CN107212262B - 一种糙米风味速溶营养粉及其制备方法 - Google Patents
一种糙米风味速溶营养粉及其制备方法 Download PDFInfo
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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Abstract
本发明公开一种糙米风味速溶营养粉及制备方法,以糙米酶解液为基料,添加水解乳清蛋白和酪朊酸钠,经喷雾干燥而成;其中水解乳清蛋白添加量1~5%、酪朊酸钠添加量1~5%;所述的糙米酶解液基料:以净化水将膨化糙米粉调制成重量百分比浓度为3~8%的膨化糙米糊,置于55~60℃的恒温水浴中,分别按照5~8U/g及0.5~1.5U/g膨化糙米粉的用量加入食品级中温α‑淀粉酶及纤维素酶,酶解处理30min~60min,完成后升温至80℃灭酶处理2min,得到糙米酶解液基料。本发明糙米风味速溶营养粉的特征还在于保留了糙米较多的多酚类活性物质、含有适量的纤维低聚糖,且蛋白质含量丰富,可直接冲溶饮用,也可作为配料用于面包、蛋糕等焙烤食品及饮料或其它食品。
Description
技术领域
本发明涉及一种营养食品,尤其是涉及一种糙米风味速溶营养粉;本发明还涉及该糙米风味速溶营养粉的制备方法。
背景技术
稻谷磨去最外层谷壳剩下的含有米糠层(包括皮层和糊粉层)、胚和胚乳的米粒称为糙米。糙米皮层粗糙且影响大米食味,因此,人们长期以来食用的是糙米经碾白加工后除去皮层及大部分糊粉层的白米。而米糠层不仅含有丰富的纤维素、蛋白质、脂肪、矿物质,还含有亚油酸、维生素E、谷维素、谷固醇、磷脂、肌醇、谷胱甘肽、酚类化合物、过氧化酶等能参与人体生理效应的活性成分,具有防治动脉硬化、糖尿病、高血压、大肠癌、解除疲劳,提高记忆力等功能。随着高血压、糖尿病、高血脂、心血管疾病等现代文明病的出现,人们愈来愈重视天然保健食品糙米的开发与利用。由于糙米皮层含有大量纤维素,吸水性和膨胀性较差,直接煮制耗时长、口感欠佳,且不利于人体正常消化吸收,导致糙米的利用受到了一定程度的限制。
因此,采用适当的加工技术提高糙米食品的口感和消化吸收性是当前的研发热点,本发明利用挤压膨化技术对糙米进行质构调整和糊化,通过生物酶技术释放糙米生物活性成分并进行预消化,采用喷雾干燥微胶囊技术将酶解膨化糙米制备液固定化,并通过天然蛋白质的加入丰富其营养成分,形成一种易冲调、易消化、口感好、营养更全面的新型糙米风味食品。
发明内容
本发明的目的之一是提供一种糙米风味速溶营养粉;不仅有助于糙米的消化吸收,同时保留了膨化糙米风味、提高了口感、丰富其营养成分。
本发明的目的之二是提供上述糙米风味速溶营养粉的制备方法。
本发明的第一个目的是通过如下技术方案来实现的:一种糙米风味速溶营养粉;以糙米酶解液为基料,添加水解乳清蛋白和酪朊酸钠,经喷雾干燥而成;其中水解乳清蛋白添加量1~5%、酪朊酸钠添加量1~5%,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;
所述的糙米酶解液基料:以净化水将膨化糙米粉调制成重量百分比浓度为3~8%的膨化糙米糊,置于55~60℃的恒温水浴中,分别按照5~8U/g及0.5~1.5U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理30min~60min,完成后升温至 80℃灭酶处理2min,得到糙米酶解液基料。
本发明还添加β-环糊精;β-环糊精添加量0.1~0.5%,添加量以占糙米酶解液基料中总可溶性固形物的百分比计。
本发明的第二个目的是通过如下技术方案来实现的:一种糙米风味速溶营养粉的制备方法,包含以下步骤:
1、膨化糙米粉:采用新鲜糙米为原料,进行原料湿度调整,随后置于单螺杆膨化机中,在150~200℃条件下进行膨化处理3~8min;完成后将膨化条经过粉碎机粉碎;
2、糙米酶解液基料:以净化水将膨化糙米粉调制成浓度为3~8%(重量百分比)的膨化糙米糊,置于55~60℃的恒温水浴中,分别按照5~8U/g及0.5~1.5U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理30min~60min,完成后升温至80℃灭酶处理2min,得到糙米酶解液基料;
3、营养粉添加:在糙米酶解液基料中添加β-环糊精、水解乳清蛋白及酪朊酸钠并通过均质机分散均匀,再真空浓缩至可溶性固形物含量20~50%;
其中β-环糊精添加量0.1~0.5%、水解乳清蛋白添加量1~5%、酪朊酸钠添加量1~5%,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;
4、喷雾干燥:将步骤3真空浓缩后的混合物预热后喷雾干燥,得糙米风味速溶营养粉。
本发明方法步骤1中按糙米∶净化水为100∶5~10的重量比加入净化水,进行原料湿度调整。
本发明方法步骤1中经过粉碎机粉碎,并通过60~80目筛网,得到膨化糙米粉。
本发明方法步骤3中真空浓缩条件:真空度0.065~0.085MPa、温度45~55℃。
本发明方法步骤3中喷雾干燥条件:进口温度150~180℃、进液量260~480mL/h、热风流量0.5~0.9m3/min,出口温度为60~80℃。
与现有技术相比,本发明具有以下优点:
1、采用高温短时挤压膨化工艺完成糙米糊化,相对于传统蒸煮糊化,大大缩短了糊化时间,有助于保护糙米的生物活性成分;另一方面,通过挤压膨化提升了糙米的香味,增加了糙米的风味成分;
2、采用酶解条件相近的中温α-淀粉酶和纤维素酶同时使用,缩短酶解时间,有利于糙米活性物质和风味成分的保护。其中,纤维素酶作用于糙米中的膳食纤维,有助于释放包裹在膳食纤维中的多酚及其它活性成分,同时将纤维素降解为纤维低聚糖等小分子物质,提高产品的细腻度和冲溶性;α-淀粉酶作用于糙米中的淀粉,将其降解为水溶性良好的麦芽糊精,不仅提高了产品的消化吸收性,也提高了产品的细腻度和冲溶性。
3、纤维素酶解产生的纤维低聚糖可促进双歧杆菌及其它肠道有益菌群增殖,达到维护肠道健康、增强机体免疫力的功效,因此也提升了本发明产品的功能活性;淀粉酶解产生的麦芽糊精在喷雾干燥中起到良好的助干剂作用,因此,本发明在喷雾干燥中无需添加外源麦芽糊精作为助干剂,也使得产品的营养活性成分及风味物质未被大量的外源助干剂稀释,保证了糙米产品的营养品质和风味。
4、为了保护糙米生物活性物质,采用了相对低温的真空浓缩工艺;而真空浓缩形成的负压会造成膨化糙米风味成分的挥发,本发明在真空浓缩过程中通过β-环糊精的包合作用,有效减少了糙米风味成分的损失。
5、本发明采用酪朊酸钠复合水解乳清蛋白作为助干剂进行喷雾干燥,不仅提高了喷雾干燥效率,同时提高了本发明产品的蛋白质、氨基酸含量,尤其提高了糙米产品中必需氨基酸含量。
以精白米为原料,采用本发明的方法制备精白米速溶营养粉,与本发明制备的糙米风味速溶营养粉的理化指标统计比较见表1:
表1
表1中水分、灰分、碳水化合物、脂肪、蛋白质等理化指标均采用中华人民共和国国家标准规定的方法测定;纤维低聚糖采用HPLC-ELSD(高效液相色谱-蒸发光检测器) 测定,以纤维二糖为标准物质计;多酚含量采用福林酚法测定,以没食子酸(GAE)为标准物质计。溶解度以产品中可溶于水的部分占产品的重量百分比计。
由表1可见,糙米风味速溶营养粉和精白米速溶营养粉的溶解度相近,说明本发明不仅有效降解了淀粉大分子,同时也有效降解了糙米中更多的不溶性膳食纤维,使其溶解度达到了和精白米产品相当的程度,极大地改善了糙米产品的口感。
由表1可见,糙米风味速溶营养粉的灰分含量和脂肪含量均高于精白米速溶营养粉,灰分含量较高可说明其中的矿物质元素含量较高;也说明本发明的糙米风味速溶营养粉较好地保留了糙米的营养成分。此外,从表1产品的蛋白质含量看出,水解乳清蛋白和酪朊酸钠的加入,不仅起到喷雾干燥助干剂的作用,同时也提升了产品的蛋白质含量,使得产品的营养更加全面。
更重要的是,从表1看出,和精白米速溶营养粉比较,本发明的糙米风味速溶营养粉在生物活性物质方面具有明显的优势,富含天然抗氧化物质酚类化合物,其中总酚含量达到了精白米速溶营养粉的20倍以上,且含有一定量的益生元纤维低聚糖,而精白米速溶营养粉中未检出纤维低聚糖。
综上所述,本发明实现了改善糙米口感和保持其营养活性的双重目的。本发明方法制备的糙米风味速溶营养粉可直接冲溶饮用,也可作为配料用于面包、蛋糕等焙烤食品及饮料或其它食品。
具体实施方式
实施例一
以新鲜糙米为原料,按糙米∶净化水为100∶5的重量比加入净化水后置于单螺杆膨化机中,在160℃条件下进行膨化处理7min;完成后将膨化条经过粉碎机粉碎,并通过60目筛网,得到膨化糙米粉;以净化水将膨化糙米粉调制成浓度为4%(重量百分比)的膨化糙米糊,置于55℃的恒温水浴中,分别按照5U/g及1.5U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理50min,升温至80℃灭酶处理2min,得到糙米酶解液基料,加入0.2%β-环糊精、2%水解乳清蛋白和5%酪朊酸钠,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;可溶性固形物是指液体或流体中所有溶于水的化合物的总称,可溶性固形物含量采用手持式折光仪测定。
糙米酶解液基料中加入上述组分后,通过均质机分散均匀后,置于旋转蒸发器中,以真空度0.070MPa、温度45℃的条件进行真空浓缩至其中可溶性固形物含量达到20%,水浴加热至50℃,在进口温度160℃、进液量460mL/h、热风流量0.6m3/min、出口温度为80℃条件下喷雾干燥,冷却后得到糙米风味速溶营养粉,出粉率为51.35%,出粉率(%)=(集粉瓶中搜集的粉体质量/喷雾干燥前料液固形物含量)×100。
实施例二
以新鲜糙米为原料,按糙米∶净化水为100∶8的重量比加入净化水后置于单螺杆膨化机中,在190℃条件下进行膨化处理5min;完成后将膨化条经过粉碎机粉碎,并通过70目筛网,得到膨化糙米粉;以净化水将膨化糙米粉调制成浓度为5%(重量百分比)的膨化糙米糊,置于60℃的恒温水浴中,分别按照6U/g及1.2U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理40min,升温至80℃灭酶处理2min,得到糙米酶解液基料,加入0.5%β-环糊精、4%水解乳清蛋白和4%酪朊酸钠,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;通过均质机分散均匀后,置于旋转蒸发器中,以真空度0.075MPa、温度50℃的条件进行真空浓缩至其中可溶性固形物含量达到30%,水浴加热至50℃,在进口温度170℃、进液量380mL/h、热风流量0.7 m3/min、出口温度为70℃条件下喷雾干燥,冷却后得到糙米风味速溶营养粉,出粉率为56.42%。
实施例三
以新鲜糙米为原料,按糙米∶净化水为100∶10的重量比加入净化水后置于单螺杆膨化机中,在200℃条件下进行膨化处理4min;完成后将膨化条经过粉碎机粉碎,并通过80目筛网,得到膨化糙米粉;以净化水将膨化糙米粉调制成浓度为6%(重量百分比)的膨化糙米糊,置于60℃的恒温水浴中,分别按照8U/g及1.0U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理45min,升温至80℃灭酶处理2min,得到糙米酶解液基料,加入0.4%β-环糊精、5%水解乳清蛋白和3%酪朊酸钠,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;通过均质机分散均匀后,置于旋转蒸发器中,以真空度0.080MPa、温度55℃的条件进行真空浓缩至其中可溶性固形物含量达到45%,水浴加热至50℃,在进口温度180℃、进液量460mL/h、热风流量0.9 m3/min、出口温度为60℃条件下喷雾干燥,冷却后得到糙米风味速溶营养粉,出粉率为55.81%。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种糙米风味速溶营养粉,其特征在于:以糙米酶解液为基料,添加水解乳清蛋白和酪朊酸钠、β-环糊精,经喷雾干燥而成;其中水解乳清蛋白添加量1~5%、酪朊酸钠添加量1~5%,β-环糊精添加量0.1~0.5%,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;
所述的糙米酶解液基料:以净化水将膨化糙米粉调制成重量百分比浓度为3~8%的膨化糙米糊,置于55~60℃的恒温水浴中,分别按照5~8U/g及0.5~1.5U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理30min~60min,完成后升温至80℃灭酶处理2min,得到糙米酶解液基料。
2.一种糙米风味速溶营养粉的制备方法,其特征在于包含以下步骤:
(1)、膨化糙米粉:采用新鲜糙米为原料,进行原料湿度调整,随后置于单螺杆膨化机中,在150~200℃条件下进行膨化处理3~8min;完成后将膨化条经过粉碎机粉碎;
(2)、糙米酶解液基料:以净化水将膨化糙米粉调制成浓度为3~8%(重量百分比)的膨化糙米糊,置于55~60℃的恒温水浴中,分别按照5~8U/g及0.5~1.5U/g膨化糙米粉的用量加入食品级中温α-淀粉酶及纤维素酶,酶解处理30min~60min,完成后升温至80℃灭酶处理2min,得到糙米酶解液基料;
(3)、营养粉添加:在糙米酶解液基料中添加β-环糊精、水解乳清蛋白及酪朊酸钠并通过均质机分散均匀,再真空浓缩至可溶性固形物含量20~50%;其中β-环糊精添加量0.1~0.5%、水解乳清蛋白添加量1~5%、酪朊酸钠添加量1~5%,添加量均以占糙米酶解液基料中总可溶性固形物的百分比计;
(4)、喷雾干燥:将步骤3真空浓缩后的混合物预热后喷雾干燥,得糙米风味速溶营养粉。
3.根据权利要求2所述的制备方法,其特征在于:步骤1中按糙米∶净化水为100∶5~10的重量比加入净化水,进行原料湿度调整。
4.根据权利要求2所述的制备方法,其特征在于:步骤1中经过粉碎机粉碎,并通过60~80目筛网,得到膨化糙米粉。
5.根据权利要求2所述的制备方法,其特征在于:步骤3中真空浓缩条件:真空度0.065~0.085MPa、温度45~55℃。
6.根据权利要求2所述的制备方法,其特征在于:步骤3中喷雾干燥条件:进口温度150~180℃、进液量260~480mL/h、热风流量0.5~0.9m3/min,出口温度为60~80℃。
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