CN106578951A - Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder - Google Patents
Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder Download PDFInfo
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- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 4
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- 229940038580 oat bran Drugs 0.000 abstract 2
- 240000008067 Cucumis sativus Species 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 235000013935 Elaeagnus pungens Nutrition 0.000 abstract 1
- 244000044554 Elaeagnus pungens Species 0.000 abstract 1
- 240000005979 Hordeum vulgare Species 0.000 abstract 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
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces. The everest eriodictyon and red glutinous rice brewing powder is prepared from the following raw materials in parts by weight: 40-60 parts of red glutinous rice, 30-45 parts of shelled corn, 10-15 parts of red bean powder, 15-20 parts of oat bran, 6-9 parts of Everest eriodictyon, 10-15 parts of cucumbers, 10-15 parts of passionflowers, 2-3 parts of elaeagnus pungens, 4-6 parts of whey protein powder, 4-6 parts of barley seedling powder, 1-2 parts of Mogroside, an appropriate amount of high temperature resistant alpha-amylase and an appropriate quantity of a stabilizing agent. According to the everest eriodictyon and red glutinous rice brewing powder disclosed by the invention, through sprouting, extrusion puffing and synergistic treatment of the high temperature resistant alpha-amylase, the brewing properties of puffing powder can be significantly improved, and the digestion and utilization rate of the puffing powder can be greatly increased; the oat bran is degreased, ultrasonic enzymolysis is performed, water-soluble dietary fibers are extracted, the cost of raw materials is low, and the content of dietary fibers in finished products reaches regulations about high-dietary-fiber foods in China; and the raw materials of the Everest eriodictyon, the passionflowers and the like are added, so that single mouth feel of cereals is improved, the palatability of the finished products is improved, and after the everest eriodictyon and red glutinous rice brewing powder is eaten for a long term, the health-care efficacies of beautifying the features and nourishing faces can be achieved.
Description
Technical field
The present invention relates to puffed food technical field, more particularly to a kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder and its preparation
Method.
Background technology
The nutritive value of miscellaneous grain crops is abundant comprehensively, nutritional labeling ratio meets human body intake demand, China's miscellaneous grain crops resources reserve
Amount is big, possesses cheap cost advantage, the characteristics of with trophism, safety, feature is integrated, recently as people
The continuous improvement of health perception and health care consciousness, extruding-puffing technique develop functional instant, instant rice floor undoubtedly in city
It is of common occurrence on face, but mostly have the shortcomings that palatability is poor, digestibility is poor.
Chinese invention patent Authorization Notice No. CN102696981B provides a kind of grain rice puffing powder of high dietary-fiber, its
The all mixed grain rice of middle major ingredient, palatability are too poor, and the suspension that puffing powder is formed after reconstituting is not sufficiently stable, and brew is low, knot
Block rate is high, starch digestion utilization rate is low, provides a kind of brew and starch digestion performance high quick dissolving puffy rice for this present invention
Powder and its production technology.
The content of the invention
The present invention is to make up the deficiencies in the prior art, there is provided a kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder and its preparation
Method.
The present invention is achieved by the following technical solutions：
A kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder, is made up of the raw material of following weight parts：
Black sticky rice 40-60, niblet 30-45, red bean powder 10-15, bran of Fagopyrum esculentum Moench 15-20, Flos Papaveris rhoeadiss 6-9, Fructus Cucumidis sativi 10-15, west
Kind lotus 10-15, Fructus Elaeagni 2-3, lactalbumin powder 4-6, Herba Hordei Vulgaris powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and steady
Determine agent appropriate；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
A kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder, preparation method thereof, comprises the following steps：
（1）By with the liquor natrii hypochloritises' soaking disinfection 20-30 minutes after shell black sticky rice and niblet remove impurity cleaning with 0.8-1%
Cleaned up with distilled water afterwards, then soak dry with distilled water flushing after 10-12 hours with the liquor natrii hypochloritises of 0.06-0.08%
Only, accelerating germination culture is carried out at temperature 28-32 DEG C, period sprinkling distilled water keeps moistening, stops when cultivating 0.4-0.6mm long to bud
Only, 2-3 minutes are dried under microwave power 450-550W, are shelled, the germination raw material pulverizing for obtaining is germinateed to 60-80 mesh
Rice flour；
（2）20-30 will be crushed with vibration type superfine comminution at low temperature machine at -10 ± 2 DEG C after bran of Fagopyrum esculentum Moench microwave drying 1-2 minutes
Minute, the superfine powder for obtaining is mixed with 20-25 times of 95% ethanol, the ultrasound 30-40 minutes under ultrasonic power 400-500W, from
The heart is separated, and the skimmed milk for obtaining is mixed with 30-40 times of distilled water, is added material weight 0.1-0.2% cellulase, is adjusted pH to 5,
Ultrasound enzymolysis 40-50 minutes at ultrasonic power 400-500W, temperature 40-50 DEG C, centrifugal filtration after enzyme denaturing, filtrate freezing are dry
It is dry, obtain food fibre powder；
（3）Clean fresh Flos Papaveris rhoeadiss roguing clean, Fructus Cucumidis sativi and Herba Passiflorae Caeruleae stalk clean, Fructus Elaeagni destemming, add 8-10 times
Distilled water mixing beating, boiling with soft fire 3-4 minute, adds material weight 0.1-0.2% pulp enzymes, digests at 30-35 DEG C after cooling
60-70 minutes, filter after enzyme denaturing, filtrate lyophilization obtains fruit powder；
（4）The Thermostable α-Amylase of 60-80U/g is added in above-mentioned Sprout rice powder, red bean powder, amylase is first molten with warm water
Solution, material is sent in Moisture condition device, and room temperature water spray or steam are adjusted and makes material moisture be 15-19%, are re-fed into twin screw and are squeezed
In pressure bulking machine, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-140 DEG C, screw speed
It is 20-30r/min for 160-170r/min, feeding rotating speed, material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6-7% under microwave power 400-500W, 80-100 mesh are crushed to, are obtained
To puffing powder, food fibre powder, fruit powder, lactalbumin powder, Herba Hordei Vulgaris powder, sweet Momordica grosvenori are added, add the 1-1.2% of gross weight
Sodium alginate, 0.4-0.6% monoglycerides, 3-4% maltodextrins, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Compared with prior art, it is an advantage of the invention that：
The present invention adopts accelerating germination culture mixed grain rice, corn novel starch enzyme in germination process to be activated, the macromole such as starch
Material is constantly degraded, and water-soluble substanceses increase, and makes starch that gelatinizing and degraded, part egg to occur rapidly using extruding-puffing technique
White matter is cracked, and water solublity significantly improves, and puffing powder is presented loose porous structure, by Thermostable α-Amylase and germination treatment,
Extruding puffing combines, and Thermostable α-Amylase has strong effect, more efficiently degradable starch to the starch of gelatinizing, produces
Substantial amounts of dextrin and reducing sugar, these small-molecule substances are soluble in water, and due to starch chain interruption, expose more hydrophilic groups
Group, the caking phenomenon of puffing powder significantly reduce, and stirring slightly can form uniform and stable suspension, using sodium alginate, list
Sweet ester, maltodextrin can significantly improve the stablizing effect of suspension as complex stabilizer, substantially reduce caking rate, suitably
Screw speed make shearing and frictional heat effect significantly destroy the tight structure of starch granuless, contribute to high temperature resistant α-
Amylase generation effect, and in material, moisture evaporation is accelerated, and is conducive to the generation of polymer bubble, makes puffing powder short texture
Porous, improves the activity of Thermostable α-Amylase while material ripening is ensured using relatively low barrel zone temperature, and temperature is too high
Can make between material component, compound action, hinder the degraded of the macromolecular substances such as starch, and the inactivation that amylase also can be too early,
Processed using germination-extruding puffing-Thermostable α-Amylase collaboration and can significantly improve the brew of puffing powder, carry significantly
High its digestive utilization ratio, by ultrasound enzymolysis after bran of Fagopyrum esculentum Moench defat, extracts water soluble dietary fiber, low raw-material cost, into
In product, dietary fiber content reaches the raw materials such as the regulation of national foods with high dietary fiber, addition Flos Papaveris rhoeadiss, Herba Passiflorae Caeruleae to improve paddy
The single mouthfeel of thing, improves the palatability of finished product, and long-term consumption is with health-care effecies such as looks improving and the skin nourishing.
Specific embodiment
A kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder, is by following weight（Jin）Raw material make：
Black sticky rice 40, niblet 30, red bean powder 10, bran of Fagopyrum esculentum Moench 15, Flos Papaveris rhoeadiss 6, Fructus Cucumidis sativi 10, Herba Passiflorae Caeruleae 10, Fructus Elaeagni 2, breast
Albumin powder 4, Herba Hordei Vulgaris powder 4, sweet Momordica grosvenori 1, Thermostable α-Amylase and appropriate stabilizer；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
A kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder, preparation method thereof, comprises the following steps：
（1）Will with after the liquor natrii hypochloritises' soaking disinfection 20 minutes after shell black sticky rice and niblet remove impurity cleaning with 0.8% with steaming
Distilled water is cleaned up, then with 0.06% liquor natrii hypochloritises soak 10 hours after it is clean with distilled water flushing, at 28 DEG C of temperature
Accelerating germination culture is carried out, period sprinkling distilled water keeps moistening, stops, doing under microwave power 450W when cultivating 0.4mm long to bud
Dry 2 minutes, shell, the germination raw material pulverizing for obtaining obtains the rice flour that germinates to 60 mesh；
（2）Bran of Fagopyrum esculentum Moench microwave drying is crushed 20 minutes with vibration type superfine comminution at low temperature machine at -10 DEG C after 1 minute, is obtained
The superfine powder for arriving is mixed with 20 times of 95% ethanol, ultrasound 30 minutes, centrifugation, the defat for obtaining under ultrasonic power 400W
Powder is mixed with 30 times of distilled water, is added material to weigh 0.1% cellulase, is adjusted pH to 5, at ultrasonic power 400W, 40 DEG C of temperature
Ultrasound enzymolysis 40 minutes, centrifugal filtration after enzyme denaturing, filtrate lyophilization obtain food fibre powder；
（3）Clean fresh Flos Papaveris rhoeadiss roguing clean, Fructus Cucumidis sativi and Herba Passiflorae Caeruleae stalk clean, Fructus Elaeagni destemming, add 8 times of distillations
Water mixing beating, boiling with soft fire 3 minutes add material to weigh 0.1% pulp enzyme, digest 60 minutes, mistake after enzyme denaturing at 30 DEG C after cooling
Filter, filtrate lyophilization obtain fruit powder；
（4）To in above-mentioned Sprout rice powder, red bean powder, add the Thermostable α-Amylase of 60U/g, amylase first to be dissolved with warm water,
Material is sent in Moisture condition device, room temperature water spray or steam are adjusted and makes material moisture be 15%, are re-fed into twin-screw extruder expanded
In machine, extruder front end, middle-end and terminal temperature are respectively 55 DEG C, 95 DEG C, 130 DEG C, and screw speed is 160r/min, feeding turn
Speed is 20r/min, and material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6% under microwave power 400W, 80 mesh are crushed to, are obtained puffing powder,
Add food fibre powder, fruit powder, lactalbumin powder, Herba Hordei Vulgaris powder, sweet Momordica grosvenori, add gross weight 1% sodium alginate, 0.4%
Monoglyceride, 3% maltodextrin, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Claims (2)
1. a kind of Flos Papaveris rhoeadiss skin care black sticky rice reconstitutes powder, it is characterised in that be made up of the raw material of following weight parts：
Black sticky rice 40-60, niblet 30-45, red bean powder 10-15, bran of Fagopyrum esculentum Moench 15-20, Flos Papaveris rhoeadiss 6-9, Fructus Cucumidis sativi 10-15, west
Kind lotus 10-15, Fructus Elaeagni 2-3, lactalbumin powder 4-6, Herba Hordei Vulgaris powder 4-6, sweet Momordica grosvenori 1-2, Thermostable α-Amylase and steady
Determine agent appropriate；
The stabilizer is made up of sodium alginate, monoglyceride, maltodextrin mixing.
2. a kind of Flos Papaveris rhoeadiss skin care black sticky rice as claimed in claim 1 reconstitutes powder, preparation method thereof, it is characterised in that including following
Step：
（1）By with the liquor natrii hypochloritises' soaking disinfection 20-30 minutes after shell black sticky rice and niblet remove impurity cleaning with 0.8-1%
Cleaned up with distilled water afterwards, then soak dry with distilled water flushing after 10-12 hours with the liquor natrii hypochloritises of 0.06-0.08%
Only, accelerating germination culture is carried out at temperature 28-32 DEG C, period sprinkling distilled water keeps moistening, stops when cultivating 0.4-0.6mm long to bud
Only, 2-3 minutes are dried under microwave power 450-550W, are shelled, the germination raw material pulverizing for obtaining is germinateed to 60-80 mesh
Rice flour；
（2）20-30 will be crushed with vibration type superfine comminution at low temperature machine at -10 ± 2 DEG C after bran of Fagopyrum esculentum Moench microwave drying 1-2 minutes
Minute, the superfine powder for obtaining is mixed with 20-25 times of 95% ethanol, the ultrasound 30-40 minutes under ultrasonic power 400-500W, from
The heart is separated, and the skimmed milk for obtaining is mixed with 30-40 times of distilled water, is added material weight 0.1-0.2% cellulase, is adjusted pH to 5,
Ultrasound enzymolysis 40-50 minutes at ultrasonic power 400-500W, temperature 40-50 DEG C, centrifugal filtration after enzyme denaturing, filtrate freezing are dry
It is dry, obtain food fibre powder；
（3）Clean fresh Flos Papaveris rhoeadiss roguing clean, Fructus Cucumidis sativi and Herba Passiflorae Caeruleae stalk clean, Fructus Elaeagni destemming, add 8-10 times
Distilled water mixing beating, boiling with soft fire 3-4 minute, adds material weight 0.1-0.2% pulp enzymes, digests at 30-35 DEG C after cooling
60-70 minutes, filter after enzyme denaturing, filtrate lyophilization obtains fruit powder；
（4）The Thermostable α-Amylase of 60-80U/g is added in above-mentioned Sprout rice powder, red bean powder, amylase is first molten with warm water
Solution, material is sent in Moisture condition device, and room temperature water spray or steam are adjusted and makes material moisture be 15-19%, are re-fed into twin screw and are squeezed
In pressure bulking machine, extruder front end, middle-end and terminal temperature are respectively 55-65 DEG C, 95-105 DEG C, 130-140 DEG C, screw speed
It is 20-30r/min for 160-170r/min, feeding rotating speed, material forms bar-shaped semi-finished product by die orifice；
（5）Above-mentioned bar-shaped semi-finished product are dried to water content 6-7% under microwave power 400-500W, 80-100 mesh are crushed to, are obtained
To puffing powder, food fibre powder, fruit powder, lactalbumin powder, Herba Hordei Vulgaris powder, sweet Momordica grosvenori are added, add the 1-1.2% of gross weight
Sodium alginate, 0.4-0.6% monoglycerides, 3-4% maltodextrins, are sufficiently mixed uniform, obtain that finished product is expanded to reconstitute powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189789.5A CN106578951A (en) | 2016-12-21 | 2016-12-21 | Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder |
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| CN201611189789.5A CN106578951A (en) | 2016-12-21 | 2016-12-21 | Everest eriodictyon and red glutinous rice brewing powder capable of nourishing faces and preparation method of Everest eriodictyon and red glutinous rice brewing powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020177424A1 (en) * | 2019-03-01 | 2020-09-10 | 江南大学 | Preparation method for wheat flavored coarse cereal solid beverage in catering industry |
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| CN102524901A (en) * | 2012-03-04 | 2012-07-04 | 安徽燕之坊食品有限公司 | Instant soybean rice powder and preparation method thereof |
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