CN110226704A - 一种全谷物营养功能米及其制备方法 - Google Patents
一种全谷物营养功能米及其制备方法 Download PDFInfo
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- CN110226704A CN110226704A CN201910653267.3A CN201910653267A CN110226704A CN 110226704 A CN110226704 A CN 110226704A CN 201910653267 A CN201910653267 A CN 201910653267A CN 110226704 A CN110226704 A CN 110226704A
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- rice
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- full cereal
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- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
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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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提出一种全谷物营养功能米及其制备方法,制备方法包括如下操作步骤:混料及磨粉;均质:加入混合粉总质量10‑40%的电解水,电解水为有效氯ACC大于20mg/L、pH为5.5‑6.5的弱酸性电解水,搅拌均匀后得到混合物;高温挤压熟化制粒;干燥;冷却及抛光;筛选、包装及储藏。抛光时所采用的抛光油中含有pH 9.8‑11.2的碱性电解水;包装及储藏。本发明通过电解水调浆、高温挤压熟化等一系列处理,有助于改善人造米品质与风味,而且高温挤压熟化时发生酯化反应生成含磷的酯化物,所得人造米具有功能性且饱满有光泽、晶莹透亮、颜色均匀,蒸煮后香气浓郁、口感独特、软硬适中有嚼劲。
Description
技术领域
本发明涉及谷物加工技术领域,尤其涉及一种全谷物营养功能米及其制备方法。
背景技术
人造米是向淀粉类原料中添加各种营养强化物质,用人工方法造粒、糊化、干燥而成的与天然大米较为相似的颗粒。其制作成本低,易于加工,营养价值显著优于普通米饭,既可以直接食用,还可以按照大米的食用方法进行加工食用。全谷物面粉是指多种造米原料经碾磨后得到的混合谷物面粉。与天然大米相比,其膳食纤维含量更丰富,同时还富含多酚、黄酮、维生素、甾醇和植酸等多种生物活性物质和矿物元素等。将全谷物面粉加工成人造米后作为主食食用,具有更高的营养价值和保健功能。由于全谷物面粉由多种谷物混合后磨粉而成,各种谷物天然存在的粘性、韧性、胀性、硬度等方面的差异导致最终制成的人造米在浸泡蒸煮时特别容易变形、破碎,蒸煮熟后韧性差、没有嚼劲。如何优化全谷物面粉加工人造米的工艺,以改善人造米的品质,是目前需要解决的技术问题。
发明内容
为解决以上现有技术的不足,本发明提供了一种全谷物营养功能米及其制备方法。
本发明是通过以下技术方案予以实现:
一种全谷物营养功能米的制备方法,包括如下操作步骤:
S1、混料及磨粉:将各种造米原料混合后磨粉、过筛,制得混合粉;
S2、均质:向S1得到的混合粉中加入混合粉总质量10-40%的电解水,电解水为有效氯ACC大于20mg/L、pH为5.5-6.5的弱酸性电解水,搅拌均匀后用均质机进行均质;
S3、挤出法制粒:先将S2得到的产物放入双螺杆挤压机中,之后加入正磷酸盐、焦磷酸盐、偏磷酸盐、三聚磷酸钠、三氯氧磷或有机含磷试剂中的一种,优选添加各种含磷试剂的水溶液,搅拌均匀后高温挤压制粒,挤压制粒时淀粉即部分酯化;各种含磷试剂的添加量不超过混合粉质量的3%,磷酸酯化反应时,还需要添加碳酸钠调节混合溶液的pH为5.5-6.0,碳酸钠添加的质量为混合粉质量的2%,采用正磷酸盐为反应试剂时,正磷酸盐优选采用摩尔比1:1的磷酸二氢钠和磷酸氢二钠的混合盐,反应温度优选150℃-160℃;采用三聚磷酸盐为反应试剂时,反应温度优选120℃-150℃;采用偏磷酸盐为反应试剂时,反应温度优选120℃;酯化反应的具体工艺参数均为现有技术,可以参考张燕萍主编的《变性淀粉制造与应用》第二版及刘亚伟编著的《淀粉基食品添加剂》中的相关介绍;
S4、干燥:将S6得到的产物初步干燥使得人造米粒的含水率不超过20%;
S5、冷却及抛光:将冷却后的人造米粒放入抛光机,加入抛光油后进行抛光,抛光时开启热风,当人造米粒含水率降至15%以下后停止抛光,抛光油中有pH 9.8-11.2的碱性电解水;
S6、筛选、包装及储藏。
pH 5.5-6.5、有效氯浓度(ACC)大于20mg/L的酸性电解水或pH 9.8-11.2的碱性电解水,是在有隔膜电解槽及无隔膜电解槽中电解食盐或稀盐酸得到,均无污染、无残留、安全、可靠,对人体无害、不刺激皮肤。该酸性电解水和碱性电解水制取方便且价格低廉。
与现有技术相比,本发明具有如下有益效果:
1、组份配比合理、营养价值高,长期食用具有保健作用;
2、淀粉一边磷酸酯化、一边挤压造粒,制得的人造米亮度高、更易糊化,具有较高透明度和糊黏度、较强胶黏性及稳定性,而且由于磷具有调控生物大分子活性,是构成核酸、磷脂、磷蛋白等遗传物质的必需元素且参与机体能量代谢的核心反应,磷的引入使得人造米具有功能性;
3、组份中的糯米粉和木薯粉互相作用增加了原料的黏性,通过添加电解水均质、磷酸酯化等一系列处理,有助于改善人造米的品质与风味,所得到的人造米饱满有光泽、晶莹透亮、颜色均匀,蒸煮后香气浓郁、口感独特、软硬适中、有嚼劲;
4、所制得的全谷物人造大米用途广泛,适合蒸米饭、煮粥或者方便米饭。
优选的,抛光油包括如下重量百分比的成份:甘油0.5-1%、玉米胚芽油0.01-0.015%、魔芋粉(天然胶粘剂)0.2-0.5%、淀粉3-5%,其余为pH 9.8-11.2的碱性电解水(进一步改善人造米的口感),本发明提出的全谷物营养功能米采用该配方的抛光油处理后表面光滑、色泽光亮、晶莹剔透。
进一步优选的,S1中各个原料采用半干法磨粉,磨粉后过100-150目筛。
进一步优选的,S3中挤压制粒时,以偏磷酸盐为反应试剂时,采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区92-95℃、3区100-105℃、4区110-115℃、5区120-123℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm。
进一步优选的,S3中挤压制粒时,以正磷盐或三聚磷酸盐为反应试剂时,采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区95-100℃、3区105-115℃、4区120-135℃、5区142-155℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm。
进一步优选的,S4干燥时,采用3℃-40℃的冷风干燥或采用温度不高于70℃的热风干燥。
更为优选的,造米原料包括如下重量份数的原料:小麦5-15份、大麦1-5份、燕麦1-5份、荞麦1-5份、藜麦3-10份、玉米15-30份、黄米2-8份、黑米5-10份、糯米20-40份、大米15-30份、木薯块2-5份、小米1-8份、薏米1-5份、黑豆6-18份、白芸豆3-8份、黄豆1-5份、红豆1-5份、豌豆1-4份、绿豆1-10份、鹰嘴豆5-15份、花生1-5份、高粱1-4份、淀粉1-10份。
最为优选的,造米原料中还包括复合维生素、复合微量元素、功能性氨基酸、药食同源或新食品原料名单中的一种或多种。为了提高全谷物营养功能米的功能性,还可以添加一些功能性原料、功能性食品添加剂或营养强化剂,这些功能性原料、功能性食品添加剂或营养强化剂包括但不限于各种维生素(维生素A、B、C、D、E等)、各种微量元素(钾、硒、钙、镁、铬、磷、铁、钴、锌、锗等),药食同源或新食品原料如人参、虫草、黄芪、黄精、低聚糖、多糖、海藻糖、阿拉伯糖、葡聚糖、红曲、功能性氨基酸等,还可以加入将各种蔬菜或水果打浆或压榨成汁状进行添加。
本发明还提出一种由上述制备方法制得的全谷物营养功能米。
具体实施方式
下面将结合本发明实施例对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种全谷物营养功能米的制备方法,包括如下操作步骤:
S1、混料及磨粉:将如下质量的原料混合均匀后,加水润米,至混合原料中的含水率调整至27%,之后采用旋风磨磨粉、过150目筛:小麦15g、大麦3g、燕麦1g、荞麦5g、藜麦6g、玉米15g、黄米8g、黑米8g、糯米20g、大米15g、木薯块5g、小米5g、薏米1g、黑豆18g、白芸豆5g、黄豆1g、红豆5g、豌豆2g、绿豆1g、鹰嘴豆15g、花生3g、高粱1g;淀粉1g;
S2、均质:向S1得到的混合粉中加入混合粉总质量40%的电解水,电解水为有效氯ACC 30mg/L、pH为5.5的弱酸性电解水,搅拌均匀后用均质机进行均质;
S3、先将S2得到的产物放入双螺杆挤压机中,之后加入摩尔比1:1的磷酸二氢钠和磷酸氢二钠的混合盐,搅拌均匀后双螺杆挤压制粒,机筒温度从喂料端到出料端依次为1区80-85℃、2区95-100℃、3区105-115℃、4区120-135℃、5区142-155℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm,混合盐的添加量为混合粉质量的3%,碳酸钠添加的质量为混合粉质量的2%,调节混合溶液的pH为6.5;
S4、低温烘干:将S6得到的产物采用3-40℃冷风进行初步干燥,使得人造米粒的含水率不超过20%;
S5、冷却及抛光:将冷却后的人造米粒放入抛光机,加入抛光油后进行抛光,抛光时开启热风,热风的温度为55℃,当人造米粒含水率降至15%后停止抛光,抛光油包括如下重量百分比的成份:甘油0.5%、玉米胚芽油0.015%、魔芋粉0.4%、淀粉3%,其余为pH11.2的碱性电解水;
S6、筛选、包装及储藏。
实施例2
一种全谷物营养功能米的制备方法,包括如下操作步骤:
S1、混料及磨粉:将如下质量的原料混合均匀后,加水润米,至混合原料中的含水率调整至30%,之后采用旋风磨磨粉、过100目筛:小麦10g、大麦1g、燕麦5g、荞麦3g、藜麦3g、玉米30g、黄米5g、黑米5g、糯米40g、大米30g、木薯块4g、小米1g、薏米5g、黑豆10g、白芸豆3g、黄豆5g、红豆3g、豌豆1g、绿豆10g、鹰嘴豆10g、花生1g、高粱4g、淀粉10g;
S2、均质:向S1得到的混合粉中加入混合粉总质量30%的电解水,电解水为有效氯ACC 40mg/L、pH为6.5的弱酸性电解水,搅拌均匀后用均质机进行均质;
S3、挤出法制粒:先将S2得到的产物放入双螺杆挤压机中,之后加入三聚磷酸钠,搅拌均匀后边挤压制粒;三聚磷酸钠为混合粉质量的3%,调节混合溶液的pH为6.0,碳酸钠添加的质量为混合粉质量的2%;采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区95-100℃、3区105-115℃、4区120-135℃、5区142-155℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm;
S4、低温烘干:将S6得到的产物采用电热鼓风干燥箱中在55℃下初步干燥,使得人造米粒的含水率不超过20%;
S5、冷却及抛光:将冷却后的人造米粒放入抛光机,加入抛光油后进行抛光,抛光时开启热风,热风的温度为65℃,当人造米粒含水率降至15%后停止抛光,抛光油包括如下重量百分比的成份:甘油1%、玉米胚芽油0.01%、魔芋粉0.4%、淀粉5%,其余为pH 9.8的碱性电解水;
S6、筛选、包装及储藏。
实施例3
一种全谷物营养功能米的制备方法,包括如下操作步骤:
S1、混料及磨粉:将如下质量的原料混合均匀后,加水润米,至混合原料中的含水率调整至28%,之后采用旋风磨磨粉、过120目筛:小麦5g、大麦5g、燕麦3g、荞麦1g、藜麦10g、玉米20g、黄米2g、黑米10g、糯米30g、大米25g、木薯块2g、小米8g、薏米3g、黑豆6g、白芸豆8g、黄豆3g、红豆1g、豌豆4g、绿豆5g、鹰嘴豆5g、花生5g、高粱2g、淀粉5g;
S2、均质:向S1得到的混合粉中加入混合粉总质量10%的电解水,电解水为有效氯ACC 25mg/L、pH为6的弱酸性电解水,搅拌均匀后用均质机进行均质;
S3、挤出法制粒:先将S2得到的产物放入双螺杆挤压机中,之后加入偏磷酸钠,搅拌均匀后挤压制粒;偏磷酸钠的添加量为混合粉质量的3%,调节混合溶液的pH为5.5,碳酸钠添加的质量为混合粉质量的2%;采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区92-95℃、3区100-105℃、4区110-115℃、5区120-123℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm;
S4、烘干:将S6得到的产物采用电热鼓风干燥箱中在65℃下初步干燥,使得人造米粒的含水率不超过20%;
S5、冷却及抛光:将冷却后的人造米粒放入抛光机,加入抛光油后进行抛光,抛光时开启热风,热风的温度为60℃,当人造米粒含水率降至14%后停止抛光,抛光油包括如下重量百分比的成份:甘油0.8%、玉米胚芽油0.015%、魔芋粉0.2%、淀粉4%,其余为pH11.2的碱性电解水;
S6、筛选、包装及储藏。
肉眼观察实施例1-3制得的人造米,与普通大米相比,人造米的色泽更好、亮度更高,晶莹剔透。蒸煮后,人造米制得的米饭香气更浓郁、更有嚼劲。
将实施例1-3得到的全谷物营养功能米磨粉后利用快速粘度分析仪和差式扫描热量仪测试其峰值粘度和热焓值(糊化焓);蒸熟实施例1-3得到的全谷物营养功能米后进行质构特性(硬度、胶黏性、咀嚼性)检测并测量其各自的蒸煮损失,具体测试结果如下表所示:
实施例 | 峰值粘度 | 热焓值 | 硬度 | 胶黏性 | 咀嚼性 | 蒸煮损失 |
1 | 5987 | 12.98 | 6235 | 4587 | 3898 | 2.16 |
2 | 6035 | 13.65 | 6145 | 4689 | 3954 | 2.69 |
3 | 6104 | 12.56 | 6532 | 4478 | 3789 | 3.12 |
普通大米 | 5450 | 14.31 | 4563.1 | 3220.6 | 2836.56 | 4.54 |
由测试结果可得知:与普通大米相比,实施例1-3的峰值粘度均升高,说明全谷物营养功能米的颗粒吸水膨胀更彻底,糊化特性对食味品质影响很大,实施例1-3的口味都有不同程度提升;实施例1-3的热焓值均降低,其淀粉颗粒受热后持续膨胀至破裂所需的能量小。实施例1-3的硬度、胶黏性及咀嚼性变大,说明对应的全谷物营养功能米的韧性好、有嚼劲、筋道;实施例1-3的蒸煮损失更小。
以上所述仅为本发明的较佳实施例而已,并不用于限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。本发明未详细叙述的部件结构或连接方式均为现有技术。
Claims (9)
1.一种全谷物营养功能米的制备方法,其特征在于:包括如下操作步骤:
S1、混料及磨粉:将各种造米原料混合后磨粉、过筛,制得混合粉;
S2、均质:向S1得到的混合粉中加入所述混合粉总质量10-40%的电解水,所述电解水为有效氯ACC大于20mg/L、pH为5.5-6.5的弱酸性电解水,搅拌均匀后用均质机进行均质;
S3、高温挤压熟化:先将S2得到的产物放入双螺杆挤压机中,之后加入正磷酸盐、焦磷酸盐、偏磷酸盐、三聚磷酸钠、三氯氧磷或有机含磷试剂中的一种,搅拌均匀后挤压制粒;
S4、干燥:将S3得到的产物初步干燥使得人造米粒的含水率不超过20%;
S5、冷却及抛光:将冷却后的人造米粒放入抛光机,加入抛光油后进行抛光,抛光时开启热风,当人造米粒含水率降至15%以下后停止抛光,所述抛光油中含有pH 9.8-11.2的碱性电解水;
S6、筛选、包装及储藏。
2.根据权利要求1所述的全谷物营养功能米的制备方法,其特征在于:所述抛光油包括如下重量百分比的成份:甘油0.5-1%、玉米胚芽油0.01-0.015%、魔芋粉0.2-0.5%、淀粉3-5%,其余为pH 9.8-11.2的碱性电解水。
3.根据权利要求2所述的全谷物营养功能米的制备方法,其特征在于:S1中各个原料采用半干法磨粉,磨粉后过100-150目筛。
4.根据权利要求2所述的全谷物营养功能米的制备方法,其特征在于:S3中挤压制粒时,以偏磷酸盐为反应试剂时,采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区92-95℃、3区100-105℃、4区110-115℃、5区120-123℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm。
5.根据权利要求2所述的全谷物营养功能米的制备方法,其特征在于:S3中挤压制粒时,以正磷盐或三聚磷酸盐为反应试剂时,采用双螺杆挤压,机筒温度从喂料端到出料端依次为1区80-85℃、2区95-100℃、3区105-115℃、4区120-135℃、5区142-155℃、6区温度为80-85℃,喂料转速为30-40rpm,水泵转速为50-60rpm,螺杆转速为100-120rpm。
6.根据权利要求2所述的全谷物营养功能米的制备方法,其特征在于:S4干燥时,采用3℃-40℃的冷风干燥或采用温度不高于70℃的热风干燥。
7.根据权利要求1-6任一项所述的全谷物营养功能米的制备方法,其特征在于:
所述造米原料包括如下重量份数的原料:小麦5-15份、大麦1-5份、燕麦1-5份、荞麦1-5份、藜麦3-10份、玉米15-30份、黄米2-8份、黑米5-10份、糯米20-40份、大米15-30份、木薯块2-5份、小米1-8份、薏米1-5份、黑豆6-18份、白芸豆3-8份、黄豆1-5份、红豆1-5份、豌豆1-4份、绿豆1-10份、鹰嘴豆5-15份、花生1-5份、高粱1-4份、淀粉1-10份。
8.根据权利要求7所述的全谷物营养功能米的制备方法,其特征在于:所述造米原料中还包括复合维生素、复合微量元素、功能性氨基酸、药食同源或新食品原料名单中的一种或多种。
9.一种如权利要求1-8任一项所述的全谷物营养功能米的制备方法所制得的全谷物营养功能米。
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