CN109567147A - A kind of full starch recombination rice and preparation method thereof - Google Patents
A kind of full starch recombination rice and preparation method thereof Download PDFInfo
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- CN109567147A CN109567147A CN201811433125.8A CN201811433125A CN109567147A CN 109567147 A CN109567147 A CN 109567147A CN 201811433125 A CN201811433125 A CN 201811433125A CN 109567147 A CN109567147 A CN 109567147A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 57
- 235000019698 starch Nutrition 0.000 title claims abstract description 57
- 239000008107 starch Substances 0.000 title claims abstract description 57
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 46
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 238000005215 recombination Methods 0.000 title claims abstract description 13
- 230000006798 recombination Effects 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 45
- 235000013339 cereals Nutrition 0.000 claims abstract description 9
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920000945 Amylopectin Polymers 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 229920000856 Amylose Polymers 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 229920000881 Modified starch Polymers 0.000 claims abstract description 3
- 239000004368 Modified starch Substances 0.000 claims abstract description 3
- 235000019426 modified starch Nutrition 0.000 claims abstract description 3
- 229920001592 potato starch Polymers 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 2
- 235000011086 calcium lactate Nutrition 0.000 claims description 2
- 239000001527 calcium lactate Substances 0.000 claims description 2
- 239000011812 mixed powder Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 125000003696 stearoyl group Chemical group O=C([*])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 229960005069 calcium Drugs 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- UKGRTCZMPQERFQ-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate Chemical compound CCCCCCCCCCCCCCCCCCOC(=O)C(C)O UKGRTCZMPQERFQ-UHFFFAOYSA-N 0.000 abstract description 4
- 101000911390 Homo sapiens Coagulation factor VIII Proteins 0.000 abstract description 3
- 102000057593 human F8 Human genes 0.000 abstract description 3
- 229940047431 recombinate Drugs 0.000 abstract description 3
- 208000020832 chronic kidney disease Diseases 0.000 description 3
- 235000020905 low-protein-diet Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- -1 blood pressure Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010001580 Albuminuria Diseases 0.000 description 1
- 229920001685 Amylomaize Polymers 0.000 description 1
- JHOMBVGTJWJUSQ-UHFFFAOYSA-L C(C(O)C)(=O)[O-].[Ca+2].C(CCCCCCCCCCCCCCCCC)(=O)O.C(C(O)C)(=O)[O-] Chemical compound C(C(O)C)(=O)[O-].[Ca+2].C(CCCCCCCCCCCCCCCCC)(=O)O.C(C(O)C)(=O)[O-] JHOMBVGTJWJUSQ-UHFFFAOYSA-L 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000009256 replacement therapy Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000002351 wastewater Substances 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Manufacturing & Machinery (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of full starch recombination rice and preparation method thereof, it is made of by mass percentage 30-90% cereal starch (wherein waxy starch accounts for 5-30%), 0-40% potato starch, 0-30% bean starch, adds stearyl lactate, the 0-0.8% molecule distillating monoglyceride, 0-0.05% scented rice essence of starch total amount 0-0.2%；The starch selects common food starch or modified starch, wherein amylose content accounts for 10-35% by mass percentage, amylopectin content accounts for 65-90%.Starch composition of the present invention by analysis rice, amylose and amylopectin accounting, and then deploy, manufacture experimently, obtain not only having rice sample shape and also than general rice mouthfeel more preferably, the lower full starch of protein content recombinate rice.
Description
Technical field
The present invention relates to field food processing fields, more particularly to a kind of full starch recombination rice and preparation method thereof.
Background technique
Chronic kidney disease, which has become, endangers one of major chronic illnesses of human health, and it is strong also to seriously threaten China its people
Health.Chronic kidney disease is a kind of life style disease, and high-quality low protein diet is ancillary drug treatment major measure the most.Research
Show the intake of the relatively low vegetable protein of limit protein matter, especially biological value, patient's body toxin can be reduced
Generation and accumulation, effectively improve patient's malaise symptoms, reduce albuminuria, serium inorganic phosphorus, blood pressure, blood glucose level, resistance building,
Delay progression of disease, and then extends into the time of kidney replacement therapy, while improving life quality.Rice be China mostly
Starch is made into the shape of rice, and has rice, the identical cooking method of congee and mouthfeel by the staple food grain in area, is met consumption habit, is mentioned
Height needs low protein diet crowd to eat the compliance of full starch recombination rice, and the advantageous crowd uses low protein diet, control and
Delay the state of an illness, improves life quality and extending life.
Although useful wheaten starch, starch made of cornstarch recombinate rice, poor taste currently on the market.Also have big
The recombination rice that rice starch is made into, but rice starch extracts, and discharge of wastewater contradiction is big, at high cost.It needs to utilize existing starch raw material
Allotment is made and general rice starch similar compositions and the full starch of mouthfeel recombination rice, completely substitution general rice staple food.
Summary of the invention
Based on this, it is necessary to provide a kind of full starch recombination rice and preparation method thereof, the recombination rice produced not only has
Rice shape, and than general rice mouthfeel more preferably, protein content it is lower.
A kind of full starch recombinates rice, by mass percentage by 30-90% cereal starch (wherein waxy starch accounts for 5-30%),
0-40% potato starch, 0-30% bean starch composition add the stearyl lactate of starch total amount 0-0.2%, 0-0.8% divides
Son distillation monoglyceride, 0-0.05% scented rice essence.
Further, the starch selects common food starch or modified starch, wherein straight chain by mass percentage
Content of starch accounts for 10-35%, and amylopectin content accounts for 65-90%.
Further, a kind of production method of full starch recombination rice, steps are as follows:
(1) weighing of each kind of starch is prepared in a reservoir according to proportion, and in proportion, molecule distillating monoglyceride, hard is added
Acyl calcium lactate；Agitator is poured into, first dry powder stirs evenly, the drinking water of the another standby 20-30% by starch quality, is added to press in water and form sediment
The scented rice essence of the 0-0.05% of silty amount stirs evenly, and moisture 2 times are poured into the mixed powder stirred evenly in agitator, is sufficiently stirred
Feeder is sent into after even.
(2) it squeezes gelatinization to be granulated, using twin (double) screw extruder, machine barrel feed inlet to the area discharge port Fen Sange, temperature difference
Control: 1 60-70 DEG C of area, 100-130 DEG C of 2nd area, 65-95 DEG C of 3rd area, screw speed 18-19HZ, feeding 60-80 ㎏/h, cutter turn
Fast 30-35HZ, outlet die ellipse rice shape.
(3) grain of rice cut outlet is squeezed, blower is sent by vibrating screen, wind is sent into 7 layers of baking oven, oven temperature 75
DEG C -85 DEG C, transport revolving speed 10.8HZ, be dried to water content < 10%, be cooled to room temperature packaging.
The beneficial effects of the present invention are: starch composition of the present invention by analysis rice, amylose are accounted for amylopectin
Than having researched and analysed amylose and amylopectin accounting and its property in each kind of starch, and then deploy, manufacture experimently, obtain not only
With rice sample shape and than general rice mouthfeel more preferably, the lower full starch of protein content recombinate rice.
Specific embodiment
The preferred embodiments of the present invention will be described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that so as to make a clearer definition of the protection scope of the present invention.
Embodiment 1
A kind of production method of full starch recombination rice, steps are as follows:
(1) prepare following mass fraction raw material:
Cereal starch 78% (wherein waxy starch accounts for 15-30%), acetate modified tapioca starch 8%, bean starch
14%, the addition stearyl lactate 0.14% based on starch gross mass, molecule distillating monoglyceride 0.6%, scented rice essence 0.02%,
Drinking water 24%.Starch and stearyl lactate, molecule distillating monoglyceride are first poured into agitator together, siccative stirs evenly.Scented rice
Essence, which is added to the water, to be stirred evenly, and is then added in the dry powder stirred evenly and is sufficiently stirred evenly in two times.
(2) blended stock stirred evenly is sent into the feeder of twin (double) screw extruder, the control of extruder barrel temperature exists: an area
60 DEG C, 110 DEG C of 2nd area, 78 DEG C of 3rd area, main-machine screw revolving speed 18.2HZ, 75 ㎏ of feeding/h, outlet die ellipse rice particle shape, cutter
Speed 33HZ.
(3) grain of rice that extruder outlet is cut is shaken by vibrating screen (preventing adhesion) and is sent into blower, and wind is sent into 7 layers of baking
Case, 85 DEG C of baking oven upper layer temperature, transport revolving speed 10.8HZ by 75 DEG C of lower layer's temperature, dry about 1 hour, water content < 10%, averagely exist
7-8%.It is packed after being cooled to room temperature.
Embodiment 2
A kind of production method of full starch recombination rice, steps are as follows:
Prepare following mass fraction raw material:
Cereal starch 62% (wherein high amylose starches 20-30%, waxy starch 5-8%), bean starch 30%, acetate
Modified tapioca starch 8% adds stearic acid calcium lactate 0.10%, molecule distillating monoglyceride 0.6%, scented rice based on starch gross mass
Essence 0.02%, drinking water 23%.
Extruder barrel temperature controls in 65 DEG C of an area, 120 DEG C of 2nd area, 85 DEG C of 3rd area.
Remaining step is same as Example 1.
The full starch as made from embodiment 2 recombinates rice, and mouthfeel is harder, glycemic index is about 55, is suitable for diabetes
Patients with Chronic Kidney Disease etc. is edible.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (3)
1. a kind of full starch recombinates rice, which is characterized in that by mass percentage by 30-90% cereal starch (wherein waxy starch
Account for 5-30%), 0-40% potato starch, 0-30% bean starch composition, add starch total amount 0-0.2% stearoyl lactylates
Calcium, 0-0.8% molecule distillating monoglyceride, 0-0.05% scented rice essence.
2. a kind of full starch according to claim 1 recombinates rice, which is characterized in that the starch selects common edible shallow lake
Powder or modified starch, wherein amylose content accounts for 10-35% by mass percentage, amylopectin content accounts for 65-90%.
3. a kind of production method of full starch recombination rice, which is characterized in that steps are as follows:
(1) weighing of each kind of starch is prepared in a reservoir according to proportion, and in proportion, molecule distillating monoglyceride, stearoyl is added
Calcium lactate；Agitator is poured into, first dry powder stirs evenly, the drinking water of the another standby 20-30% by starch quality, is added in water and presses starchiness
The scented rice essence of the 0-0.05% of amount stirs evenly, and moisture 2 times is poured into the mixed powder stirred evenly in agitator, after sufficiently stirring evenly
It is sent into feeder.
(2) it squeezes gelatinization to be granulated, using twin (double) screw extruder, machine barrel feed inlet to the area discharge port Fen Sange, temperature controls respectively:
1 60-70 DEG C of area, 100-130 DEG C of 2nd area, 65-95 DEG C of 3rd area, screw speed 18-19HZ, feeding 60-80 ㎏/h, cutter rotating velocity 30-
35HZ, outlet die ellipse rice shape.
(3) grain of rice that cuts of outlet is squeezed, blower is sent by vibrating screen, wind is sent into 7 layers of baking oven, and 75 DEG C -85 of oven temperature
DEG C, transport revolving speed 10.8HZ, be dried to water content < 10%, be cooled to room temperature packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433125.8A CN109567147A (en) | 2018-11-28 | 2018-11-28 | A kind of full starch recombination rice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811433125.8A CN109567147A (en) | 2018-11-28 | 2018-11-28 | A kind of full starch recombination rice and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109567147A true CN109567147A (en) | 2019-04-05 |
Family
ID=65924767
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811433125.8A Pending CN109567147A (en) | 2018-11-28 | 2018-11-28 | A kind of full starch recombination rice and preparation method thereof |
Country Status (1)
| Country | Link |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144863A (en) * | 1979-04-24 | 1980-11-12 | Toshio Ito | Making method of flake food |
| CN101278754A (en) * | 2008-05-15 | 2008-10-08 | 江苏双兔食品股份有限公司 | Natural method for adding fragrance to rice milk |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| WO2010075818A1 (en) * | 2008-12-31 | 2010-07-08 | 上海亦晨信息科技发展有限公司 | Nutrition enriched reconstituted rice and preparing method thereof |
| CN102823822A (en) * | 2012-09-04 | 2012-12-19 | 吉林农业大学 | Corn recombinant rice and producing method thereof |
| CN105707703A (en) * | 2016-04-14 | 2016-06-29 | 杭州富义仓米业有限公司 | Low-protein recombinant rice and making method thereof |
| CN106551268A (en) * | 2016-10-11 | 2017-04-05 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of restructuring rice of suitable nephropathy patient and preparation method thereof |
| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
-
2018
- 2018-11-28 CN CN201811433125.8A patent/CN109567147A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144863A (en) * | 1979-04-24 | 1980-11-12 | Toshio Ito | Making method of flake food |
| CN101278754A (en) * | 2008-05-15 | 2008-10-08 | 江苏双兔食品股份有限公司 | Natural method for adding fragrance to rice milk |
| CN101664048A (en) * | 2008-09-01 | 2010-03-10 | 安琪酵母股份有限公司 | Steamed bread slice making flour modifier and use thereof |
| WO2010075818A1 (en) * | 2008-12-31 | 2010-07-08 | 上海亦晨信息科技发展有限公司 | Nutrition enriched reconstituted rice and preparing method thereof |
| CN102823822A (en) * | 2012-09-04 | 2012-12-19 | 吉林农业大学 | Corn recombinant rice and producing method thereof |
| CN105707703A (en) * | 2016-04-14 | 2016-06-29 | 杭州富义仓米业有限公司 | Low-protein recombinant rice and making method thereof |
| CN106551268A (en) * | 2016-10-11 | 2017-04-05 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of restructuring rice of suitable nephropathy patient and preparation method thereof |
| CN107874110A (en) * | 2017-11-13 | 2018-04-06 | 中国热带农业科学院农产品加工研究所 | A kind of cassava rice and preparation method thereof |
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