed powder, the rice germ powder, the apple powder, the hawthorn fruit powder, the whole egg powder and the like as the main ingredients as well as the nutritive substances such as the sweet-scented osmanthus powder, the sweet-scented osmanthus oil, the phospholipid, the arachidonic acid, the docosahexenoic acid, the stachyose, the melitriose and the like; thus, the sweet scented osmanthus brown rice is rich in nutrition and good in product stability. When being eaten, the sweet scented osmanthus brown rice has the fragrance of the sweet-scented osmanthus, and is good in taste. Moreover, the sweet scented osmanthus brown rice is enriched in arachidonic acid and docosahexenoic acid, so that the sweet scented osmanthus brown rice has healthcare functions.

Description

A kind of sweet osmanthus brown rice with health-care efficacy and preparation method thereof
Technical field
The present invention relates to functional brown rice technical field, particularly relate to a kind of sweet osmanthus brown rice with health-care efficacy and preparation method thereof.
Background technology
Nutrition coordinates staple food rice also known as composite rice, recombinant rice, take rice as base-material, be equipped with auxiliary material, through the artificial rice that squeezing, maturing is made in processing technologys such as granulations, be intended to improve the trophic structure unicity problem of people to daily staple food, the effect improving staple food nutrition can be played, but although composite rice occurs for many years, but owing to there are some industry issues, cause not popularized, comprise (1) formation problems, under ground gelatinization degree, produce with general rice on all four composite rice as follows; (2) sensory issues, because raw material sources are extensive, especially will solve the sensory issues of brown rice, the thick contour nutrient raw material of coarse cereals, in addition, needs to solve the local flavor difference problem between nutrition cooperation staple food rice and general rice; (3) nutrition arrangement and loss problem: by nutrition arrangement, for consumer provides balanced nutritious meals, simultaneously solve the nutritive loss problem in process; (4) restricted gelatinization and gelatinization are brought back to life control problem; (5) Cost Problems: nutrition at present coordinates some cooperation nutrition, such as potato full-powders in staple food rice, is secondary operations, causes nutrition to coordinate the cost of staple food rice higher than commercially available rice, needs to explore time processing equipment and technique, reduce costs.
Brown rice is without the grain of rice of milling after paddy husking, because cortex is retained, brown rice is rich in vitamin, mineral matter, oryzanol, GABA (GABA), phosphatide, inositol etc., nutritious, brown rice is because it is anti-oxidant, anti-ageing, the health-care efficacy such as reducing blood lipid and develop immunitypty, but directly boiling is edible is really restricted always, this is because when brown rice is as staple food, rice is comparatively hard, rice grain is loose is not adhered, digestion time is long, cause coarse mouthfeel, the problem such as nondigestible, so can not promote.
If brown rice is processed into sprouted unpolished rice, along with activation and the release of large number of biological enzyme, not only can improve nutriment composition, but also stiff sense and the local flavor of brown rice can be improved, make up the shortcoming of brown rice, starch, as the main component in brown rice, accounts for about 70% of a seed dry weight, and the change of starch in brown rice germination process will directly affect mouthfeel and the edible quality of sprouted unpolished rice.There are some researches show, a little more than under the micro-logical Oxygen Condition of room temperature, along with the prolongation of brown rice germination time, can be there is improvement in various degree in the starch structure in sprouted unpolished rice, stream change and gelatinization degree, freeze-thaw stability improves, and after brown rice germination, total starch and amylose content all decline, amylopectin quantity rises, but, in room temperature and there is the lipid material in brown rice embryo in the environment of oxygen and aleurone easily oxidized, cause germination percentage to decline, although hypothermia and hypoxia condition is conducive to the accumulation of GABA in sprouted unpolished rice (GABA) nutriment, GABA (GABA) content in sprouted unpolished rice and bud long, respiratory intensity, free amino acid and glutamate dehydrogenase enzyme activity are all in extremely significantly positive correlation, but as under the Hypoxia Stress that research shows, but with starch, starch quality and content of glutamic acid are in extremely remarkable negative correlation, also there are some researches show that the matter structure feature of restructuring nutrient enhancing rice first raises rear reduction along with the ratio of the amylopectin/amylose in adopted brown rice, when the ratio of amylopectin/amylose is 87/13, the matter structure feature of restructuring nutrient enhancing rice is optimum, hardness, chewiness, elasticity, deadlocked degree reaches best, sensory evaluation scores is the highest, develop a kind of brown rice staple food rice simultaneously taking into account nutrition and mouthfeel significant.
Summary of the invention
The present invention is directed to the growth requirement of brown rice staple food rice, a kind of sweet osmanthus brown rice with health-care efficacy and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of sweet osmanthus brown rice with health-care efficacy, comprise following parts by weight of component: shelling brown rice 210-215, hydrogenation tea oil 10-12, lotus-seed-heart powder 9-10, gorgon euryale seed powder 10-11, rice embryo powder 15-16, apple powder 9-10, hawthorn powder 8-9, dried whole-egg 9-10, pollen powder of sweet osmanthus 8-9, bay-oil 8-9, phosphatidase 2-3, arachidonic acid 2.1-2.2, DHA 2.2-2.3, stachyose 1.9-2, FOS 3.4-4, konjaku powder 2.1-2.2, pectase 0.12-0.15, cellulase 0.1-0.12, fungal amylase 0.06-0.08, glucose oxidase 0.14-0.15, appropriate ethanol, appropriate water.
Described a kind of sweet osmanthus brown rice preparation method with health-care efficacy, comprises the following steps:
(1) after shelling brown rice water is cleaned up, water and ethanol is adopted to join the ethanol water of mass concentration 0.2%, the shelling brown rice cleaned up is dipped into gross weight 1.5-1.6 ethanol water doubly, soaking temperature 46-50 DEG C, soak time 10-12h, lead to oxygen every 1h in the process of soaking to stir 2-3 time, each stirring 20min, after immersion, pull draining out and divide equally two parts, a low temperature 2-3 DEG C of freeze drying 5.3-5.5h is 10% of gross weight to moisture, obtain low water activity brown rice one for subsequent use, a high temperature 51-52 DEG C of bake drying 0.3-0.5h is 75% of gross weight to moisture, obtain high-moisture brown rice two for subsequent use,
(2) ball mill is put in low water activity brown rice one, the mixing of hydrogenation tea oil, low temperature 5 DEG C of ball milling 30-40min, obtain composite powder for subsequent use;
(3) high-moisture brown rice two is put into pulverizer to pulverize, cross 20 orders, add pectase, cellulase, fungal amylase, glucose oxidase and gross weight 3-4 water doubly afterwards, mixing and stirring, progressively to heat up auxiliary 70W microwave enzymolysis 5-6h with 3 DEG C/h at 52-70 DEG C, the obtained brown rice compound being rich in porous-starch is for subsequent use;
(4) by pollen powder of sweet osmanthus, bay-oil, phosphatide, arachidonic acid, DHA, stachyose and total middle connection 1.5-2 water mixing and stirring doubly, obtain nutrition compound for subsequent use, brown rice compound, the nutrition compound mixing of porous-starch will be rich in, and adjust the 51-55% that moisture is gross weight, adopt high pressure homogenizer with 1000r/min homogeneous process 21-23min, obtain complex liquid for subsequent use;
(5) by composite powder, complex liquid, lotus-seed-heart powder, gorgon euryale seed powder, rice embryo powder, apple powder, hawthorn powder, dried whole-egg, FOS, konjaku powder, mixing adds agitator, and adjust that moisture is gross weight 40%, in mixer, fully mixing is modified, obtain modified material, by modified material feeding twin (double) screw extruder, the I district of twin (double) screw extruder is feeding zone, first preheating should be carried out to material in feeding procedure, temperature is set to 80 DEG C, and the secondth district is crush zone, adopts twin-screw extruder, screw speed is set to 250r/min, temperature is set to 100 DEG C, and the 3rd district is slaking district, and temperature is set to 70 DEG C, modified material is extruded from head nib under screw extruding, be cut into the grain of rice by peeling knife, peeling knife rotating speed is 1000r/min, and the grain of rice is first time cooling after ventilating, dispersion, deliver into rice cooler, carry out second time ventilating and cooling, after cooling a period of time, send into microwave dryer and dry, after reaching safe moisture, carry out third time cooling, classification, packaging, to obtain final product.
Advantage of the present invention is:
The present invention adopts the nutriments such as major ingredient and pollen powder of sweet osmanthus, bay-oil, phosphatide, arachidonic acid, DHA, stachyose, gossypose such as shelling brown rice, lotus-seed-heart powder, gorgon euryale seed powder, rice embryo powder, apple powder, hawthorn powder, dried whole-egg jointly to prepare sweet osmanthus brown rice, nutritious, goods good stability, eat and just have sweet osmanthus fragrance, features good taste, be rich in arachidonic acid, DHA, can health-care efficacy be played; The present invention adopts open close oxygen process shelling brown rice between the cooperation of high temperature alcohol solution dipping, increases its activity substance content, enriches its nutrition; Adopt the further low temperature of hydrogenation tea oil to grind process to low moisture sprouted unpolished rice, increase wearability, reduce breaking of its cell membrane, better retain its active material; Further enzymolysis is carried out to the brown rice of high moisture content, exogenous enzymes is adopted to reduce the content of the ANFs such as phytic acid in conjunction with endogenous enzymes, abundant nutrition, simultaneously, increase porous-starch content, for improving the stability of goods, improving the stability of exogenous nutrition material pollen powder of sweet osmanthus and bay-oil, and reduce loss in its heating process, improve goods local flavor and provide the foundation.
Detailed description of the invention
There is a sweet osmanthus brown rice for health-care efficacy, comprise following parts by weight of component: shelling brown rice 210, hydrogenation tea oil 10, lotus-seed-heart powder 9, gorgon euryale seed powder 10, rice embryo powder 15, apple powder 9, hawthorn powder 8, dried whole-egg 9, pollen powder of sweet osmanthus 8, bay-oil 8, phosphatidase 2, arachidonic acid 2.1, DHA 2.2, stachyose 1.9, FOS 3.4, konjaku powder 2.1, pectase 0.12, cellulase 0.1, fungal amylase 0.06, glucose oxidase 0.14, appropriate ethanol, appropriate water.
Described a kind of sweet osmanthus brown rice preparation method with health-care efficacy, comprises the following steps:
(1) after shelling brown rice water is cleaned up, water and ethanol is adopted to join the ethanol water of mass concentration 0.2%, the shelling brown rice cleaned up is dipped into the ethanol water of gross weight 1.5 times, soaking temperature 46 DEG C, soak time 10h, lead to oxygen every 1h in the process of soaking and stir 2 times, each stirring 20min, after immersion, pull draining out and divide equally two parts, a low temperature 2 DEG C of freeze drying 5.3h are 10% of gross weight to moisture, obtain low water activity brown rice one for subsequent use, a high temperature 51 DEG C of bake drying 0.3h are 75% of gross weight to moisture, obtain high-moisture brown rice two for subsequent use,
(2) ball mill is put in low water activity brown rice one, the mixing of hydrogenation tea oil, low temperature 5 DEG C of ball milling 30min, obtain composite powder for subsequent use;
(3) high-moisture brown rice two is put into pulverizer to pulverize, cross 20 orders, add the water of pectase, cellulase, fungal amylase, glucose oxidase and gross weight 3 times afterwards, mixing and stirring, progressively to heat up auxiliary 70W microwave enzymolysis 5h with 3 DEG C/h at 52-70 DEG C, the obtained brown rice compound being rich in porous-starch is for subsequent use;
(4) by the water mixing and stirring of pollen powder of sweet osmanthus, bay-oil, phosphatide, arachidonic acid, DHA, stachyose and total middle 1.5 times, connection, obtain nutrition compound for subsequent use, brown rice compound, the nutrition compound mixing of porous-starch will be rich in, and adjust that moisture is gross weight 51%, adopt high pressure homogenizer with 1000r/min homogeneous process 21min, obtain complex liquid for subsequent use;
(5) by composite powder, complex liquid, lotus-seed-heart powder, gorgon euryale seed powder, rice embryo powder, apple powder, hawthorn powder, dried whole-egg, FOS, konjaku powder, mixing adds agitator, and adjust that moisture is gross weight 40%, in mixer, fully mixing is modified, obtain modified material, by modified material feeding twin (double) screw extruder, the I district of twin (double) screw extruder is feeding zone, first preheating should be carried out to material in feeding procedure, temperature is set to 80 DEG C, and the secondth district is crush zone, adopts twin-screw extruder, screw speed is set to 250r/min, temperature is set to 100 DEG C, and the 3rd district is slaking district, and temperature is set to 70 DEG C, modified material is extruded from head nib under screw extruding, be cut into the grain of rice by peeling knife, peeling knife rotating speed is 1000r/min, and the grain of rice is first time cooling after ventilating, dispersion, deliver into rice cooler, carry out second time ventilating and cooling, after cooling a period of time, send into microwave dryer and dry, after reaching safe moisture, carry out third time cooling, classification, packaging, to obtain final product.

Claims (2)

1. one kind has the sweet osmanthus brown rice of health-care efficacy, it is characterized in that, comprise following parts by weight of component: shelling brown rice 210-215, hydrogenation tea oil 10-12, lotus-seed-heart powder 9-10, gorgon euryale seed powder 10-11, rice embryo powder 15-16, apple powder 9-10, hawthorn powder 8-9, dried whole-egg 9-10, pollen powder of sweet osmanthus 8-9, bay-oil 8-9, phosphatidase 2-3, arachidonic acid 2.1-2.2, DHA 2.2-2.3, stachyose 1.9-2, FOS 3.4-4, konjaku powder 2.1-2.2, pectase 0.12-0.15, cellulase 0.1-0.12, fungal amylase 0.06-0.08, glucose oxidase 0.14-0.15, appropriate ethanol, appropriate water.
2. a kind of sweet osmanthus brown rice preparation method with health-care efficacy as claimed in claim 1, is characterized in that, comprise the following steps:
(1) after shelling brown rice water is cleaned up, water and ethanol is adopted to join the ethanol water of mass concentration 0.2%, the shelling brown rice cleaned up is dipped into gross weight 1.5-1.6 ethanol water doubly, soaking temperature 46-50 DEG C, soak time 10-12h, lead to oxygen every 1h in the process of soaking to stir 2-3 time, each stirring 20min, after immersion, pull draining out and divide equally two parts, a low temperature 2-3 DEG C of freeze drying 5.3-5.5h is 10% of gross weight to moisture, obtain low water activity brown rice one for subsequent use, a high temperature 51-52 DEG C of bake drying 0.3-0.5h is 75% of gross weight to moisture, obtain high-moisture brown rice two for subsequent use,
(2) ball mill is put in low water activity brown rice one, the mixing of hydrogenation tea oil, low temperature 5 DEG C of ball milling 30-40min, obtain composite powder for subsequent use;
(3) high-moisture brown rice two is put into pulverizer to pulverize, cross 20 orders, add pectase, cellulase, fungal amylase, glucose oxidase and gross weight 3-4 water doubly afterwards, mixing and stirring, progressively to heat up auxiliary 70W microwave enzymolysis 5-6h with 3 DEG C/h at 52-70 DEG C, the obtained brown rice compound being rich in porous-starch is for subsequent use;
(4) by pollen powder of sweet osmanthus, bay-oil, phosphatide, arachidonic acid, DHA, stachyose and total middle connection 1.5-2 water mixing and stirring doubly, obtain nutrition compound for subsequent use, brown rice compound, the nutrition compound mixing of porous-starch will be rich in, and adjust the 51-55% that moisture is gross weight, adopt high pressure homogenizer with 1000r/min homogeneous process 21-23min, obtain complex liquid for subsequent use;
(5) by composite powder, complex liquid, lotus-seed-heart powder, gorgon euryale seed powder, rice embryo powder, apple powder, hawthorn powder, dried whole-egg, FOS, konjaku powder, mixing adds agitator, and adjust that moisture is gross weight 40%, in mixer, fully mixing is modified, obtain modified material, by modified material feeding twin (double) screw extruder, the I district of twin (double) screw extruder is feeding zone, first preheating should be carried out to material in feeding procedure, temperature is set to 80 DEG C, and the secondth district is crush zone, adopts twin-screw extruder, screw speed is set to 250r/min, temperature is set to 100 DEG C, and the 3rd district is slaking district, and temperature is set to 70 DEG C, modified material is extruded from head nib under screw extruding, be cut into the grain of rice by peeling knife, peeling knife rotating speed is 1000r/min, and the grain of rice is first time cooling after ventilating, dispersion, deliver into rice cooler, carry out second time ventilating and cooling, after cooling a period of time, send into microwave dryer and dry, after reaching safe moisture, carry out third time cooling, classification, packaging, to obtain final product.
CN201510950153.7A 2015-12-18 2015-12-18 Sweet scented osmanthus brown rice with healthcare function and preparation method thereof Withdrawn CN105533410A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510950153.7A CN105533410A (en) 2015-12-18 2015-12-18 Sweet scented osmanthus brown rice with healthcare function and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510950153.7A CN105533410A (en) 2015-12-18 2015-12-18 Sweet scented osmanthus brown rice with healthcare function and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105533410A true CN105533410A (en) 2016-05-04

Family

ID=55813410

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510950153.7A Withdrawn CN105533410A (en) 2015-12-18 2015-12-18 Sweet scented osmanthus brown rice with healthcare function and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105533410A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307090A (en) * 2016-08-31 2017-01-11 遂昌远扬农产品专业合作社 Preparation method of cyclocarya paliurus functional rice
CN108576550A (en) * 2018-03-14 2018-09-28 安徽金太阳食品有限公司 A method of to crack rice with five cereals as raw material production engineering rice
CN112206851A (en) * 2020-09-24 2021-01-12 海南能国米业有限公司 Fine processing method of rice

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106307090A (en) * 2016-08-31 2017-01-11 遂昌远扬农产品专业合作社 Preparation method of cyclocarya paliurus functional rice
CN108576550A (en) * 2018-03-14 2018-09-28 安徽金太阳食品有限公司 A method of to crack rice with five cereals as raw material production engineering rice
CN112206851A (en) * 2020-09-24 2021-01-12 海南能国米业有限公司 Fine processing method of rice

Similar Documents

Publication Publication Date Title
CN107212228B (en) Quinoa nutritional composition and quinoa product
CN105725056A (en) Quinoa powder and preparation method thereof
CN102138625B (en) Corn kernel cone and preparation method
CN106578948A (en) Longan and black rice brewing powder capable of nourishing kidney and preparation method of longan and black rice brewing powder
Rathore et al. Millet grain processing, utilization and its role in health promotion: A review
CN108272073A (en) A kind of weight losing meal-replacing powder and preparation method thereof
CN105533410A (en) Sweet scented osmanthus brown rice with healthcare function and preparation method thereof
CN105076942A (en) Potato whole flour extruded noodles and preparation method thereof
CN100466919C (en) Flour made of broom corn millet and its production method
CN105982189A (en) Black-bone chicken yolk brown rice with effects of strengthening spleen and nourishing stomach and preparation method thereof
CN105475843A (en) Red yeast brown rice for auxiliary regulation of blood pressure and preparation method thereof
CN105982193A (en) Radix puerariae unpolished rice rich in flavonoids and preparation method of unpolished rice
CN101940327A (en) Preparation method of fat substitute using corn peel dietary fiber as matrix
CN106858301A (en) A kind of corn product and preparation method thereof
CN105495308A (en) Purple-perilla brown rice rich in carotene and preparing method of purple-perilla brown rice
CN105982197A (en) Beautifying animal-protein brown rice and production method thereof
CN105982195A (en) Brown rice with healthcare functions and spirulina and method for preparing brown rice
CN105124376A (en) Whole coarse nutritious rice flour
CN105982192A (en) Maca unpolished rice capable of improving body fatigue resistance and preparation method thereof
CN105455008A (en) Composite brown rice capable of reducing three highs and preparation method thereof
CN105455009A (en) Bowel-relaxing dietary fiber brown rice and preparation method thereof
CN106578939A (en) Pitaya and purple rice blended powder for improving eyesight and preparation method thereof
CN105982196A (en) Nutritional healthcare shiitake unpolished rice and preparation method thereof
CN105558830A (en) Jasmine brown rice capable of preventing insomnia and preparation method of jasmine brown rice
CN106578951A (en) Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WW01 Invention patent application withdrawn after publication
WW01 Invention patent application withdrawn after publication

Application publication date: 20160504