CN107334062A - 一种节水型营养强化大米 - Google Patents
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Abstract
本发明属于强化大米加工技术领域,具体涉及一种节水型营养强化大米,其组分包括精白米粉、瓜子仁、小麦麸提取物、氨基酸多肽营养粉和乳化剂。本发明相比现有技术具有以下优点:本发明中选择合适的原料配比,使其重新组合得到形状、口味与普通大米相似的米粒,使其有效结合能减少在储存过程中米粒营养的流失,保持了强化大米的营养价值,由于瓜子仁和小麦麸提取物在添加前进行调质,有助于所制强化大米在蒸煮时水分的吸收,在蒸煮时水量能减少25%左右,蒸煮时间也减少了2‑6分钟。
Description
技术领域
本发明属于强化大米加工技术领域,具体涉及一种节水型营养强化大米。
背景技术
随着人们生活水平的提高,大米的精度也越来越高,大米中微量元素保留率、除淀粉外的各种营养成分也大幅度降低,近年来人们从膳食科学、营养均衡的角度提出了在精加工大米后的大米中添加合理的微量元素、维生素、必需氨基酸,以综合提高大米的食用营养价值,国外对微量营养素强化大米的研究很多,最早由籽粒混合工艺、粉末预混合工艺等不成熟的生产方法,后来又发展了人造强化米工艺、酸预蒸法工艺、直接浸吸法工艺和涂抹法工艺等比较成熟的生产方法,国内微量营养素强化大米的研究是依靠米机碾磨滚筒的高速转动和推进作用使营养素与米粒表面结合,利用设备内热在短时间内将各种营养素强制进入米粒内部和表面,后来又采用在容器内利用营养液在高压下浸吸的强烈法;近年来出现了大米膨化微孔-固化-浸吸营养剂-复膜的微量营养素强化大米生产方法,这些工艺不断的丰富发展了微量营养素强化大米的加工手段,但却普遍具有加工方法能耗大、工艺复杂、投资大、加工成本高、产品外观、风味、口感差等缺点,因此,需要对如何加工强化大米进行进一步研究。
发明内容
本发明的目的是针对现有的问题,提供了一种节水型营养强化大米。
本发明是通过以下技术方案实现的:一种节水型营养强化大米,包括以下重量份的组分:精白米粉65-70份、瓜子仁4-6份、小麦麸提取物12-16份、氨基酸多肽营养粉8-12份、乳化剂1.4-2.2份;
其制备方法包括:
(1)将瓜子仁研磨成粉过200目筛,与小麦提取物和乳化剂混合,在调制解调机器中通入水和蒸汽进行调质,得到混合粉料水分为18-24%;
(2)将所得混合粉料与剩余原料充分混合,然后采用螺杆挤压机对其进行挤压,经模孔挤出并被切割成型,得到成型大米,通过干燥、筛选、配比得到成品。
作为对上述方案的进一步改进,所述氨基酸多肽营养粉的制备方法为:将豆粕蛋白质和小麦粉通过蒸煮处理获得曲原料,将霉菌扩大培养获得种曲,集中占制曲原料重量比你为0.2-0.7%的种曲获得曲料,将曲料与水按重量比1:1.6混合,得到42-50℃的发酵醪,保温发酵8-12小时,将所得发酵液进行膜过滤或离心分离,获得氨基酸多肽营养液,通过真空冷冻干燥得到氨基酸多肽营养粉。
作为对上述方案的进一步改进,所述精白米粉在碾米过程中加入桑叶泡水,所述桑叶泡水为将桑叶清洗干燥后,用相当于其重量12-15倍的70-85℃的热水浸泡3-4小时,冷却后即得。
作为对上述方案的进一步改进,所述乳化剂为硬脂酰乳酸钙、蔗糖脂肪酯、双乙酰酒石酸单甘油或聚甘油酯中的任意一种。
作为对上述方案的进一步改进,所述步骤(1)中调质的条件为:蒸汽压力0.5-0.6MPa、温度80-85℃、湿度16-18%,调质时间为120-150s。
作为对上述方案的进一步改进,所述螺杆挤压机的套筒温度为25-32℃;干燥时的干燥温度为45-55℃。
作为对上述方案的进一步改进,所述成品大米粒的含水量为8-12%。
本发明相比现有技术具有以下优点:本发明中选择合适的原料配比,使其重新组合得到形状、口味与普通大米相似的米粒,使其有效结合能减少在储存过程中米粒营养的流失,保持了强化大米的营养价值,由于瓜子仁和小麦麸提取物在添加前进行调质,有助于所制强化大米在蒸煮时水分的吸收,在蒸煮时水量能减少25%左右,蒸煮时间也减少了2-6分钟。
具体实施方式
实施例1
一种节水型营养强化大米,包括以下重量份的组分:精白米粉68份、瓜子仁5份、小麦麸提取物14份、氨基酸多肽营养粉10份、乳化剂1.8份;
其中,所述氨基酸多肽营养粉的制备方法为:将豆粕蛋白质和小麦粉通过蒸煮处理获得曲原料,将霉菌扩大培养获得种曲,集中占制曲原料重量比你为0.2-0.7%的种曲获得曲料,将曲料与水按重量比1:1.6混合,得到42-50℃的发酵醪,保温发酵8-12小时,将所得发酵液进行膜过滤或离心分离,获得氨基酸多肽营养液,通过真空冷冻干燥得到氨基酸多肽营养粉;
其中,所述精白米粉在碾米过程中加入桑叶泡水,所述桑叶泡水为将桑叶清洗干燥后,用相当于其重量12-15倍的70-85℃的热水浸泡3-4小时,冷却后即得;
其制备方法包括:
(1)将瓜子仁研磨成粉过200目筛,与小麦提取物和乳化剂混合,在调制解调机器中通入水和蒸汽进行调质,调质的条件为:蒸汽压力0.5-0.6MPa、温度80-85℃、湿度16-18%,调质时间为120-150s,得到混合粉料水分为18-24%;
(2)将所得混合粉料与剩余原料充分混合,然后采用螺杆挤压机对其进行挤压,螺杆挤压机的套筒温度为25-32℃,经模孔挤出并被切割成型,得到成型大米,通过干燥、筛选、配比得到成品;干燥时的干燥温度为45-55℃,所得所述成品大米粒的含水量为8-12%。
按本发明中方法制备的营养强化大米,产生爆腰率为8%,储藏6个月后,储藏条件为温度为22-28℃、湿度为45-60%,米饭风味及大米营养成分无明显变化,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量11.8%,直链淀粉含量22.6%,蛋白质含量9.2%,脂肪含量0.6%,总糖含量83.6%。
蒸煮时大米与水的添加比为1:1,蒸煮时间为17分钟。
实施例2
一种节水型营养强化大米,包括以下重量份的组分:精白米粉65份、瓜子仁6份、小麦麸提取物12份、氨基酸多肽营养粉12份、乳化剂1.4份;其余内容与实施例1相同。
按本发明中方法制备的营养强化大米,产生爆腰率为8%,储藏6个月后,储藏条件为温度为22-28℃、湿度为45-60%,米饭风味及大米营养成分无明显变化,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量10.9%,直链淀粉含量22.8%,蛋白质含量9.3%,脂肪含量0.6%,总糖含量83.7%。
蒸煮时大米与水的添加比为1:1.1,蒸煮时间为16分钟。
实施例3
一种节水型营养强化大米,包括以下重量份的组分:精白米粉70份、瓜子仁4份、小麦麸提取物16份、氨基酸多肽营养粉8份、乳化剂2.2份;其余内容与实施例1相同。
按本发明中方法制备的营养强化大米,产生爆腰率为8%,储藏6个月后,储藏条件为温度为22-28℃、湿度为45-60%,米饭风味及大米营养成分无明显变化,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量11.6%,直链淀粉含量22.5%,蛋白质含量9.1%,脂肪含量0.6%,总糖含量83.8%。
蒸煮时大米与水的添加比为1:1,蒸煮时间为17分钟。
设置对照组1,将实施例1中氨基酸多肽营养粉去掉,其余内容与实施例1中相同;
按本发明中方法制备的营养强化大米,产生爆腰率为8%,储藏6个月后,储藏条件为温度为22-28℃、湿度为45-60%,蒸煮后米粒质感差,香味降低,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量11.4%,直链淀粉含量20.7%,蛋白质含量7.5%,脂肪含量0.3%,总糖含量81.5%。
蒸煮时大米与水的添加比为1:1.1,蒸煮时间为18分钟。
设置对照组2,将实施例1中原料按相应重量配制后,直接进行步骤(2);按本发明中方法制备的营养强化大米,产生爆腰率为8%,储藏6个月后,储藏条件为温度为22-28℃、湿度为45-60%,蒸煮后米粒质感差,香味降低,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量11.8%,直链淀粉含量21.9%,蛋白质含量6.2%,脂肪含量0.4%,总糖含量78.8%。
蒸煮时大米与水的添加比为1:1.3,蒸煮时间为20分钟。
其中,以上各组大米均由安徽合肥肥西县官亭镇种植的稻米提供,其经除杂后检测,爆腰率为8%,取样22g,采用近红外谷物品质分析仪检测大米成分,得到以下结果:含水量11.8%,直链淀粉含量21.8%,蛋白质含量8.6%,脂肪含量0.6%,总糖含量83.8%;储藏条件为温度为22-28℃、湿度为45-60%,储藏6个月后,蛋白质、脂肪、总糖含量均由一定下降,蒸煮后米粒质感差,香味降低,且会发生一定霉变。
在储藏前,蒸煮时大米与水的添加比为1:1.3,蒸煮时间为20分钟。
将以上各组数据对比分析,可知本发明中方法制备的大米营养含量与现有大米成分基本相同,口感和外观也基本相同,在常温条件下进行储藏,口感和营养成分保持性较好,改变制备原料或制备方法,均会在一定程度上导致营养强化稻米营养的流失;同时在蒸煮时减少了水的用量,缩短了蒸煮时间,经济效益显著。
Claims (7)
1.一种节水型营养强化大米,其特征在于,包括以下重量份的组分:精白米粉65-70份、瓜子仁4-6份、小麦麸提取物12-16份、氨基酸多肽营养粉8-12份、乳化剂1.4-2.2份;
其制备方法包括:
(1)将瓜子仁研磨成粉过200目筛,与小麦提取物和乳化剂混合,在调制解调机器中通入水和蒸汽进行调质,得到混合粉料水分为18-24%;
(2)将所得混合粉料与剩余原料充分混合,然后采用螺杆挤压机对其进行挤压,经模孔挤出并被切割成型,得到成型大米,通过干燥、筛选、配比得到成品。
2.如权利要求1所述一种节水型营养强化大米,其特征在于,所述氨基酸多肽营养粉的制备方法为:将豆粕蛋白质和小麦粉通过蒸煮处理获得曲原料,将霉菌扩大培养获得种曲,集中占制曲原料重量比你为0.2-0.7%的种曲获得曲料,将曲料与水按重量比1:1.6混合,得到42-50℃的发酵醪,保温发酵8-12小时,将所得发酵液进行膜过滤或离心分离,获得氨基酸多肽营养液,通过真空冷冻干燥得到氨基酸多肽营养粉。
3.如权利要求1所述一种节水型营养强化大米,其特征在于,所述精白米粉在碾米过程中加入桑叶泡水,所述桑叶泡水为将桑叶清洗干燥后,用相当于其重量12-15倍的70-85℃的热水浸泡3-4小时,冷却后即得。
4.如权利要求1所述一种节水型营养强化大米,其特征在于,所述乳化剂为硬脂酰乳酸钙、蔗糖脂肪酯、双乙酰酒石酸单甘油或聚甘油酯中的任意一种。
5.如权利要求1所述一种节水型营养强化大米,其特征在于,所述步骤(1)中调质的条件为:蒸汽压力0.5-0.6MPa、温度80-85℃、湿度16-18%,调质时间为120-150s。
6.如权利要求1所述一种节水型营养强化大米,其特征在于,所述螺杆挤压机的套筒温度为25-32℃;干燥时的干燥温度为45-55℃。
7.如权利要求1-6中任一项所述一种节水型营养强化大米,其特征在于,所述成品大米粒的含水量为8-12%。
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