CN108244472A - Instant purple rice powder food and preparation method thereof - Google Patents
Instant purple rice powder food and preparation method thereof Download PDFInfo
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- CN108244472A CN108244472A CN201810050604.5A CN201810050604A CN108244472A CN 108244472 A CN108244472 A CN 108244472A CN 201810050604 A CN201810050604 A CN 201810050604A CN 108244472 A CN108244472 A CN 108244472A
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- rice powder
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of instant purple rice powder food and preparation method thereof, according to mass fraction, by 20 60 parts of purple rice powder, 0.12 0.36 parts of monoglyceride, 0.08 0.24 parts of sucrose fatty ester, SiO20.3 0.9 parts, 4 12 parts of maltodextrin, 26 parts of protein sugar, 5 15 parts of white granulated sugar, 0.03 0.09 parts of fumet composition.The preparation method of instant purple rice powder food then carries out frying by the quality for weighing each formula, and then it is crushed and is looked over so as to check, then is digested, and carries out homogeneous using homogenizer, spray dryer is spray-dried, and is finally uniformly mixed to get product.Product produced by the present invention improves product special flavour and mouthfeel, optimizes tissue morphology and sophistication, improves instant capacity and brews convenience；Simultaneously solve purple rice powder it is instant when caking phenomenon.
Description
Technical field
The invention belongs to technical field of food deep processing, are related to a kind of instant purple rice powder food and preparation method thereof.
Background technology
Nutritional purple rice enriches, and medical value is high, there is abundant iron, and the color cereal vegetables that also peace is usually shown in are different.
It has effects that enriching the blood and tonifying qi.The method for usually preparing purple rice powder is baked 2-4 minutes in 200 DEG C or so temperature.It is and existing
The fast food purple rice powder obtained having easily lumps during brewing, and mouthfeel is relatively simple.
Invention content
To achieve the above object, the present invention provides a kind of instant purple rice powder food and preparation method thereof, is brewed in fast food
It will not lump in journey and rich in taste, improve instant capacity.
The technical solution adopted in the present invention is instant purple rice powder food, which is characterized in that according to mass fraction, by purple
20-60 parts of rice flour, 0.12-0.36 parts of monoglyceride, 0.08-0.24 parts of sucrose fatty ester, SiO20.3-0.9 parts, maltodextrin
4-12 parts, 2-6 parts of protein sugar, 5-15 parts of white granulated sugar, 0.03-0.09 parts of fumet composition.
Further, the fumet is ethylmaltol.
Another technical solution of the present invention is the preparation method of instant purple rice powder food, specifically according to following step
It is rapid to carry out：
Step 1 according to quality parts ratio, weighs purple rice powder, monoglyceride, sucrose fatty ester, SiO2, maltodextrin, egg
White sugar, white granulated sugar, ethylmaltol；
Step 2, frying：By the purple rice powder of selection by screening, frying is then carried out at a temperature of 60 DEG C, to have fried
Fragrance is degree, has burning that cannot put into production, is then cooled to room temperature；
Step 3, crushing are looked over so as to check：The purple rice powder of step 2 frying is crushed to 80-120 mesh；
Step 4, enzymolysis：Water is measured, then according to purple rice powder：High-temperatureα-amylase=200g：The mass ratio of 0.05g adds
Enter so that the mass concentration of slurry reaches 20%, and then heating makes feed temperature keep 10min after being increased to 100 DEG C, after enzymolysis
A tear drop liquid is taken to drip iodine solution with one with rubber head dropper to mix, observe color, brownish black shows that enzymolysis terminates, feed liquid is cooled to 70
℃；
Step 5, homogeneous：Homogenizer homogeneous 10min is used under 30MPa pressure；
Step 6 is spray-dried the purple rice powder after step 5 homogeneous, 175 DEG C of spray dryer inlet air temperature,
80~85 DEG C of leaving air temp, feeding temperature are 70 DEG C；
Step 7, mixing：The various auxiliary materials that the dried purple rice powder that step 6 obtains claims with step 1 are uniformly mixed
Conjunction obtains instant purple rice powder.
Further, the enzyme activity of the step 4 high-temperatureα-amylase is 30000u/g.
Further, the step 4 heating rate is 5 DEG C/10min.
The beneficial effects of the invention are as follows using purple rice as raw material, by selecting aging way, determine the temperature of curing, pressure and
Time then by adding auxiliary material, improves product special flavour and mouthfeel, optimizes tissue morphology and sophistication, improve instant capacity
With brew convenience；Simultaneously solve purple rice powder it is instant when caking phenomenon, obtain best instant purple rice powder food.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical solution in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on the reality in the present invention
Apply example, those of ordinary skill in the art's all other embodiments obtained without making creative work all belong to
In the scope of protection of the invention.
A kind of instant purple rice powder food, according to mass fraction, by 20-60 parts of purple rice powder, 0.12-0.36 parts of monoglyceride, sugarcane
0.08-0.24 parts of sugar fatty acid ester, SiO20.3-0.9 parts, 4-12 parts of maltodextrin, 2-6 parts of protein sugar, 5-15 parts of white granulated sugar,
0.03-0.09 parts of compositions of fumet.
Foreign countries add maltodextrin in food, improve nutrition-allocated proportion, absorption easy to digest.Maltodextrin is in function equipment milk
Powder is particularly firmly established without the effect in sucrose milk powder, baby's growth milk powder etc..By adding maltodextrin in this formula
And silica, can have and purple rice is promoted to digest and assimilate, it is most important that can effectively improve mobility, solve agglomeration problems, solid
Body beverage brews the special effect of middle performance.Silica additive amount be subject to national regulation additive regulation, malt paste
The additive amount of essence is then determined by experiment.
Ethylmaltol is a kind of safe and reliable, dosage recognized by people as a kind of fragrance modifying agent, fumet
Less, effective food additives are good fragrance synergist in food, and the improving fragrance and enhancing to food have aobvious
Effect is write, since purple rice powder work in-process can lose a part of aroma substance, flavor substance is made up by increasing ethylmaltol
Loss, additive amount be subject to national regulation additive regulation.
Sweetener is the base stock of solid beverage, can not only assign product certain sugariness using sweetener, can be with
Make product that there is certain figure, perception, quality and trophic function.On the basis of white granulated sugar is added, protein sugar is increased and is made
For the sweetener of formula, while protein sugar is low energy, and obese people can be used, and can also be used as health products use.
Embodiment one
A kind of instant purple rice powder food, according to mass fraction, by 20 parts of purple rice powder, 0.36 part of monoglyceride, sucrose-fatty
0.24 part of ester, SiO20.3 part, 4 parts of maltodextrin, 2 parts of protein sugar, 5 parts of white granulated sugar, 0.03 part of ethylmaltol composition.
Embodiment two
A kind of instant purple rice powder food, according to mass fraction, by 40 parts of purple rice powder, 0.24 part of monoglyceride, sucrose-fatty
0.16 part of ester, SiO20.6 part, 8 parts of maltodextrin, 4 parts of protein sugar, 10 parts of white granulated sugar, 0.06 part of ethylmaltol composition.
Embodiment three
A kind of instant purple rice powder food, according to mass fraction, by 60 parts of purple rice powder, 0.12 part of monoglyceride, sucrose-fatty
0.08 part of ester, SiO20.9 part, 12 parts of maltodextrin, 6 parts of protein sugar, 15 parts of white granulated sugar, 0.09 part of ethylmaltol composition.
The preparation method of instant purple rice powder food, follows the steps below：
Step 1 according to quality parts ratio, weighs purple rice powder, monoglyceride, sucrose fatty ester, SiO2, maltodextrin, egg
White sugar, white granulated sugar, ethylmaltol；
Step 2, frying：By the purple rice powder of selection by screening, frying is then carried out at a temperature of 60 DEG C, to have fried
Fragrance is degree, has burning that cannot put into production, is then cooled to room temperature；
Step 3, crushing are looked over so as to check：Pulverizer must clean up, and sieve used must be intact, avoid net is broken from leading to unevenness
It is even, coarse and of poor quality, the purple rice powder of step 2 frying is crushed to 80-120 mesh；
Step 4, enzymolysis：Use high-temperatureα-amylase, enzyme activity：30000u/g, enzyme solution are：Water is measured, is then pressed
According to purple rice powder：High-temperatureα-amylase=200g：The mass ratio of 0.05g adds in so that the mass concentration of slurry reaches 20%, then
Heating makes feed temperature keep 10min after being increased to 100 DEG C, and heating rate is 5 DEG C/10min, and one is taken with rubber head dropper after enzymolysis
Tear drop liquid is mixed with a drop iodine solution, observes color, and brownish black shows that enzymolysis terminates, feed liquid is cooled to 70 DEG C；
Step 5, homogeneous：Homogenizer homogeneous 10min is used under 30MPa pressure；Controlling slurry concentration in step 4 is
20% proportioning, in order to avoid homogenizer mouth is caused to be blocked；
Step 6 is spray-dried the purple rice powder after step 5 homogeneous, 175 DEG C of spray dryer inlet air temperature,
80~85 DEG C of leaving air temp, feeding temperature are 70 DEG C；
Step 7, mixing：The various auxiliary materials that the dried purple rice powder that step 6 obtains claims with step 1 are uniformly mixed
It closes.
The major consideration of instant purple rice powder food is financial cost and mouthfeel, in addition for silica and ethyl wheat
Bud phenol must take into consideration the addition upper limit value of additive, and additive amount is subject to national regulation, by considering into production cost, natural
Protein sugar is increased the sweetener as formula by influence of the mouthfeel and high heat of white sugar to health.Pass through addition
SiO2Anticaking agent, maltodextrin promote the mobility of purple rice powder, thus relative to other products, this product is not easy to occur
Caking phenomenon.
It is tested herein by different embodiments, as shown in table 1, the instant purple rice powder of two gained of embodiment, mouthfeel
Smooth exquisiteness, emulsifying effectiveness are excellent, and tissue morphology is uniform and stable.Pass through the experiment of different embodiments, it can be seen that embodiment
One arrives the structural state of embodiment three again to embodiment two also gradually becomes thicker, mobility from uniformly becoming uniform and stable again
First increasing is reducing, and fine and smooth degree, which also gradually rises, to be become mellow, fine and smooth strong subsequent fine and smooth degree to become rough sense stronger.
The quality Contrast on effect table of the instant purple rice powder of the different embodiments of table 1
| Title | Emulsifying effectiveness | Thickening effect | Fine and smooth degree |
| Embodiment one | +++ | It is good | ++++ |
| Embodiment two | +++++ | It is excellent | +++++ |
| Embodiment three | +++ | In | ++ |
Note：" excellent " the expression highly uniform stabilization of structural state；" good " expression structural state is uniform；" in " represent that product is diluter
It is or thicker.
Even if integrated sensory's grade form of the purple rice powder of different embodiments is described as shown in table 2, can obtain, embodiment
Purple rice powder tissue morphology, mouthfeel, mobility and integrated sensory quality are best made from two.
The sensory evaluation scores contrast table of the instant purple rice powder of the different embodiments of table 2
| Title | Sensory evaluation scores (full marks 100) |
| Embodiment one | 56.5 |
| Embodiment two | 97.2 |
| Embodiment three | 50.3 |
The use of instant purple rice powder food：
With very strong wrapping property when meeting water due to instant purple rice powder food, so with boiling water and need to be filled when brewing
Divide stirring, different amounts of boiling water water also differs the brewing property of instant purple rice powder food quality, as shown in table 3.When being taken
Instant purple rice powder for product obtained by embodiment two when, the experiment of brewing property is carried out to it.It can be seen from naked eyes evaluation
Different boiling water amounts is corresponded to according to identical instant purple rice powder food amount, when the quality of instant purple rice powder food：Boiling water volume
It is 1:When 3, dissolubility, mobility, viscosity and the mouthfeel of solid beverage are best.
The influence of different the brewing property to instant purple rice powder food quality of 3 boiling water amount of table
Product made from the preparation method of instant purple rice powder food, color and luster：Lividus, and uniformity；Tissue morphology：
Bulky powder shape, epigranular is consistent, free from admixture foreign matter；Flavor and mouthfeel：Into paste after boiling water reconstitutes, there is unique purple rice
Wind is fragrant, delicate mouthfeel.Nutritional ingredient main component be lysine, tryptophan, vitamin B1, vitamin B2, folic acid, protein,
The needed by human body mineral elements such as a variety of nutriments such as fat, Yi Jitie, zinc, calcium, phosphorus.Every bag of 40g is rushed with boiling water 80-150ml
Bubble, stirring 20s-30s to obtain the final product.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the scope of the present invention.It is all
Any modification, equivalent replacement, improvement and so within the spirit and principles in the present invention, are all contained in protection scope of the present invention
It is interior.
Claims (5)
1. instant purple rice powder food, which is characterized in that according to mass fraction, by 20-60 parts of purple rice powder, monoglyceride 0.12-0.36
Part, 0.08-0.24 parts of sucrose fatty ester, SiO20.3-0.9 parts, 4-12 parts of maltodextrin, 2-6 parts of protein sugar, white granulated sugar 5-
0.03-0.09 parts of 15 parts, fumet compositions.
2. instant purple rice powder food according to claim 1, which is characterized in that the fumet is ethylmaltol.
3. a kind of preparation method of instant purple rice powder food as claimed in claim 2, which is characterized in that specifically according to following step
It is rapid to carry out：
Step 1 according to quality parts ratio, weighs purple rice powder, monoglyceride, sucrose fatty ester, SiO2, maltodextrin, protein sugar,
White granulated sugar, ethylmaltol；
Step 2, frying：The purple rice powder of selection is passed through into screening, frying is then carried out at a temperature of 60 DEG C, it is savory to fry
For degree, there is burning that cannot put into production, be then cooled to room temperature；
Step 3, crushing are looked over so as to check：The purple rice powder of step 2 frying is crushed to 80-120 mesh；
Step 4, enzymolysis：Water is measured, then according to purple rice powder：High-temperatureα-amylase=200g：The mass ratio of 0.05g adds in, and makes
The mass concentration for obtaining slurry reaches 20%, and then heating makes feed temperature keep 10min after being increased to 100 DEG C, and glue is used after enzymolysis
Head dropper takes a tear drop liquid to drip iodine solution with one and mixes, and observes color, and brownish black shows that enzymolysis terminates, feed liquid is cooled to 70 DEG C；
Step 5, homogeneous：Homogenizer homogeneous 10min is used under 30MPa pressure；
Step 6 is spray-dried the purple rice powder after step 5 homogeneous, 175 DEG C of spray dryer inlet air temperature, outlet air
80~85 DEG C of temperature, feeding temperature are 70 DEG C；
Step 7, mixing：The dried purple rice powder that step 6 obtains uniformly is mixed with the various auxiliary materials that step 1 claims
To instant purple rice powder.
4. the preparation method of instant purple rice powder food according to claim 3, which is characterized in that the step 4 high temperature α-
The enzyme activity of amylase is 30000u/g.
5. the preparation method of instant purple rice powder food according to claim 4, which is characterized in that the step 4 heating speed
Rate is 5 DEG C/10min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810050604.5A CN108244472A (en) | 2018-01-18 | 2018-01-18 | Instant purple rice powder food and preparation method thereof |
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| CN201810050604.5A CN108244472A (en) | 2018-01-18 | 2018-01-18 | Instant purple rice powder food and preparation method thereof |
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ID=62741367
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198436A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant ginger wine dregs of rice germination profound rice composite fermentation rice song rice flour and preparation method thereof |
| CN109198435A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant purple rice fermentation rice song rice flour and preparation method thereof |
| CN111264812A (en) * | 2020-03-19 | 2020-06-12 | 无锡秋可生物科技有限公司 | Cold water soluble instant lotus root starch, its production method and use |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198436A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant ginger wine dregs of rice germination profound rice composite fermentation rice song rice flour and preparation method thereof |
| CN109198435A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant purple rice fermentation rice song rice flour and preparation method thereof |
| CN111264812A (en) * | 2020-03-19 | 2020-06-12 | 无锡秋可生物科技有限公司 | Cold water soluble instant lotus root starch, its production method and use |
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Application publication date: 20180706 |