CN105918860A - 一种增强免疫开胃粗粮保健米及其制备方法 - Google Patents
一种增强免疫开胃粗粮保健米及其制备方法 Download PDFInfo
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种增强免疫开胃粗粮保健米及其制备方法，是由下列重量份原料组成：脱脂米糠200‑230、碎米300‑350、糯米130‑150、大豆膳食纤维30‑35、玉米糁30‑35、青麦苗粉20‑23、山楂20‑23、姜黄素2‑2.3、芦荟凝胶13‑15、豆渣10‑12、米醋300‑350、红枣18‑20、当归10‑12、三七多糖5‑6、金樱子10‑12、麻油15‑18。本发明的一种增强免疫开胃粗粮保健米，其所含有效成分具有增强免疫、开胃助消化、补中益气、抗炎止痛、软化血管、涩肠止泻等保健作用。
Description
技术领域
本发明涉及保健米技术领域，尤其涉及一种增强免疫开胃粗粮保健米及其制备方法。
背景技术
大米是世界上最普遍的谷物，也是我国居民整个膳食和营养的基础。随着居民生活水平的提高，人们对大米外观和口感的要求也越来越高，大米越碾越精。精制大米在加上过程中,含有多种营养成分的皮层和胚被碾去以提高精度，改良适口性,但却导致其营养价值明显降低，极易导致消费者出现营养缺乏并引发各种疾病，这在经济落后的地区表现的尤为明显。长期食用精白米，又没有足够的营养食品跟上，就会造成族维生素和矿物质元素等营养物质缺乏，进而引发脚气病、神经炎、唇炎、角膜炎、贫血、高血压、冠心病、动脉硬化、免疫力低下、发育不良等病症。统计资料显示，我国以稻米为主食的人群中的妇女、婴儿和学龄儿童患有缺铁性贫血。大米在加工过程中的营养损失和其自身营养结构的天然缺陷决定了对大米进行营养强化的必要性和紧迫性。稻谷加工也已由传统的加工方式向精深加工方向发展，新技术、新工艺、新产品不断涌现，以适应人们对大米品质、食味及其营养越来越高的要求。目前，改善大米营养价值的途径主要有蒸谷米、胚芽米、发芽糙米、降血糖大米、营养强化大米等几方面。糙米虽有较高的营养保健功能,但也有一定的营养缺陷，糙米会致使胰岛素分泌相对减少，如天天食用会对消费者有一定程度的不利影响。糙米中磷过多，是酸性食品，而人体体液近于中性,要保持酸、碱量的平衡，如果长期单纯地吃糙米，对健康也不利。糙米的外围被一层粗纤维组织包裹，密度极高，人体难以消化吸收，经过长时间的蒸煮营养成分会流失不少。为了使人们在食到美味、可口大米的同时也能获得足够的营养，大米营养强化的问题已引起了世界各国卫生营养部门的关注。
米糠是稻谷脱壳后精碾稻米时的副产物，由外果皮、中果皮、交联层、种皮及糊粉层组成。其中米糠蛋白质含量几乎高出普通精米的一倍。此外米糠中还富含矿物质营养素、B族维生素和维生素E等。经过碾米后，一起进入到米糠中的脂肪酶和油脂相互接触，立刻发生水解反应，脂肪水解酶使游离脂肪酸被迅速分解出来，造成酸价的迅速上升，并有可能经受脂肪氧合酶的进一步氧化作用，即“哈变，大约数小时，就产生一种让人难以接受的霉味，因此，必须先稳定米糠的性质，才利于米糠进一步加工利用。
纳豆芽抱杆菌能产生一种丝氨酸蛋白酶,即纳豆激酶。研究表明,纳豆激酶的纤溶活性和溶栓能力十分的强大,具有作用时间长、无毒副作用且价格低廉等优点,其作用机理在于,它可以通过刺激内皮细胞促使t-PA的产生,从而使溶栓能力增强。经过纳豆芽抱杆菌发酵后,纳豆芽抱杆菌对生长环境的耐受能力,使其能在肠道中定殖,其产生的营养物质能在肠道中作用可以达到几周时间,有利于肠壁粘膜细胞的增殖,对双歧杆菌也有一定的增殖效果,有利于维持良好的肠道菌群平衡,起到了整肠的功效。姚笛等人对纳豆芽抱杆菌的抗菌作用和发酵液的的抗菌成分做了相关的试验研究,结果表明,纳豆芽抱杆菌的只要抗菌组分是蛋白,其抗菌物质能起到杀菌的作用而非抑菌。乳酸菌的代谢产物有短链脂肪酸和一些人体必需脂肪酸,其有机酸结构较复杂的有乳清酸、叶酸等,这些化合物能降低消化道的,形成酸性环境,调节宿主一系列生理过程,从而利于机体健康。乳酸菌在肠腔内释放的各种酶可以对消化过程起协同作用,并缓解部分肠道吸收不良的症状,此外乳酸菌在降低血清胆固醇水平、改善糖尿病症状以及预防骨质疏松等方面的作用。将米糠与益生菌的生理功能进行综合利用,使其功能更为多效,是个值得探讨和研究的问题。
我国的营养强化米还处于研制阶段，90年代初，中山大学卫生系营养卫生教研室的郭洁强等人研究了赖氨酸和苏氨酸对提高大米蛋白质营养价值的影响。通过小鼠实验，依据动物生长发育、氮贮留、蛋白质的利用效价等作为指标，考察了不同质与量的氨基酸强化大米的效果，江南大学曾研制出简单、实用的营养强化工艺和设备，并且对强化米营养剂的配制、营养素的保存率和配方的有效性、营养剂配方对大米质量和风味的影响等作了较深入的研究。本发明基于前人的经验总结和自我创新，提出一种营养丰富，口感适宜，外形均匀，色泽温润，功能多样的保健米。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种增强免疫开胃粗粮保健米。
本发明是通过以下技术方案实现的：
一种增强免疫开胃粗粮保健米，是由下列重量份原料组成：
脱脂米糠200-230、碎米300-350、糯米130-150、大豆膳食纤维30-35、玉米糁30-35、青麦苗粉20-23、山楂20-23、姜黄素2-2.3、芦荟凝胶13-15、豆渣10-12、米醋300-350、红枣18-20、当归10-12、三七多糖5-6、金樱子10-12、麻油15-18。
所述的一种增强免疫开胃粗粮保健米，是由下列步骤制成的：
1）、将碎米、糯米分别淘洗干净，沥清多余水分，晾干后与大豆膳食纤维、玉米糁、青麦苗粉混合磨粉，过60-80目筛，干锅翻炒至2-3成熟；
2）、将山楂、红枣、当归、金樱子分别用热水浸泡15-20分钟，清洗除杂，再混合加入芦荟凝胶和20-23倍量清水，文火加热，至汤汁减半，滤除杂质，收集滤液，同时将滤液进行活性炭吸附脱色处理；
3）、将脱脂米糠用米醋浸泡1-2天，用流动水冲洗滤除米醋，再加入步骤2所得滤液，混合搅拌，加热蒸煮20-25分钟,然后冷却至40-45℃；
4）、将步骤3所得物与豆渣、三七多糖、麻油充分混合，滴加少量水使水分含量在35-40%，接入9-10%活化的纳豆芽孢杆菌，于33-35℃，恒温发酵2-3天，再接入9-10%活化的短乳杆菌，继续发酵2-3天；
5）、将步骤4所得物与姜黄素、步骤1所得物混合，通过蒸汽和水的作用进行调质，进入挤压机重新制粒，干燥，密封保存。
本发明的优点是：
1、本发明的一种增强免疫开胃粗粮保健米，营养丰富，粗细搭配，色泽温润，颗粒饱满，大小均匀，耐煮易熟，口感软糯，味道微甘。
2、本发明相对于液态发酵技术而言,所选固态发酵技术具有产量高、工艺简易、投资低、能耗低等优点,米糠易干燥、高回收,还可以把发酵后的米糠包括底物、菌体及其代谢物尽其用,既保留其活性成分又不会引起废液污染。
3、本发明采用先接纳豆芽抱杆菌,再接入短乳杆菌的方式,在发酵时,纳豆芽抱杆菌的菌数达到一个最高值,接入短乳杆菌后,纳豆芽抱杆菌开始不生长,但菌密度还是很大,短乳杆菌也得到了快速生长。
4、本发明添加少量豆渣作为一种营养因子，本身含有丰富的营养物质,能促进菌体的生长，并通过调入少量麻油遮挡其豆腥感，而且油质的加入对于后期熬煮有防止爆沸的优点。
5、本发明的一种增强免疫开胃粗粮保健米，其所含有效成分具有增强免疫、开胃助消化、补中益气、抗炎止痛、软化血管、涩肠止泻等保健作用。
具体实施方式
一种增强免疫开胃粗粮保健米，是由下列重量份原料组成：
脱脂米糠200、碎米300、糯米130、大豆膳食纤维30、玉米糁30、青麦苗粉20、山楂20、姜黄素2、芦荟凝胶13、豆渣10、米醋300、红枣18、当归10、三七多糖5、金樱子10、麻油15。
所述的一种增强免疫开胃粗粮保健米，是由下列步骤制成的：
1）、将碎米、糯米分别淘洗干净，沥清多余水分，晾干后与大豆膳食纤维、玉米糁、青麦苗粉混合磨粉，过60目筛，干锅翻炒至2成熟；
2）、将山楂、红枣、当归、金樱子分别用热水浸泡15分钟，清洗除杂，再混合加入芦荟凝胶和20倍量清水，文火加热，至汤汁减半，滤除杂质，收集滤液，同时将滤液进行活性炭吸附脱色处理；
3）、将脱脂米糠用米醋浸泡1天，用流动水冲洗滤除米醋，再加入步骤2所得滤液，混合搅拌，加热蒸煮20分钟,然后冷却至40℃；
4）、将步骤3所得物与豆渣、三七多糖、麻油充分混合，滴加少量水使水分含量在40%，接入10%活化的纳豆芽孢杆菌，于34℃，恒温发酵3天，再接入10%活化的短乳杆菌，继续发酵2天；
5）、将步骤4所得物与姜黄素、步骤1所得物混合，通过蒸汽和水的作用进行调质，进入挤压机重新制粒，干燥，密封保存。
Claims (2)
1.一种增强免疫开胃粗粮保健米，其特征在于是由下列重量份原料组成：
脱脂米糠200-230、碎米300-350、糯米130-150、大豆膳食纤维30-35、玉米糁30-35、青麦苗粉20-23、山楂20-23、姜黄素2-2.3、芦荟凝胶13-15、豆渣10-12、米醋300-350、红枣18-20、当归10-12、三七多糖5-6、金樱子10-12、麻油15-18。
2.根据权利要求1所述的一种增强免疫开胃粗粮保健米，其特征在于是由下列步骤制成的：
1）、将碎米、糯米分别淘洗干净，沥清多余水分，晾干后与大豆膳食纤维、玉米糁、青麦苗粉混合磨粉，过60-80目筛，干锅翻炒至2-3成熟；
2）、将山楂、红枣、当归、金樱子分别用热水浸泡15-20分钟，清洗除杂，再混合加入芦荟凝胶和20-23倍量清水，文火加热，至汤汁减半，滤除杂质，收集滤液，同时将滤液进行活性炭吸附脱色处理；
3）、将脱脂米糠用米醋浸泡1-2天，用流动水冲洗滤除米醋，再加入步骤2所得滤液，混合搅拌，加热蒸煮20-25分钟,然后冷却至40-45℃；
4）、将步骤3所得物与豆渣、三七多糖、麻油充分混合，滴加少量水使水分含量在35-40%，接入9-10%活化的纳豆芽孢杆菌，于33-35℃，恒温发酵2-3天，再接入9-10%活化的短乳杆菌，继续发酵2-3天；
5）、将步骤4所得物与姜黄素、步骤1所得物混合，通过蒸汽和水的作用进行调质，进入挤压机重新制粒，干燥，密封保存。
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