CN105982189A - Black-bone chicken yolk brown rice with effects of strengthening spleen and nourishing stomach and preparation method thereof - Google Patents
Black-bone chicken yolk brown rice with effects of strengthening spleen and nourishing stomach and preparation method thereof Download PDFInfo
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 65
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 24
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 24
- 230000000694 effects Effects 0.000 title claims abstract description 20
- 210000000952 spleen Anatomy 0.000 title claims abstract description 15
- 210000002784 stomach Anatomy 0.000 title claims abstract description 14
- 238000005728 strengthening Methods 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 19
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 19
- 239000011669 selenium Substances 0.000 claims abstract description 19
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- 239000000463 material Substances 0.000 claims abstract description 16
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- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 2
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- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 description 1
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
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- 229960000367 inositol Drugs 0.000 description 1
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-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)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses black-bone chicken yolk brown rice with effects of strengthening the spleen and nourishing the stomach, which comprises the following components in parts by weight: shelled brown rice, mung bean flour, black sesame micro-powder, selenium-rich zinc-calcium konjaku flour, selenium-rich zinc-calcium purple potato flour, edible fungus flour, apple powder, black-bone chicken yolk, stevia rebaudiana, curcumin, ethyl maltol, purple potato oil, sodium pyrophosphate, oligosaccharide, dextrin, cellulase, pectinase, fungal amylase, glucoamylase and a right amount of water. The black-bone chicken yolk brown rice is prepared from main materials, including the shelled brown rice, the mung bean flour, the black sesame micro-powder, the selenium-rich zinc-calcium konjaku flour, the selenium-rich zinc-calcium purple potato flour, the edible fungus flour, the apple powder, the black-bone chicken yolk and the like, and nutrient substances, including the stevia rebaudiana, the curcumin, the purple potato oil, the ethyl maltol and the like, so that the black-bone chicken yolk brown rice is rich in nutrient, good in taste, good in product stability, comfortable in taste after being taken, and capable of supplementing mineral elements, including selenium, zinc and calcium, strengthening the spleen and nourishing the stomach, benefiting the lung and tonifying the liver, benefiting the five internal organs, helping digestion and enhancing the functions of the spleen and stomach.
Description
Technical field
The present invention relates to functional brown rice technical field, particularly relate to a kind of Gallus Domesticus egg yolk brown rice with strengthening the spleen and nourishing the stomach effect and preparation method thereof.
Background technology
Nutrition coordinates staple food rice also known as composite rice, recombinant rice, it is rice-based, it is equipped with adjuvant, through the artificial rice that squeezing, maturing is made in processing technique such as pelletizes, it is intended to the trophic structure unicity problem improving people to daily staple food, the effect improving staple food nutrition can be played, but although composite rice occurs in that for many years, but owing to there are some industry issues, cause not being generalized, including (1) formation problems, under ground gelatinization degree, produce composite rice on all four with general rice as follows；(2) sensory issues, owing to raw material sources are extensive, brown rice to be solved, the sensory issues of the contour nutrient raw material of thick miscellaneous grain crops, in addition, it is necessary to solve nutrition to coordinate the local flavor difference problem between staple food rice and general rice；(3) nutrition arrangement and loss problem: by nutrition arrangement, provide balanced nutritious meals for consumer, solve the nutritive loss problem in the course of processing simultaneously；(4) restricted gelatinizing and gelatinizing are brought back to life control problem；(5) Cost Problems: nutrition at present coordinates some in staple food rice to coordinate nutrition, such as potato full-powder, 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 cost.
Brown rice is without the grain of rice milled after paddy husking, owing to cortex is retained, brown rice is rich in vitamin, mineral, oryzanol, γ-aminobutyric acid (GABA), phospholipid, inositol etc., nutritious, brown rice is because of health-care effecies such as its antioxidation, defying age, blood fat reducing and enhancing immunity, but directly edible being really constantly subjected to of steaming and decocting limits, during this is because brown rice is as staple food, rice is harder, rice grain is loose is not adhered, digestion time is long, cause coarse mouthfeel, the problem such as nondigestible, so can not be promoted.
If brown rice is processed into sprout brown rice, activation and release along with large number of biological enzyme, it is possible not only to improve nutrient substance composition, but also stiff sense and the local flavor of brown rice can be improved, the shortcoming making up brown rice, starch, as the main component in brown rice, accounts for about the 70% of a seed dry weight, and starch change during brown rice germination will directly affect mouthfeel and the edible quality of sprout brown rice.There are some researches show, under the micro-logical Oxygen Condition of slightly above room temperature, prolongation along with the brown rice germination time, starch structure, rheology and gelatinization degree in sprout brown rice can occur improvement in various degree, and freeze-thaw stability improves, and after brown rice germination, total starch and amylose content all decline, amylopectin quantity rises, but, room temperature and have oxygen environment in lipid material in brown rice embryo and aleurone the most oxidized, cause germination percentage to decline；nullAlthough hypothermia and hypoxia condition is conducive to the accumulation of γ-aminobutyric acid in sprout brown rice (GABA) nutrient substance，γ-aminobutyric acid (GABA) content in sprout brown rice is long with bud、Respiratory intensity、Free amino acid and glutamate dehydrogenase enzyme activity are all in extremely notable positive correlation，But under the Hypoxia Stress indicated in research，But with starch、Starch quality and content of glutamic acid are in extremely notable negative correlation，Also there are some researches show that the matter structure feature of restructuring nutrient enhancing rice reduces afterwards along with the ratio of the amylopectin/amylose in the brown rice used first raises，When the ratio of amylopectin/amylose is 87/13，The matter structure feature of restructuring nutrient enhancing rice is optimum，Hardness、Chewiness、Elastic、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 object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Gallus Domesticus egg yolk brown rice with strengthening the spleen and nourishing the stomach effect and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Gallus Domesticus egg yolk brown rice with strengthening the spleen and nourishing the stomach effect, including following parts by weight of component: shelling brown rice 203-204, Semen phaseoli radiati powder 12-13, Semen Sesami Nigrum micropowder 11-12, selenium-rich zinc calcium Rhizoma amorphophalli powder 8-9, selenium-rich zinc calcium purple sweet potato powder 8-9, powder of edible fungus 10-11, apple powder 12-13, Gallus Domesticus egg yolk 35-38, sweet taste chrysanthemum 1.2-1.3, curcumin 2.1-2.2, ethylmaltol 1.4-1.5, Rhizoma Steudnerae Henryanae oil 2.3-2.4, sodium pyrophosphate 2.4-2.5, oligosaccharide 2.3-2.4, dextrin 2.1-2.2, cellulase 0.12-0.13, pectase 0.11-0.12, fungal amylase 0.03-0.04, saccharifying enzyme 0.18-0.19, appropriate water.
Described a kind of Gallus Domesticus egg yolk brown rice preparation method with strengthening the spleen and nourishing the stomach effect, comprises the following steps:
(1) after shelling brown rice water being cleaned up, water and ethanol is used 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 1.5-1.6 times, soaking temperature 46-50 DEG C, soak time 10-12h, lead to oxygen every 1h during immersion to stir 2-3 time, stir 20min every time, after immersion, pull dewatering out and divide equally two parts, a 2-3 DEG C of lyophilization 5.3-5.5h of low temperature is the 10% of gross weight to moisture, obtain low water activity brown rice one standby, a high temperature 51-52 DEG C is dried and is dried 0.3-0.5h is the 75% of gross weight to moisture, obtain high-moisture brown rice two standby；
(2) low water activity brown rice one, the mixing of Gallus Domesticus egg yolk are put in pulverizer, low temperature 5 DEG C pulverizing, cross 20 mesh, obtain composite powder standby；
(3) high-moisture brown rice two is put in pulverizer and pulverize, cross 20 mesh, add the water of cellulase, pectase, fungal amylase, saccharifying enzyme and gross weight 3-4 times afterwards, mixing and stirring, 52-70 DEG C with 3 DEG C/h progressively heat up auxiliary 70W microwave enzymolysis 5-6h, prepare standby rich in the brown rice complex of porous-starch；
(4) sweet taste chrysanthemum, curcumin, ethylmaltol, Rhizoma Steudnerae Henryanae oil, sucrose fatty acid ester are mixed and added into the water of gross weight 1.3-1.5 times and stir, obtain nutrition compound standby, will be enriched in the brown rice complex of porous-starch, nutrition compound, mixing, and adjust the 51-55% that moisture is gross weight, use high pressure homogenizer to process 21-23min with 1000r/min homogenizing, obtain complex liquid standby；
null(5) by composite powder、Complex liquid、Semen phaseoli radiati powder、Semen Sesami Nigrum micropowder、Selenium-rich zinc calcium Rhizoma amorphophalli powder、Selenium-rich zinc calcium purple sweet potato powder、Powder of edible fungus、Apple powder、Sodium pyrophosphate、Oligosaccharide、Dextrin mixing adds agitator，And adjust that moisture is gross weight 40%，It is sufficiently mixed quenched in blender，Obtain quenched material，Quenched material is fed twin (double) screw extruder，The I district of twin (double) screw extruder is feeding zone，First material should be preheated by feeding procedure，Temperature is set to 80 DEG C，Secondth district is crush zone，Use twin-screw extruder，Screw speed is set to 250r/min，Temperature is set to 100 DEG C，3rd district is ripening district，Temperature is set to 70 DEG C，Quenched material is extruded under screw extruding at head nib，It is cut into the grain of rice by peeling knife，Peeling knife rotating speed is 1000r/min，The grain of rice is cooling for the first time after ventilating、Dispersion、Deliver into rice cooler，Carry out second time ventilating and cooling，After cooling a period of time，Send into microwave dryer to dry，After reaching safe moisture，Carry out third time to cool down、Classification、Packaging，Obtain.
The invention have the advantage that
The present invention uses the nutrient substance such as major ingredient and sweet taste chrysanthemum, curcumin, Rhizoma Steudnerae Henryanae oil, ethylmaltol such as shelling brown rice, Semen phaseoli radiati powder, Semen Sesami Nigrum micropowder, selenium-rich zinc calcium Rhizoma amorphophalli powder, selenium-rich zinc calcium purple sweet potato powder, powder of edible fungus, apple powder, Gallus Domesticus egg yolk jointly to prepare Gallus Domesticus egg yolk brown rice, nutritious, in good taste, goods good stability, comfortable taste after food, simultaneously can Selenium Supplement, zinc, calcium mineral element, strengthening the spleen and nourishing the stomach, lung benefiting tonifying liver, favourable the five internal organs, help digest, strengthen spleen and stomach function；Between the present invention uses high temperature alcohol solution dipping to coordinate, open close oxygen processes shelling brown rice, increases its activity substance content, its nutrition abundant；Use the further low temperature of Gallus Domesticus egg yolk to grind process low moisture sprout brown rice, preferably retain its active substance, improve its antioxygenic property；The brown rice of high moisture content is carried out further enzymolysis, use exogenous enzyme to combine endogenous enzymes and reduce the content of the antinutritional factor such as phytic acid, abundant nutrition, simultaneously, increase porous-starch content, for improve goods stability, bury exogenous nutrition material abnormal flavour and improve exogenous nutrition material stability reduce the loss in its heating process, improve goods local flavor provide the foundation.
Detailed description of the invention
A kind of Gallus Domesticus egg yolk brown rice with strengthening the spleen and nourishing the stomach effect, including following parts by weight of component: shelling brown rice 203, Semen phaseoli radiati powder 12, Semen Sesami Nigrum micropowder 11, selenium-rich zinc calcium Rhizoma amorphophalli powder 8, selenium-rich zinc calcium purple sweet potato powder 8, powder of edible fungus 10, apple powder 12, Gallus Domesticus egg yolk 35, sweet taste chrysanthemum 1.2, curcumin 2.1, ethylmaltol 1.4, Rhizoma Steudnerae Henryanae oil 2.3, sodium pyrophosphate 2.4, oligosaccharide 2.3, dextrin 2.1, cellulase 0.12, pectase 0.11, fungal amylase 0.03, saccharifying enzyme 0.18, appropriate water.
Described a kind of Gallus Domesticus egg yolk brown rice preparation method with strengthening the spleen and nourishing the stomach effect, comprises the following steps:
(1) after shelling brown rice water being cleaned up, water and ethanol is used 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 during immersion to stir 2 times, stir 20min every time, after immersion, pull dewatering out and divide equally two parts, a 2 DEG C of lyophilization 5.3h of low temperature are the 10% of gross weight to moisture, obtain low water activity brown rice one standby, a high temperature 51 DEG C is dried and is dried 0.3h is the 75% of gross weight to moisture, obtain high-moisture brown rice two standby；
(2) low water activity brown rice one, the mixing of Gallus Domesticus egg yolk are put in pulverizer, low temperature 5 DEG C pulverizing, cross 20 mesh, obtain composite powder standby；
(3) high-moisture brown rice two is put in pulverizer and pulverize, cross 20 mesh, add cellulase, pectase, fungal amylase, saccharifying enzyme and the water of gross weight 3 times afterwards, mixing and stirring, 52-70 DEG C with 3 DEG C/h progressively heat up auxiliary 70W microwave enzymolysis 5h, prepare standby rich in the brown rice complex of porous-starch；
(4) sweet taste chrysanthemum, curcumin, ethylmaltol, Rhizoma Steudnerae Henryanae oil, sucrose fatty acid ester are mixed and added into the water of gross weight 1.3 times and stir, obtain nutrition compound standby, will be enriched in the brown rice complex of porous-starch, nutrition compound, mixing, and adjust that moisture is gross weight 51%, use high pressure homogenizer to process 21min with 1000r/min homogenizing, obtain complex liquid standby；
null(5) by composite powder、Complex liquid、Semen phaseoli radiati powder、Semen Sesami Nigrum micropowder、Selenium-rich zinc calcium Rhizoma amorphophalli powder、Selenium-rich zinc calcium purple sweet potato powder、Powder of edible fungus、Apple powder、Sodium pyrophosphate、Oligosaccharide、Dextrin mixing adds agitator，And adjust that moisture is gross weight 40%，It is sufficiently mixed quenched in blender，Obtain quenched material，Quenched material is fed twin (double) screw extruder，The I district of twin (double) screw extruder is feeding zone，First material should be preheated by feeding procedure，Temperature is set to 80 DEG C，Secondth district is crush zone，Use twin-screw extruder，Screw speed is set to 250r/min，Temperature is set to 100 DEG C，3rd district is ripening district，Temperature is set to 70 DEG C，Quenched material is extruded under screw extruding at head nib，It is cut into the grain of rice by peeling knife，Peeling knife rotating speed is 1000r/min，The grain of rice is cooling for the first time after ventilating、Dispersion、Deliver into rice cooler，Carry out second time ventilating and cooling，After cooling a period of time，Send into microwave dryer to dry，After reaching safe moisture，Carry out third time to cool down、Classification、Packaging，Obtain.
Claims (2)
- null1. a Gallus Domesticus egg yolk brown rice with strengthening the spleen and nourishing the stomach effect，It is characterized in that，Including following parts by weight of component: shelling brown rice 203-204、Semen phaseoli radiati powder 12-13、Semen Sesami Nigrum micropowder 11-12、Selenium-rich zinc calcium Rhizoma amorphophalli powder 8-9、Selenium-rich zinc calcium purple sweet potato powder 8-9、Powder of edible fungus 10-11、Apple powder 12-13、Gallus Domesticus egg yolk 35-38、Sweet taste chrysanthemum 1.2-1.3、Curcumin 2.1-2.2、Ethylmaltol 1.4-1.5、Rhizoma Steudnerae Henryanae oil 2.3-2.4、Sodium pyrophosphate 2.4-2.5、Oligosaccharide 2.3-2.4、Dextrin 2.1-2.2、Cellulase 0.12-0.13、Pectase 0.11-0.12、Fungal amylase 0.03-0.04、Saccharifying enzyme 0.18-0.19、Appropriate water.
- A kind of Gallus Domesticus egg yolk brown rice preparation method with strengthening the spleen and nourishing the stomach effect, it is characterised in that comprise the following steps:(1) after shelling brown rice water being cleaned up, water and ethanol is used 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 1.5-1.6 times, soaking temperature 46-50 DEG C, soak time 10-12h, lead to oxygen every 1h during immersion to stir 2-3 time, stir 20min every time, after immersion, pull dewatering out and divide equally two parts, a 2-3 DEG C of lyophilization 5.3-5.5h of low temperature is the 10% of gross weight to moisture, obtain low water activity brown rice one standby, a high temperature 51-52 DEG C is dried and is dried 0.3-0.5h is the 75% of gross weight to moisture, obtain high-moisture brown rice two standby；(2) low water activity brown rice one, the mixing of Gallus Domesticus egg yolk are put in pulverizer, low temperature 5 DEG C pulverizing, cross 20 mesh, obtain composite powder standby；(3) high-moisture brown rice two is put in pulverizer and pulverize, cross 20 mesh, add the water of cellulase, pectase, fungal amylase, saccharifying enzyme and gross weight 3-4 times afterwards, mixing and stirring, 52-70 DEG C with 3 DEG C/h progressively heat up auxiliary 70W microwave enzymolysis 5-6h, prepare standby rich in the brown rice complex of porous-starch；(4) sweet taste chrysanthemum, curcumin, ethylmaltol, Rhizoma Steudnerae Henryanae oil, sucrose fatty acid ester are mixed and added into the water of gross weight 1.3-1.5 times and stir, obtain nutrition compound standby, will be enriched in the brown rice complex of porous-starch, nutrition compound, mixing, and adjust the 51-55% that moisture is gross weight, use high pressure homogenizer to process 21-23min with 1000r/min homogenizing, obtain complex liquid standby；null(5) by composite powder、Complex liquid、Semen phaseoli radiati powder、Semen Sesami Nigrum micropowder、Selenium-rich zinc calcium Rhizoma amorphophalli powder、Selenium-rich zinc calcium purple sweet potato powder、Powder of edible fungus、Apple powder、Sodium pyrophosphate、Oligosaccharide、Dextrin mixing adds agitator，And adjust that moisture is gross weight 40%，It is sufficiently mixed quenched in blender，Obtain quenched material，Quenched material is fed twin (double) screw extruder，The I district of twin (double) screw extruder is feeding zone，First material should be preheated by feeding procedure，Temperature is set to 80 DEG C，Secondth district is crush zone，Use twin-screw extruder，Screw speed is set to 250r/min，Temperature is set to 100 DEG C，3rd district is ripening district，Temperature is set to 70 DEG C，Quenched material is extruded under screw extruding at head nib，It is cut into the grain of rice by peeling knife，Peeling knife rotating speed is 1000r/min，The grain of rice is cooling for the first time after ventilating、Dispersion、Deliver into rice cooler，Carry out second time ventilating and cooling，After cooling a period of time，Send into microwave dryer to dry，After reaching safe moisture，Carry out third time to cool down、Classification、Packaging，Obtain.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109170587A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of synthetic rice easy to digest and preparation method thereof of whetting the appetite |
| CN109170586A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of processing method of inrigorating qi and promoting blood circulation synthetic rice |
| CN110432430A (en) * | 2019-09-05 | 2019-11-12 | 安徽燕之坊食品有限公司 | It is a kind of with invigorating the spleen to clear away damp pathogen and the high nanometer of hypoglycemic coarse cereals and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510949867.6A patent/CN105982189A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN109170587A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of synthetic rice easy to digest and preparation method thereof of whetting the appetite |
| CN109170586A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of processing method of inrigorating qi and promoting blood circulation synthetic rice |
| CN110432430A (en) * | 2019-09-05 | 2019-11-12 | 安徽燕之坊食品有限公司 | It is a kind of with invigorating the spleen to clear away damp pathogen and the high nanometer of hypoglycemic coarse cereals and preparation method thereof |
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