CN110122778A - 一种米粉制造方法 - Google Patents
一种米粉制造方法 Download PDFInfo
- Publication number
- CN110122778A CN110122778A CN201910381427.3A CN201910381427A CN110122778A CN 110122778 A CN110122778 A CN 110122778A CN 201910381427 A CN201910381427 A CN 201910381427A CN 110122778 A CN110122778 A CN 110122778A
- Authority
- CN
- China
- Prior art keywords
- rice flour
- vitamin
- rice
- drying
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 74
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 73
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 31
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 16
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 claims abstract description 14
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims abstract description 12
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 6
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- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 6
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- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 6
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 6
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- 230000008569 process Effects 0.000 claims abstract description 6
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 229960003495 thiamine Drugs 0.000 claims abstract description 6
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 6
- 239000011719 vitamin A Substances 0.000 claims abstract description 6
- 235000010374 vitamin B1 Nutrition 0.000 claims abstract description 6
- 239000011691 vitamin B1 Substances 0.000 claims abstract description 6
- 239000011726 vitamin B6 Substances 0.000 claims abstract description 6
- 235000019158 vitamin B6 Nutrition 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 235000019166 vitamin D Nutrition 0.000 claims abstract description 6
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- 150000003710 vitamin D derivatives Chemical class 0.000 claims abstract description 6
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 5
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- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 3
- -1 beta-D-fructofuranose glycosides Chemical class 0.000 description 3
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/158—Milk preparations; Milk powder or milk powder preparations containing additives containing vitamins or antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A23L33/12—Fatty acids or derivatives thereof
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及米粉加工领域,具体为一种米粉制造方法,包括如下步骤:将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;制得的米粉,加入原料重量2‑3倍的清水,加热到40℃后,浸泡5‑8小时,沥干水分;将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用10‑20倍清水溶解化开;用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片;再经过干燥、冷却、第三次粉碎、过筛、计量包装工序得到营养米粉;本米粉添加的改性大豆低聚糖作为膳食纤维和双歧因子有助于维持儿童的肠道功能,而且糖分低、能量较低,尤其适用于患有糖尿病的儿童。
Description
技术领域
本发明涉及米粉加工领域,具体涉及一种米粉制造方法。
背景技术
营养米粉,是母乳或婴儿配方食品不能满足婴儿营养需要以及婴儿断奶期间时,为补充婴幼儿营养的辅助食品,主要以小米、大米为主要原料,以白砂糖、蔬菜、水果、蛋类、肉类等选择性配料,加入钙、磷、铁、锌等矿物质及维生素等加工制成的婴幼儿补充食品。
低聚糖也可以叫做益生元,或益生因子、双歧因子,其最主要的作用是能够大量增殖肠道内的有益菌,尤其是双歧杆菌,可在短时间内增殖达10-100倍以上,而不能被有害菌利用,能起到调节肠道菌群平衡,消除便秘、清除肠道垃圾、改善肠道功能的功效。低聚糖只能被人体肠道内有益菌利用,人体吸收不了,溶于水,也是优质的水溶性膳食纤维,低聚糖包括低聚半乳糖、低聚木糖、异麦芽低聚糖、大豆低聚糖、水苏糖等种类。大豆低聚糖是大豆中可溶性糖质的总称,主要成分是指单糖数为3~4的蔗糖(双糖)、棉子糖(三糖)等,经实验研究证明,每天摄入10-15克大豆低聚糖,17天后双歧杆菌可由原来的0.99%增加到45%。在肠道内的双歧杆菌特别容易利用大豆低聚糖,产生乙酸和乳酸及一些抗菌素物质,从而抑制外源性致病菌和肠内因有腐败细菌的增殖:双歧杆菌还可通过磷脂酸与肠粘膜表面,形成一层具有保护作用的生物、膜屏障,从而阻止了有害微生物的入侵和定殖。
目前大豆低聚糖的提取受限于制备工艺,大多采用超滤、反渗透等方法从大豆乳清中分离大豆低聚糖,因而成品中的蔗糖的含量较高,在常见的颗粒制品中蔗糖含量可高达40%以上,因此虽然大豆低聚糖有诸多益处,却因为制成品中热量值较高,影响了大豆低聚糖在一些功能性食品中的使用。
发明内容
本发明的目的在于,提供一种米粉制造方法,以克服传统的营养米粉中无法添加大豆低聚糖的技术偏见。
为了实现本发明的目的,本发明所采用的技术方案为:
一种米粉制造方法,所述米粉制造方法包括如下步骤:
S1、将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;
S2、将粉碎好的米粉过60目筛,不合格的大颗粒继续粉碎,过筛,直至全部过筛,得米粉备用;
S3、将过筛后的米粉挤压膨化、再粉碎;
S4、将步骤S3制得的米粉,加入原料重量2-3倍的清水,加热到40℃后,浸泡5-8小时,沥干水分;
S5、将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用10-20倍清水溶解化开;
S6、将步骤S5与步骤S4所制米浆混合,然后均质30分钟;
S7、用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片;
S8、再经过干燥、冷却、第三次粉碎、过筛、计量包装工序得到营养米粉。
较为优选的,所述步骤S5中改性大豆低聚糖由以大豆低聚糖为底物,经蔗糖酶处理后得到。
较为优选的,所述蔗糖酶由SDS抽取法从新鲜啤酒酵母中提取。
较为优选的,蔗糖酶与大豆低聚糖的酶反应时间为7小时,反应温度40℃,pH值7.9-8.1。
较为优选的:所述SDS抽取法提取中摩尔浓度为0.5mmol/L,温度40℃,提取时间10h,pH值5.5。
较为优选的:所述步骤S7中,蒸汽压0.4~0.5Mpa之间,烘干后米粉薄片的水分不高于4.0%。
较为优选的:所述步骤S8中利用双滚筒干燥,浆体厚度为0.5mm,首先在干燥温度110~130℃下干燥5min,然后在90~100℃下再干燥10min。
有益效果:本发明公开了一种米粉制备方法,营养丰富、利于吸收,通过在米粉中加入维生素、烟酸、泛酸、DHA等微量元素,不但可以提升儿童免疫力,而且可以全面补充营养,促进钙离子吸收、维持神经系统健康,添加的改性大豆低聚糖作为膳食纤维和双歧因子有助于维持儿童的肠道功能,而且糖分低、能量较低,尤其适用于患有糖尿病的儿童。
具体实施方式
下面,通过具体实施例对本发明的技术方案进行详细说明。
实施例1
一种米粉制造方法,所述米粉制造方法包括如下步骤:
S1、将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;
S2、将粉碎好的米粉过60目筛,不合格的大颗粒继续粉碎,过筛,直至全部过筛,得米粉备用;
S3、将过筛后的米粉挤压膨化、再粉碎;
S4、将步骤S3制得的米粉,加入原料重量2倍的清水,加热到40℃后,浸泡5小时,沥干水分;
S5、以大豆低聚糖为底物,经蔗糖酶处理后得到改性大豆低聚糖,酶反应时间为7小时,反应温度40℃,pH值7.9-8.1,将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用10倍清水溶解化开;
S6、将步骤S5与步骤S4所制米浆混合,然后均质30分钟;
S7、用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.4~0.5Mpa之间,烘干后米粉薄片的水分不高于4.0%;
S8、采用双滚筒干燥,浆体厚度为0.5mm,首先在干燥温度110~130℃下干燥5min,然后在90~100℃下再干燥10min,再经过冷却、第三次粉碎、过筛、计量包装工序得到营养米粉。
实施例2
一种米粉制造方法,所述米粉制造方法包括如下步骤:
S1、将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;
S2、将粉碎好的米粉过60目筛,不合格的大颗粒继续粉碎,过筛,直至全部过筛,得米粉备用;
S3、将过筛后的米粉挤压膨化、再粉碎;
S4、将步骤S3制得的米粉,加入原料重量2.5倍的清水,加热到40℃后,浸泡6.5小时,沥干水分;
S5、以大豆低聚糖为底物,经蔗糖酶处理后得到改性大豆低聚糖,酶反应时间为7小时,反应温度40℃,pH值7.9-8.1,将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用15倍清水溶解化开;
S6、将步骤S5与步骤S4所制米浆混合,然后均质30分钟;
S7、用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.4~0.5Mpa之间,烘干后米粉薄片的水分不高于4.0%;
S8、采用双滚筒干燥,浆体厚度为0.5mm,首先在干燥温度110~130℃下干燥5min,然后在90~100℃下再干燥10min,再经过冷却、第三次粉碎、过筛、计量包装工序得到营养米粉。
实施例3
一种米粉制造方法,所述米粉制造方法包括如下步骤:
S1、将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;
S2、将粉碎好的米粉过60目筛,不合格的大颗粒继续粉碎,过筛,直至全部过筛,得米粉备用;
S3、将过筛后的米粉挤压膨化、再粉碎;
S4、将步骤S3制得的米粉,加入原料重量3倍的清水,加热到40℃后,浸泡8小时,沥干水分;
S5、以大豆低聚糖为底物,经蔗糖酶处理后得到改性大豆低聚糖,酶反应时间为7小时,反应温度40℃,pH值7.9-8.1,将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用20倍清水溶解化开;
S6、将步骤S5与步骤S4所制米浆混合,然后均质30分钟;
S7、用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片,蒸汽压0.4~0.5Mpa之间,烘干后米粉薄片的水分不高于4.0%;
S8、采用双滚筒干燥,浆体厚度为0.5mm,首先在干燥温度110~130℃下干燥5min,然后在90~100℃下再干燥10min,再经过冷却、第三次粉碎、过筛、计量包装工序得到营养米粉。
需要说明的是,蔗糖酶分为能从果糖末端切开蔗糖的β-D-呋喃果糖苷酶以及能从葡萄糖末端切开蔗糖的α-D-葡萄糖苷酶,β-D-呋喃果糖苷酶存在于酵母中,α-D-葡萄糖苷酶存在于霉菌中,从啤酒酵母中提取蔗糖酶也是工业常用方法.上述实施例中步骤S5的蔗糖酶均由SDS抽取法从新鲜啤酒酵母中提取,具体提取步骤如下:
酵母离心(8000r/min)15min后收集菌体;将收集到的菌体用蒸馏水洗涤,离心,再洗涤,重复数次,直到菌体呈白色,倾出上清液,将不含杂质的干净的酵母保存待用;准确称取离心分离后的酵母10g,加入60mL 0.5mmol/L的SDS溶液溶解,在pH值为5.5、50℃水浴中加热12h后取出,4℃、10000r/min离心20min,上清液即为粗制酶液;将SDS抽提法提取出的蔗糖酶活性高的粗制酶液经质量分数50%的乙醇沉淀,溶解透析后,过Q-琼脂糖凝胶FF阴离子交换柱(用pH值为7.0、0.05mol/LTris-HCl缓冲液充分平衡)。用0~1mol/L、60min线性梯度的NaCl溶液(内含pH值为7.0、0.05mol/LTris-HCl缓冲液)洗脱。体积流量为0.5mL/min,每管收集2mL。测定各管洗脱液的蔗糖酶活性与蛋白质含量,合并蔗糖酶活力高的若干管流出液。流出液经过透析脱盐,真空干燥后即为纯化的酵母蔗糖酶。
本米粉最终产品为每小袋25g,9小袋一盒,小袋用塑料袋,外包装的大袋可以是塑料袋或纸袋、纸盒或铁盒等,所得产品的主要指标为:产品糊化度95.6%,水分≦3.0%。产品经90℃热水浸泡2分钟,即可得到味道可口的食用米粉粥。
本发明的实施例公布的是较佳的实施例,但并不局限于此,本领域的普通技术人员,极易根据上述实施例,领会本发明的精神,并做出不同的引申和变化,但只要不脱离本发明的精神,都在本发明的保护范围内。
Claims (7)
1.一种米粉制造方法,其特征在于,所述米粉制造方法包括如下步骤:
S1、将洗净后沥干的大米和糙米放入粉碎机中初次粉碎;
S2、将粉碎好的米粉过60目筛,不合格的大颗粒继续粉碎,过筛,直至全部过筛,得米粉备用;
S3、将过筛后的米粉挤压膨化、再粉碎;
S4、将步骤S3制得的米粉,加入原料重量2-3倍的清水,加热到40℃后,浸泡5-8小时,沥干水分;
S5、将改性大豆低聚糖、DHA、脱脂奶粉、白砂糖、硫酸锌、碳酸钙、维生素A、维生素B1、维生素B2、维生素B6、维生素D、维生素E、维生素C、烟酸和泛酸用10-20倍清水溶解化开;
S6、将步骤S5与步骤S4所制米浆混合,然后均质30分钟;
S7、用蒸汽滚筒干燥进行蒸煮压制烘干成为薄片;
S8、再经过干燥、冷却、第三次粉碎、过筛、计量包装工序得到营养米粉。
2.如权利要求1所述的米粉制造方法,其特征在于,所述步骤S5中改性大豆低聚糖由以大豆低聚糖为底物,经蔗糖酶处理后得到。
3.如权利要求2所述的米粉制造方法,其特征在于,所述蔗糖酶由SDS抽取法从新鲜啤酒酵母中提取。
4.如权利要求2所述的米粉制造方法,其特征在于,蔗糖酶与大豆低聚糖的酶反应时间为7小时,反应温度40℃,pH值7.9-8.1。
5.如权利要求3所述的米粉制造方法,其特征在于:所述SDS抽取法提取中摩尔浓度为0.5mmol/L,温度40℃,提取时间10h,pH值5.5。
6.如权利要求1所述的米粉制造方法,其特征在于:所述步骤S7中,蒸汽压0.4~0.5Mpa之间,烘干后米粉薄片的水分不高于4.0%。
7.如权利要求1所述的米粉制造方法,其特征在于:所述步骤S8中利用双滚筒干燥,浆体厚度为0.5mm,首先在干燥温度110~130℃下干燥5min,然后在90~100℃下再干燥10min。
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