CN109845963A - A kind of preparation method of spirulina polysaccharide rice flour - Google Patents
A kind of preparation method of spirulina polysaccharide rice flour Download PDFInfo
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- CN109845963A CN109845963A CN201910075265.0A CN201910075265A CN109845963A CN 109845963 A CN109845963 A CN 109845963A CN 201910075265 A CN201910075265 A CN 201910075265A CN 109845963 A CN109845963 A CN 109845963A
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- rice flour
- spirulina
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- brown rice
- spirulina polysaccharide
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Abstract
The present invention provides a kind of preparation methods of spirulina polysaccharide rice flour, belong to field of food.The present invention adds standby rice flour using brown rice, spirulina polysaccharide, fruit vegetable powder as work raw material, and spirulina polysaccharide makes rice flour have the function of strengthen immunity, anti-radiation, anti-cancer etc., enhances product competitiveness in the market；General brown rice is combined with modified brown rice and has more nutritive value, reconstitutes rear delicate mouthfeel, smooth；Fruit vegetable powder can supplement the vitamin and minerals being rich in fruits and vegetables, improve rice flour nutritive value, can also improve rice flour flavor.
Description
Technical field
The present invention relates to a kind of preparation methods of spirulina polysaccharide rice flour, belong to field of food.
Background technique
Traditional rice flour is process with rice, although in good taste, convenient property is poor, and nutrition is relatively simple.It is rough
Rice still maintains the rice of some outer tissues (such as cortex, aleurone and plumule) after referring to shelling.60%~70% contained by rice
Vitamin, minerals and largely must amino acid all accumulate in outer tissue.Rice flour is processed by raw material of brown rice, not only
Nutritive value is had more than the rice flour that smart rice processes, and beneficial to diabetic and obese people.
Spirulina polysaccharide is a kind of white powder water-soluble substances being isolated from spirulina.Studies have shown that spiral shell
Revolving antitumor in algae and immunoregulation effect physiological activator is exactly polysaccharide, it has significant anti-radiation, anti-mutation function
Can, it can be used for giving protection against cancer, anti-aging, enhancing immunity of organisms etc., it has tempting prospect in practical application.City at present
The research of nutrient functional rice flour is less on field, and rice flour poor taste, the single flavor of traditional brown rice preparation.Therefore, mouthfeel is developed
Well, the functional rice flour of unique flavor has great importance.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, a kind of preparation side of spirulina polysaccharide rice flour is provided
Method, in good taste, nutritive value is high.
In order to achieve the above-mentioned object of the invention, the invention provides the following technical scheme:
A kind of preparation method of spirulina polysaccharide rice flour, it is characterised in that the following steps are included:
(1) preparation of brown rice rice flour: weighing brown rice and be put into fermentor, and 1 times of amount distilled water stirring is added, is inoculated with 4% plant cream bar
Bacterium solution ferments, and filtering, fermented brown rice is with distilled water flushing 6 times, and 45 DEG C of dry 3h in hot air drier, obtains modification
Brown rice；It crushed 120 meshes with pulverizer after general brown rice mix according to the ratio with modified brown rice, adjusting mixed powder moisture 10~
15%, extrusion is carried out using Double-screw extruder, cooling, crushing is sieved to get brown rice rice flour；
(2) spirulina polysaccharide extracts: ethanol solution being added into spirulina powder and is soaked, while being ultrasonically treated 20min；Again plus
Enter hot water, 30min is extracted in water bath with thermostatic control, and extracting solution is centrifuged 5min by 2000r/min, takes supernatant；Supernatant is concentrated under reduced pressure
To the 1/3 of original volume, dehydrated alcohol is added and adjusts concentrate concentration of alcohol, stands 3~4h, centrifuging and taking precipitating；Precipitating is through 40 DEG C
Up to spirulina polysaccharide after heated-air drying；
(3) preparation of fruit vegetable powder: watermelon and carrot are cleaned with circulating water；Watermelon takes flesh to be cut into small pieces, after carrot peeling
It is cut into small pieces, watermelon fritter and carrot fritter is mixed with beating, maltodextrin is added after filtering in 190 DEG C of conditions of inlet air temperature
Under be spray-dried to get fruit vegetable powder；
(4) it is dispensed after mixing in proportion spirulina polysaccharide powder, brown rice rice flour, fruit vegetable powder up to spirulina polysaccharide rice flour.
Preferably, lactobacillus plantarum solution lactic acid bacteria concentration >=5 × 10 in the step (1)8cfu/ml。
Preferably, fermentative brown rice temperature is 35~40 DEG C in the step (1), 96~120h of time.
Preferably, general brown rice and modified brown rice weight proportion are 30:70 in the step (1).
Preferably, brown rice extrusion condition in the step (1) are as follows: inlet amount speed is 450g/min, screw rod turns
Fast 350r/min, extruding temperature are 110~130 DEG C of an area, two 140~150 DEG C of areas, three 160~170 DEG C of areas.
Preferably, spirulina wetting solvents are ethanol solution in the step (2), and concentration is 30~40%, according to spirulina
W ethanol solution additive amount is solid-liquid ratio 1:2(g/ml).
Preferably, spirulina Extraction solvent is 80~90 DEG C of hot water in the step (2), is added according to spirulina weight solvent
Dosage is solid-liquid ratio 1:12(g/ml).
Preferably, it is 70~80% that spirulina, which extracts concentrate and stands alcohol precipitation concentration of alcohol, in the step (2).
Preferably, watermelon and carrot adding proportion are 1.5:1 in the step (3).
Preferably, according to juice weight after filtering in the step (3), maltodextrin additive amount is 8~10%.
Preferably, each raw material proportioning includes: 40~50 parts of brown rice rice flour, spirulina by weight in the step (4)
20~30 parts of polysaccharide, 20~30 parts of fruit vegetable powder.
Compared with prior art, a kind of preparation method of spirulina polysaccharide rice flour of the present invention has below beneficial to effect
Fruit: 1, adding spirulina polysaccharide makes rice flour have the function of strengthen immunity, anti-radiation, anti-cancer etc., enhances product market competition
Power；2, general brown rice is combined with modified brown rice and has more nutritive value, reconstitute rear delicate mouthfeel, smooth；3, addition fruit vegetable powder can
The vitamin and minerals being rich in supplement fruits and vegetables, improve rice flour nutritive value, can also improve rice flour flavor.
Specific embodiment
[embodiment 1]
A kind of preparation method of spirulina polysaccharide rice flour, comprising the following steps:
(1) preparation of brown rice rice flour: weighing brown rice and be put into fermentor, and 1 times of amount distilled water stirring is added, is inoculated with 4% plant cream bar
Bacterium solution (lactic acid bacteria concentration >=5 × 108Cfu/ml), ferment 120h under the conditions of 35 DEG C, and filtering, fermented brown rice is rushed with distilled water
It washes 6 times, and 45 DEG C of dry 3h in hot air drier, obtains modified brown rice；General brown rice and modified brown rice is mixed by 30:70 proportion
It crushed 120 meshes after conjunction, adjust mixed powder moisture 10%, control Double-screw extruder inlet amount speed is 450g/
Min, screw rod revolving speed 350r/min, extruding temperature are 110~130 DEG C of an area, two 140~150 DEG C of areas, three 160~170 DEG C of areas
Extrusion is carried out, cooling, crushing, sieving are after extruding to get brown rice rice flour；
(2) spirulina polysaccharide extracts: the ethyl alcohol that 30% concentration is added into spirulina powder by solid-liquid ratio 1:2(g/ml) is soaked,
It is ultrasonically treated 20min simultaneously；80 DEG C of hot water are added in solid-liquid ratio 1:12(g/ml) ratio again, 30min is extracted in water bath with thermostatic control, is extracted
Liquid is centrifuged 5min by 2000r/min, takes supernatant；Supernatant is concentrated under reduced pressure into the 1/3 of original volume, and dehydrated alcohol is added and adjusts
Concentrate concentration of alcohol 70% stands 4h, centrifuging and taking precipitating；Precipitating is after 40 DEG C of heated-air dryings up to spirulina polysaccharide；
(3) preparation of fruit vegetable powder: watermelon and carrot are cleaned with circulating water；Watermelon takes flesh to be cut into small pieces, after carrot peeling
It is cut into small pieces, watermelon fritter and carrot fritter is mixed with beating according to weight ratio 1.5: 1,8% maltodextrin is added after filtering and is existed
It is spray-dried under the conditions of 190 DEG C of inlet air temperature to get fruit vegetable powder；
(4) packing is after mixing in proportion 40 parts of brown rice rice flour, 30 parts of spirulina polysaccharide, 30 parts of fruit vegetable powder to get spiral
Polysaccharides rice flour.
[embodiment 2]
A kind of preparation method of spirulina polysaccharide rice flour, comprising the following steps:
(1) preparation of brown rice rice flour: weighing brown rice and be put into fermentor, and 1 times of amount distilled water stirring is added, is inoculated with 4% plant cream bar
Bacterium solution (lactic acid bacteria concentration >=5 × 108Cfu/ml), ferment 96h under the conditions of 40 DEG C, and filtering, fermented brown rice is rushed with distilled water
It washes 6 times, and 45 DEG C of dry 3h in hot air drier, obtains modified brown rice；General brown rice and modified brown rice is mixed by 30:70 proportion
It crushed 120 meshes with pulverizer after conjunction, adjust mixed powder moisture 15%, control Double-screw extruder inlet amount speed
For 450g/min, screw rod revolving speed 350r/min, extruding temperature is 110~130 DEG C of an area, two 140~150 DEG C of areas, three areas 160
~170 DEG C of progress extrusions, it is cooling after extruding, crush, be sieved to get brown rice rice flour；
(2) spirulina polysaccharide extracts: the ethyl alcohol that 40% concentration is added into spirulina powder by solid-liquid ratio 1:2(g/ml) is soaked,
It is ultrasonically treated 20min simultaneously；90 DEG C of hot water are added in solid-liquid ratio 1:12(g/ml) ratio again, 30min is extracted in water bath with thermostatic control, is extracted
Liquid is centrifuged 5min by 2000r/min, takes supernatant；Supernatant is concentrated under reduced pressure into the 1/3 of original volume, and dehydrated alcohol is added and adjusts
Concentrate concentration of alcohol 80% stands 3h, centrifuging and taking precipitating；Precipitating is after 40 DEG C of heated-air dryings up to spirulina polysaccharide；
(3) preparation of fruit vegetable powder: watermelon and carrot are cleaned with circulating water；Watermelon takes flesh to be cut into small pieces, after carrot peeling
It is cut into small pieces, watermelon fritter and carrot fritter is mixed with beating according to weight ratio 1.5: 1,10% maltodextrin is added after filtering
It is spray-dried under the conditions of 190 DEG C of inlet air temperature to get fruit vegetable powder；
(4) packing is after mixing in proportion 50 parts of brown rice rice flour, 30 parts of spirulina polysaccharide, 20 parts of fruit vegetable powder to get spiral
Polysaccharides rice flour.
[embodiment 3]
A kind of preparation method of spirulina polysaccharide rice flour, comprising the following steps:
(1) preparation of brown rice rice flour: weighing brown rice and be put into fermentor, and 1 times of amount distilled water stirring is added, is inoculated with 4% plant cream bar
Bacterium solution (lactic acid bacteria concentration >=5 × 108Cfu/ml), ferment 108h under the conditions of 40 DEG C, and filtering, fermented brown rice is rushed with distilled water
It washes 6 times, and 45 DEG C of dry 3h in hot air drier, obtains modified brown rice；General brown rice and modified brown rice is mixed by 30:70 proportion
It crushed 120 meshes with pulverizer after conjunction, adjust mixed powder moisture 13%, control Double-screw extruder inlet amount speed
For 450g/min, screw rod revolving speed 350r/min, extruding temperature is 110~130 DEG C of an area, two 140~150 DEG C of areas, three areas 160
~170 DEG C of progress extrusions, it is cooling after extruding, crush, be sieved to get brown rice rice flour；
(2) spirulina polysaccharide extracts: the ethyl alcohol that 35% concentration is added into spirulina powder by solid-liquid ratio 1:2(g/ml) is soaked,
It is ultrasonically treated 20min simultaneously；85 DEG C of hot water are added in solid-liquid ratio 1:12(g/ml) ratio again, 30min is extracted in water bath with thermostatic control, is extracted
Liquid is centrifuged 5min by 2000r/min, takes supernatant；Supernatant is concentrated under reduced pressure into the 1/3 of original volume, and dehydrated alcohol is added and adjusts
Concentrate concentration of alcohol 75% stands 4h, centrifuging and taking precipitating；Precipitating is after 40 DEG C of heated-air dryings up to spirulina polysaccharide；
(3) preparation of fruit vegetable powder: watermelon and carrot are cleaned with circulating water；Watermelon takes flesh to be cut into small pieces, after carrot peeling
It is cut into small pieces, watermelon fritter and carrot fritter is mixed with beating according to weight ratio 1.5: 1,10% maltodextrin is added after filtering
It is spray-dried under the conditions of 190 DEG C of inlet air temperature to get fruit vegetable powder；
(4) packing is after mixing in proportion 50 parts of brown rice rice flour, 20 parts of spirulina polysaccharide, 30 parts of fruit vegetable powder to get spiral
Polysaccharides rice flour.
For the ordinary skill in the art, specific embodiment is only exemplarily described the present invention,
Obviously the present invention specific implementation is not subject to the restrictions described above, as long as use the inventive concept and technical scheme of the present invention into
The improvement of capable various unsubstantialities, or not improved the conception and technical scheme of the invention are directly applied to other occasions
, it is within the scope of the present invention.
Claims (10)
1. a kind of preparation method of spirulina polysaccharide rice flour, it is characterised in that the following steps are included:
(1) preparation of brown rice rice flour: weighing brown rice and be put into fermentor, and 1 times of amount distilled water stirring is added, is inoculated with 4% plant cream bar
Bacterium solution ferments, and filtering, fermented brown rice is with distilled water flushing 6 times, and 45 DEG C of dry 3h in hot air drier, obtains modification
Brown rice；It crushed 120 meshes with pulverizer after general brown rice mix according to the ratio with modified brown rice, adjusting mixed powder moisture 10~
15%, extrusion is carried out using Double-screw extruder, cooling, crushing is sieved to get brown rice rice flour；
(2) spirulina polysaccharide extracts: ethanol solution being added into spirulina powder and is soaked, while being ultrasonically treated 20min；Again plus
Enter hot water, 30min is extracted in water bath with thermostatic control, and extracting solution is centrifuged 5min by 2000r/min, takes supernatant；Supernatant is concentrated under reduced pressure
To the 1/3 of original volume, dehydrated alcohol is added and adjusts concentrate concentration of alcohol, stands 3~4h, centrifuging and taking precipitating；Precipitating is through 40 DEG C
Up to spirulina polysaccharide after heated-air drying；
(3) preparation of fruit vegetable powder: watermelon and carrot are cleaned with circulating water；Watermelon takes flesh to be cut into small pieces, after carrot peeling
It is cut into small pieces, watermelon fritter and carrot fritter is mixed with beating, maltodextrin is added after filtering in 190 DEG C of conditions of inlet air temperature
Under be spray-dried to get fruit vegetable powder；
(4) it is dispensed after mixing in proportion spirulina polysaccharide powder, brown rice rice flour, fruit vegetable powder up to spirulina polysaccharide rice flour.
2. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (1)
Middle lactobacillus plantarum solution lactic acid bacteria concentration >=5 × 108cfu/ml。
3. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (1)
Middle fermentative brown rice temperature is 35~40 DEG C, 96~120h of time.
4. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (1)
Middle general brown rice and modified brown rice weight proportion are 30:70.
5. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (1)
Middle brown rice extrusion condition are as follows: inlet amount speed is 450g/min, screw rod revolving speed 350r/min, and extruding temperature is an area
110~130 DEG C, two 140~150 DEG C of areas, three 160~170 DEG C of areas.
6. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (2)
Middle spirulina wetting solvents are ethanol solution, and it is solid-liquid ratio according to spirulina w ethanol solution additive amount that concentration, which is 30~40%,
1:2(g/ml).
7. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (2)
Middle spirulina Extraction solvent is 80~90 DEG C of hot water, is solid-liquid ratio 1:12(g/ml according to spirulina weight solvent additive amount).
8. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (2)
It is 70~80% that middle spirulina, which extracts concentrate and stands alcohol precipitation concentration of alcohol,.
9. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (3)
Middle watermelon and carrot adding proportion are 1.5:1；According to juice weight after filtering, maltodextrin addition in the step (3)
Amount is 8~10%.
10. a kind of preparation method of spirulina polysaccharide rice flour according to claim 1, which is characterized in that the step (4)
In each raw material proportioning by weight include: 40~50 parts of brown rice rice flour, 20~30 parts of spirulina polysaccharide, fruit vegetable powder 20~30
Part.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109938259A (en) * | 2019-05-06 | 2019-06-28 | 唐玉乐 | A kind of preparation method of spirulina polysaccharide rice flour |
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| CN102669580A (en) * | 2012-06-15 | 2012-09-19 | 南京农业大学 | Wheat germ and germinated brown rice composite nutritional powder and production method thereof |
| CN104187434A (en) * | 2014-07-25 | 2014-12-10 | 南京财经大学 | Modified germinated brown rice extrusion puffed food and processing method thereof |
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| CN105837703A (en) * | 2016-05-25 | 2016-08-10 | 丽江格林斯通食品有限公司 | Method for extracting spirulina polysaccharide |
| KR20160107846A (en) * | 2015-03-06 | 2016-09-19 | 변홍주 | Multiple fermentation process and to reduce the bran distinctive green and yellow bad taste and flavor of brown rice powder mixed with vegetable supplements and a method for manufacturing green vegetables powder is seen increased customer preference |
| CN107307265A (en) * | 2017-06-12 | 2017-11-03 | 黄冈东坡粮油集团有限公司 | A kind of rice compound nutritional premixed powder and preparation method thereof and application |
| US20180338514A1 (en) * | 2017-05-27 | 2018-11-29 | Jiangnan University | Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation |
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2019
- 2019-01-25 CN CN201910075265.0A patent/CN109845963A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669580A (en) * | 2012-06-15 | 2012-09-19 | 南京农业大学 | Wheat germ and germinated brown rice composite nutritional powder and production method thereof |
| CN104187434A (en) * | 2014-07-25 | 2014-12-10 | 南京财经大学 | Modified germinated brown rice extrusion puffed food and processing method thereof |
| CN104642895A (en) * | 2015-02-02 | 2015-05-27 | 广西贵港市港九粮食制品有限公司 | Method for preparing spiral seaweed rice noodles |
| KR20160107846A (en) * | 2015-03-06 | 2016-09-19 | 변홍주 | Multiple fermentation process and to reduce the bran distinctive green and yellow bad taste and flavor of brown rice powder mixed with vegetable supplements and a method for manufacturing green vegetables powder is seen increased customer preference |
| CN105837703A (en) * | 2016-05-25 | 2016-08-10 | 丽江格林斯通食品有限公司 | Method for extracting spirulina polysaccharide |
| US20180338514A1 (en) * | 2017-05-27 | 2018-11-29 | Jiangnan University | Method for Improving the Cooking Quality of Brown Rice by Lactic Acid Bacteria Fermentation |
| CN107307265A (en) * | 2017-06-12 | 2017-11-03 | 黄冈东坡粮油集团有限公司 | A kind of rice compound nutritional premixed powder and preparation method thereof and application |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109938259A (en) * | 2019-05-06 | 2019-06-28 | 唐玉乐 | A kind of preparation method of spirulina polysaccharide rice flour |
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