CN110313589A - 一种湿法膨化复合胚芽米的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明是一种湿法膨化复合胚芽米的制作方法。其制作方法包括：A、将纯净稻谷砻谷成纯净糙米后以胚芽米为度碾白，除去果皮外皮分离收集；B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高粱米杂粮的米、粉和留胚米；C、然后进行100‑200目的精微分碎拌合，添加胚芽米皮和杂粮总量的5‑15％的糯米粉，50‑60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。采用本发明的制作方法，可以有效减少作为胚芽米主营养特征的矿物质、维生素等微量元素的流失，提高了机械推动力膨化分解度，也增加了稻谷的出米量，是一种技术先进的延伸谷物加工方法。
Description
技术领域
本发明属于胚芽米的制作技术领域，具体是一种湿法膨化复合胚芽米的制作方法。
背景技术
稻谷主要由颖皮胚、果皮、种皮、糊粉层和胚乳组成，将剥离颖皮后的糙米再以留胚80％为度加工成胚芽米是本专利的关键点。
胚芽米中含有稻米83％以上的微量元素，氨基酸和膳食纤维、糖类、蛋白质、粗脂肪、磷、钾、镁、钙、硒、铁、锌、锰等矿物质、维生素B6、B12、E和肌醇、胆碱、谷维素、植酸等生物活性物质，长期食用胚芽米不仅能降低血清胆固醇、软化血管、降血脂，提高新陈代谢能力，对预防冠心病、糖尿病、脚气病，遏制肥胖，使人体处于碱性环境，提高人体免疫力、预防骨质疏松、防止动脉硬化、降低高血压、减肥、抗疲劳等功效。
胚芽米作为用片石砻谷加工的原始时代就是主要主食之一，但时代的发展，加工手段的进化逐步崇尚和青睐精白米，目前已达到精白米是60％主食的地步，严重助力亚健康群体的增加。人们也崇尚胚芽米，承认以胚芽米作为主食之一的重要性，但人的胃结构不能充分分解粗纤维和粗糙口感是普及的桎梏。因此，把胚芽米皮分离出来湿法膨化制成再造米与分离精白米拌和，克服了粗糙口感，提高了消化吸收营养成份总量，同时使参组谷物组合升值。
发明内容
本发明的目的是解决现有技术的不足，提供一种湿法膨化复合胚芽米的制作方法。
一种湿法膨化复合胚芽米的制作方法，制作方法包括：
A、将纯净稻谷砻谷成纯净糙米后以胚芽米为度碾白，除去果皮外皮分离收集；
B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高梁米杂粮的米、粉和留胚米；
C、然后进行100-200目的精微分碎拌合，添加胚芽米皮和杂粮总量的5-15％的糯米粉，50-60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。
优选的，以获得的再造米回原胚芽米皮的比例为基准，与剥离的精白米复合比例是再造米1∶精白米7-15倍混合制成湿法膨化复合胚芽米。
步骤A中，所述胚芽米留胚80％。
步骤B中，搅拌杂粮的拌和比例为胚芽米皮1：杂粮0.5-5。
采用本发明的制作方法，可以有效减少作为胚芽米主营养特征的矿物质、维生素等微量元素的流失。提升采用谷物湿法膨化机并一次成稻米状，将湿法膨化技术从笼统的膨化概念中分离出来，不仅提高了机械推动力膨化分解度，也增加了稻谷的出米量，是一种技术先进的延伸谷物加工方法。
具体实施方式
下面将对本发明进行更详细的描述，其中表示了本发明的优选实施例，应该理解本领域技术人员可以修改在此描述的本发明而仍然实现本发明的有利效果。因此，下列描述应当被理解为对于本领域技术人员的广泛知道，而并不作为对本发明的限制。
为了清楚，不描述实际实施例的全部特征。在下列描述中，不详细描述公知的功能和结构，因为它们会使本发明由于不必要的细节而混乱。应当认为在任何实际实施例的开发中，必须作出大量实施细节以实现开发者的特定目标，例如按照有关系统或有关商业的限制，由一个实施例改变为另一个实施例。另外，应当认为这种开发工作可能是复杂和耗费时间的，但是对于本领域技术人员来说仅仅是常规工作。
为使本发明的目的、特征更明显易懂，下面对本发明的具体实施方式作进一步说明。
实施例1：
一种湿法膨化复合胚芽米的制作方法，制作方法包括：
A、将纯净稻谷砻谷成纯净糙米后以胚芽米(胚芽米留胚80％)为度碾白，除去果皮外皮分离收集；
B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高梁米杂粮的米、粉和留胚米；其中，搅拌杂粮的拌和比例为胚芽米皮1∶杂粮3。
C、然后进行100-150目的精微分碎拌合，添加胚芽米皮和杂粮总量的10％的糯米粉，50-60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。
具体的，以获得的再造米回原胚芽米皮的比例为基准，与剥离的精白米复合比例是再造米1∶精白米7-15倍混合制成湿法膨化复合胚芽米。
实施例2：
一种湿法膨化复合胚芽米的制作方法，制作方法包括：
A、将纯净稻谷砻谷成纯净糙米后以胚芽米(胚芽米留胚80％)为度碾白，除去果皮外皮分离收集；
B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高梁米杂粮的米、粉和留胚米；其中，搅拌杂粮的拌和比例为胚芽米皮1∶杂粮2。
C、然后进行150-200目的精微分碎拌合，添加胚芽米皮和杂粮总量的15％的糯米粉，50-60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。
具体的，以获得的再造米回原胚芽米皮的比例为基准，与剥离的精白米复合比例是再造米1∶精白米7-10倍混合制成湿法膨化复合胚芽米。
实施例3：
一种湿法膨化复合胚芽米的制作方法，制作方法包括：
A、将纯净稻谷砻谷成纯净糙米后以胚芽米(胚芽米留胚80％)为度碾白，除去果皮外皮分离收集；
B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高梁米杂粮的米、粉和留胚米；其中，搅拌杂粮的拌和比例为胚芽米皮1∶杂粮5。
C、然后进行100-200目的精微分碎拌合，添加胚芽米皮和杂粮总量的7％的糯米粉，50-60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。
具体的，以获得的再造米回原胚芽米皮的比例为基准，与剥离的精白米复合比例是再造米1∶精白米8-12倍混合制成湿法膨化复合胚芽米。
对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的，本文中所定义的一般原理可以在不脱离本发明实施例的精神或范围的情况下，在其他实施例中实现。因此，本发明实施例将不会被限制于本文所示的这些实施例，而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
以上仅为本发明实施例的较佳实施例而已，并不用以限制本发明实施例，凡在本发明实施例的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明实施例的保护范围之内。
Claims (4)
1.一种湿法膨化复合胚芽米的制作方法，其特征在于，制作方法包括：
A、将纯净稻谷砻谷成纯净糙米后以胚芽米为度碾白，除去果皮外皮分离收集；
B、收集获得的胚芽米皮和胚，搅拌燕麦、荞麦、小米、玉米、高梁米杂粮的米、粉和留胚米；
C、然后进行100-200目的精微分碎拌合，添加胚芽米皮和杂粮总量的5-15％的糯米粉，50-60％的纯净水拌合后采用谷物湿法膨化再造米机膨化造形成稻米形状后进行干燥抛光而成。
2.根据权利要求1所述的一种湿法膨化复合胚芽米的制作方法，其特征在于，以获得的再造米回原胚芽米皮的比例为基准，与剥离的精白米复合比例是再造米1∶精白米7-15倍混合制成湿法膨化复合胚芽米。
3.根据权利要求1所述的一种湿法膨化复合胚芽米的制作方法，其特征在于，步骤A中，所述胚芽米留胚80％。
4.根据权利要求1所述的一种湿法膨化复合胚芽米的制作方法，其特征在于，步骤B中，搅拌杂粮的拌和比例为胚芽米皮1∶杂粮0.5-5。
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