CN106173829A - A kind of processing method of ourishing rice flour - Google Patents
A kind of processing method of ourishing rice flour Download PDFInfo
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- CN106173829A CN106173829A CN201610526290.2A CN201610526290A CN106173829A CN 106173829 A CN106173829 A CN 106173829A CN 201610526290 A CN201610526290 A CN 201610526290A CN 106173829 A CN106173829 A CN 106173829A
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- powder
- parts
- rice flour
- fish
- protease
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- 230000000050 nutritive effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000004393 prognosis Methods 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 208000009852 uremia Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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 processing method that the invention discloses a kind of ourishing rice flour, count by weight, take the low-phosphorous rice flour of low albumen 60～100 parts, lactalbumin 0.5～10 parts, albumen Gly-His-Lys 0.5～10 parts, fish protein powder 0.5～10 parts, dietary fiber 1～20 parts, fruit vegetable powder 0.5～5 parts, compound probiotic lyophilized powder 0.5～3 parts, prebiotics 0.5～3 parts, medicine food adjuvant 0.5～5 parts, powdered oil 0.5～3 parts, mix homogeneously, subpackage, is packaged to be the finished product of ourishing rice flour.This rice flour is suitable for Patients with Chronic Renal Disease and eats, and adds albumen Gly-His-Lys simultaneously and supplements Patients with Chronic Renal Disease nutritional need with fish protein powder high-quality protein, also added prebiotics; protection kidney medicine food adjuvant, fruit vegetable powder, dietary fiber; regulation body metabolism, is of value to the health of nephrotic.
Description
Technical field
The present invention relates to food processing technology field, the processing method being specifically related to a kind of ourishing rice flour.
Background technology
Presently commercially available rice flour is mainly worn into powdery by polished rice and is processed, owing to being up to containing protein content in polished rice
5%～9%, protein therein is non-prime albumen, and this proteinoid can increase blood flow and the pressure of glomerule, increases kidney
Dirty burden, is not particularly suitable for the patients suffering from chronic kidney disease.
Chronic kidney disease (English full name: Chronic Kidney Disease, abbreviation: be CKD) that the serious harm mankind are good for
Health and the commonly encountered diseases of life, its prevalence raises the most year by year, and China's overall prevalence of CKD is 10.8%.Therefore, tighten and improve
The preventing and treating of CKD, has become as very important public health problem.Numerous studies confirm at present, and healthy reasonably diet is to CKD
Patient maintain or improve nutriture, reduce albumen in urine, delay renal failure, to reduce the aspect such as cardiovascular complication be useful
's.But showing according to investigations, current CKD patient is the highest to renal diet mastery of knowledge degree, causes the execution to diet doctor's advice
Allow of no optimist, have impact on the prognosis of patient further.Clinical research finds, controls non-prime albumen by reasonable diet, in right amount
Take in high-quality protein and coordinate Drug therapy, kidney burden can be alleviated, increasing glomerular filtration amount, reducing creatinine value, reducing generation
Thank to the uremia that tip manufactures, be renal function protecting, the key extending life cycle, suffer from chronic renal failure (CRF)
Person's treatment plays an important role；And in terms of regulation lipid and alcium and phosphor metabolization, also there is very good effect.
Summary of the invention
The purpose of the present invention is aiming at the deficiency of above-mentioned technology, it is provided that a kind of nephropathy patients with diabetes mellitus that is suitable for, and
And the processing method of ourishing rice flour with health role.
For achieving the above object, the technical solution used in the present invention is:
The processing method of a kind of ourishing rice flour, counts by weight, takes low albumen-low-phosphorous rice flour 60～100 parts, milk surum egg
White 0.5～10 part, albumen Gly-His-Lys 0.5～10 parts, fish protein powder 0.5～10 parts, dietary fiber 1～20 parts, fruit vegetable powder
0.5～5 part, compound probiotic lyophilized powder 0.5～3 parts, prebiotics 0.5～3 parts, medicine food adjuvant 0.5～5 parts, powdered oil 0.5
～3 parts, mix homogeneously, is 50～70% at relative humidity, and temperature is subpackage in the environment of 15～25 DEG C, is packaged to be Nutritive Rice
The finished product of powder.
Wherein, the preparation method of low albumen-low-phosphorous rice flour is: with rice as raw material, first cleans with water, wears into Rice & peanut milk,
Then adding protease in Rice & peanut milk and carry out proteolytic treatment, the weight of protease is the 0.2～1% of rice weight, controls
Reaction pH3.0～9.5, temperature 20～60 DEG C, the time 1～5h, finally the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, dry
Dry process obtains low albumen-low-phosphorous rice flour.Containing 7～the protein of 9% in general rice, this corn protein is non-prime
Protein, is difficult to be absorbed by the body, especially nephrotic, and edible a large amount of this non-prime protein can increase kidney further
Burden, can effectively be reduced the non-prime albumen in rice by the zymolysis of protease, and use biological enzymolysis
Process safety, efficiently meet the requirement of food safety processing.
Wherein, the preparation method of albumen Gly-His-Lys is: with eggs as raw material, first separated with egg yolk by Ovum Gallus domesticus album,
Collecting egg white solution, add deionized water and obtain Ovum Gallus domesticus album diluent, the concentration of volume percent of egg white solution is 5～50%, and Ovum Gallus domesticus album is dilute
Releasing liquid by the water bath processing 10～60min of 60～95 DEG C, be subsequently cooled to 20～60 DEG C, regulation pH value is 6～11, then to egg
Adding protease in clear diluent to be hydrolyzed process, the weight of protease is the 0.1～2% of egg white solution weight, hydrolysis process
Time 0.5～8h, controlling protein degree is 3～10, finally Ovum Gallus domesticus album diluent after hydrolysis process is carried out high temperature and goes out
Ferment treatment, then by enzyme denaturing completely after Ovum Gallus domesticus album diluent use ion exchange resin to carry out desalting processing to obtain egg-white protein peptide
Liquid, finally concentrates egg-white protein peptide liquid, is dried, obtains albumen Gly-His-Lys.
Wherein, the preparation method of fish protein powder is: be raw material by freshwater fish, is first carried out with water, uses de-
Raw meat agent defishying, breaks into fish slurry with beater, then adds protease in fish is starched and carries out proteolytic treatment, protease
Weight is the 0.05～0.3% of freshwater fish weight, controls pH3.0～9.5, temperature 20～60 during proteolytic treatment
DEG C, the time 0.5～3h, protein hydrolysis degree 8～12, again the fish after Proteolytic enzyme is starched and carry out high temperature enzyme denaturing process, then will go out
Fish slurry employing ion exchange resin after enzyme is complete carries out desalting processing and obtains fish protein liquid, finally by dense for fish protein liquid
Contracting, is dried, obtains fish protein powder.
Albumen Gly-His-Lys and fish protein powder are high-quality protein, by Ovum Gallus domesticus album with the flesh of fish by protease hydrolyzed, obtain
Protein peptide between aminoacid and protein, this high-quality protein contributes to reducing carbamide, creatinine etc., alleviates the negative of kidney
Load, and supplement the human body needs for amino acid nutrient.
Wherein, compound probiotic lyophilized powder is Bifidobacterium lactis lyophilized powder, animal bifidobacteria lyophilized powder, bacillus acidophilus
The compound probiotic lyophilized powder that lyophilized powder 1:1:1 by weight coordinates, the content of compound probiotic lyophilized powder is 1 ×
1010～5 × 1010CFU/g。
Wherein, prebiotics be dextrinosan, Fructus Hordei Germinatus oligose, soybean oligo saccharide, Fructus Hordei Germinatus oligose, cyclodextrin,
At least one in trehalose, GOS；Described medicine food adjuvant be Rhizoma Dioscoreae, Fructus Alpiniae Oxyphyllae, Fructus Lycii, Semen Sesami Nigrum, Semen Nelumbinis,
At least one in Semen Euryales, the Radix Astragali；Described fruit vegetable powder be Radix Dauci Sativae powder, Herba Astragali Sinici powder, tomato meal, apple powder, cucumber powder, white gourd powder,
At least one in celery powder, Fructus Momordicae charantiae powder, white radish powder, Fructus Cucurbitae moschatae powder；Described dietary fiber is soybean dietary fiber, oat dietary
Fiber, wheat-bran dietary fiber, pea dietary fiber, apple dietary fiber, corn dietary fiber, fruit meal fiber, vegetable meals
Food fiber, wheat seedling dietary fiber, pectin, carrageenan, arabic gum, xanthan gum, guar gum, sodium alginate, konjaku powder, chrysanthemum
At least one in powder, chitin, chitosan, glucosan, resistant dextrin, resistant starch；Described powdered oil is olive oil, rice
Rice oil, Fructus Maydis oil, soybean oil, Oleum Brassicae campestris, Oleum Camelliae, Oleum Arachidis hypogaeae semen, Semen Tritici aestivi germ oil, Semen Lini oil, Oleum Helianthi, deep-sea
At least one in fish oil.
During the protease used in described low albumen-low-phosphorous rice flour, albumen Gly-His-Lys, fish protein powder preparation process is
Property protease, alkaline protease, acid protease, pepsin, trypsin, papain, bromelain, Fructus Fici
At least one in protease.
Preferably, in the preparation process of described low albumen-low-phosphorous rice flour, before proteolytic treatment or after proteolytic treatment
Or while proteolytic treatment, carrying out lactate fermentation process, the lactic acid bacteria that described lactate fermentation processes is Lactobacillus, hammer
At least one in Pseudomonas, Leuconostoc, Bifidobacterium, Pediococcus, the phosphorus in rice is primarily present in phytic acid, though
So containing abundant phytic acid in rice, but rice itself also contains substantial amounts of phytase, under the conditions of suitable temperature and pH, endogenous
Property phytase can effective Hydrolysis of Phytic Acid.Additionally, lactate fermentation can make phytic acid content further with highly effective Hydrolysis of Phytic Acid
Reduction or removal.
Preferably, in the preparation of described low albumen-low-phosphorous rice flour, the protease of use is for count by weight, Papain
Enzyme: bromelain is the compound protease of 1:2～4；This compound protein is used in the preparation of low albumen-low-phosphorous rice flour
Enzyme, in rice, the clearance of albumen and phosphorus is high, and uses the mouthfeel of the rice flour that this compound enzyme obtains more preferable.
Preferably, described albumen Gly-His-Lys is by weight with the protease of use in the preparation of fish protein powder
Meter, trypsin: ficin is the compound protease of 1:1～3, optimum pH is 6～10, the albumen Gly-His-Lys obtained
Best with the mouthfeel of fish protein powder.
The invention has the beneficial effects as follows:
1, use low albumen-low-phosphorous rice flour to be suitable for diabetic nephropathy patient and eat, add albumen Gly-His-Lys and fish simultaneously
Meat egg albumen powder high-quality protein supplements the diabetic nephropathy patient nutritional need for aminoacid Yu biologically active peptide.
2, with the addition of probiotic bacteria, prebiotics, improve intestinal microbial population, improve human immunity, useful health；With the addition of guarantor
Protect kidney medicine food adjuvant, play the effect of certain prevention and treatment；Add low potassium low-phosphorous fruit and vegerable Vegetable powder, nourishing the liver and kidney, change
Kind renal function, meets nephrotic's pathology demand；Also added abundant dietary fiber, dietary fiber can regulate human body generation
Thank, be of value to the health of diabetic nephropathy patient；With the addition of powdered oil, beneficially absorption of human body, and there is cholesterol reducing, fall
Blood fat function.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is carried out clear, be fully described by.
Embodiment 1: the processing method of ourishing rice flour
(1) preparation of low albumen-low-phosphorous rice flour:
With rice as raw material, first clean with water, wear into Rice & peanut milk, in Rice & peanut milk, then add papain and Fructus Ananadis comosi egg
The compound protease of white enzyme carries out proteolytic treatment, and wherein papain and bromelain ratio of weight and number are 1:4, multiple
Hop protein enzyme dosage is the 0.2% of Rice & peanut milk quality, reacts pH:9.5, temperature: 20 DEG C, time: 5h, adds after proteolytic treatment
The Deshi Lactobacillus (L.delbrueckii) of Lactobacillus and joining addicted to Streptococcus lactis (Lister) Lohnis 1909.554. (S.thermophilus) of Streptococcus
Close fermentation, Deshi Lactobacillus (L.delbrueckii) and ratio of weight and number both Streptococcus lactis (Lister) Lohnis 1909.554. (S.thermophilus)
Example 1:10 makes lactic acid starter, and the consumption of lactic acid starter is the 0.2% of Rice & peanut milk quality, reaction pH:7.0, temperature: 35 DEG C,
Time: 3h, is then centrifuged the Rice & peanut milk after Proteolytic enzyme, and washing, dried obtains deproteinization dephosphorization rice flour.
(2) preparation of albumen Gly-His-Lys:
With egg as raw material, first being separated with egg yolk by Ovum Gallus domesticus album, collect egg white solution, adding deionized water, to obtain Ovum Gallus domesticus album dilute
Releasing liquid, the concentration of volume percent of egg white solution is 5%, by Ovum Gallus domesticus album diluent by water bath processing 60min of 60 DEG C, is subsequently cooled to
20 DEG C, regulation pH value is 6, then adds trypsin in Ovum Gallus domesticus album diluent and is hydrolyzed process, and tryptic weight is
The 0.1% of egg white solution weight, hydrolysis process time 8h, controlling protein degree is 10, finally by egg after hydrolysis process
Clear diluent carries out high temperature enzyme denaturing process, then uses ion exchange resin to carry out at desalination enzyme denaturing Ovum Gallus domesticus album diluent after complete
Reason obtains egg-white protein peptide liquid, is finally concentrated by egg-white protein peptide liquid, is dried, obtains albumen Gly-His-Lys.
(3) preparation of fish protein powder:
Being raw material by the silver carp flesh of fish, be first carried out with water, (chlorine dioxide mass percent concentration is to use offensive smell of fish remover
The aqueous solution of 0.1%) defishying, defishying 5min, break into fish slurry with beater, in fish is starched, then add trypsin
Proteolytic treatment, wherein trypsin and the weight portion of ficin is carried out with the compound protease of ficin
Number is that fish starches the 0.05% of quality than for 1:3, trypsin and ficin compound protein enzyme dosage, controls reaction
PH9.0, temperature 30 DEG C, time 2h, control protein hydrolysis degree is 10, then is carried out at high temperature enzyme denaturing by the fish slurry after Proteolytic enzyme
Reason, high temperature enzyme-removal temperature controls at 90 DEG C, and the high temperature enzyme denaturing time is 30min, then uses ion to hand in enzyme denaturing fish slurry after complete
Change resin to carry out desalting processing and obtain fish protein liquid, finally fish protein liquid is concentrated, be dried, obtain fish protein powder.
(4) preparation of ourishing rice flour:
Count by weight, take low albumen-60 parts of low-phosphorous rice flour, lactalbumin 10 parts, albumen Gly-His-Lys 10 parts, the flesh of fish
Egg albumen powder 10 parts, soybean dietary fiber 1 part, Radix Dauci Sativae powder 0.5 part, compound probiotic lyophilized powder 0.5 part, dextrinosan 0.5
Part, Rhizoma Dioscoreae 0.5 part, bathypelagic fish oil 0.5 part, mix homogeneously, is 50% at relative humidity, and temperature is to mix in the environment of 15 DEG C
Material subpackage, is packaged to be the finished product of ourishing rice flour.
Embodiment 2: the processing method of ourishing rice flour
(1) preparation of low albumen-low-phosphorous rice flour:
With rice as raw material, first clean with water, wear into Rice & peanut milk, in Rice & peanut milk, then add bromelain carry out albumen
Hydrolysis process, bromelain enzyme dosage is the 1% of Rice & peanut milk quality, reacts pH:3.0, temperature: 50 DEG C, time: 1h, Proteolytic enzyme
Add after process the Deshi Lactobacillus (L.delbrueckii) of Lactobacillus and Streptococcus addicted to Streptococcus lactis (Lister) Lohnis 1909.554.
(S.thermophilus) combined ferment, Deshi Lactobacillus (L.delbrueckii) with addicted to Streptococcus lactis (Lister) Lohnis 1909.554.
(S.thermophilus) the two parts by weight ratio 10:1 makes lactic acid starter, and the consumption of lactic acid starter is Rice & peanut milk quality
0.2%, react pH:5.0, temperature: 30 DEG C, time: 1h, then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, be dried
Process obtains low albumen-low-phosphorous rice flour.
(2) preparation of albumen Gly-His-Lys:
With Ovum Anas domestica as raw material, first being separated with egg yolk by Ovum Gallus domesticus album, collect egg white solution, adding deionized water, to obtain Ovum Gallus domesticus album dilute
Releasing liquid, the concentration of volume percent of egg white solution is 25%, by Ovum Gallus domesticus album diluent by water bath processing 10min of 95 DEG C, then cools down
To 60 DEG C, regulation pH value is 11, then adds ficin in Ovum Gallus domesticus album diluent and is hydrolyzed process, ficin
The weight of enzyme is the 2% of egg white solution weight, hydrolysis process time 0.5h, and controlling protein degree is 3, finally by hydrolysis process
After Ovum Gallus domesticus album diluent carry out high temperature enzyme denaturing process, then by enzyme denaturing completely after Ovum Gallus domesticus album diluent use ion exchange resin to enter
Row desalting processing obtains egg-white protein peptide liquid, is finally concentrated by egg-white protein peptide liquid, is dried, obtains albumen Gly-His-Lys.
(3) preparation of fish protein powder:
Being raw material by Aristichthys nobilis meat, be first carried out with water, (mass percent concentration is the Fructus Citri Limoniae of 5% to use offensive smell of fish remover
Juice) defishying, defishying 5min, break into fish slurry with beater, be heated to 90 DEG C, be incubated 1.5 minutes, be cooled to 30 DEG C,
Then adding neutral protease in fish is starched and carry out proteolytic treatment, protease consumption is the 0.6% of fish slurry quality, controls anti-
Answering pH7.0, temperature 60 C, time 0.5h, the fish slurry after Proteolytic enzyme, 8, is carried out high temperature and goes out by control protein hydrolysis degree again
Ferment treatment, high temperature enzyme-removal temperature controls at 80 DEG C, and the high temperature enzyme denaturing time is 60min, then by enzyme denaturing completely after fish slurry use from
Sub-exchange resin carries out desalting processing and obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein
Powder.
(4) preparation of ourishing rice flour:
Count by weight, take low albumen-100 parts of low-phosphorous rice flour, lactalbumin 0.5 part, albumen Gly-His-Lys 0.5 part,
Fish protein powder 0.5 part, apple dietary fiber 20 parts, 5 parts of Herba Astragali Sinici powder, compound probiotic lyophilized powder 3 parts, Fructus Hordei Germinatus oligose 3 parts,
Semen Sesami Nigrum 5 parts, 3 parts of olive oil, mix homogeneously, is 50% at relative humidity, and temperature is to carry out batch mixing subpackage in the environment of 25 DEG C,
It is packaged to be the finished product of ourishing rice flour.
The processing method of embodiment 3 ourishing rice flour
(1) preparation of low albumen-low-phosphorous rice flour:
With rice as raw material, first clean with water, wear into Rice & peanut milk, be heated to 96 DEG C, be incubated 0.5 minute, be cooled to 30 DEG C,
Then adding neutral protease in Rice & peanut milk and carry out proteolytic treatment, neutral protein enzyme dosage is the 0.5% of Rice & peanut milk quality, instead
Answer pH:7.0, temperature: 60 DEG C, time: 2.5h, add Pediococcus pediococcus acidilactici after proteolytic treatment
(P.acidi1actic), Lactobacillus bacillus acidophilus (L.acido phlus) and leuconostoc mesenteroides sub species cremoris combine send out
Ferment, three's parts by weight ratio is respectively 10:1:10, and lactic acid starter consumption is the 0.2% of Rice & peanut milk quality, reacts pH:5.0,
Temperature: 42 DEG C, time: 1h, then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, dried obtains deproteinization dephosphorization
Rice flour.
(2) preparation of albumen Gly-His-Lys:
With goose egg as raw material, first being separated with egg yolk by Ovum Gallus domesticus album, collect egg white solution, adding deionized water, to obtain Ovum Gallus domesticus album dilute
Releasing liquid, the concentration of volume percent of egg white solution is 50%, by Ovum Gallus domesticus album diluent by water bath processing 30min of 75 DEG C, then cools down
To 30 DEG C, regulation pH value is 8, then adds alkaline protease and ficin in Ovum Gallus domesticus album diluent and is hydrolyzed place
Reason, alkaline protease and ficin ratio of weight and number are that total consumption of 1:1, alkaline protease and ficin is
The 1% of egg white solution weight, hydrolysis process time 2h, controlling protein degree is 5, finally by dilute for Ovum Gallus domesticus album after hydrolysis process
Release liquid and carry out high temperature enzyme denaturing process, then by enzyme denaturing completely after Ovum Gallus domesticus album diluent use ion exchange resin to carry out desalting processing to obtain
To egg-white protein peptide liquid, finally egg-white protein peptide liquid is concentrated, be dried, obtain albumen Gly-His-Lys.
(3) preparation of fish protein powder:
Being raw material by Aristichthys nobilis meat, be first carried out with water, (mass percent concentration is the Fructus Citri Limoniae of 5% to use offensive smell of fish remover
Juice) defishying, defishying 5min, then process 30 minutes by the Ozone Water that ozone concentration is 5mg/L 15 DEG C, can be effective
Killing microorganisms, can remove again the fishy smell of fish, cleans, and breaks into fish slurry with beater, then adds alkaline protease in fish is starched
Carrying out proteolytic treatment, acidic protein enzyme dosage is the 0.3% of fish slurry quality, controls reaction pH9.5, temperature 37 DEG C, time
2h, the fish slurry after Proteolytic enzyme, 10, is carried out high temperature enzyme denaturing process by control protein hydrolysis degree again, and high temperature enzyme-removal temperature controls
At 85 DEG C, the high temperature enzyme denaturing time is 45min, then by enzyme denaturing completely after fish slurry use ion exchange resin to carry out desalting processing to obtain
To fish protein liquid, finally fish protein liquid is concentrated, be dried, obtain fish protein powder.
(4) preparation of ourishing rice flour:
Count by weight, take low albumen-80 parts of low-phosphorous rice flour, lactalbumin 5 parts, albumen Gly-His-Lys 5 parts, flesh of fish egg
5 parts of white lead, corn dietary fiber 5 parts, cucumber powder 3 parts, compound probiotic lyophilized powder 2 parts, soybean oligo saccharide 2 parts, Fructus Lycii 2
Part, Oleum Arachidis hypogaeae semen and bathypelagic fish oil 1 part, mix homogeneously, is 60% at relative humidity, and temperature is to carry out batch mixing in the environment of 20 DEG C to divide
Dress, is packaged to be the finished product of ourishing rice flour.
The processing method of embodiment 4 ourishing rice flour
(1) preparation of low albumen-low-phosphorous rice flour:
With rice as raw material, first clean with water, wear into Rice & peanut milk, in Rice & peanut milk, then add papain and Fructus Ananadis comosi egg
The compound protease of white enzyme, wherein papain and bromelain ratio of weight and number are 1:2, carry out proteolytic treatment,
Compound protein enzyme dosage is the 0.4% of Rice & peanut milk quality, reacts pH:9.5, temperature: 35 DEG C, time: 2h, adds after proteolytic treatment
Enter pediococcus acidilactici (P.acidi1actic) and lactobacillus plantarum, the diacetyl streptococcus acidi lactici of Pediococcus
(S.diacetilactis) lactate fermentation process is carried out, pediococcus acidilactici and lactobacillus plantarum, diacetyl streptococcus acidi lactici
Parts by weight ratio is 1:10:1, and lactic acid starter consumption is the 0.2% of Rice & peanut milk quality, reaction pH:7.0, temperature: 35 DEG C, time
Between: 3h, then the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, dried obtains deproteinization dephosphorization rice flour.
(2) preparation of albumen Gly-His-Lys:
With Ovum Coturnicis japonicae as raw material, first Ovum Gallus domesticus album is separated with egg yolk, collect egg white solution, add deionized water and obtain Ovum Gallus domesticus album
Diluent, the concentration of volume percent of egg white solution is 50%, by Ovum Gallus domesticus album diluent by water bath processing 50min of 80 DEG C, the coldest
But to 30 DEG C, regulation pH value is 8.0, then adds the compound protein of trypsin and ficin in Ovum Gallus domesticus album diluent
Enzyme is hydrolyzed process, and wherein trypsin is 1:1 with the ratio of weight and number of ficin, trypsin and Fructus Fici egg
Weight is egg white solution weight 1%, hydrolysis process time 0.5h of white enzyme compound protease, controlling protein degree is 8,
After Ovum Gallus domesticus album diluent after hydrolysis process carried out high temperature enzyme denaturing process, then by enzyme denaturing completely after Ovum Gallus domesticus album diluent use from
Sub-exchange resin carries out desalting processing and obtains egg-white protein peptide liquid, is finally concentrated by egg-white protein peptide liquid, is dried, obtains Ovum Gallus domesticus album egg
White Gly-His-Lys.
(3) preparation of fish protein powder:
Being raw material by the silver carp flesh of fish, be first carried out with water, (chlorine dioxide mass percent concentration is to use offensive smell of fish remover
The aqueous solution of 0.1%) defishying, defishying 5min, break into fish slurry with beater, be heated to 93 DEG C, be incubated 45 seconds, cooling
To 30 DEG C, the compound protease then adding trypsin and ficin in fish is starched carries out proteolytic treatment, its
Middle trypsin is 1:1 with the ratio of weight and number of ficin, trypsin and the compound protease of ficin
Consumption be fish slurry quality 0.2%, control reaction pH8.0, temperature 35 DEG C, time 0.5h, control protein hydrolysis degree 10, then will
Fish slurry after Proteolytic enzyme carries out high temperature enzyme denaturing process, and high temperature enzyme-removal temperature controls at 90 DEG C, and the high temperature enzyme denaturing time is 30min,
Again by enzyme denaturing completely after fish slurry use ion exchange resin to carry out desalting processing to obtain fish protein liquid, finally by fish protein
Liquid concentrates, and is dried, obtains fish protein powder.
(4) preparation of ourishing rice flour:
Count by weight, take low albumen-60 parts of low-phosphorous rice flour, lactalbumin 10 parts, albumen Gly-His-Lys 10 parts, the flesh of fish
Egg albumen powder 10 parts, fruit meal fiber 1 part, tomato meal 0.5 part, compound probiotic lyophilized powder 0.5 part, Fructus Hordei Germinatus oligose 0.5 part,
Semen Euryales and the Radix Astragali 0.5 part, Oleum Camelliae and Oleum Arachidis hypogaeae semen 0.5 part, mix homogeneously, is 50% at relative humidity, and temperature is the ring of 15 DEG C
Border carries out batch mixing subpackage, is packaged to be the finished product of ourishing rice flour.
Comparative example uses the rice flour that market is conventional, i.e. uses rice flour prepared by general rice, method particularly includes: with rice be
Raw material, wears into powdery and obtains rice flour.
By the rice flour appearance of the rice flour of above example Yu comparative example, mouthfeel, being relatively shown in Table 1 of abnormal smells from the patient:
Measure protein and phosphorus content in low albumen-low-phosphorous powder material used, the results are shown in Table 2:
Table 2 albumen and phosphorus yield result
| Sample | Protein content | Phosphorus content (mg/100g) |
| Comparative example | 8.1% | 136 |
| Embodiment 1 | 1.0% | 32 |
| Embodiment 2 | 0.8% | 28 |
| Embodiment 3 | 0.35% | 25 |
| Embodiment 4 | 0.6% | 30 |
Claims (9)
1. the processing method of an ourishing rice flour, it is characterised in that count by weight, takes low albumen-low-phosphorous rice flour 60～100
Part, lactalbumin 0.5～10 parts, albumen Gly-His-Lys 0.5～10 parts, fish protein powder 0.5～10 parts, dietary fiber 1～20
Part, fruit vegetable powder 0.5～5 parts, compound probiotic lyophilized powder 0.5～3 parts, prebiotics 0.5～3 parts, medicine food adjuvant 0.5～5 parts, powder
Powder oil 0.5～3 parts, mix homogeneously, subpackage, it is packaged to be the finished product of ourishing rice flour.
The processing method of a kind of ourishing rice flour the most according to claim 1, it is characterised in that described low albumen-low-phosphorous rice
The preparation method of powder is: with rice as raw material, first cleans with water, wears into Rice & peanut milk, then adds protease in Rice & peanut milk and carries out
Proteolytic treatment, while carrying out before or after protease hydrolysis processes or processing with protease hydrolysis, adds lactic acid bacteria
Carrying out lactate fermentation process, described lactic acid bacteria includes Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, sheet coccus
Belong to lactic bacteria strain at least one；Finally the Rice & peanut milk after Proteolytic enzyme is centrifuged, washing, dried obtain low albumen-
Low-phosphorous rice flour.
The processing method of a kind of ourishing rice flour the most according to claim 1, it is characterised in that described albumen Gly-His-Lys
Preparation method is: with eggs as raw material, first separated with egg yolk by Ovum Gallus domesticus album, collects egg white solution, adds deionized water and obtain egg
Clear diluent, the concentration of volume percent of egg white solution is 5～50%, by Ovum Gallus domesticus album diluent by the water bath processing 10 of 60～95 DEG C～
60min, is subsequently cooled to 20～60 DEG C, and regulation pH value is 6～11, then adds protease in Ovum Gallus domesticus album diluent and is hydrolyzed
Processing, the weight of protease is the 0.1～2% of egg white solution weight, the hydrolysis process time 0.5～8h, controls protein degree
It is 3～10, finally Ovum Gallus domesticus album diluent after hydrolysis process is carried out high temperature enzyme denaturing process, then by dilute for enzyme denaturing Ovum Gallus domesticus album after complete
Release liquid to use ion exchange resin to carry out desalting processing to obtain egg-white protein peptide liquid, finally concentrated by egg-white protein peptide liquid, be dried,
Obtain albumen Gly-His-Lys.
4. according to the processing method of a kind of ourishing rice flour shown in claim 1, it is characterised in that the system of described fish protein powder
Preparation Method is: be raw material by freshwater fish, is first carried out with water, uses offensive smell of fish remover defishying, breaks into fish with beater
Slurry, then to fish starch in add protease carry out proteolytic treatment, the weight of protease be freshwater fish weight 0.05～
0.3%, during proteolytic treatment control pH3.0～9.5, temperature 20～60 DEG C, the time 0.5～3h, protein hydrolysis degree 8～
12, again the fish after Proteolytic enzyme is starched and carry out high temperature enzyme denaturing process, then enzyme denaturing fish slurry after complete is used amberlite
Fat carries out desalting processing and obtains fish protein liquid, is finally concentrated by fish protein liquid, is dried, obtains fish protein powder.
5. according to the processing method of a kind of ourishing rice flour according to any one of claim 2 to 4, it is characterised in that described egg
White enzyme is neutral protease, alkaline protease, acid protease, pepsin, trypsin, papain, bromelain
At least one in enzyme, ficin.
6. according to the processing method of a kind of ourishing rice flour described in claim 2, it is characterised in that described protease is for by weight
Amount number meter, papain: bromelain is the compound protease of 1:2～4.
7. according to the processing method of a kind of ourishing rice flour described in claim 3 or 4, it is characterised in that described protease is
Count by weight, pepsin: trypsin is the compound protease of 1:1～3.
The processing method of a kind of ourishing rice flour the most according to claim 2, it is characterised in that described lactic acid bacteria is lactobacillus
In genus, Streptococcus, Leuconostoc, Bifidobacterium, Pediococcus two kinds, the ratio of weight and number of two kinds of Pseudomonas be 1～
10:1～10；Described lactic acid bacteria is three in Lactobacillus, Streptococcus, Leuconostoc, Bifidobacterium, Pediococcus
Kind, the ratio of weight and number of three kinds of Pseudomonas is 1～10:1～10:1～10.
The processing method of a kind of ourishing rice flour the most according to claim 1, it is characterised in that described prebiotics is different Fructus Hordei Germinatus
In oligosaccharide, Fructus Hordei Germinatus oligose, soybean oligo saccharide, Fructus Hordei Germinatus oligose, cyclodextrin, trehalose, GOS at least
A kind of；Described medicine food adjuvant is at least one in Rhizoma Dioscoreae, Fructus Alpiniae Oxyphyllae, Fructus Lycii, Semen Sesami Nigrum, Semen Nelumbinis, Semen Euryales, the Radix Astragali；Described
Fruit vegetable powder is Radix Dauci Sativae powder, Herba Astragali Sinici powder, tomato meal, apple powder, cucumber powder, white gourd powder, celery powder, Fructus Momordicae charantiae powder, white radish powder, Fructus Cucurbitae moschatae
At least one in powder；Described dietary fiber is soybean dietary fiber, Herba bromi japonici dietary fiber, wheat-bran dietary fiber, Semen Pisi sativi meals
Fiber, apple dietary fiber, corn dietary fiber, fruit meal fiber, vegetable meal fiber, wheat seedling dietary fiber, pectin, card
Draw glue, arabic gum, xanthan gum, guar gum, sodium alginate, konjaku powder, inulin, chitin, chitosan, glucosan, resist
At least one in property dextrin, resistant starch；Described powdered oil is olive oil, Testa oryzae oil, Fructus Maydis oil, soybean oil, dish
Seed oil, Oleum Camelliae, Oleum Arachidis hypogaeae semen, Oleum Helianthi, at least one in bathypelagic fish oil.
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Application publication date: 20161207 |