CN109012877B - Method for increasing content of slowly digestible starch in rice flour - Google Patents
Method for increasing content of slowly digestible starch in rice flour Download PDFInfo
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- CN109012877B CN109012877B CN201810570238.6A CN201810570238A CN109012877B CN 109012877 B CN109012877 B CN 109012877B CN 201810570238 A CN201810570238 A CN 201810570238A CN 109012877 B CN109012877 B CN 109012877B
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/04—Systems or sequences of operations; Plant
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- B—PERFORMING OPERATIONS; TRANSPORTING
- 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
- B02B3/00—Hulling; Husking; Decorticating; Polishing; Removing the awns; Degerming
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Abstract
The invention discloses a method for improving the content of slowly digestible starch in rice flour, which comprises the following steps: A. mechanically milling the rice husked by the rice seeds to obtain brown rice; B. and D, crushing and sieving the product obtained after the treatment in the step A to obtain the rice flour rich in slowly digestible starch. The invention can obviously improve the slowly digestible starch content in rice flour, especially low straight chain content rice flour and waxy rice flour, 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 can reduce cholesterol, reduce blood sugar fluctuation and prevent insulin secretion disorder, and the rice flour is an ideal choice for diabetics and weight-losing people.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a method for improving the content of slowly digestible starch in rice flour.
Background
The paddy belongs to the genus of gramineae, is the main food for half of the world, and is the basis of the whole diet and nutrition of China. The production and supply of Chinese rice are always in a tight balance state, 85-90% of rice produced in general years can be ground into commercial rice, wherein the edible consumption is dominant and accounts for 84% of the commercial rice. The consumption market of rice and products thereof is one of the largest and most stable food consumption markets in China. The rice processing is a process for producing and processing finished rice by removing rice husks and husks, and comprises the working procedures of rice cleaning, rice hulling and hulling object separation, rice milling, finished product finishing and the like. Wherein, rice milling is an important part for determining the taste, the nutritive 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 grain safety.
The rice milling has two types of chemical and physical (mechanical) methods, and the mechanical rice milling method is mainly adopted in all countries at present, and the mechanical acting force generated between a rice mill and rice grains is mainly used for collision and friction with the rice grains, so that part or all of the cortex on the surface of the brown rice is ground, and the finished product rice meeting the relevant quality standards is prepared. Therefore, in the rice milling process, the selection criteria of the parameters for rice milling are as follows: and determining the optimal rice milling parameters according to the removal degree of the brown rice skin layers and the improvement of the broken rice rate.
Rice is rich in starch and is classified into waxy rice (amylose content less than 2%), low amylose rice (amylose content 10% -20%), and high amylose rice (amylose content more than 25%), depending on the amylose content. Rice is usually ground and sieved to prepare rice flour which is applied to foods such as infant rice flour, rice noodles, rice cakes, sweet dumplings and the like, and meal replacement powder which is eaten by weight-losing people also usually takes the rice flour as a main component and is directly mixed and eaten without heating treatment.
From the nutritional point of view, starch is further classified into digestible starch, slowly digestible starch and resistant starch. Due to the large fluctuation of the blood sugar level, the ingestion of the digestible starch brings great pressure to the self-stabilizing system of the blood sugar of the human body, and the long-term ingestion of the digestible starch can cause the damage of cells, tissues and organs and increase the incidence of diseases such as hypoglycemia, diabetes, cardiovascular diseases and the like. The resistant starch can be fermented and utilized by microorganisms in colon to produce natural short-chain fatty acid, and clinical researches show that the fermentation product not only can provide additional energy for human bodies, but also has the effects of preventing and treating colon diseases. Slowly digested starch has a relatively low level of initial glycemic value number and assists in maintaining blood glucose levels, providing energy slowly and continuously. The food containing slowly digestible starch can increase satiety, improve blood sugar tolerance, and reduce blood lipid concentration, and is helpful for preventing various chronic diseases. Of the various types of rice, the slowly digestible starch content is higher in the high amylose rice (above 30%), while the slowly digestible starch content is lower in the waxy rice and the low amylose rice (below 22%). However, waxy rice and low amylose rice have the advantages of easy gelatinization, high viscoelasticity, strong toughness, good mouthfeel and the like compared with high amylose rice, and therefore, the improvement of the content of slowly digestible starch in the waxy rice and the low amylose rice has very important application value.
In the prior art, the current methods for increasing the content of slowly digestible starch in starch mainly include methods of adding chemical substances and increasing energy consumption of the process, for example, in patent CN 105017435a, octenyl succinic anhydride is added into starch to obtain oat starch rich in slowly digestible starch octenyl succinic anhydride. There has not been any report on the improvement of the content of slowly digestible starch in rice, particularly waxy rice and low amylose rice.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for improving the content of slowly digestible starch in rice flour aiming at the defects of the prior art. On the basis of the existing rice processing, the aim of improving the content of slowly digestible starch in rice flour, particularly low-linear chain content rice flour and waxy rice flour, is achieved by accurately controlling the rice milling conditions.
The purpose of the invention is realized by the following technical scheme:
the invention provides a method for improving the content of slowly digestible starch in rice flour, which comprises the following steps:
A. mechanically milling the rice husked by the rice seeds to obtain brown rice;
B. and D, crushing and sieving the product obtained after the treatment in the step A to obtain the rice flour rich in slowly digestible starch.
Preferably, in step a, the rice seeds are at least one of rice seeds with low amylose content and waxy rice seeds; the rice flour is at least one of low amylose content rice flour and waxy rice flour.
Preferably, the rice seed is a low amylose rice seed.
Preferably, in step a, the mechanical rice milling conditions are as follows: the rice milling speed is 750-; the rice milling time is 20-60 s.
Preferably, the mechanical rice milling conditions are as follows: rice milling speed 1050 r/min; the rice milling time is 40 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. More preferably, the time of each crushing treatment is 10s, and the crushing rotating speed is 20000 r/min; the time interval between each pulverization treatment was 20 seconds. Avoid gelatinization of rice flour caused by over-high temperature.
Preferably, in step B, the sieving is performed by using a 40-mesh sieve.
According to the invention, by accurately controlling the rice milling condition, in the rice milling process, along with the increase of the rice milling speed, the rice milling time is prolonged, bran, fiber and the like on the surfaces of waxy rice and rice with low amylose content are gradually removed, the starch content is gradually increased, and simultaneously, along with the increase of the rice milling time and the rice milling speed, the damage degree of mechanical force to amylose and amylopectin is enhanced. Too high a speed or too long a time, the amylose molecules have a reduced mechanical buffer capacity and a corresponding reduction in the slowly digested starch. In addition, because the content of amylose in the high-amylose rice is higher, the content of slowly digestible starch is higher, the increase degree of the content of amylose in the rice is not obvious during rice milling, but the content of dietary fiber and protein is obviously reduced, so that the content of slowly digestible starch in the high-amylose rice cannot be increased during rice milling, but the slowly digestible starch has a reduction trend.
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 is carried out by controlling and adjusting the rice milling conditions, the content of slowly digestible starch is obviously improved, the prepared starch is non-toxic and harmless, and the process is safe and efficient;
(3) the starch prepared by the invention has health efficacy, and is used as a novel health food for reducing cholesterol of diabetes patients and weight-losing patients, reducing blood sugar fluctuation and preventing insulin secretion disorder.
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 shows the results of slowly digestible starch content in rice flour obtained in examples and comparative examples of the present invention.
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 slowly digestible starch referred to in the following examples and comparative examples are specifically: by adopting a starch digestion force experiment, the glucose content is measured by colorimetry at the wavelength of 510nm according to an Englyst method, and finally the content of slowly digested starch is calculated, and the result is shown in figure 1.
Example 1
The embodiment relates to a preparation method of 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 grinding for 40s at the rotating speed of 1050 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 low amylose content.
The implementation effect is as follows: the rice flour produced in this example had a slowly digestible starch content of 42.3%, whereas the low amylose rice flour without milling had a slowly digestible starch content of 20.38% and the rice flour produced in this example had a significantly increased slowly digestible starch content.
Example 2
The embodiment relates to a preparation method of 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 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 obtained in this example had a slowly digestible starch content of 34.59%, whereas the low amylose rice flour without milling had a slowly digestible starch content of 20.38%, and the rice flour obtained in this example had a significantly higher slowly digestible starch content, but a lower slowly digestible starch content than that of example 1.
Example 3
The embodiment relates to a preparation method of 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 60s 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 low amylose content.
The implementation effect is as follows: the rice flour produced in this example had a slowly digestible starch content of 33.45% compared to 20.38% for the low amylose rice flour that had not been subjected to milling, and the rice flour produced in this example had a significantly higher slowly digestible starch content, but a lower slowly digestible starch content than that of example 1.
Example 4
The embodiment relates to a preparation method of 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 60s at the rotating speed of 750 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 low amylose content.
The implementation effect is as follows: the rice flour produced in this example had a slowly digestible starch content of 33.53% compared to 20.38% for the low amylose rice flour that had not been subjected to milling, which was significantly higher in slowly digestible starch content but lower in slowly digestible starch content than in example 1.
Example 5
The embodiment relates to a preparation method of 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 into powder, and sieving the powder by a 40-mesh sieve to obtain the rice flour with low amylose content.
The implementation effect is as follows: the rice flour produced in this example had a slowly digestible starch content of 31.80%, whereas the low amylose rice flour without milling had a slowly digestible starch content of 20.38%, and the rice flour produced in this example had a significantly higher slowly digestible starch content, but a lower slowly digestible starch content than that of example 1.
Example 6
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 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 in this example had a slowly digestible starch content of 22.30%, while the waxy rice flour without milling had a slowly digestible starch content of 16.87%, and the rice flour prepared in this example had a significantly increased slowly digestible starch content.
Example 7
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 40s 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 obtained in this example had a slowly digestible starch content of 25.85%, whereas the waxy rice flour without milling had a slowly digestible starch content of 16.87%, and the rice flour obtained in this example had a significantly increased slowly digestible starch content, and the increase ratio of the slowly digestible starch was higher than that in example 6.
Example 8
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 60s 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 obtained in this example had a slowly digestible starch content of 21.32%, whereas the waxy rice flour without milling had a slowly digestible starch content of 16.87%, and the rice flour obtained in this example had a significantly increased slowly digestible starch content, but the increase in slowly digestible starch was less than that of example 7.
Example 9
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 milling for 60s 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 rice flour obtained in this example had a slowly digestible starch content of 20.38%, whereas the waxy rice flour without milling had a slowly digestible starch content of 16.87%, and the rice flour obtained in this example had a significantly increased slowly digestible starch content, but the increase in slowly digestible starch was less than that of example 7.
Example 10
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 rice flour obtained in this example had a slowly digestible starch content of 23.16%, whereas the waxy rice flour without milling had a slowly digestible starch content of 16.87%, and the rice flour obtained in this example had a significantly increased slowly digestible starch content, but the increase in slowly digestible starch was less than that of example 7.
Comparative example 1
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 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 produced in this example had a slowly digestible starch content of 30.17%, whereas the high amylose rice flour without milling had a slowly digestible starch content of 31.29%, and the rice flour produced in this example had a slightly reduced slowly digestible starch content.
Comparative example 2
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 40s 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 produced in this example had a slowly digestible starch content of 30.36%, whereas the high amylose rice flour without milling had a slowly digestible starch content of 31.29%, and the rice flour produced in this example had a slightly reduced slowly digestible starch content.
Comparative example 3
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 60s 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 obtained in this example had a slowly digestible starch content of 28.59%, whereas the high amylose rice flour without milling had a slowly digestible starch content of 31.29% and the rice flour obtained in this example had a reduced slowly digestible starch content.
Comparative example 4
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 milling for 60s 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 rice flour produced in this example had a slowly digestible starch content of 31.27% compared to 31.29% for the high amylose rice flour that had not been subjected to milling, and the slowly digestible starch content of the rice flour produced in this example did not change significantly.
Comparative example 5
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 rice flour obtained in this example had a slowly digestible starch content of 33.76%, whereas the high amylose rice flour without milling had a slowly digestible starch content of 31.29% and the slowly digestible starch content of the rice flour obtained in this example did not change significantly.
Comparative example 6
This example relates to a method for preparing rice flour, the steps being substantially the same as in example 1, except that: in step 3, milling for 40s at the rotating speed of 1200 r/min.
The implementation effect is as follows: the rice flour produced in this example had a slowly digestible starch content of 29.81%, whereas the low amylose rice flour without milling had a slowly digestible starch content of 20.38% and the slowly digestible starch content increased, but the slowly digestible starch content increased less than in example 1.
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 (5)
1. A method for increasing the content of slowly digestible starch in rice flour is characterized by comprising the following steps:
A. mechanically milling the rice husked by the rice seeds to obtain brown rice;
B. b, crushing and sieving the product obtained after the treatment in the step A to obtain rice flour rich in slowly digestible starch;
in the step A, the rice seeds are rice seeds with low amylose content or waxy rice seeds; the mechanical rice milling conditions are as follows: rice milling speed 1050 r/min; rice milling time is 40 or 60 s;
when the rice seeds are low amylose rice seeds, the content of slowly digestible starch in rice flour prepared within 40s is 42.3%, and the content of slowly digestible starch in rice flour prepared within 60s is 34.59%;
when the rice seeds are waxy rice seeds, the content of slowly digestible starch in the rice flour prepared within 40s is 25.85%, and the content of slowly digestible starch in the rice flour prepared within 60s is 22.30%.
2. The method for increasing the content of slowly digestible starch in rice flour according to claim 1, wherein the rice flour is low amylose rice flour or waxy rice flour.
3. The method for increasing the content of slowly digestible starch in rice flour according to claim 1, wherein the mechanical rice milling conditions are as follows: rice milling speed 1050 r/min; the rice milling time is 40 s.
4. The method for increasing the content of slowly digestible starch in rice flour as claimed in claim 1, wherein in step B, the pulverization is carried out for a plurality of times, each time of 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.
5. The method for improving the content of slowly digestible starch in rice flour according to claim 1, wherein in the step B, the sieving is performed by a 40-mesh sieve.
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| CN101616602B (en) * | 2006-12-29 | 2012-09-05 | 努特里希亚公司 | Process for producing slowly digestible starch |
| CN101518306A (en) * | 2009-04-09 | 2009-09-02 | 哈尔滨商业大学 | Preparation method of slowly digestive starch |
| 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 |
| CN105166632A (en) * | 2015-07-21 | 2015-12-23 | 韩忠 | Production method of rice product rich in gamma-aminobutyric acid |
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