CN106805095A - 一种功能营养大米及制作方法 - Google Patents
一种功能营养大米及制作方法 Download PDFInfo
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- CN106805095A CN106805095A CN201710056630.4A CN201710056630A CN106805095A CN 106805095 A CN106805095 A CN 106805095A CN 201710056630 A CN201710056630 A CN 201710056630A CN 106805095 A CN106805095 A CN 106805095A
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- rice
- bran oil
- oil
- rice bran
- vitamin
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Classifications
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- A—HUMAN NECESSITIES
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Abstract
本发明属于食品领域,公开了一种功能营养大米及制作方法。该营养大米以大米、米糠油、天然抗氧化剂为原料,其中,大米和米糠油的重量比例是1000:0.5~3,天然抗氧化剂占米糠油重量的1%~15%。该功能营养大米利用天然抗氧化剂增强大米的抗氧化力、延长保质期,且操作简单,经济、有效。
Description
技术领域
本发明属于食品领域,具体涉及一种功能营养大米及制作方法。
背景技术
水稻原产中国,除南极洲外,大部分地方均有生长,是世界主要粮食作物之一。大米是稻谷经清理、砻谷、碾米、抛光、包装等工序后制成的成品。大米60%—70%的维生素、矿物质和大量必需氨基酸都聚积在外层组织中,大部分营养成分在加工过程中都随着外壳和胚乳被除去,剩下的主要是碳水化合物和部分蛋白质。
米糠是稻谷加工中的主要副产物,主要包括稻谷的果皮、种皮、外胚乳、糊粉层和胚等。国内外的研究和资料表明,米糠中富含各种营养素和生理活性物质,具有较高的营养和经济价值。米糠油是米糠经过压榨或浸出而制取的一种稻米油,其富含油酸、亚油酸、谷维素、维生素E、谷甾醇及其他植物甾醇等营养成分,具有清除血液中的胆固醇、降低血脂、促进血液循环和人体生长发育、调节内分泌和植物神经等多种功能。另外,米糠油还具有特殊芳香气味,具有耐高温、延长食品货架期和提高食品稳定性的作用。
如何提高大米的营养价值,满足人们在食用大米时对营养素的需求,是目前大米加工领域关注的问题。另外,市场上大米易氧化变质、保质期短、难以贮存,也是目前亟待解决的问题。
发明内容
本发明的目的是克服上述不足之处提供一种利用天然抗氧化剂增强大米的抗氧化力、延长保质期的功能营养大米。且操作简单,经济、有效。
本发明另一目的是提供该营养大米的制作方法。
本发明的目的是通过以下方式实现的:
一种功能营养大米,该营养大米以大米、米糠油、天然抗氧化剂为原料,其中,大米和米糠油的重量比例是1000:0.5~3,天然抗氧化剂占米糠油重量的1%~15%。
上述能营养大米的制作方法包括以下步骤:
1)稻谷经除杂、去石、磁选、砻谷去壳、谷糙分离得到糙米,将得到的糙米经碾磨、过分级筛和凉米得到去皮糙米;
2)先以水为抛光剂对去皮糙米进行抛光,再以米糠油为抛光剂对其进行第二次抛光得到大米;
3)向经过二次抛光的大米中加入米糠油、搅拌均匀,在避光、15℃~20℃下静置浸油,同时进行超声波处理,浸油时米糠油用量为0.5~3g/kg大米,米糠油中添加天然抗氧化剂,天然抗氧化剂占米糠油重量的1%~15%。
所述的天然抗氧化剂为维生素、茶多酚、β-胡萝卜素、迷迭香提取物、辣椒红素、番茄红素中的一种或多种。
所述的维生素为维生素C或维生素E中的一种或两种混合。
优选上述功能营养大米,以大米、米糠油、茶多酚和维生素C为原料,其中,大米和米糠油的重量比例是1000:0.5~3;天然提取茶多酚和维生素C分别占米糠油重量的3%~8%和0.5%~3%。优选维生素C以维生素C棕榈酸酯形式存在,茶多酚以茶多酚棕榈酸酯形式存在。
所述的大米是以水和米糠油分别作为抛光剂,去皮糙米经过水和米糠油进行两次抛光得到的大米。其中,米糠油中添加茶多酚和维生素C,含量分别为米糠油重的3%~8%和0.5%~3%;优选维生素C以维生素C棕榈酸酯形式存在,茶多酚以茶多酚棕榈酸酯形式存在。
所述抛光剂水的用量为6~9g/kg去皮糙米,米糠油用量为0.5~1.5g/kg去皮糙米。
上述功能营养大米的制作方法包括以下步骤:
1)将稻谷除杂、去石、磁选、砻谷去壳、谷糙分离得到糙米,将糙米经碾磨、过分级筛和凉米得到去皮糙米;
2)先以水为抛光剂对去皮糙米进行抛光,再以米糠油为抛光剂对其进行第二次抛光得到大米;
3)向经过二次抛光的大米中加入米糠油、搅拌均匀,在避光、15℃~20℃下静置浸油,同时进行超声波处理,浸油时米糠油用量为0.5~3g/kg大米,米糠油中添加茶多酚和维生素C,含量分别为米糠油重的3%~8%和0.5%~3%;优选维生素C以维生素C棕榈酸酯形式存在,茶多酚以茶多酚棕榈酸酯形式存在。
所述谷糙分离是为了达到净糙米要求,过分级筛是为了除去碎米、破米。
所述碾磨优选使用4道砂辊碾米机进行轻碾多磨。使用4道砂辊碾米机进行轻碾多磨可减少碎米、确保大米精度、提高出米率,还可降低碾米时的温度。
所述糙米碾磨、分级后凉米至20℃~25℃。可以避免高温造成米的氧化和表面微生物生长。
所述抛光剂水的用量为6~9g/kg去皮糙米。抛光剂水用量太少达不到去除糙米粗糙表皮的效果,同时使抛光温度较高,用量太多使大米的含水量升高,增加其霉变风险。
二次抛光米糠油用量为0.5~1.5g/kg去皮糙米。二次抛光米糠油用量太少不能在大米表面均匀覆膜,达不到表面光滑、光亮的效果,用量太多表面油量过高造成米粒粘结。
所述抛光剂米糠油中加有茶多酚和维生素C,其含量分别为米糠油重的3%~8%和0.5%~3%;维生素C优选以维生素C棕榈酸酯形式存在,茶多酚优选以茶多酚棕榈酸酯形式存在,提高了它们在油中溶解度,更易于浸入大米内部。
使用米糠油作为抛光剂进行二次抛光具有以下优点:
1、不仅增加大米营养成分,还可增加大米的香气,改善其感官品质。
2、可使大米表面光滑、透亮,且有光泽。
3、使大米表面形成一层油膜,有利于后面步骤中油的附着和浸入,为浸油步骤做好铺垫。
所述浸油是为了使茶多酚、维生素C和米糠油能进入大米内部,进一步增加大米的营养成分。浸油时米糠油用量为0.5~3g/kg大米。浸油时米糠油用量太少,不能使茶多酚和维生素C进入到大米中心部位,不能使大米具有较好的亮度、香气和营养成分,用量太多超出大米的吸收范围,造成大米表面油量过多,米粒粘结,影响外观。
所述浸油时米糠油中加有天然提取茶多酚和维生素C,其含量分别为3%~8%和0.5%~3%。两者协同且在这个浓度范围可达到较好的抗氧化效果。若米糠油中茶多酚添加量太低,油添加到大米后表面积增大抗氧化效果差,同时不能浸入至大米中心部位,含量太高会使大米有苦涩味,影响大米口感。若米糠油中维生素C含量太低,油添加到大米后表面积增大达不到抗氧化效果,含量太高引起身体不适。
因此,米糠油中添加茶多酚和维生素C具有以下效果:
(1)可增加油的抗氧化能力、延长大米保质期,增加大米的营养成分和功能活性,使其色、香、味俱佳。
(2)两者共同存在达到较好的抗氧化效果,使油具有较强的抗氧化能力。
(3)将维生素C加到米糠油中,增加了油的抗氧化能力,同时含有维生素C的油也隔绝了茶多酚与氧气的接触,进一步防止了茶多酚氧化。
将茶多酚和维生素C先添加到米糠油,然后再对大米进行抛光和浸油处理,以油为载体使茶多酚和维生素C能更好地被大米附着和吸收,使茶多酚和维生素C进入大米内部。
浸油后优选静置时间为3h~4h,其中每隔半小时搅拌一次。浸油后超声波处理为每次搅拌后进行。超声波处理时间为15min~20min,功率为100w~200w。静置和搅拌是为了使米糠油、茶多酚和维生素C充分浸入大米内部,避免在表面氧化和流失。进行超声波处理可加速米糠油浸入大米内部的速度,减少浸油时间。
在避光和15℃~20℃下静置,可避免光照和高温造成的茶多酚和维生素C降解,以及米糠油的氧化。
大米的储藏条件优选在避光、温度25℃以下。
与现有技术比较本发明的有益效果:
本发明方法以加有天然提取茶多酚和维生素C的米糠油对大米进行二次抛光和浸油处理,使大米光滑透亮、晶莹剔透、香气浓郁,大大改善了其感官品质;向大米中添加含有茶多酚和维生素C的米糠油,还原了稻谷本身所具有的营养物质,大大增加了精白米的营养成分和功能活性,改善了其营养品质;向米糠油中添加天然提取茶多酚和维生素C,增强了大米的抗氧化能力,同时茶多酚和维生素C以米糠油为载体也能更好地浸入大米内部,被大米吸收;利用天然抗氧化剂增强了大米的抗氧化力、延长了其保质期;本发明方法操作简单,且经济、有效。
具体实施方式
以下结合发明人给出的实施例对本发明作进一步的详细说明。
其中,茶多酚(含量≥70%),属于脂溶性茶多酚,购自于西安昌岳植物化工有限公司,维生素C棕榈酸酯购自于武汉江民华泰医药化工有限公司。
实施例1:
取南粳46稻谷100kg,将稻谷经除杂、去石、磁选、砻谷去壳、谷糙分离后得到糙米,将糙米经4道砂辊碾米机进行轻碾多磨,过分级筛除去碎米、破米,凉米至20℃,得到去皮糙米约90kg。先以水为抛光剂,以滴加方式对去皮糙米进行抛光,水用量为810g。然后再以米糠油为抛光剂以滴加方式进行第二次抛光,米糠油用量为135g(米糠油中添加茶多酚和维生素C棕榈酸酯,含量分别为米糠油重3%和3%)。向抛光后的大米中再次加入米糠油270g(米糠油中添加茶多酚和维生素C棕榈酸酯,含量分别为米糠油重3%和3%)、搅拌均匀,在避光、15℃~20℃条件下静置4h,其中每隔半小时搅拌一次,同时在100w功率下进行超声波处理20min。浸油后通过两道色选机进行色选,除去异色粒、白片米及破碎米。将色选除杂的米进行真空包装,在避光、0℃条件下储藏。
上述实施例制得大米的测试指标如下:
1、感官指标
颜色:白色;
光度:晶莹剔透、有光泽;
气味:米香浓郁;
外观:米粒完整。
2.质量指标
碎米≤2.5%;不完整粒≤3.0%;品尝评分值≥90%;杂质最大限量≤0.25%;糠粉≤0.25%;稻谷粒≤4.0%;水分≤15%。
各项指标均符合国家GB1354-2009规定的标准。
实施例2:
取南粳9108稻谷200kg,将稻谷经除杂、去石、磁选、砻谷去壳、谷糙分离后得到糙米,将糙米经4道砂辊碾米机进行轻碾多磨,过分级筛除去碎米、破米,凉米至25℃,得到去皮糙米约185kg。先以水为抛光剂,以滴加方式对去皮糙米进行抛光,水用量为1110g。然后再以米糠油为抛光剂以滴加方式进行第二次抛光,米糠油用量为92.5g(米糠油中添加茶多酚和维生素C棕榈酸酯,含量分别为米糠油重8%和0.5%)。向抛光后的大米中再次加入米糠油92.5g(米糠油中添加茶多酚和维生素C棕榈酸酯,含量分别为米糠油重8%和0.5%)、搅拌均匀,在避光、15℃~20℃条件下静置3h,其中每隔半小时搅拌一次,同时在200w功率下进行超声波处理15min。浸油后通过两道色选机进行色选,除去异色粒、白片米及破碎米。将色选除杂的米进行真空包装,在避光、10℃条件下储藏。
上述实施例制得大米的测试指标如下:
1、感官指标
颜色:白色;
光度:晶莹剔透、有光泽;
气味:米香浓郁;
外观:米粒完整。
2.质量指标
碎米≤2.5%;不完整粒≤3.0%;品尝评分值≥90%;杂质最大限量≤0.25%;糠粉≤0.25%;稻谷粒≤4.0%;水分≤15%。
各项指标均符合国家GB1354-2009规定的标准。
以下通过部分试验过程进一步说明本发明的效果:
试验例1:
对比用不同加工方法处理后,大米感官品质的不同。
分别以本发明实施例1方法和不进行米糠油抛光处理和浸油处理的方法(其余步骤同实施例1)加工南粳46大米。对加工后的大米和蒸熟的米饭(按米水比1:1.1加水蒸饭)进行感官评定。结果如表1所示。
表1不同方法加工大米后感官评定结果
由表1结果可知,按实施例1方法加工的大米呈白色,光亮、有光泽,香气浓郁;蒸熟的米饭油光发亮、香气浓郁,口感爽滑、有弹性。按实施例1方法加工的大米其感官品质明显好于未进行米糠油处理的大米。
试验例2:
对比用不同加工方法处理后,大米营养成分的不同。
分别以本发明实施例2方法和不进行米糠油抛光处理和浸油处理的方法(其余步骤同实施例2)加工南粳9108大米。对加工后大米中总多酚、儿茶素、维生素C、总不饱和脂肪酸、油酸、亚油酸、植物淄醇和谷维素的含量进行测定。
总多酚参照GB/T 31740.2-2015中方法进行测定;儿茶素参照GB/T8313-2008中方法进行测定;维生素C参照GB/T 6195-1986中方法进行测定;总不饱和脂肪酸、油酸、亚油酸参照GB 19112-2003中方法进行测定;植物淄醇参照GB/T 25223-2010中方法进行测定;谷维素参照刘兰英等(谷维素含量测定方法的改进,黑龙江粮食,2004,06,37-38)所述方法进行测定。结果如表2所示。
表2不同方法加工大米后营养成分测定
由表2结果可知,按实施例2方法加工的大米,其营养成分含量明显大于未进行米糠油处理的大米。
试验例3:
对比米糠油中是否添加茶多酚和维生素C,所加工大米抗氧化性的不同。
分别以本发明实施例1方法和抛光剂及浸油采用的米糠油中未添加茶多酚、维生素C的方法(其余步骤同实施例1)加工五常大米。对加工后的大米进行抗氧化性测定。
测定方法:将加工好的大米置于35℃温箱中,暴露于空气,每隔24h测定一次其过氧化值。过氧化值的测定参照宋金华(坚果食品中酸价和过氧化值测定方法的改进,现代预防医学,2006,33,578-579)所述方法。
按照实施例1方法所得大米具有较好的抗氧化性,而由未添加茶多酚和维生素C的米糠油加工的大米较易被氧化。见表3:
表3不同米糠油加工大米后抗氧化性的测定
Claims (10)
1.一种功能营养大米,其特征在于该营养大米以大米、米糠油、天然抗氧化剂为原料,其中,大米和米糠油的重量比例是1000:0.5~3,天然抗氧化剂占米糠油重量的1%~15%。
2.根据权利要求1所述的功能营养大米,其特征在于所述的天然抗氧化剂为维生素、茶多酚、β-胡萝卜素、迷迭香提取物、辣椒红素、番茄红素中的一种或多种。
3.根据权利要求1所述的功能营养大米,其特征在于所述的维生素为维生素C或维生素E中的一种或两种混合。
4.根据权利要求1所述的功能营养大米,其特征在于该营养大米以大米、米糠油、茶多酚和维生素C为原料,其中,大米和米糠油的重量比例是1000:0.5~3,茶多酚和维生素C分别占米糠油重量的3%~8%和0.5%~3%。
5.根据权利要求4所述的功能营养大米,其特征在于所述的大米是以水和米糠油分别作为抛光剂,去皮糙米经过水和米糠油进行两次抛光得到的大米,其中,米糠油中添加茶多酚和维生素C,含量分别为米糠油重的3%~8%和0.5%~3%。
6.根据权利要求4所述的功能营养大米,其特征在于所述抛光剂水的用量为6~9g/kg去皮糙米,抛光剂米糠油用量为0.5~1.5g/kg去皮糙米。
7.一种权利要求1所述的功能营养大米的制作方法,其特征在于该方法包括以下步骤:
1)稻谷经除杂、去石、磁选、砻谷去壳、谷糙分离得到糙米,将得到的糙米经碾磨、过分级筛和凉米得到去皮糙米;
2)先以水为抛光剂对去皮糙米进行抛光,再以米糠油为抛光剂对其进行第二次抛光得到大米;
3)向经过二次抛光的大米中加入米糠油、搅拌均匀,在避光、15℃~20℃下静置浸油,同时进行超声波处理,浸油时米糠油用量为0.5~3g/kg大米,米糠油中添加天然抗氧化剂,天然抗氧化剂占米糠油重量的1%~15%。
8.一种权利要求4所述的功能营养大米的制作方法,其特征在于该方法包括以下步骤:
1)稻谷经除杂、去石、磁选、砻谷去壳、谷糙分离得到糙米,将得到的糙米经碾磨、过分级筛和凉米得到去皮糙米;
2)先以水为抛光剂对去皮糙米进行抛光,再以米糠油为抛光剂对其进行第二次抛光得到大米;
3)向经过二次抛光的大米中加入米糠油、搅拌均匀,在避光、15℃~20℃下静置浸油,同时进行超声波处理,浸油时米糠油用量为0.5~3g/kg大米,米糠油中添加茶多酚和维生素C,含量分别为米糠油重的3%~8%和0.5%~3%。
9.根据权利要求8所述的功能营养大米的制作方法,其特征在于所述碾磨是使用4道砂辊碾米机进行轻碾多磨;所述糙米碾磨、分级后凉米至20℃~25℃;所述抛光剂水的用量为6~9g/kg去皮糙米,抛光剂米糠油用量为0.5~1.5g/kg去皮糙米;抛光剂米糠油中加有茶多酚和维生素C,其含量分别为米糠油重的3%~8%和0.5%~3%。
10.根据权利要求4所述的功能营养大米的制作方法,其特征在于所述静置时间为3h~4h,其中每隔半小时搅拌一次;所述超声波处理为每次搅拌后进行,超声时间15min~20min,功率100w~200w。
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