CN108669454A - 一种超微稳定糙米红豆粉的生产方法 - Google Patents
一种超微稳定糙米红豆粉的生产方法 Download PDFInfo
- Publication number
- CN108669454A CN108669454A CN201810479298.7A CN201810479298A CN108669454A CN 108669454 A CN108669454 A CN 108669454A CN 201810479298 A CN201810479298 A CN 201810479298A CN 108669454 A CN108669454 A CN 108669454A
- Authority
- CN
- China
- Prior art keywords
- cereal
- brown rice
- ultra micro
- grain dust
- treatment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 240000001417 Vigna umbellata Species 0.000 title claims abstract description 14
- 235000011453 Vigna umbellata Nutrition 0.000 title claims abstract description 14
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 81
- 239000000428 dust Substances 0.000 claims abstract description 32
- 229920001353 Dextrin Polymers 0.000 claims abstract description 19
- 239000004375 Dextrin Substances 0.000 claims abstract description 19
- 235000019425 dextrin Nutrition 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 238000012545 processing Methods 0.000 claims abstract description 17
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 235000013410 fast food Nutrition 0.000 claims abstract description 9
- 238000002203 pretreatment Methods 0.000 claims abstract description 9
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 8
- 230000007928 solubilization Effects 0.000 claims abstract description 8
- 238000005063 solubilization Methods 0.000 claims abstract description 8
- 230000008859 change Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 13
- 239000003381 stabilizer Substances 0.000 claims description 13
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 11
- 230000001007 puffing effect Effects 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000012065 filter cake Substances 0.000 claims description 8
- 239000002202 Polyethylene glycol Substances 0.000 claims description 7
- 229920001223 polyethylene glycol Polymers 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical class CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 3
- 238000004891 communication Methods 0.000 abstract description 2
- 239000004519 grease Substances 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002161 passivation Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
-
- 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
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种超微稳定糙米红豆粉的生产方法，属于农产品加工领域。本发明利用产香前处理、谷物增溶处理、多孔化结构改性及稳定化、超微粉碎技术生产超微速食的全谷物粉。主要步骤如下：选择糙米、红豆、黑米为原料，经产香前处理后粉碎，与分级后的魔芋糊精变速搅拌，搅拌期间均匀喷入包埋液，然后进行过热蒸汽瞬时膨化处理，经过超微粉碎和包装，即可获得粒度为18‑20μm的稳定态全谷物超微速食粉。
Description
技术领域
一种超微稳定糙米红豆粉的生产方法，属于农产品加工领域。
背景技术
随着现代社会生产力的提高，人们对生活品质的要求越来越高，追求营养平衡与合理膳食，因此全谷物产品需求量逐年增高。全谷物营养丰富，富含B族维生素、膳食纤维、还含有类胡萝卜素、γ-谷维素、植酸和木质素等常见抗氧化成分。但全谷物粉末产品存在储藏期短、冲泡性差和口感粗糙的问题。
目前主要的热处理钝酶方式有高温烘箱处理、挤压、红外与微波处理等，都会使全谷物中易氧化的营养成分如维生素B1、叶酸、生育酚、谷维素及维生素C等被氧化，全谷物的营养物质受到破坏。由于过热蒸汽的无氧环境，在有效钝化脂肪酶的前提下，谷物中易氧化的活性成分基本无破坏。并且可以利用过热蒸汽作为膨化动力，在封闭状态下瞬时释放由过热蒸汽产生的高压，从而使组织膨化。
超微粉碎是指将3mm以上的物料颗粒粉碎至10-25μm以下的过程，超微粉碎后的谷物具有优良的溶解性、分散性、持水性。但超微粉碎时由于颗粒逐步细化，粒子相互吸附并出现团聚，且经破壁渗出的油脂会与谷物粉末相互粘结，难以深度细化。
发明内容
本发明的目的是解决全谷物产品口感粗糙、难以冲泡及冲泡稳定性差、储藏期短等问题，制备一种口感风味优良的全谷物速食粉。
一种超微稳定糙米红豆粉的生产方法，具体包括如下步骤：
(1)谷物产香前处理：称取100kg糙米、42-43kg红豆、49-50kg黑米在45-50℃低温烘烤2-2.5h，之后在160-175℃高温焙烤10-25min，最后在70-85℃中温焙香30-40min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物A；
(2)谷物增溶处理
a.称取5.0kg魔芋淀粉，溶于5.5-6.0kg水中，调节pH至4.5-4.6，置于50-52℃环境下，加入100mLα-淀粉酶酶解24-25h，酶液的酶活是260-265u/mL，得魔芋糊精；
b.魔芋糊精置于30-32℃环境下，加入4.4-4.5kg聚乙二醇、4.4-4.5kg甲醇与1.1-1.2kg水，搅拌3-3.2h，离心分离，得到滤饼；滤饼置于30-32℃环境下，加入2.4-2.5kg聚乙二醇、2.4-2.5kg异丙醇与5.1-5.2kg水，变速搅拌2.5-2.8h后进行抽滤，上清液采用过热蒸汽干燥，得到增溶稳定剂；其中，过热蒸汽温度为150-152℃、压力为0.5MPa；
c.称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液；
d.将谷物粉A和增溶稳定剂混合搅拌，搅拌期间均匀喷入包埋液，得到物料B；其中喷洒速率为2.2-2.8kg/min，搅拌速率为3300-4000r/min，搅拌时间为9-11min。
(3)多孔化结构改性及稳定化：将物料B进行过热蒸汽处理，过热蒸汽温度为165-170℃、压力为2.5MPa，处理3.2-3.5min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(4)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
与现有技术相比，本发明的优点包括：
1、在谷物与增溶稳定剂混合的同时加入包埋液，可以达到包埋谷物中油脂的效果，使超微粉碎时谷物不会与油脂粘结。
2、包埋液中添加的碳酸氢钠与氯化钠，不仅可以增加溶液的渗透压，加速糊精包埋油脂的速率；而且可以在过热蒸汽高温作用下分解产生CO2，从谷物内部渗出，有利于谷物产生更好的多孔性。产生的CO2与过热蒸汽水蒸汽一同作用，增大过热蒸汽机内压力，使膨化的效果更好。
3、使用加压过热蒸汽处理全谷物粉，可以达到钝化脂肪酶、熟化谷物，干燥、膨化谷粉的目的。过热蒸汽处理后水分含量低于5％，物料更“脆”，有利于超微粉碎，且加压过热蒸汽的无氧环境使谷物中易氧化的营养物质保留完好。
4、利用糊精与醇溶液的不相容性，选用不同种的醇溶液进行糊精的分级，得到低聚合魔芋糊精；考虑糊精分子量的不同，依次加入不同组分、不同配比及不同条件的醇溶液进行分级，以此获得所需的魔芋糊精。
5、本发明中没有添加传统的稳定剂和乳化剂，而是选用特定分子量段的魔芋糊精，在温度及压力的作用下，使糊精的一端渗透在谷物粉的孔腔中，另一端溶解在水中，从而起到乳化稳定的作用，增加谷物粉的水溶性与稳定性。
最终获得的稳定态全谷物超微粉末的货架期长达12个月，且冲泡性好、香味浓郁和口感细腻等优点。
具体实施方式
实施例1
(1)谷物产香前处理：称取100kg糙米、42kg红豆、50kg黑米在50℃低温烘烤2.2h，之后在170℃高温焙烤15min，最后在75℃中温焙香35min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物粉A；
(2)谷物增溶处理
a.称取5.0kg魔芋淀粉，溶于5.8kg水中，调节pH至4.5，置于50℃环境下，加入100mLα-淀粉酶酶解24h，酶液的酶活是260u/mL，得魔芋糊精；
b.魔芋糊精置于30℃环境下，加入4.5kg聚乙二醇、4.5kg甲醇与1.2kg水，搅拌3h，离心分离，得到滤饼；滤饼置于30℃环境下，加入2.5kg聚乙二醇、2.5kg异丙醇与5.2kg水，变速搅拌2.5h后进行抽滤，上清液采用过热蒸汽干燥，得到增溶稳定剂；其中，过热蒸汽温度为150℃、压力为0.5MPa；
c.称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液；
d.将谷物粉A和增溶稳定剂混合搅拌，搅拌期间均匀喷入包埋液，得到物料B；其中喷洒速率为2.6kg/min，搅拌速率为3500r/min，搅拌时间为10min；
(3)多孔化结构改性及稳定化：物料B进行过热蒸汽处理，过热蒸汽温度为165℃、压力为2.5MPa，处理3.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(4)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例2
(1)谷物产香前处理：称取100kg糙米、42kg红豆、50kg黑米在50℃低温烘烤2.2h，之后在170℃高温焙烤15min，最后在75℃中温焙香35min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物粉A；
(2)谷物增溶处理
a.称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液；
b.在谷物粉A中均匀喷入包埋液，得到物料B；其中喷洒速率为2.6kg/min，搅拌速率为3500r/min，搅拌时间为10min；
(3)多孔化结构改性及稳定化：物料B进行过热蒸汽处理，过热蒸汽温度为165℃、压力为2.5MPa，处理3.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(4)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例3
(1)谷物产香前处理：称取100kg糙米、42kg红豆、50kg黑米在50℃低温烘烤2.2h，之后在170℃高温焙烤15min，最后在75℃中温焙香35min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物粉A；
(2)谷物增溶处理
a.称取5.0kg魔芋淀粉，溶于5.8kg水中，调节pH至4.5，置于50℃环境下，加入100mLα-淀粉酶酶解24h，酶液的酶活是260u/mL，得魔芋糊精；
b.魔芋糊精置于30℃环境下，加入4.5kg聚乙二醇、4.5kg甲醇与1.2kg水，搅拌3h，离心分离，得到滤饼；滤饼置于30℃环境下，加入2.5kg聚乙二醇、2.5kg异丙醇与5.2kg水，变速搅拌2.5h后进行抽滤，上清液采用过热蒸汽干燥，得到增溶稳定剂；其中，过热蒸汽温度为150℃、压力为0.5MPa；
c.称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液；
d.将谷物粉A和增溶稳定剂混合搅拌，搅拌期间均匀喷入包埋液，得到物料B；其中喷洒速率为2.6kg/min，搅拌速率为3500r/min，搅拌时间为10min；
(3)超微粉碎和包装：将物料B进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
实施例4
(1)谷物产香前处理：称取100kg糙米、42kg红豆、50kg黑米在50℃低温烘烤2.2h，之后在170℃高温焙烤15min，最后在75℃中温焙香35min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物粉A；
(2)谷物增溶处理
a.称取5.0kg魔芋淀粉，溶于5.8kg水中，调节pH至4.5，置于50℃环境下，加入100mLα-淀粉酶酶解24h，酶液的酶活是260u/mL，得增溶稳定剂；
b.称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液；
c.将谷物粉A和增溶稳定剂混合搅拌，搅拌期间均匀喷入包埋液，得到物料B；其中喷洒速率为2.6kg/min，搅拌速率为3500r/min，搅拌时间为10min；
(3)多孔化结构改性及稳定化：物料B进行过热蒸汽处理，过热蒸汽温度为165℃、压力为2.5MPa，处理3.3min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(4)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
以产品冲泡后的口感、外观、气味及时间为感官评分标准，总分值为65分，以粒径、储藏稳定性为理化标准，总分值为35分，具体如下：
表1：感官评分标准
表2：理化评分标准
感官与理化性质结果如下：
表3：理化性质与感官评分测试结果
根据表3中的结果表明，实施例1所得产品感官与理化性均最好。与实施例1相比，实施例2中没有加入糊精，所得产品粒径较大，口感不佳；实施例3中没有过热蒸汽膨化处理，所得产品储藏稳定性次于实施例1；实施例4中得到糊精未分级，所得产品粒径、口感与储藏稳定性高于实施例2，但差于实施例3与实施例1。因此，采用糊精包埋、过热蒸汽加压膨化与超微粉碎技术三者相辅相成，具有协同增效作用，缺一不可。
以上实施例仅用于说明本发明的技术方案而非限制，本领域普通技术人员对本发明的技术方案所做的其他修改或者等同替换，只要不脱离本发明技术方案的精神和范围，均应涵盖在本发明的权利要求范围当中。
Claims (3)
1.一种超微稳定糙米红豆粉的生产方法，其特征在于以糙米、红豆、黑米为原料，通过产香前处理、谷物增溶处理、多孔化结构改性及稳定化、超微粉碎和包装制得，具体包括如下步骤：
(1)谷物产香前处理：称取100kg糙米、42-43kg红豆、49-50kg黑米在45-50℃低温烘烤2-2.5h，之后在160-175℃高温焙烤10-25min，最后在70-85℃中温焙香30-40min，将得到具有焙香的谷物进行粉碎，过40目筛，得到谷物粉A；
(2)谷物增溶处理：将谷物粉A与增溶稳定剂混合搅拌的同时均匀喷入包埋液，得到物料B；其中喷洒速率为2.2-2.8kg/min，搅拌速率为3300-4000r/min，搅拌时间为9-11min；
(3)多孔化结构改性及稳定化：将物料B进行过热蒸汽处理，过热蒸汽温度为165-170℃、压力为2.5MPa，处理3.2-3.5min；处理结束后在0.5s内将过热蒸汽压力瞬降至0.1MPa，得到膨化全谷物粉；
(4)超微粉碎和包装：将膨化谷物粉进行超微粉碎，制备粒径18-20μm的谷物粉，进行包装后得到超微速食全谷物粉产品。
2.根据权利要求1中增溶稳定剂制备方法如下：
(1)称取5.0kg魔芋淀粉，溶于5.5-6.0kg水中，调节pH至4.5-4.6，置于50-52℃环境下，加入100mLα-淀粉酶酶解24-25h，酶液的酶活是260-265u/mL，得魔芋糊精；
(2)魔芋糊精置于30-32℃环境下，加入4.4-4.5kg聚乙二醇、4.4-4.5kg甲醇与1.1-1.2kg水，搅拌3-3.2h，离心分离，得到滤饼；
(3)滤饼置于30-32℃环境下，加入2.4-2.5kg聚乙二醇、2.4-2.5kg异丙醇与5.1-5.2kg水，变速搅拌2.5-2.8h后进行抽滤，上清液采用过热蒸汽干燥，得到增溶稳定剂；其中，过热蒸汽温度为150-152℃、压力为0.5MPa。
3.根据权利要求1中包埋液的制备：称取0.9kg氯化钠和1.1kg碳酸氢钠，溶于20kg水中，得包埋液。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810479298.7A CN108669454A (zh) | 2018-05-18 | 2018-05-18 | 一种超微稳定糙米红豆粉的生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810479298.7A CN108669454A (zh) | 2018-05-18 | 2018-05-18 | 一种超微稳定糙米红豆粉的生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669454A true CN108669454A (zh) | 2018-10-19 |
Family
ID=63805317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810479298.7A Pending CN108669454A (zh) | 2018-05-18 | 2018-05-18 | 一种超微稳定糙米红豆粉的生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108669454A (zh) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293864A (zh) * | 2014-10-27 | 2015-01-21 | 江南大学 | 一种淀粉糖原的合成方法 |
| CN106040189A (zh) * | 2016-06-21 | 2016-10-26 | 福建农林大学 | 一种过热蒸汽膨化制备高吸附性玉米淀粉的方法 |
-
2018
- 2018-05-18 CN CN201810479298.7A patent/CN108669454A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293864A (zh) * | 2014-10-27 | 2015-01-21 | 江南大学 | 一种淀粉糖原的合成方法 |
| CN106040189A (zh) * | 2016-06-21 | 2016-10-26 | 福建农林大学 | 一种过热蒸汽膨化制备高吸附性玉米淀粉的方法 |
Non-Patent Citations (5)
| Title |
|---|
| XIUTING HU ET.AL: "Fractionation of starch hydrolysate into dextrin fractions with low dispersity by gradient alcohol precipitation", 《SEPARATION AND PURIFICATION TECHNOLOGY》 * |
| 冯新德主编: "《高分子辞典》", 30 June 1998, 中国石化出版社 * |
| 张丽华主编: "《农场主创业指导丛书 果蔬干制与鲜切加工》", 31 January 2017, 中原农民出版社 * |
| 方道赠等: "米乳(糊)饮料的研制 ", 《饮料工业》 * |
| 李燕等: "乙醇溶液逐步溶解分级直链糊精", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495496B (zh) | 一种菌汤汤料及其制备方法 | |
| CN105325956A (zh) | 一种无花果脆片及其制备方法 | |
| CN104172307A (zh) | 一种速溶锥栗粉的制备方法 | |
| CN107347953A (zh) | 一种南瓜籽烘焙产品预拌粉基料的制备方法 | |
| CN101658265A (zh) | 绿茶米面及制作方法 | |
| CN108541927A (zh) | 一种香菇炖肉料的生产方法 | |
| CN108783236A (zh) | 一种贮藏性能和营养品质俱佳的小米荞麦全粉 | |
| CN103844230A (zh) | 一种麦香薯片及其制备方法 | |
| CN108651819A (zh) | 一种稳定态全谷物超微粉速食粉的制备方法 | |
| CN106490488A (zh) | 一种茉莉茶香牛肉粒及其制备方法 | |
| CN108669454A (zh) | 一种超微稳定糙米红豆粉的生产方法 | |
| KR101927193B1 (ko) | 식용곤충을 포함하는 부각의 제조방법 | |
| KR101329026B1 (ko) | 쌀눈엿의 제조방법 | |
| KR101801254B1 (ko) | 짜장소스의 제조방법 | |
| CN108651855A (zh) | 一种富营养稳态化的微细薏米绿豆全粉 | |
| KR100892984B1 (ko) | 감자를 이용한 퍼핑스넥 제조방법 | |
| CN106490569A (zh) | 一种裹衣香脆莲子及其制作方法 | |
| KR100464591B1 (ko) | 기능성 쌀의 제조방법 | |
| KR102106681B1 (ko) | 파프리카 김 스낵의 제조방법 | |
| CN108669455A (zh) | 一种速冲稳定型营养黑豆燕麦全粉的制作方法 | |
| CN105192208A (zh) | 养心焦枣茶及其制作方法 | |
| CN108651835A (zh) | 一种高营养品质的速溶小麦大豆全粉 | |
| CN110584098B (zh) | 一种应用于食品加工机的原料包、其制备方法和应用 | |
| KR101774974B1 (ko) | 증포된 발효홍무를 이용한 다선가락채의 제조방법 | |
| KR101358187B1 (ko) | 감자 시루떡 베이스 및 감자 시루떡 제조 방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181019 |