CN106879945A - A kind of High Efficiency Solid-State digests the preparation method of coarse rice powder - Google Patents
A kind of High Efficiency Solid-State digests the preparation method of coarse rice powder Download PDFInfo
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- CN106879945A CN106879945A CN201510941891.5A CN201510941891A CN106879945A CN 106879945 A CN106879945 A CN 106879945A CN 201510941891 A CN201510941891 A CN 201510941891A CN 106879945 A CN106879945 A CN 106879945A
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Abstract
The invention discloses the preparation method that a kind of High Efficiency Solid-State digests coarse rice powder, comprise the following steps：（1）Freezing；（2）Coarse crushing；（3）Solid enzymatic hydrolysis；（4）Baking；（5）It is finely divided.The present invention carries out coarse crushing with brown rice as raw material after freezing processing, coarse rice powder then is made into curing brown rice particle, last toasted, finely divided prepared low viscous curing coarse rice powder with the solid enzymatic hydrolysis mode that complex enzyme for hydrolyzing is combined using extrusion.The inventive method is simple to operate, and product viscosity is low, excellent flavor, solves application problem of the coarse rice powder in liquid beverage industry.
Description
Technical field
The present invention relates to the preparation method that a kind of High Efficiency Solid-State digests coarse rice powder, belong to cereal field of deep.
Background technology
Brown rice is the caryopsis after paddy sloughs outer protection cortex rice husk; the intact Rice Kernel of interior protection cortex (pericarp, kind skin, megarchidium layer); compared with common exquisite rice; the content of brown rice vitamin, mineral matter and dietary fiber is more rich; slimming effect significantly, is considered to be a kind of healthy food of green.But, brown rice is more due to interior protection cortex crude fibre, chaff wax etc., and mouthfeel is thicker, and quality closely, boils also relatively time-consuming, has had a strong impact on the edible extensively of brown rice.In addition, carbohydrate containing 75% or so in brown rice, mainly starch, it is made beverage and aging phenomenon easily occurs and have a strong impact on shelf life, and the relatively low purpose for not reaching generation meal of brown rice content, has had a strong impact on application of the brown rice in liquid beverage.
General traditional brown rice beverage processing technology has two kinds：One kind is brown rice by being deployed into beverage after immersion, defibrination, enzymolysis, filtering and destroy the enzyme treatment, this kind of product brown rice content is more 10% or so, most crude fibres are filtered, clean taste is felt without material object, do not approved by Chinese typically, another kind be brown rice through overbaking, crush, size mixing, digest and destroy the enzyme treatment after be deployed into beverage, this kind of product brown rice content is more 5% or so, for the mouthfeel and good stability that reach stiff need to add substantial amounts of thickening suspending agent, product nutritive value to have a greatly reduced quality.The class product of the above two is difficult large-scale promotion because complex manufacturing, quality are difficult to control to.
To solve the problems, such as that brown rice beverage is difficult large-scale promotion because complex manufacturing, quality are difficult to control to, in the urgent need to a kind of low viscous curing coarse rice powder, so can be used to directly be deployed into brown rice beverage.Traditional enzymolysis coarse rice powder mode of production is that brown rice first is broken into slurry, or first make coarse rice powder mix to form underflow with water, then amylase enzymolysis are used, finally it is obtained using spray drying means, the product nutrition that this mode of production is made is serious with flavor loss, and Starch Hydrolysis lack sense in kind than more thoroughly, and power consumption of polymer processing is big, production cost is high, is unfavorable for Industry Promotion.And ZL 2,012 1 0350985.1 is related to a kind of preparation method and applications of pre-enzymatic oat powder, because content of starch is high in brown rice and is difficult gelatinization enzymolysis, the coarse rice powder extent of starch hydrolysis prepared using the inventive technique is much not enough, viscosity is still higher, for preparing brown rice beverage addition at most 5%, the purpose of generation meal is not reached, application of the brown rice in liquid beverage has been had a strong impact on.
The content of the invention
The purpose of the present invention is directed to above-mentioned weak point, the preparation method that a kind of High Efficiency Solid-State digests coarse rice powder is provided, the viscosity of coarse rice powder is not only reduced, but also improves the local flavor of coarse rice powder, can greatly promote application of the coarse rice powder in liquid beverage.
The present invention solves described problem by the following technical programs：
（1）Freezing：Brown rice raw material is placed in cold storage 1-3h in freezer, storage temperature is -10~-30 DEG C；
（2）Coarse crushing：To be crushed in brown rice raw material input pulverizer after cold storage, grain fineness is in 20-60 mesh after crushing；
（3）Solid enzymatic hydrolysis：By step（2）In the coarse rice powder that crushes be transported in modulator, the aqueous solution and steam of complex enzyme are at the uniform velocity added in modulator simultaneously, the wet mix for making coarse rice powder form one 60-90 DEG C, it is then delivered to carry out extrusion under conditions of 90-150 DEG C in twin (double) screw extruder, material is cut into curing brown rice particle of the same size after extrusion；Preferably, described complex enzyme is AMS and cellulase, and the two ratio is 3:2, the use of total amount is step（1）The weight meter 0.01-1% of middle brown rice raw material.Preferably, the aqueous solution of described complex enzyme is step（1）The weight meter 10-40% of middle brown rice raw material.
（4）Baking：Curing brown rice particle is transported to 10-40min is toasted in 120-180 DEG C of baking oven, finally make moisture≤8% of curing brown rice particle, and produce obvious parched rice fragrance；
（5）It is finely divided：With pulverizer the curing coarse rice powder that fineness is 100-300 mesh is ground into by brown rice particle is cured.
The present invention can accelerate the destruction of plant cell wall, release to be embedded in the starch granules of plant cell wall, to accelerate gelatinization and Starch Hydrolysis using cold storage technology pretreatment brown rice raw material after crushing；The solid enzymatic hydrolysis technology being combined with complex enzyme for hydrolyzing using extrusion, its cellulase further speeds up the destruction of plant cell wall, discharge more starch granules being embedded in plant walls, AMS is contributed to be fully contacted starch granules, starch depth hydrolysis in brown rice, viscosity is substantially reduced, meanwhile, biological enzymolysis technology combination baking technology causes that brown rice produces a kind of parched rice fragrance of pleasant.
At present, in the market bakes coarse rice powder and puffed coarse rice powder viscosity is very high, and a large amount of additions in the beverage are difficult due to age of starch is thickened；Coarse rice powder viscosity is low obtained in liquid Hydrolyze method, however it is necessary that spray drying, high energy consumption, and local flavor and mouthfeel are bad；Extrusion is used alone still higher with coarse rice powder viscosity prepared by the solid enzymatic hydrolysis mode that enzymolysis is combined, is difficult a large amount of additions in the beverage.In sum, the inventive method is simple to operate, and product viscosity is low, excellent flavor, solves application problem of the coarse rice powder in liquid beverage industry.
Specific embodiment
Embodiment 1
（1）Freezing：1000kg brown rice raw materials are placed in cold storage 1h in freezer, storage temperature is -30 DEG C；
（2）Coarse crushing：Brown rice raw material after cold storage is put into pulverizer（Producer：Pingyin gold giant dragon machinery plant, model：9FC-360A）Middle crushing, grain fineness is in 20 mesh after crushing；
（3）Solid enzymatic hydrolysis：By step（2）In the coarse rice powder that crushes be transported to modulator（Producer：Bu Le groups, model：BCTC22）In, while at the uniform velocity adding the aqueous solution that 100kg contains complex enzyme, wherein AMS in modulator（Producer：Novi's letter, the L of model BAN 480）Addition be 6kg, cellulase（Producer：Novi's letter, the L of model C ellucast 1.5）Addition be 4kg, at the same time, coarse rice powder is formed one 60 DEG C of wet mix to steam is injected in quality-adjusting device, be then delivered to the twin (double) screw extruder that jacket temperature is 150 DEG C（Producer：Bu Le groups, model：BCCG-62）In carry out extrusion, material is cut into curing brown rice particle of the same size after extrusion；
（4）Baking：Brown rice curing particle is transported to 120 DEG C of baking ovens（Producer：Changzhou XianFeng drying equipment Co., Ltd, model：DW-2.5×8）Middle baking 40min, finally makes moisture≤8% of curing brown rice particle, and produce obvious parched rice fragrance；
（5）It is finely divided：Use pulverizer（Producer：Weifang elite powder equipment Co., Ltd, model：CR1000）Curing brown rice particle is ground into the curing coarse rice powder product that fineness is 100 mesh.
Embodiment 2
（1）Freezing：1000kg brown rice raw materials are placed in cold storage 2h in freezer, storage temperature is -20 DEG C；
（2）Coarse crushing：Brown rice raw material after cold storage is put into pulverizer（With embodiment 1）Middle crushing, grain fineness is in 40 mesh after crushing；
（3）Solid enzymatic hydrolysis：By step（2）In the coarse rice powder that crushes be transported to modulator（With embodiment 1）In, while at the uniform velocity adding the aqueous solution containing complex enzyme of 250kg, wherein AMS in modulator（With embodiment 1）Addition be 0.6kg, cellulase（With embodiment 1）Addition be 0.4kg, at the same time, coarse rice powder is formed one 75 DEG C of wet mix to steam is injected in quality-adjusting device, be then delivered to the twin (double) screw extruder that jacket temperature is 120 DEG C（With embodiment 1）In carry out extrusion, material is cut into curing brown rice particle of the same size after extrusion；
（4）Baking：Brown rice curing particle is transported to 150 DEG C of baking ovens（With embodiment 1）Middle baking 25min, finally makes moisture≤8% of curing brown rice particle, and produce obvious parched rice fragrance；
（5）It is finely divided：Use pulverizer（With embodiment 1）Curing brown rice particle is ground into the curing coarse rice powder product that fineness is 200 mesh.
Embodiment 3
（1）Freezing：1000kg brown rice raw materials are placed in cold storage 3h in freezer, storage temperature is -10 DEG C；
（2）Coarse crushing：Brown rice raw material after cold storage is put into pulverizer（With embodiment 1）Middle crushing, grain fineness is in 60 mesh after crushing；
（3）Solid enzymatic hydrolysis：By step（2）In the coarse rice powder that crushes be transported to modulator（With embodiment 1）In, while at the uniform velocity adding the aqueous solution containing complex enzyme of 400kg, wherein AMS in modulator（With embodiment 1）Addition be 0.06kg, cellulase（With embodiment 1）Addition be 0.04kg, at the same time, coarse rice powder is formed one 90 DEG C of wet mix to steam is injected in quality-adjusting device, be then delivered to the twin (double) screw extruder that jacket temperature is 90 DEG C（With embodiment 1）In carry out extrusion, material is cut into curing brown rice particle of the same size after extrusion；
（4）Baking：Brown rice curing particle is transported to 180 DEG C of baking ovens（With embodiment 1）Middle baking 10min, finally makes moisture≤8% of curing brown rice particle, and produce obvious parched rice fragrance；
（5）It is finely divided：Use pulverizer（With embodiment 1）Curing brown rice particle is ground into the curing coarse rice powder product that fineness is 300 mesh.
The viscosity of the coarse rice powder prepared to the curing coarse rice powder in the embodiment of the present invention and other techniques using viscosity apparatus method detects that detection method is referred to《GB/T 14490-2008 grain and oil detections cereal and Starch paste characters determine viscosity apparatus method》, the final viscosity value of measure is as follows：
From result above, it is apparent that preparing coarse rice powder using the inventive method can substantially reduce the viscosity of brown rice, application problem of the coarse rice powder in liquid beverage industry is solved well.
Claims (3)
1. a kind of High Efficiency Solid-State digests the preparation method of coarse rice powder, comprises the following steps：
（1）Freezing：Brown rice raw material is placed in cold storage 1-3h in freezer, storage temperature is -10~-30 DEG C；
（2）Coarse crushing：To be crushed in brown rice raw material input pulverizer after cold storage, grain fineness is in 20-60 mesh after crushing；
（3）Solid enzymatic hydrolysis：By step（2）In the coarse rice powder that crushes be transported in modulator, the aqueous solution and steam of complex enzyme are at the uniform velocity added in modulator simultaneously, the wet mix for making coarse rice powder form one 60-90 DEG C, it is then delivered to carry out extrusion under conditions of 90-150 DEG C in twin (double) screw extruder, material is cut into curing brown rice particle of the same size after extrusion；
（4）Baking：Curing brown rice particle is transported to 10-40min is toasted in 120-180 DEG C of baking oven, finally make moisture≤8% of curing brown rice particle, and produce obvious parched rice fragrance；
（5）It is finely divided：With pulverizer the curing coarse rice powder that fineness is 100-300 mesh is ground into by brown rice particle is cured.
2. a kind of High Efficiency Solid-State as claimed in claim 1 digests the preparation method of coarse rice powder, it is characterised in that：Step（3）Described in complex enzyme be AMS and cellulase, the two ratio be 3:2, the use of total amount is step（1）The weight meter 0.01-1% of middle brown rice raw material.
3. a kind of High Efficiency Solid-State as claimed in claim 1 digests the preparation method of coarse rice powder, it is characterised in that：Step（3）Described in complex enzyme the aqueous solution be step（1）The weight meter 10-40% of middle brown rice raw material.
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| CN108477500A (en) * | 2018-03-07 | 2018-09-04 | 广东省农业科学院蚕业与农产品加工研究所 | It is a kind of using black rice as nutrition lipid-loweringing instant food of base-material and preparation method thereof |
| CN109418677A (en) * | 2017-08-29 | 2019-03-05 | 北京神飞航天应用技术研究院 | A kind of compound protein solid beverage that can improve spacefarer's eyesight |
| CN109699914A (en) * | 2018-12-06 | 2019-05-03 | 浙江省农业科学院 | A kind of instant reconstituted food of brown rice and preparation method thereof |
| CN112826019A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Health-care rice flour |
| CN116158509A (en) * | 2023-03-20 | 2023-05-26 | 浙江大学 | Preparation method of instant brown rice flour |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109418677A (en) * | 2017-08-29 | 2019-03-05 | 北京神飞航天应用技术研究院 | A kind of compound protein solid beverage that can improve spacefarer's eyesight |
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| CN109699914A (en) * | 2018-12-06 | 2019-05-03 | 浙江省农业科学院 | A kind of instant reconstituted food of brown rice and preparation method thereof |
| CN109699914B (en) * | 2018-12-06 | 2022-06-28 | 浙江省农业科学院 | Instant brown rice mixed food and preparation method thereof |
| CN112826019A (en) * | 2019-11-25 | 2021-05-25 | 衡阳县康强米粉有限公司 | Health-care rice flour |
| CN116158509A (en) * | 2023-03-20 | 2023-05-26 | 浙江大学 | Preparation method of instant brown rice flour |
| CN116158509B (en) * | 2023-03-20 | 2024-05-28 | 浙江大学 | Preparation method of instant brown rice flour |
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Application publication date: 20170623 |