CN109892539A - A kind of instant bolete cereal rice sauce - Google Patents
A kind of instant bolete cereal rice sauce Download PDFInfo
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- CN109892539A CN109892539A CN201910212078.2A CN201910212078A CN109892539A CN 109892539 A CN109892539 A CN 109892539A CN 201910212078 A CN201910212078 A CN 201910212078A CN 109892539 A CN109892539 A CN 109892539A
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- 235000009566 rice Nutrition 0.000 title claims abstract description 38
- 235000013339 cereals Nutrition 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 240000008042 Zea mays Species 0.000 claims abstract description 12
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 12
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- 235000005822 corn Nutrition 0.000 claims abstract description 12
- 235000007189 Oryza longistaminata Nutrition 0.000 claims abstract description 11
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 11
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- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 11
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 235000019713 millet Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 8
- 239000004220 glutamic acid Substances 0.000 claims abstract description 8
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 7
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 230000002045 lasting effect Effects 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 230000005070 ripening Effects 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 210000004185 liver Anatomy 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 229940088598 enzyme Drugs 0.000 claims 1
- 239000002777 nucleoside Substances 0.000 claims 1
- 125000003835 nucleoside group Chemical group 0.000 claims 1
- 239000002773 nucleotide Substances 0.000 abstract description 8
- 125000003729 nucleotide group Chemical group 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
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- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
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- 235000007319 Avena orientalis Nutrition 0.000 description 5
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- 241000209763 Avena sativa Species 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 4
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- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000006587 Glutathione peroxidase Human genes 0.000 description 1
- 108700016172 Glutathione peroxidases Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
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- 235000021408 high quality diet Nutrition 0.000 description 1
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- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention provides a kind of instant bolete cereal rice sauces, are mixed to prepare by the raw material of following parts by weight: 30-45 parts of coarse rice powder, 10-15 parts of millet flour, 10-20 parts of corn flour, 5-7 parts of sago meal, 5-10 parts of red rice powder, 10-15 parts of mung bean flour, 2-5 parts of red bean powder, 7-10 parts of oatmeal, 10-25 parts of Porcini extract freeze-dried powder, 0.01-0.05 parts of glutamic acid, 0.01-0.03 parts of 5 '-the sapidity nucleotide disodium；The instant bolete cereal rice sauce is convenient, and smooth in taste gives off a strong fragrance, moderate taste, increases bolete adaptation population, and simple process is controllable, not high to ingredient requirement, not only reduces cost, also improves the utilization rate of bolete to a certain extent.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of instant bolete cereal rice sauce.
Background technique
Bolete is a kind of very rare, rare wild edible fungus, as a kind of high-quality diet nutritional source, taste
It is delicious, be rich in multiclass nutriment, it is very popular at home and abroad.Bolete tired, blood-nourishing neutralization, Chinese medicine Zhuifengsan with heat-clearing solution simultaneously
Cold, relaxing tendons and activating collaterals, qi-restoratives are refreshed oneself and other effects, often edible that immunity of organisms can be enhanced, and have antitumor, anti-mutation, disease-resistant
Poison and other effects.
Find that speciosus polysaccharide has very strong oxidation resistance, can be substantially reduced blood in research in recent years
The content of MDA in liquid, improves activity of glutathione peroxidase, and the speciosus polysaccharide of high dose can significantly improve blood plasma
The activity of SOD.
Cereal rice sauce is a kind of nutraceutical suitable for people of all ages, is made of the various cereal such as corn, brown rice, oat, is eaten
It is convenient to get up, and after being gelatinized, molecular structure is loose, and a part of Starch Conversion is dextrin and maltose, improves disappear to a certain extent
Change absorptivity.Although rice and wheat lack lysine as main food source, rice and wheat, them are singly eaten, easily
It causes the imbalance between amino acid and causes protein utilization not high.
There is the long history of edible coarse cereals in China, however coarse food grain mouthfeel is poor, and traditional infusion mode time is long, and not
Easily storage, it may appear that the phenomenon that retrogradation.At present, exploitation coarse cereals compound product becomes a kind of trend, most in the market to produce
Product process complicated, higher cost, require precisely control, and only rest on the compounding between various coarse cereals, for rhythm of life
The demand of daily nutrition health care and taste is not able to satisfy for the modern constantly accelerated.
Summary of the invention
It is an object of the present invention to provide a kind of instant bolete rice pastes that is convenient, having effects that dietotherapy, by following heavy
The raw material of amount part is mixed to prepare: 30-45 parts of coarse rice powder, 10-15 parts of millet flour, 10-20 parts of corn flour, 5-7 parts of sago meal, red rice
5-10 parts of powder, 10-15 parts of mung bean flour, 2-5 parts of red bean powder, 7-10 parts of oatmeal, 10-25 parts of Porcini extract freeze-dried powder, paddy
0.01-0.05 parts of propylhomoserin, 0.01-0.03 parts of 5 '-the sapidity nucleotide disodium.
The present invention is pasted using the rice that bolete and compounding coarse cereals develop a kind of instant edible, and method is simply controllable, easily
In preservation, the type of bolete in the market and coarse cereals product is enriched.In addition, but also bolete is preferably utilized.
The instant bolete cereal rice sauce of the present invention is made using following methods:
(1) sorting and preparation of rice flour: raw material all chooses the bright color, brown rice of no disease and pests harm, millet, corn, sago, red
Rice, mung bean, red bean, oat are cleaned with clear water, natural air drying 3-5 hours respectively, beat powder with pulverizer, rice flour passes through 1000-
3000MHz microwave ripening 20-30min crosses 40-60 mesh, spare；
(2) sorting and preparation of Porcini extract: taking fresh bolete, cleaning removal silt, and light salt brine impregnates rinsing, dries in the air
It is dry, water is added in dry bolete by weight the ratio of 1:25-35, smashes obtained bolete slurries；It is starched to bolete
The flavor protease of slurry weight 0.07-0.1%, the cellulase of slurry weight 0.27-0.35%, slurry weight are added in liquid
The papain of 0.047-0.06% mixes, and is warming up to 45-55 DEG C, and lasting stirring enzymatic hydrolysis 3-5 hours, to the end of digesting, heating
Make within holding 10-20 minutes enzyme-deactivating, centrifuging and taking supernatant to 90-100 DEG C, freeze-drying is crushed and is made.
(3) mixing filling: ready raw material is mixed, through quantitative package up to instant bolete cereal rice sauce.
Bolete rice paste smooth in taste of the invention, gives off a strong fragrance, moderate taste, and eating method is simple and convenient.In coarse food grain
The dietary fiber being rich in can improve human body intestinal canal function, promote nutrient absorption, prevent various diseases.Compounded coarse cereals can be each other
Nutrition complement can effectively improve the utilization rate of nutriment, remain in dietary fiber, unsaturated fatty acid, dimension life
The natural nutrients such as element, minerals are conducive to balanced diet nutrition.
The effective component that mushroom itself is made full use of by the bolete that processing is extracted, increases bolete adaptation population；
Simple process is controllable, not high to ingredient requirement, can make full use of the bolete leftover pieces that other products are extra, not only reduce
Cost also improves the utilization rate of bolete to a certain extent.
Specific embodiment
The present invention is further explained in the light of specific embodiments, but the scope of protection of the present invention is not limited.
Embodiment 1: this instant bolete cereal rice sauce constituent are as follows: coarse rice powder 300g, millet flour 100g, corn flour
100g, sago meal 50g, red rice powder 50g, mung bean flour 100g, red bean powder 20g, oatmeal 70g, Porcini extract freeze-dried powder
100g, glutamic acid 0.1g, 5 '-the sapidity nucleotide disodium 0.3g；
Above-mentioned instant bolete cereal rice sauce the preparation method is as follows:
(1) bright color is chosen, the brown rice of no disease and pests harm, millet, corn, sago, red rice, mung bean, red bean, oat are used respectively
Clear water is cleaned, and natural air drying 3 hours, beats powder with pulverizer, rice flour passes through 1000MHz microwave ripening 30min, crosses 60 meshes, standby
With；
(2) sorting and preparation of Porcini extract: taking fresh bolete, and Porcini extract freeze-dried powder is to take fresh ox
Liver bacterium, cleaning removal silt, light salt brine impregnate rinsing, dry, be added in dry bolete by weight the ratio of 1:30
Water smashes obtained bolete slurries；Flavor protease, the slurry weight of slurry weight 0.07% are added into bolete slurries
0.35% cellulase, the papain of slurry weight 0.047% mix, and are warming up to 45 DEG C, and lasting stirring enzymatic hydrolysis 5 hours,
To the end of digesting, it is warming up to 90 DEG C and keeps making within 20 minutes enzyme-deactivating, centrifuging and taking supernatant is freeze-dried, and is crushed, spare；
(3) step (1) raw material, step (2) Porcini extract freeze-dried powder, glutamic acid, 5 '-the sapidity nucleotide disodiums are mixed,
Instant bolete cereal rice sauce is made through quantitative package.
Embodiment 2: this instant bolete cereal rice sauce constituent are as follows: coarse rice powder 400g, millet flour 120g, corn flour
150g, sago meal 60g, red rice powder 70g, mung bean flour 120g, red bean powder 30g, oatmeal 80g, Porcini extract freeze-dried powder
180g, glutamic acid 0.3g, 5 '-the sapidity nucleotide disodium 0.1g；
Above-mentioned instant bolete cereal rice sauce the preparation method is as follows:
(1) bright color is chosen, the brown rice of no disease and pests harm, millet, corn, sago, red rice, mung bean, red bean, oat are used respectively
Clear water is cleaned, and natural air drying 4 hours, beats powder with pulverizer, rice flour passes through 2000MHz microwave ripening 25min, crosses 40 meshes, standby
With；
(2) sorting and preparation of Porcini extract: taking fresh bolete, and Porcini extract freeze-dried powder is to take fresh ox
Liver bacterium, cleaning removal silt, light salt brine impregnate rinsing, dry, be added in dry bolete by weight the ratio of 1:25
Water smashes obtained bolete slurries；Flavor protease, the slurry weight of slurry weight 0.08% are added into bolete slurries
0.3% cellulase, the papain of slurry weight 0.05% mix, and are warming up to 50 DEG C, and lasting stirring enzymatic hydrolysis 4 hours, to
Enzymatic hydrolysis terminates, and is warming up to 95 DEG C and keeps making within 15 minutes enzyme-deactivating, centrifuging and taking supernatant is freeze-dried, and is crushed, spare；
(3) step (1) raw material, step (2) Porcini extract freeze-dried powder, glutamic acid, 5 '-the sapidity nucleotide disodiums are mixed,
Instant bolete cereal rice sauce is made through quantitative package.
Embodiment 3: this instant bolete cereal rice sauce constituent are as follows: coarse rice powder 450g, millet flour 150g, corn flour
200g, sago meal 70g, red rice powder 100g, mung bean flour 150g, red bean powder 50g, oatmeal 100g, Porcini extract freeze-dried powder
250g, glutamic acid 0.5g, 5 '-the sapidity nucleotide disodium 0.2g；
Above-mentioned instant bolete cereal rice sauce the preparation method is as follows:
(1) bright color is chosen, the brown rice of no disease and pests harm, millet, corn, sago, red rice, mung bean, red bean, oat are used respectively
Clear water is cleaned, and natural air drying 5 hours, beats powder with pulverizer, rice flour passes through 3000MHz microwave ripening 20min, crosses 50 meshes, standby
With；
(2) sorting and preparation of Porcini extract: taking fresh bolete, and Porcini extract freeze-dried powder is to take fresh ox
Liver bacterium, cleaning removal silt, light salt brine impregnate rinsing, dry, be added in dry bolete by weight the ratio of 1:35
Water smashes obtained bolete slurries；Flavor protease, the slurry weight of slurry weight 0.1% are added into bolete slurries
0.35% cellulase, the papain of slurry weight 0.06% mix, and are warming up to 55 DEG C, and lasting stirring enzymatic hydrolysis 5 hours, to
Enzymatic hydrolysis terminates, and is warming up to 100 DEG C and keeps making within 10 minutes enzyme-deactivating, centrifuging and taking supernatant is freeze-dried, and is crushed, spare；
(3) step (1) raw material, step (2) Porcini extract freeze-dried powder, glutamic acid, 5 '-the sapidity nucleotide disodiums are mixed,
Instant bolete cereal rice sauce is made through quantitative package.
Claims (3)
1. a kind of instant bolete cereal rice sauce, which is characterized in that be mixed to prepare by the raw material of following parts by weight: coarse rice powder 30-
45 parts, 10-15 parts of millet flour, 10-20 parts of corn flour, 5-7 parts of sago meal, 5-10 parts of red rice powder, 10-15 parts of mung bean flour, red bean
2-5 parts of powder, 7-10 parts of oatmeal, 10-25 parts of Porcini extract freeze-dried powder, 0.01-0.05 parts of glutamic acid, 5 '-flavor nucleosides
0.01-0.03 parts of acid disodium.
2. instant bolete cereal rice sauce according to claim 1, it is characterised in that: Porcini extract freeze-dried powder is to take
Fresh bolete, cleaning removal silt, light salt brine impregnate rinsing, dry, by weight 1:25-35 ratio in dry ox
Water is added in liver bacterium, smashes obtained bolete slurries；The flavor albumen of slurry weight 0.07-0.1% is added into bolete slurries
The papain mixing of enzyme, the cellulase of slurry weight 0.27-0.35%, slurry weight 0.047-0.06%, is warming up to 45-
55 DEG C, lasting stirring enzymatic hydrolysis 3-5 hours, to the end of digesting, being warming up to 90-100 DEG C of holding made enzyme-deactivating in 10-20 minutes, centrifugation
Supernatant is taken, is freeze-dried, crushes and is made.
3. instant bolete cereal rice sauce according to claim 1, it is characterised in that: coarse rice powder, millet flour, corn flour,
Sago meal, red rice powder, mung bean flour, red bean powder, oatmeal are taken from no disease and pests harm raw material, are cleaned respectively with clear water, natural wind
After 3-5 hours dry, powder is beaten with pulverizer, rice flour passes through 1000-3000MHz microwave ripening, crosses 40-60 mesh and is made.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910212078.2A CN109892539A (en) | 2019-03-20 | 2019-03-20 | A kind of instant bolete cereal rice sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910212078.2A CN109892539A (en) | 2019-03-20 | 2019-03-20 | A kind of instant bolete cereal rice sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109892539A true CN109892539A (en) | 2019-06-18 |
Family
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|---|---|---|---|
| CN201910212078.2A Pending CN109892539A (en) | 2019-03-20 | 2019-03-20 | A kind of instant bolete cereal rice sauce |
Country Status (1)
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982490A (en) * | 2015-07-14 | 2015-10-21 | 昆明理工大学 | Boletus flavored life-nourishing biscuits and a preparation method thereof |
| CN106262945A (en) * | 2016-08-31 | 2017-01-04 | 山西回春豆业有限公司 | A kind of instant miscellaneous grain crops reconstitute powder and preparation method thereof |
| CN106509855A (en) * | 2016-11-09 | 2017-03-22 | 崔翠 | Edible fungus sugar-free nutrition powder and preparation method thereof |
-
2019
- 2019-03-20 CN CN201910212078.2A patent/CN109892539A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982490A (en) * | 2015-07-14 | 2015-10-21 | 昆明理工大学 | Boletus flavored life-nourishing biscuits and a preparation method thereof |
| CN106262945A (en) * | 2016-08-31 | 2017-01-04 | 山西回春豆业有限公司 | A kind of instant miscellaneous grain crops reconstitute powder and preparation method thereof |
| CN106509855A (en) * | 2016-11-09 | 2017-03-22 | 崔翠 | Edible fungus sugar-free nutrition powder and preparation method thereof |
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