CN107080160A - A kind of full cereal instant black rice powder processing method for reducing active material loss - Google Patents
A kind of full cereal instant black rice powder processing method for reducing active material loss Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 28
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- 238000009700 powder processing Methods 0.000 title claims abstract description 17
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- 238000001125 extrusion Methods 0.000 claims abstract description 44
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- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
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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
Abstract
The application belongs to black rice processing technique field, specifically discloses a kind of full cereal instant black rice powder processing method for reducing active material loss, comprises the following steps：S1. fresh black rice pulverizes and sieves；S2. the black rice after crushing adds compound additives and is well mixed, and the compound additives are the mixture of citric acid, calcium carbonate, vitamin C and glucose；S3. well mixed black rice and compound additives are subjected to extrusion and obtain black rice sample；S4. black rice sample comminution is sieved to obtain black rice flour.The present invention establishes one kind using black rice as raw material, by being combined the addition of allogene, the processing method for reducing the full cereal instant black rice powder active material loss of extrusion.Compared to the direct extrusion of black rice, the active material retention rate of the extrusion black rice flour after the compound allogene of addition is significantly improved, antioxidation activity increase.And extrusion instant black rice powder brew and organoleptic quality are obviously improved, sensory evaluation scores are significantly improved.
Description
Technical field
The application belongs to black rice processing technique field, more particularly to it is a kind of can reduce active material loss full cereal fast food
Black rice powder processing method.
Background technology
Black rice (Black rice) is important excellent Rice Resources, and plantation history is long, and China's black rice accounts for the world
More than 90%.Black rice is the full cereal of medicine-food two-purpose, the good reputation for always having " medicine rice " " longevity rice " " king in world's rice ", is had
The effect of " enriching yin and nourishing kidney, strengthening spleen and warming liver, the promoting blood circulation of bright eye ".Black rice nourishing enriches, and wherein carbohydrate accounts for 78.73%, albumen
Matter accounts for 11.03%, fat and accounts for 3.73%, iron 10.5mg/100g, calcium 74mg/100g, zinc 2.6mg/100g, flavones 0.31g/
100g, dietary fiber 1.11g/100g, these component contents are all significantly higher than common rice.In addition, black rice also containing polyphenol,
The multiple biological activities composition such as anthocyanin, flavones, oryzanol, alkaloid, phytic acid, phytosterol, with anti-oxidant, regulation fat
A variety of health efficacies such as matter metabolism, antiatherosclerosis.
Because the element arrangement of black rice outer layer fiber is close, quality is hard, and the exodermis of pericarp is rich in wax material, these waxes
Matter cortex hinders the absorption of moisture in boiling, causes black rice hardly possible gelatinization, and cooking overlong time, taste and mouthfeel are poor, and
The problems such as being difficult to digest and absorb after edible, the consumption of black rice is limited to a certain extent.Using black rice as raw material, pass through modern times food
Product process technology, develops instant black rice powder, can solve the bottleneck problems such as black rice curing hardly possible, poor taste, be the important production of black rice
One of product form.
Extrusion is the major way of current black rice flour processing.Black rice starch burn degree after extrusion substantially rises
Height, digestibility and mouthfeel are greatly improved.However, the high temperature in extrusion pressing puffing process, which also result in, ties up life in black rice
The nutriment such as element and trace element is lost in, the degraded destruction of main active substances polyphenol, flavones and anthocyanin etc., anti-oxidant work
Property reduction.
Therefore, the problem of existing for prior art, it is necessary to be improved.
The content of the invention
In view of this, active material can be reduced it is an object of the invention to overcome the deficiencies of the prior art and provide one kind to damage
The full cereal instant black rice powder processing method lost.
In order to solve the above-mentioned technical problem, the present invention is realized using following scheme：
A kind of full cereal instant black rice powder processing method for reducing active material loss, comprises the following steps：
S1. fresh black rice pulverizes and sieves；
S2. the black rice after crushing adds compound additives and is well mixed, and the compound additives are lemon
Acid, calcium carbonate, the mixture of vitamin C and glucose；
S3. well mixed black rice and compound additives are subjected to extrusion and obtain black rice sample；
S4. black rice sample comminution is sieved to obtain black rice flour.
Full cereal black rice is after extrusion, and its total phenol, general flavone, anthocyanin content and oxidation resistance significantly drop
It is low.The application collects, and on the one hand citric acid can effectively reduce polyphenol oxidase activity in black rice in extrusion pressing puffing process, presses down
Powder enzymatic reaction processed；On the other hand sour environment is formed, polyphenol degraded is less, is conducive to the reservation of polyphenol.Alkali is fiber
Swelling agent, is conducive to making fibre structure loose.Being added with for calcium carbonate is beneficial to insoluble diedairy fiber turn in extrusion pressing puffing process
Soluble dietary fiber is turned to, the soluble dietary fibre content of black rice flour is dramatically increased.
Citric acid is with calcium carbonate in extrusion pressing puffing process, and reaction generates carbon dioxide and citric acid under high temperature fluid state
Calcium.Carbon dioxide is conducive to black rice flour to form more loose cavernous structure in the curing process, improves brew.Calcium citrate
Belong to strong base weak acid compound, tart flavour is relatively low, it is to avoid the acidity increase caused by the addition of citric acid, improve black rice flour
Mouthfeel.Meanwhile, calcium citrate is a kind of low stimulation, the high-quality Creta Preparata of high-selenium corn, can also promote the micro member such as iron, zinc
The absorption of element.The generation of calcium citrate adds the nutritive value of black rice flour.
In extrusion pressing puffing process, glucose is in molten condition, adds the viscosity of extrusion chamber fused materials, and sugar
Limited moisture can be fought for starch gelatinization, force uniform moisture to be distributed in fused materials so that institutional framework presents uniform
It is fine and closely woven.Therefore addition glucose can improve the fine and smooth degree of black rice flour uniform texture degree and mouthfeel, meanwhile, glucose
Addition can cover the tart flavour with citric acid unnecessary after calcium carbonate reaction, improve black rice flour local flavor.
Vitamin C has stronger inoxidizability, is conducive to the holding of black rice flour color and luster after addition, while it falls within battalion
Hardening agent is supported, the nutritional quality of black rice flour can be improved.
In order that the reserved for obtaining the active material of final black rice flour is optimal, inventor is drawn by many experiments, described
Citric acid, calcium carbonate, the mass ratio of vitamin C and glucose are 0.25~2:0.1~1:0.25~2:0.25~2.
As described above, a part of citric acid will improve brew with calcium carbonate reaction, and the citric acid of another part is used for
Protection and resist because extrusion and its more than allogene addition caused by the total phenol of black rice, general flavone, anthocyanin isoreactivity material
Degraded and oxidation resistance loss.Therefore, in the application, the addition of the citric acid is more than the addition of calcium carbonate.
The total amount of adding of the compound additives is the 0.85~4% of black rice crushed material quality.
Black rice after crushing will be sufficiently mixed with compound additives so that in extrusion pressing puffing process, be combined external source
Additive can play one's part to the full.Therefore, in the step S1 of the application, black rice crosses 40~80 mesh sieves after crushing.
Further, in step S3, before extrusion operation, the mixing for first constituting black rice and compound additives
The moisture of thing is down to 10~20%.The condition of the extrusion is 20-40 DEG C of the I areas temperature of extruder, II areas temperature
120-140 DEG C, 150-170 DEG C of III areas temperature, the rotating speed of screw rod is 170~220r/min.First mixture moisture is adjusted
Into suitable scope, it is to avoid water content too it is low causes excessively gelatinization, or moisture too it is high cause it is expanded not exclusively, brew
Reduction.In extrusion pressing puffing process, at a proper temperature so that insoluble diedairy fiber is converted into soluble meals by calcium carbonate
Fiber is eaten, the content of soluble dietary fiber in black rice flour is dramatically increased.
In step S4,40~80 mesh sieves are crossed after black rice sample comminution, obtained black rice flour can be reconstituted directly.
Compared with prior art, the present invention has the advantages that：The present invention establishes one kind using black rice as raw material, leads to
The addition of compound allogene is crossed, improves the processing method of the full cereal instant black rice powder active material loss of extrusion.Compared to
Extrusion black rice flour soluble dietary fiber increase by 41.9% after the direct extrusion of black rice, the compound allogene of addition, always
Phenol content increase by 21.47%, general flavone content increase by 68.28%, anthocyanin content increase by 38.61%, FRAP oxidation resistances
61.51% is improved, the retention rate of black rice active component is improved, increases antioxidation activity.Compared to the direct extrusion of black rice,
The water-soluble sex index of extrusion black rice flour after the compound allogene of addition significantly improves 105.53%, ABSORPTION INDEX reduction
46.31%, caking rate declines 53.36%, improves extrusion instant black rice powder brew and organoleptic quality, and sensory evaluation scores are notable
Improve.
Embodiment
In order to allow those skilled in the art to more fully understand technical scheme, further is made to the present invention below
Illustrate.
Embodiment 1
A kind of full cereal instant black rice powder processing method for reducing active material loss, be specially：Fresh black rice was crushed
40 mesh sieves.Citric acid, calcium carbonate, vitamin C and glucose are 0.25 in mass ratio:0.1:0.25:After 0.25 ratio mixing
It is added in the black rice after crushing, it is 4% to be combined total amount of adding of the additives in black rice flour.Water is adjusted after well mixed
Divide content to 10%.The condition of extrusion is：20 DEG C of screw extruder I areas temperature, 120 DEG C of II areas temperature, III areas temperature
150 DEG C, the rotating speed of screw rod is 170r/min.The black rice sample comminution obtained after extrusion crosses 40 mesh sieves, obtains high-quality speed
Eat full cereal black rice flour.
Embodiment 2
A kind of full cereal instant black rice powder processing method for reducing active material loss, be specially：Fresh black rice was crushed
60 mesh sieves.Citric acid, calcium carbonate, vitamin C and glucose are 1.5 in mass ratio:0.5:1:It is added to after 1.5 ratio mixing
In black rice after crushing, it is 2.25% to be combined total amount of adding of the additives in black rice flour.Moisture is adjusted after well mixed
Content is to 15%.The condition of extrusion is：30 DEG C of screw extruder I areas temperature, 130 DEG C of II areas temperature, III areas temperature 160
DEG C, the rotating speed of screw rod is 220r/min.The black rice sample comminution obtained after extrusion crosses 60 mesh sieves, obtains high-quality fast food complete
Cereal black rice flour.
Embodiment 3
A kind of full cereal instant black rice powder processing method for reducing active material loss, be specially：Fresh black rice was crushed
80 mesh sieves.Citric acid, calcium carbonate, vitamin C and glucose are 2 in mass ratio:1:2:It is added to after 2 ratio mixing after crushing
Black rice in, it is 0.85% to be combined total amount of adding of the additives in black rice flour.Moisture is adjusted after well mixed extremely
20%.The condition of extrusion is：40 DEG C of screw extruder I areas temperature, 140 DEG C of II areas temperature, 170 DEG C of III areas temperature, screw rod
Rotating speed be 220r/min.The black rice sample comminution obtained after extrusion crosses 80 mesh sieves, obtains the full cereal of high-quality fast food black
Ground rice.
Comparative example 1
This comparative example is similar to Example 3, and difference is, the compound additives are acetic acid, calcium carbonate, vitamin
C and glucose mixture, the mass ratio of four kinds of components is 2:1:2:2.
Comparative example 2
This comparative example is similar to Example 3, and difference is, the compound additives are citric acid, calcium carbonate and dimension
Raw element C mixture, the mass ratio of three kinds of components is 2:1:2.
In order to evaluate influence of the additives to extrusion black rice flour brew, organoleptic quality and nutritional activities, enter
The following experiment of row.
1 experiment condition
1.1 experiment material
Black rice flour, the black rice flour of comparative example 1~2 of embodiment 1~3, and the black rice flour of non-extrusion and directly crowded
Press expanded black rice powder (extrusion condition be the same as Example 3).
1.2 testing index
Soluble dietary fiber total amount, total phenol content, general flavone content, anthocyanin content and FRAP oxidation resistances, water
Dissolubility index and ABSORPTION INDEX, caking rate, powder exterior appearance, sensory evaluation.
1.3 data analysis
Data analysis is carried out using the softwares of SPSS 13.0.
2 result of the tests
2.1 activity substance contents and antioxidation activity
Black rice flour soluble dietary fibre content, total phenol content, general flavone content, anthocyanin content after different disposal and
FRAP oxidation resistances are as shown in table 1.Compared to the direct extrusion of black rice, the testing index of the black rice flour of embodiment 1~3 is equal
There are different degrees of raising, especially embodiment 1, compared to the direct extrusion of black rice, soluble dietary fiber increase, total phenol
Content increase, general flavone content increase, anthocyanin content increase, FRAP oxidation resistances are improved.
Table 1
Note：Numerical value is mean+SD；Different alphabets are shown with significant difference (P in same column<0.05).
2.2 brew
The water-soluble sex index of black rice flour (WSI), ABSORPTION INDEX (WAI) and caking rate after different disposal is as shown in table 2.Phase
Compared with the direct extrusion of black rice, the testing index of the black rice flour of embodiment 1~3 has different degrees of optimization, especially in fact
Example is applied, compared to the direct extrusion of black rice, water-soluble sex index is significantly improved, ABSORPTION INDEX reduction, caking rate declines, sense organ
Scoring is significantly improved.
Table 2
Note：Numerical value is mean+SD；Different alphabets are shown with significant difference (P in same column<0.05)
2.3 powder exterior appearances
In black rice flour after different disposal, direct extrusion black rice flour color is dark, slightly black, added with compound outer
The extrusion black rice flour color and luster azarin of the embodiment 1~3 of source thing.
2.4 sensory evaluation
In instant black rice powder after different disposal, sensory evaluation scores such as table 3.
Table 3
Claims (8)
1. a kind of full cereal instant black rice powder processing method for reducing active material loss, it is characterised in that comprise the following steps：
S1. fresh black rice pulverizes and sieves；
S2. the black rice after crushing adds compound additives and is well mixed, the compound additives be citric acid,
The mixture of calcium carbonate, vitamin C and glucose；
S3. well mixed black rice and compound additives are subjected to extrusion and obtain black rice sample；
S4. black rice sample comminution is sieved to obtain black rice flour.
2. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In the mass ratio of, the citric acid, calcium carbonate, vitamin C and glucose be 0.25 ~ 2: 0.1~1: 0.25~2: 0.25~2.
3. the full cereal instant black rice powder processing method according to claim 2 for reducing active material loss, its feature exists
In the addition of the citric acid is more than the addition of calcium carbonate.
4. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In the total amount of adding of the compound additives is the 0.85 ~ 4% of black rice crushed material quality.
5. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In in step S1, black rice crosses 40 ~ 80 mesh sieves after crushing.
6. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In in step S3, before extrusion operation, the moisture for the mixture for first constituting black rice and compound additives is down to 10
~20%。
7. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In in step S3, the condition of extrusion is 20-40 DEG C of the I areas temperature of extruder, 120-140 DEG C of II areas temperature, III
150-170 DEG C of area's temperature, the rotating speed of screw rod is 170 ~ 220r/min.
8. the full cereal instant black rice powder processing method according to claim 1 for reducing active material loss, its feature exists
In, in step S4,40 ~ 80 mesh sieves excessively after black rice sample comminution.
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| CN201710294918.5A CN107080160B (en) | 2017-04-28 | 2017-04-28 | Whole grain instant black rice flour processing method capable of reducing active substance loss |
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| CN201710294918.5A CN107080160B (en) | 2017-04-28 | 2017-04-28 | Whole grain instant black rice flour processing method capable of reducing active substance loss |
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| CN107581502A (en) * | 2017-10-16 | 2018-01-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of generation meal effervescent tablet and preparation method thereof |
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