CN109012806B - Method for retaining polyphenol content in rice milling process - Google Patents
Method for retaining polyphenol content in rice milling process Download PDFInfo
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- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02B—PREPARING GRAIN FOR MILLING; REFINING GRANULAR FRUIT TO COMMERCIAL PRODUCTS BY WORKING THE SURFACE
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Abstract
The invention discloses a method for retaining polyphenol in a rice milling process, which comprises the following steps: A. mechanically milling the rice husked by the rice seeds to obtain brown rice; B. and C, crushing and sieving the product obtained after the treatment in the step A to obtain the rice flour with high polyphenol retention rate. The invention can effectively keep the polyphenol content in the rice flour during the rice milling by controlling and accurately controlling the rice milling rotating speed and time. The method is simple to operate, the process is safe and efficient, the prepared rice flour can be used as a novel health food, the product has the oxidation resistance and the free radical resistance, can inhibit platelet aggregation, has good effects on reducing the incidence rate of coronary heart disease and cancer and delaying tissue aging, and is an ideal choice for patients with cardiovascular and cerebrovascular diseases.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for retaining polyphenol content in a rice milling process.
Background
The paddy belongs to the gramineae, is a main food for half of the population in the world, is also the first large grain crop in China, and is in a leading position in food production and consumption in China. About 84% of rice is processed into commercial rice for consumers to eat through the processing procedures of cleaning, rice hulling and hulling object separation, rice milling, finished product arrangement and the like. Wherein, rice milling is an important link for determining the taste quality, the nutritional value and the functional characteristics of rice. Meanwhile, the rice milling process is an important link in rice processing, and the processed product of the rice milling process has important practical significance for guaranteeing national food safety and plays an important role in national civilization.
The rice milling method mainly adopts a physical rice milling method in China, and partial or all cortex on the surface of the brown rice is milled by collision and friction between a rice milling machine sand roller and rice grains by means of mechanical acting force generated between the rice milling machine sand roller and the rice grains, so that the finished rice meeting relevant quality standards is prepared.
Along with the gradual improvement of the living standard of residents, the requirements of the residents on the taste and the appearance of the rice are improved, the fine processing degree of the rice is higher and higher, the rice milling degree is higher and higher, the brown rice cortex is completely removed, meanwhile, the nutritional ingredients contained in the brown rice cortex, such as crude fat, crude protein, mineral substances, vitamins and the like, are greatly lost, and the bioactive substances such as polyphenol and the like are also greatly lost. The long-term consumption of polished rice by the people is easy to cause various chronic diseases caused by lack of nutrition. And the excessive grinding and fine processing of the rice lead to low utilization rate of grain resources, continuous rising of rice processing cost and overhigh energy consumption. The food industry association in China has already proposed a related call about 'energy saving and loss reduction and moderate processing', and has established a modern food processing system of 'nutrition, high quality, safety, ecology, green and low consumption'. Therefore, it is necessary to consider both nutrition and taste, and to retain bioactive substances such as nutrients and polyphenols to a greater extent on the basis of considering the taste.
The polyphenol substance is a compound with a plurality of phenolic hydroxyl structures, has strong inoxidizability, can prevent oxides from damaging lipids and low-density lipoprotein, inhibit platelet aggregation, reduce the incidence rate of coronary heart disease and cancer, and delay tissue aging, and is a good antioxidant substance. Many studies have shown that cereals are an important source of polyphenols, especially oryzanol, tocotrienols, tocopherols and the like, and that other foods are present in minor amounts. The polyphenolic substances are generally present in the grains in free, bound, and esterified forms, with the unique free phenolic acids being particularly beneficial to the human body. The grain or related products with high polyphenol content are eaten, and the grain or related products have good effect of reducing chronic diseases such as cardiovascular and cerebrovascular diseases. Therefore, in the rice milling process, how to reduce the polyphenol loss and increase the functional value of the commercial rice has important significance for the healthy life of consumers in China.
In the prior art, the existing method for preserving polyphenol content in grains mainly comprises a method of adding chemical substances, for example, in patent CN 104738403a, an enzyme combination liquid is disclosed to be added into grains to improve polyphenol retention rate and antioxidant activity of grains in the process of extrusion and gelatinization. There is no report on the preservation of polyphenol content in rice by a physical method during the rice milling process.
Disclosure of Invention
The invention is different from other methods for retaining polyphenol content in the rice milling process by adding chemical substances, breaks through the conventional thinking, and provides a method for retaining polyphenol content while considering the edible quality in the rice milling process by accurately controlling the rice milling conditions on the basis of the existing rice processing. The rice flour with high polyphenol retention rate is obtained by controlling the rice milling conditions. The polyphenol mainly exists in rice bran layers, and in the rice milling process, along with the increase of the rice milling speed, the rice milling time is prolonged, the polyphenol in the rice is gradually removed along with the bran, and the polyphenol content is reduced; if the rice milling speed is too slow and the rice milling time is too short, the taste and the appearance of the rice are poor. The invention controls the rice milling speed to be below 950r/min, and the polyphenol retention rate can be above 66.14% within 10s-20s of milling, and good taste and appearance are obtained. According to the invention, researches show that the rice reduction rate is closely related to the grain shape of a rice sample, the distance between sand rollers and the like, and as the appearance shape difference is larger (figure 2), the waxy rice sample is short and full and is close to a spherical shape, the length is small and the specific surface area of the sample is small according to a rice specific surface area formula, the contact area between the waxy rice sample and the sand rollers is small in the rice milling process, and bran layers are more reserved under the same rice milling condition, so that the polyphenol retention rate is higher; the rice with low amylose content is slightly longer, the specific surface area is slightly larger, and the retention rate of polyphenol is slightly lower than that of waxy rice under the same rice milling condition; the high amylose rice is long grain type, the length is obviously longer than that of waxy rice and low amylose rice, and the specific surface area is the largest, but because the clearance between the grinding rollers of the rice mill is very small, the long grain type rice can only be contacted with the grinding rollers on the side surface for grinding, and the two ends of the rice are rarely contacted by the grinding rollers, so that more bran layers can be reserved at the two ends, and the retention rate of the high amylose rice polyphenol is not much different from that of the waxy rice sample. Therefore, the method can improve the polyphenol retention rate of the rice flour in the rice milling process, can be used as a novel healthy food raw material, can be widely applied to the industries of food, medicine and the like, has the effects of preventing platelet aggregation, reducing the incidence rate of cardiovascular and cerebrovascular diseases, resisting oxidation and the like, and is an ideal choice for patients with cardiovascular and cerebrovascular diseases. And because the method is simple and convenient to operate, and other substances are not required to be added, the mass production of the products can be expected to be realized, and the products can be increased at a higher speed in a relatively long time. The method is beneficial to promoting the scientific development of the grain processing industry, is beneficial to the adjustment of the industrial structure, is beneficial to accelerating the transformation of the economic development mode, and has important significance for guiding the scientific consumption.
The purpose of the invention is realized by the following technical scheme:
the invention provides a method for retaining polyphenol content in a rice milling process, which comprises the following steps:
A. mechanically milling the rice husked by the rice seeds to obtain brown rice;
B. and C, crushing and sieving the product obtained after the treatment in the step A to obtain the rice flour with high polyphenol retention rate.
Preferably, in the step a, the rice seeds are at least one of rice seeds with low amylose content, waxy rice seeds and rice seeds with high amylose content; the rice flour is at least one of low amylose content rice flour, waxy rice flour and high amylose content rice flour.
Preferably, in step a, the mechanical rice milling conditions are as follows: the rice milling speed is 750 and 950 r/min; the rice milling time is 10-20 s.
Preferably, the mechanical milling conditions of the rice seeds with low amylose content are as follows: rice milling speed is 950 r/min; the rice milling time is 20 s.
Preferably, the rice seeds are waxy rice seeds, and the mechanical milling conditions of the rice seeds with high amylose content are as follows: rice milling speed is 750 r/min; the rice milling time is 20 s.
Preferably, in the step B, the pulverization is carried out for multiple times, the time of each pulverization is 5-15s, and the pulverization rotation speed is 15000-25000 r/min; the time interval of each crushing treatment is 15-25 s.
Preferably, in step B, the sieving is performed by using a 40-mesh sieve.
The invention also provides rice flour with high polyphenol retention rate, which is prepared by the method and has the polyphenol retention rate of 66.14-88.90%.
Compared with the prior art, the invention has the following beneficial effects:
(1) the method is carried out on the basis of the existing rice milling, and has the advantages of simple steps, easy realization, high production efficiency and low operation cost;
(2) the invention adjusts the rice milling conditions through a physical control method, can effectively reserve the polyphenol content, the retention rate is as high as 88.9 percent, and the process is safe and efficient;
(3) the rice flour prepared by the invention has a health effect, and can reduce the incidence of cardiovascular and cerebrovascular diseases and improve the oxidation resistance of commercial rice as a novel health food.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a graph showing the effect of polyphenol retention in examples of the present invention and comparative examples;
fig. 2 is a shape diagram showing the appearance of different types of rice.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be obvious to those skilled in the art that various changes and modifications can be made without departing from the spirit of the invention. All falling within the scope of the present invention.
The test methods for polyphenols referred to in the following examples and comparative examples are specifically: according to the Folin-Ciocalteu method, a gallic acid standard curve was plotted, and the polyphenol content was expressed as gallic acid equivalent, and the results are shown in FIG. 1.
Example 1
The embodiment relates to a preparation method of rice flour with low amylose content, which comprises the following steps:
step 1, weighing 200g of rice seeds with low amylose content;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice seeds into a rice mill, and milling for 20s at a rotation speed of 950 r/min;
and 4, putting the product obtained in the step 3 into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the rice flour with high polyphenol retention content.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 82.46(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 109.32(mg/g), and the polyphenol retention rate is as high as 75.42%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 2
The embodiment relates to a preparation method of waxy rice flour, which comprises the following steps:
step 1, weighing 200g of waxy rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the rice after hulling into a rice mill, and grinding for 20s at a rotating speed of 950 r/min;
and 4, putting the product obtained in the step 2 into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the waxy rice flour.
The implementation effect is as follows: the rice flour prepared by the comparative example has the polyphenol content of 97.76(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 137.44(mg/g), and the polyphenol retention rate reaches 71.13%, which is lower than that of example 1. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 3
The embodiment relates to a preparation method of high linear chain rice flour, which comprises the following steps:
step 1, weighing 200g of high straight chain rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the rice after hulling into a rice mill, and grinding for 20s at a rotating speed of 950 r/min;
and 4, putting the sample into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the high-linear-chain rice flour.
The implementation effect is as follows: the rice flour prepared in the example has the polyphenol content of 48.35(mg/g), the high linear chain rice flour without rice milling treatment has the polyphenol content of 73.10(mg/g), and the polyphenol retention rate reaches 66.14%, which is lower than that of the rice flour prepared in the example 1. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 4
The embodiment relates to a preparation method of low linear chain rice flour, which comprises the following steps:
step 1, weighing 200g of rice seeds with low amylose content;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice seeds into a rice mill, and milling for 20s at the rotating speed of 750 r/min;
and 4, putting the product obtained in the step 3 into a grinder to be ground, and sieving the ground product by a 40-mesh sieve to obtain the rice flour with low amylose content and high rice yield.
The implementation effect is as follows: the rice flour prepared in the example has the polyphenol content of 74.50(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 109.32(mg/g), and the polyphenol retention rate reaches 68.15%, which is lower than that of example 1. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 5
The embodiment relates to a preparation method of waxy rice flour, which comprises the following steps:
step 1, weighing 200g of waxy rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 20s at the rotating speed of 750 r/min;
and 4, putting the product obtained in the step 2 into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the waxy rice flour.
The implementation effect is as follows: the polyphenol content of the rice flour prepared in the embodiment is 122.18(mg/g), the polyphenol content of the waxy rice flour without rice milling treatment is 137.44(mg/g), and the polyphenol retention rate reaches 88.90%, which is higher than that of the rice flour prepared in the embodiment 2. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 6
The embodiment relates to a preparation method and application of high linear chain rice flour, which comprises the following steps:
step 1, weighing 200g of high straight chain rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 20s at the rotating speed of 750 r/min;
and 4, putting the sample into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the high-linear-chain rice flour.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 64.05(mg/g), the polyphenol content of the high linear chain rice flour without rice milling treatment is 73.10(mg/g), and the polyphenol retention rate reaches 87.62 percent, which is higher than that of the rice flour prepared by the embodiment 3. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 7
This example relates to a method of making low linear rice flour, the steps being essentially the same as in example 4, except that: in step 3, the present embodiment adopts a milling speed of 850r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 79.61(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 109.32(mg/g), and the polyphenol retention rate reaches 72.82%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 8
This example relates to a process for making waxy rice flour, which is substantially the same as example 4 except that: in step 3, the present embodiment adopts a milling speed of 850r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 108.06(mg/g), the polyphenol content of the waxy rice flour without rice milling treatment is 137.44(mg/g), and the polyphenol retention rate reaches 78.62%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 9
This example relates to a method of making high linear chain rice flour, the steps being essentially the same as in example 4, except that: in step 3, the present embodiment adopts a milling speed of 850r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 52.88(mg/g), the polyphenol content of the rice flour with high amylose content without rice milling treatment is 73.10(mg/g), and the polyphenol retention rate reaches 72.35%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 10
This example relates to a method of making low linear rice flour, the steps being essentially the same as in example 4, except that: in step 3, this example employs a rotation speed of 950r/min for milling for 10 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 86.60(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 109.32(mg/g), and the polyphenol retention rate reaches 79.22%. The obtained rice has common taste, moderate hardness and slightly yellow color, and can meet the edible requirements.
Example 11
This example relates to a process for making waxy rice flour, which is substantially the same as example 4 except that: in step 3, this example employs a rotation speed of 950r/min for milling for 10 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 104.76(mg/g), the polyphenol content of the waxy rice flour without rice milling treatment is 137.44(mg/g), and the polyphenol retention rate reaches 76.22%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Example 12
This example relates to a method of making high linear chain rice flour, the steps being essentially the same as in example 4, except that: in step 3, this example employs a rotation speed of 950r/min for milling for 10 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 51.50(mg/g), the polyphenol content of the rice flour with high amylose content without rice milling treatment is 73.10(mg/g), and the polyphenol retention rate reaches 70.55%. The obtained rice has good taste, moderate hardness and normal and glossy color, and can meet the edible requirements.
Comparative example 1
The present comparative example relates to a method for preparing rice flour, comprising the steps of:
step 1, weighing 200g of rice seeds with low amylose content;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice seeds into a rice mill, and milling for 40s at a rotation speed of 950 r/min;
and 4, putting the product obtained in the step 3 into a grinder to be ground, and sieving the ground product by a 40-mesh sieve to obtain the rice flour with low amylose content and high rice yield.
The implementation effect is as follows: the rice flour of this comparative example had a polyphenol content of 61.34(mg/g), and the rice flour of low amylose content without milling had a polyphenol content of 109.32(mg/g), and had a polyphenol retention of 56.11%, which was lower than that of example 1. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 2
The present comparative example relates to a method for preparing rice flour, comprising the steps of:
step 1, weighing 200g of rice seeds with low amylose content;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice seeds into a rice mill, and grinding for 60s at the rotating speed of 1050 r/min;
and 4, putting the product obtained in the step 3 into a grinder to be ground, and sieving the ground product by a 40-mesh sieve to obtain the rice flour with low amylose content and high rice yield.
The implementation effect is as follows: the rice flour of this comparative example had a polyphenol content of 25.32(mg/g), and the rice flour of low amylose content without milling had a polyphenol content of 109.32(mg/g), with a polyphenol retention of 23.16%, lower than that of example 1. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 3
The present comparative example relates to a method of making waxy rice flour, the steps comprising:
step 1, weighing 200g of waxy rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 40s at a rotation speed of 950 r/min;
and 4, putting the product obtained in the step 2 into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the waxy rice flour.
The implementation effect is as follows: the rice flour prepared in this comparative example had a polyphenol content of 75.50(mg/g), and the low amylose rice flour without milling had a polyphenol content of 137.44(mg/g), and had a polyphenol retention of 54.93%, which was lower than that of example 2. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 4
The present comparative example relates to a method of making waxy rice flour, the steps comprising:
step 1, weighing 200g of waxy rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 60s at the rotating speed of 1050 r/min;
and 4, putting the product obtained in the step 2 into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the waxy rice flour.
The implementation effect is as follows: the rice flour prepared by the comparative example has the polyphenol content of 54.75(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 137.44(mg/g), and the polyphenol retention rate reaches 39.84%, which is lower than that of example 2. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 5
The present comparative example relates to a method of making a high linear chain rice flour, the steps are as follows:
step 1, weighing 200g of high straight chain rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 40s at a rotation speed of 950 r/min;
and 4, putting the sample into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the high-linear-chain rice flour.
The implementation effect is as follows: the rice flour prepared by the comparative example has the polyphenol content of 29.42(mg/g), the polyphenol content of 73.10(mg/g) of the high linear chain rice flour without rice milling treatment, and the polyphenol retention rate reaches 40.25 percent, which is lower than that of example 3. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 6
The present comparative example relates to a method of making a high linear chain rice flour, the steps are as follows:
step 1, weighing 200g of high straight chain rice seeds;
step 2, putting the rice seeds into a rice huller for hulling;
step 3, adding the hulled rice into a rice mill, and grinding for 60s at the rotating speed of 1050 r/min;
and 4, putting the sample into a grinder to be ground into powder, and sieving the powder by a 40-mesh sieve to obtain the high-linear-chain rice flour.
The implementation effect is as follows: the rice flour prepared by the comparative example has the polyphenol content of 22.04(mg/g), the high linear chain rice flour without rice milling treatment has the polyphenol content of 73.10(mg/g), and the polyphenol retention rate reaches 30.15 percent, which is lower than that of example 3. The obtained rice has good taste, moderate hardness, white and glossy color, and can meet the edible requirements.
Comparative example 7
This comparative example relates to a process for preparing low amylose rice flour by substantially the same procedure as in example 4 except that: in step (3), the comparative example employs a milling speed of 600r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 88.77(mg/g), the polyphenol content of the rice flour with low amylose content without rice milling treatment is 109.32(mg/g), the polyphenol retention rate reaches 81.20%, and the rice flour is slightly higher than that of the rice flour prepared by the embodiment 1, but the rice flour has very different mouthfeel and yellow color and cannot meet the edible requirements.
Comparative example 8
This comparative example relates to a process for making waxy rice flour having substantially the same steps as example 5 except that: in step (3), the comparative example employs a milling speed of 600r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 125.31(mg/g), the polyphenol content of the waxy rice flour without being milled is 137.44(mg/g), the polyphenol retention rate reaches 91.17%, and the rice flour is slightly higher than that of the rice flour prepared by the embodiment 2, but the rice flour has a very far different taste and a yellow color and cannot meet the edible requirements.
Comparative example 9
This comparative example relates to a process for preparing high amylose rice flour by substantially the same procedure as in example 6, except that: in step (3), the comparative example employs a milling speed of 600r/min for 20 s.
The implementation effect is as follows: the polyphenol content of the rice flour prepared by the embodiment is 66.04(mg/g), the polyphenol content of the rice flour with high amylose content without rice milling treatment is 73.10(mg/g), the polyphenol retention rate reaches 90.34 percent, and the rice flour is slightly higher than that of the rice flour prepared by the embodiment 3, but the rice flour has very different mouthfeel and yellow color and cannot meet the edible requirements.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention. The embodiments and features of the embodiments of the present application may be combined with each other arbitrarily without conflict.
Claims (4)
1. A method for keeping polyphenol content in the rice milling process is characterized by comprising the following steps:
A. mechanically milling the rice husked by the rice seeds to obtain brown rice;
B. c, crushing and sieving the product obtained after the treatment in the step A to obtain rice flour with high polyphenol retention rate;
in the step A, the rice seeds are at least one of rice seeds with low amylose content, waxy rice seeds and rice seeds with high amylose content; in the step A, the mechanical rice milling conditions are as follows: the rice milling speed adopted by the rice seeds with low amylose content is 950r/min, and the rice milling time is 20 s; the rice milling speed adopted by waxy rice seeds and rice seeds with high amylose content is 750r/min, and the rice milling time is 20 s;
the retention rate of polyphenol in the rice flour is 75.42-88.90%.
2. The method of preserving polyphenol content of the rice milling process as claimed in claim 1, characterized in that the rice flour is at least one of low amylose rice flour, waxy rice flour, high amylose rice flour.
3. The method for preserving polyphenol content in the rice milling process as claimed in claim 1, wherein in the step B, the pulverization adopts a plurality of pulverization treatments, the time of each pulverization treatment is 5-15s, and the pulverization rotating speed is 15000-25000 r/min; the time interval of each crushing treatment is 15-25 s.
4. The method of claim 1, wherein in step B, the sieving is performed with a 40 mesh sieve.
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| CN105021562A (en) * | 2015-07-06 | 2015-11-04 | 黑龙江八一农垦大学 | Traceable method for rice origin and application thereof |
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| CN1895077A (en) * | 2005-07-13 | 2007-01-17 | 费早成 | Edible cargorice flour |
| CN101532971B (en) * | 2009-04-10 | 2011-04-27 | 广东省粮食科学研究所 | Method and application for quickly screening long-grain rice flour and composition thereof |
| CN102499348B (en) * | 2011-11-04 | 2013-09-11 | 张文昊 | Germinated non-fully-ground brown rice and preparation method thereof |
| CN104886459A (en) * | 2015-06-15 | 2015-09-09 | 金健米业股份有限公司 | Making method of fermentation rice flour |
| CN106179561B (en) * | 2016-07-07 | 2019-03-15 | 广东金友米业股份有限公司 | A kind of processing method of rice with remained germ |
| CN108192911A (en) * | 2017-12-31 | 2018-06-22 | 青岛袁策生物科技有限公司 | A kind of method of starch quality in improvement rice |
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| CN105021562A (en) * | 2015-07-06 | 2015-11-04 | 黑龙江八一农垦大学 | Traceable method for rice origin and application thereof |
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| 全谷物酚类物质及其抗氧化活性研究进展;赵广河，张瑞芬等;《中国食品学报》;20170831;第183-196页 * |
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