CN107242447B - A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property - Google Patents
A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property Download PDFInfo
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- CN107242447B CN107242447B CN201710654521.2A CN201710654521A CN107242447B CN 107242447 B CN107242447 B CN 107242447B CN 201710654521 A CN201710654521 A CN 201710654521A CN 107242447 B CN107242447 B CN 107242447B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Abstract
A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property, includes the following steps：（1）In water by rice infusion, it adjusts pH value to 5.0 8.0, is pre-processed at 40 80 DEG C of temperature；（2）Pretreated rice and aqueous mixtures pH value to 4.5 7.5 are adjusted, 30 40 DEG C of temperature is controlled, protease hydrolyzed is added；（3）PH value 4.5 7.5 is kept, 25 50 DEG C of temperature is controlled, alpha amylase is added, is stirred reaction；（4）PH value is adjusted to 3.0 6.0,40 70 DEG C of temperature is controlled, Pullulanase is added, is stirred reaction, enzyme deactivation；（5）In 100 ± 3 DEG C → 80 ± 3 DEG C → 60 ± 3 DEG C stage dryings of temperature, rice moisture is made to be less than 10wt%, you can.Rice starch macromolecular texture physical property can be effectively improved to regulate and control rice food quality using the present invention.
Description
Technical field
The present invention relates to the quality regulation and control based on rice macromolecular conformation, and in particular to a kind of conditioning rice starch macromolecular matter
The damp and hot compound method of enzymatically treating of structure physical property.
Background technology
Starch is the most important macromolecular substances for influencing rice food characteristic, and starch crystals aging retrogradation is rice food
Common technology problem in industrialized production.Rice starch because the design feature of itself is easy to aging, can make starch molecule from
It is unordered to become order state.The aging of starch includes two independent stages：Short ageing and long-term ageing.Short ageing be
In the cooling procedure of starch gel, amylose conveyor screw is accumulated to form crystallization, and the amylose of aging is physiologically important
The indigestible starch ingredients of one kind；Long-term ageing is happened in starch gel storage process, it is the knot again by amylopectin
Caused by crystalline substance.
However, there is presently no a kind of effective conditioning rice starch macromolecular texture physical property to regulate and control rice food quality
Method.
Invention content
The technical problem to be solved by the invention is to provide a kind of the damp and hot compound of conditioning rice starch macromolecular texture physical property
Method of enzymatically treating.This method can be changed rice in starch polymer company relaxation and conformation, rice starch crystal occur melting with
Reset, a series of variations also occur for the rheological behavior of rice starch, the texture characteristic of rice starch and rice food also occur compared with
Big variation, to regulate and control rice food quality.
Studies have shown that humid heat treatment makes in starch molecule, part is single-stranded to untwist, the work between amylose and amylopectin
With reinforcement, a kind of new structure is formed；The processing of alpha-amylase and Pullulanase can effectively alleviate the aging speed of starch.
The method of damp and hot combination compound bio enzymatic treatment, no chemical residues are environmentally friendly, easy to operate, have in the industrial production very
Wide application prospect.
The technical solution adopted by the present invention to solve the technical problems is：A kind of conditioning rice starch macromolecular texture physical property
Damp and hot compound method of enzymatically treating, includes the following steps：
（1）In water by rice infusion, it adjusts pH value to 5.0-8.0, is pre-processed at 40-80 DEG C of temperature；
（2）Pretreated rice and aqueous mixtures pH value to 4.5-7.5 are adjusted, 30-40 DEG C of temperature is controlled, dosage is added
For the protease hydrolyzed of 1~3wt% of quality of rice；
（3）PH value 4.5-7.5 is kept, 25-50 DEG C of temperature is controlled, the alphalise starch that dosage is 20-50MWU/mg starch is added
Enzyme is stirred reaction；
（4）PH value is adjusted to 3.0-6.0, controls 40-70 DEG C of temperature, the Propiram that dosage is 5-50ASPU/g starch is added
Enzyme is stirred reaction, enzyme deactivation；
（5）Damp and hot complex enzyme will be passed through, and treated that water content 15-40wt% rice passes through temperature 100 ± 3 DEG C → 80 ± 3
DEG C → 60 ± 3 DEG C of stage drying, so that rice moisture is less than 10wt%, you can.
Further, step（1）In, the mass ratio of rice and water is 15-40:100.
Further, step（1）In, pH value is adjusted to 5.0-8.0 with hydrochloric acid or sodium hydroxide solution.
Further, step（1）In, pretreatment time 1-8h.
Further, step（2）In, enzymolysis time is 10~40min.
Further, step（3）In, reaction time 30-120min.
Further, step（4）In, with salt acid for adjusting pH value to 3.0-6.0.
Further, step（4）In, reaction time 8-24h.
Further, step（5）In, every section of drying time is 20-100min.
Step of the present invention（2）In, protease acts on rice part aleurone protein, reduces rice matter cortex hardness；Step
Suddenly（4）In, under hygrothermal environment, alpha-amylase and Pullulanase by rice surface and in act on the straight chain of rice macromolecular and form sediment
Powder and amylopectin cause the change of rice starch macromolecular texture physical property, so as to improve rice food（Rice, rice flour etc.）Product
Matter.
The present invention changes company's relaxation and the conformation of starch polymer in rice, rice by damp and hot and compound enzymatic treatment rice
Rice starch crystal occurs melting and resets, and a series of variations, rice starch and rice food also occur for the rheological behavior of rice starch
The texture characteristic of product also has greatly changed, to regulate and control rice food quality.This method can be rice food quality control
Based theoretical.
Description of the drawings
Fig. 1 is the damp and hot X diffracting spectrums with rice starch before cellulase treatment of 1- of the embodiment of the present invention；
Fig. 2 be 1- of the embodiment of the present invention it is damp and hot with cellulase treatment after rice starch crystal melt with the different conditions such as reset
Under X diffracting spectrums；
Fig. 3 be 1- of the embodiment of the present invention it is damp and hot with cellulase treatment after rice starch crystal melt with the different conditions such as reset
Under X diffracting spectrums；
Fig. 4 be 1- of the embodiment of the present invention it is damp and hot with cellulase treatment before and after, the viscosity change of rice starch and aging are brought back to life feelings
Condition；
Fig. 5 is the damp and hot X diffracting spectrums with rice starch before cellulase treatment of 2- of the embodiment of the present invention；
Fig. 6 be 2- of the embodiment of the present invention it is damp and hot with cellulase treatment after rice starch crystal melt with the different conditions such as reset
Under X diffracting spectrums；
Fig. 7 be 2- of the embodiment of the present invention it is damp and hot with cellulase treatment after rice starch crystal melt with the different conditions such as reset
Under X diffracting spectrums；
Fig. 8 be 2- of the embodiment of the present invention it is damp and hot with cellulase treatment before and after, the viscosity change of rice starch and aging are brought back to life feelings
Condition.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property, includes the following steps：
（1）In water by rice infusion, the mass ratio of rice and water is 30:100, with salt acid for adjusting pH value to 6, in temperature
8h is pre-processed at 45 DEG C；
（2）Pretreated rice and aqueous mixtures pH value to 5 are adjusted, 30 DEG C of temperature is controlled, addition dosage is rice matter
The protease of the 1.5wt% of amount, enzymolysis time 30min；
（3）It keeps pH value to 5, controls 30 DEG C of temperature, the alpha-amylase that dosage is 30MWU/mg starch is added, is stirred
Reaction, reaction time 60min；
（4）With salt acid for adjusting pH value to 5, temperature 50 C is controlled, the Pullulanase that dosage is 20ASPU/g starch is added, into
Row is stirred to react, reaction time 12h, enzyme deactivation；
（5）100 DEG C → 80 DEG C → 60 DEG C of temperature will be passed through by damp and hot complex enzyme treated water content 30wt% rice
Stage drying, every section of dry time 30min make rice moisture be less than 10wt%, you can.
Portioned product after drying is smashed, by Enzymatic Extraction rice starch, using laser light scattering, X diffraction, quickly
Viscosity analyser（RVA）And Texture instrument detects damp and hot complex enzyme before and after the processing, rice molecular framework conformation change situation, meter Dian
Powder crystal melt changes with the viscosity change for resetting X diffraction patterns, rice starch and aging retrogradation situation and rice boiling texture characteristic.
Before damp and hot and cellulase treatment, the X diffracting spectrums of rice starch are as shown in Figure 1；After damp and hot and cellulase treatment, rice forms sediment
X diffracting spectrums under the different conditions such as powder crystal melt and rearrangement are as shown in Figures 2 and 3.
Before and after damp and hot and cellulase treatment, the viscosity change of rice starch and aging bring back to life situation as shown in figure 4, rice boiling
Texture characteristic variation such as table 1.
From Fig. 1-Fig. 3 can be seen that damp and hot combination cellulase treatment before and after rice starch X diffracting spectrums it is dramatically different,
The gelatinization of rice starch and the peak of aging tendency disappear or increase, and illustrate that rice starch crystal has occurred melting and resets.From Fig. 4
As can be seen that the viscosity of rice starch declines, and with the reduction of temperature, the crystallization aging retrogradation of starch is retarded.From table 1
As can be seen that the texture characteristic of rice boiling is improved after damp and hot combination cellulase treatment.
1 rice boiling texture characteristic of table
Embodiment 2
A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property, includes the following steps：
（1）In water by rice infusion, the mass ratio 20 of rice and water:100, with salt acid for adjusting pH value 5.5, in temperature 60
8h is pre-processed at DEG C；
（2）Pretreated rice and aqueous mixtures pH value to 5 are adjusted, 30 DEG C of temperature is controlled, addition dosage is rice matter
The protease of the 1.5wt% of amount, enzymolysis time 30min；
（3）With salt acid for adjusting pH value to 5,30 DEG C of temperature is controlled, the alpha-amylase that dosage is 30MWU/mg starch is added, into
Row is stirred to react, reaction time 60min；
（4）With salt acid for adjusting pH value to 5,40 DEG C of temperature is controlled, the Pullulanase that dosage is 20ASPU/g starch is added, into
Row is stirred to react, reaction time 12h, enzyme deactivation；
（5）100 DEG C → 80 DEG C → 60 DEG C of temperature will be passed through by damp and hot complex enzyme treated water content 20wt% rice
Stage drying, every section of dry time 40min make rice moisture be less than 10wt%；.
Portioned product after drying is smashed, by Enzymatic Extraction rice starch, using laser light scattering, X diffraction, quickly
Viscosity analyser（RVA）And Texture instrument detects damp and hot complex enzyme before and after the processing, rice molecular framework conformation change situation, meter Dian
Powder crystal melt changes with the viscosity change for resetting X diffraction patterns, rice starch and aging retrogradation situation and rice boiling texture characteristic.
Before damp and hot and cellulase treatment, the X diffracting spectrums of rice starch are as shown in Figure 5；After damp and hot and cellulase treatment, rice forms sediment
X diffracting spectrums under the different conditions such as powder crystal melt and rearrangement are as shown in Figure 6 and Figure 7.
Before and after damp and hot and cellulase treatment, X diffracting spectrums such as Fig. 8 under the different conditions such as rice starch crystal melt and rearrangement
It is shown.
From Fig. 5-Fig. 7 can be seen that damp and hot combination cellulase treatment before and after rice starch X diffracting spectrums it is dramatically different,
The gelatinization of rice starch and the peak of aging tendency disappear or increase, and illustrate that rice starch crystal has occurred melting and resets.From Fig. 8
As can be seen that the viscosity of rice starch declines, and with the reduction of temperature, the crystallization aging retrogradation of starch is retarded.From table 2
As can be seen that the texture characteristic of rice boiling is improved after damp and hot combination cellulase treatment.
2 rice boiling texture characteristic of table
Claims (7)
1. a kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property, which is characterized in that including walking as follows
Suddenly：
（1）In water by rice infusion, the mass ratio of rice and water is 15-40:100, with salt acid for adjusting pH value to 5.5-6.0,
It is pre-processed at 40-80 DEG C of temperature；
（2）Pretreated rice and aqueous mixtures pH value to 4.5-7.5 are adjusted, 30-40 DEG C of temperature is controlled, addition dosage is rice
The protease hydrolyzed of 1~3wt% of meter Zhi Liang；
（3）PH value 4.5-7.5 is kept, 25-50 DEG C of temperature is controlled, the alpha-amylase that dosage is 20-50MWU/mg starch is added, into
Row is stirred to react；
（4）PH value is adjusted to 3.0-6.0, controls 40-70 DEG C of temperature, the Pullulanase that dosage is 5-50ASPU/g starch is added,
It is stirred reaction, enzyme deactivation；
（5）To pass through damp and hot complex enzyme treated water content 15-40wt% rice by 100 ± 3 DEG C → 80 ± 3 DEG C of temperature →
60 ± 3 DEG C of stage drying makes rice moisture be less than 10wt%, you can.
2. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1, feature
It is, step（1）In, pretreatment time 1-8h.
3. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1 or 2, special
Sign is, step（2）In, enzymolysis time is 10~40min.
4. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1 or 2, special
Sign is, step（3）In, reaction time 30-120min.
5. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1 or 2, special
Sign is, step（4）In, with salt acid for adjusting pH value to 3.0-6.0.
6. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1 or 2, special
Sign is, step（4）In, reaction time 8-24h.
7. the damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property according to claim 1 or 2, special
Sign is, step（5）In, every section of drying time is 20-100min.
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| CN201710654521.2A CN107242447B (en) | 2017-08-03 | 2017-08-03 | A kind of damp and hot compound method of enzymatically treating of conditioning rice starch macromolecular texture physical property |
| JP2018144867A JP6659779B2 (en) | 2017-08-03 | 2018-08-01 | Wet and heat combined enzyme treatment method for adjusting large molecular texture of rice starch |
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| CN112868996B (en) * | 2021-03-12 | 2023-09-19 | 湖南农业大学 | Method for improving quality of aged rice by wet heat treatment |
| CN114916639A (en) * | 2022-05-30 | 2022-08-19 | 中南林业科技大学 | Rice modification process and rice product processing method |
| CN116427197A (en) * | 2023-03-23 | 2023-07-14 | 浙江景兴纸业股份有限公司 | Method for improving sizing performance of surface sizing starch prepared by biological enzyme hydrolysis method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973688A (en) * | 2006-12-01 | 2007-06-06 | 华南理工大学 | Amylase and hydrothermal treating process for preparing resistant starch |
| CN103555793A (en) * | 2013-11-22 | 2014-02-05 | 合肥工业大学 | Long-shaped rice strong resistant starch and preparation method thereof |
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| JP4255106B2 (en) * | 2002-10-04 | 2009-04-15 | 宝酒造株式会社 | Rice liquefaction and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1973688A (en) * | 2006-12-01 | 2007-06-06 | 华南理工大学 | Amylase and hydrothermal treating process for preparing resistant starch |
| CN103555793A (en) * | 2013-11-22 | 2014-02-05 | 合肥工业大学 | Long-shaped rice strong resistant starch and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| "酶_湿热处理对锥栗淀粉理化特性的影响";谢涛等;《农业机械学报》;20150228;第46卷(第2期);第222-227页 * |
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| CN107242447A (en) | 2017-10-13 |
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