CN110547395A - Method for preparing slowly digestible steamed rice by high-pressure short-time pretreatment - Google Patents
Method for preparing slowly digestible steamed rice by high-pressure short-time pretreatment Download PDFInfo
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Abstract
the invention discloses a method for preparing slow-digestion steamed rice by high-pressure short-time pretreatment, which belongs to the field of functional grain processing and preparation.
Description
Technical Field
The invention relates to the field of functional grain processing and preparation, in particular to a method for preparing slowly digestible parboiled rice by high-pressure short-time pretreatment.
Background
Along with the increasing abundance of the living standard of people, the requirements of consumers on the living quality are higher and higher, and the requirements on food are not limited to solving the problem of satiety, but are more focused on the appearance and nutrition of the food. Taking rice as an example, ordinary rice is processed into polished rice through a plurality of procedures, so that vitamins, minerals, dietary fibers and the like in the grain shell are almost lost. In addition, the polished rice mainly contains starch, so that the intense fluctuation of the postprandial blood sugar is easily caused after the consumers take the polished rice, and the long-term intake of the polished rice has certain negative effects on the health of human bodies, particularly for diabetes patients and obese people, the intense fluctuation of the postprandial blood sugar has more serious effects on the bodies. Therefore, how to reduce the digestion rate of polished rice as much as possible is of great significance to consumers and public health departments.
The steamed rice is one of the traditional rice products in China, and the early stage is mainly that farmers in the southeast and coastal areas can not air the rice due to factors such as typhoon and rainfall in successive days in the rice harvesting season, and can only effectively control microorganisms and enzymes in the rice in a steaming mode, so that the rice is prevented from going moldy and deteriorating. However, the traditional steamed rice has long processing time consumption and difficult control of the processing process, so that the grains are heated unevenly and the starch is gelatinized unevenly, and the prepared steamed rice has unstable quality and poor taste. However, unlike the common polished rice, the grain is subjected to the moist heat pretreatment before the grain is polished, so that the molecular morphology of starch in the grain is changed to a certain extent, such as gelatinization and aging of starch, formation of starch lipid complex and the like, and the digestion rate of the grain is lower than that of the common polished rice, thereby meeting the current requirements of consumers on slow-digestion rice products. Therefore, how to develop a processing technology of the steamed rice with a convenient processing mode and obviously reduce the digestion rate of the steamed rice compared with the polished rice while keeping the taste of the common rice is urgent.
Disclosure of Invention
In order to solve the problems, the invention provides a method for preparing slow-digestion parboiled rice by high-pressure short-time pretreatment.
In order to achieve the purpose, the technical scheme of the invention is as follows: a method for preparing slow-digestion parboiled rice by taking paddy as a raw material and utilizing high-pressure short-time pretreatment comprises the following steps:
s1, soaking: and adding the unhulled rice into purified water, mixing and stirring, and soaking for 2-3 hours at the temperature of 60-80 ℃, wherein the mass of the unhulled rice accounts for 20-40% (kg/L) of the volume of the purified water. This scheme adopts 60 ~ 80 ℃ water to soak, and the high temperature has avoided soaking the in-process because the corn quality that microorganism breeds and cause is bad. And the grains are fully hydrated and swollen by high-temperature soaking treatment, so that the nutrient components in the rice husks can be transferred to the rice grains.
S2, high-temperature high-pressure treatment: and (3) putting the soaked rice into a pressure kettle for pressurization treatment, keeping the pressure between 200 and 300MPa and the temperature between 95 and 115 ℃, and treating for 10 to 20 minutes. The high temperature and high pressure not only make the starch more easily and uniformly heated and gelatinized, but also make the nutrient components in the rice husk further transferred into the rice grains. If the pressure is too high or the temperature is too high, the grain tissue structure is seriously damaged, and the broken rice rate is improved in the subsequent process of preparing the steamed rice; if the pressure is low or the temperature is low, the prepared parboiled rice is not gelatinized uniformly and has low quality.
S3, cooling and drying the grains: and (3) spreading the paddy subjected to high-temperature and high-pressure treatment to a thickness of 1-3 cm, and naturally cooling the paddy in a cool and ventilated place. And (3) placing the cooled rice in a hot air drier for circulating hot air drying, wherein the drying temperature is 40-50 ℃, and the water content of the dried rice is controlled to be 12-14%. According to the scheme, the rice after the wet-heat treatment is dried by adopting hot air circulation drying at 40-50 ℃, so that the loss of nutrient components and the deterioration of rice quality caused by high temperature in the drying process are effectively avoided.
S4, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.
S5, polishing: and polishing the brown rice by using a grain polishing machine to obtain primary steamed rice.
S6, screening: and removing impurities from the primary steamed rice by a color selector to obtain a steamed rice product with excellent quality and full grains.
Further, in the step S5, the polished degree of the brown rice is 96-98%.
In step S6, the method includes: broken particle screening and foreign matter screening:
s6a classification: grading the polished rice, and screening out damaged grains;
S6b color selection: performing spectrum screening on the finished product before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like.
compared with the prior art, the invention has the following beneficial effects:
(1) The high-temperature soaking pretreatment is adopted, so that the microbial pollution in the soaking treatment process is greatly reduced, and the grains are easier to absorb water and swell.
(2) the high-temperature high-pressure treatment mode is adopted, so that more nutritional ingredients in the rice husks are transferred to the rice grains, the starch in the rice grains is heated more uniformly and gelatinized more fully, and the preparation time of the steamed rice is greatly shortened.
(3) The low-temperature hot air drying is adopted, so that the nutritional ingredients in the grains are retained to the greatest extent, the phenomena of breakage, scorching and the like of the dried grains are also greatly reduced, and the rice retains better nutritional quality and color.
(4) the polished rice has no difference with the cooked rice prepared from the common polished rice after the cooking process.
Detailed Description
Example 1
A method for preparing slow-digestion parboiled rice by high-pressure short-time pretreatment comprises the following steps:
S1, soaking: adding the paddy into purified water, mixing and stirring, and soaking for 3 hours at 60 ℃, wherein the mass of the paddy accounts for 20% of the volume of the purified water.
S2, high-temperature high-pressure treatment: and (3) putting the soaked rice into a pressure kettle for pressurization treatment, wherein the pressure is kept at 200MPa, the temperature is kept between 95 ℃, and the pressurization treatment time is 20 minutes.
S3, cooling and drying the grains: and spreading the paddy rice into a thickness of 3 cm after high-temperature and high-pressure treatment, and naturally cooling the paddy rice in a cool and ventilated place. And then placing the cooled rice in a hot air drier for circulating hot air drying, wherein the drying temperature is controlled at 40 ℃, and the moisture content of the dried rice is controlled at 12%.
S4, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.
S5, polishing: and polishing the brown rice by using a grain polishing machine to obtain primary steamed rice, wherein the polishing degree of the brown rice of the primary steamed rice is 96%.
S6a classification: grading the polished primary steamed rice, and screening out damaged grains;
S6b color selection: performing spectrum screening on the finished product by a color selector before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like to obtain the high-quality full-grain steamed rice product.
The steamed rice prepared by the embodiment has the characteristics of smooth surface, light yellow color, glossy and full grains and the like.
Example 2
A method for preparing slow-digestion parboiled rice by high-pressure short-time pretreatment comprises the following steps:
S1, soaking: adding the paddy into purified water, mixing and stirring, and soaking for 2 hours at 80 ℃, wherein the mass of the paddy accounts for 40% of the volume of the purified water.
S2, pressure high-temperature treatment: and (3) putting the soaked rice into a pressure kettle for pressurization treatment, wherein the pressure is kept at 300MPa, the temperature is kept at 110 ℃, and the pressurization treatment time is 10 minutes.
S3, cooling and drying the grains: and (3) spreading the paddy rice into a thickness of 1 cm after high-temperature and high-pressure treatment, and naturally cooling the paddy rice in a cool and ventilated place. And then placing the cooled rice in a hot air drier for circulating hot air drying, wherein the drying temperature is controlled at 50 ℃, and the moisture content of the dried rice is controlled at 14%.
s4, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.
S5, polishing: and polishing the brown rice by using a grain polishing machine to obtain primary steamed rice, wherein the polishing degree of the brown rice of the primary steamed rice is 98%.
S6a classification: grading the polished primary steamed rice, and screening out damaged grains;
S6b color selection: performing spectrum screening on the finished product by a color selector before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like to obtain the high-quality full-grain steamed rice product.
The steamed rice prepared by the embodiment has the characteristics of smooth surface, light yellow color, glossy and full grains and the like.
Example 3
A method for preparing slow-digestion parboiled rice by high-pressure short-time pretreatment comprises the following steps:
s1, soaking: adding the paddy into purified water, mixing and stirring, and soaking at 80 ℃ for 2 hours, wherein the mass of the paddy accounts for 25% of the volume of the purified water.
s2, pressure high-temperature treatment: and (3) putting the soaked rice into a pressure kettle for pressurization treatment, wherein the pressure is kept at 260MPa, the temperature is kept at 115 ℃, and the pressurization treatment time is 15 minutes.
S3, cooling and drying the grains: and spreading the paddy rice into a thickness of 3 cm after high-temperature and high-pressure treatment, and naturally cooling the paddy rice in a cool and ventilated place. And then placing the cooled rice in a hot air drier for circulating hot air drying, wherein the drying temperature is controlled at 50 ℃, and the moisture content of the dried rice is controlled at 13%.
S4, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.
S5, polishing: and polishing the brown rice by using a grain polishing machine to obtain primary steamed rice, wherein the polishing degree of the brown rice of the primary steamed rice is 98%.
S6a classification: grading the polished primary steamed rice, and screening out damaged grains;
S6b color selection: performing spectrum screening on the finished product by a color selector before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like to obtain the high-quality full-grain steamed rice product.
The steamed rice prepared by the embodiment has the characteristics of smooth surface, light yellow color, glossy and full grains and the like.
Example 4
The above-mentioned steamed rice and polished rice of examples 1 to 3 were subjected to a digestion property test, and the specific process included the following steps:
S1, preparation of digests: the steamed rice and polished rice of examples 1 to 3 were prepared into 170g of digests, wherein the starch content was about 4% (6.8g) as determined by the national standard method, and the balance was distilled water, mixed and homogenized in a 37 ℃ constant temperature water bath.
s2, simulated gastric digestion: 4mL of 3mol/L HCl was added to each of the above digests to obtain digests, and the pH of the digests was adjusted to 2.0, followed by addition of 19mL of Pepsin solution.
S3, simulated intestinal digestion: to the digest was added 6mL of 1mol/L NaOH solution to adjust the pH of the digest to 6.8, followed by 23mL of small intestine digest, maintaining the pH at 6.8 throughout the digestion.
S4, determination of digestion substrate: 0.5mL of digestive juice (simulated stomach: 15, 30 min; simulated small intestine: 5, 10, 15, 30, 60, 90, 120min) was taken at different time points of simulated digestion and mixed with 2.5mL of 95% ethanol to inactivate the digestive enzymes. Then 0.1mL of digestive juice mixed with ethanol is mixed with 0.5mL of sucrose/saccharifying enzyme, the mixture is subjected to warm bath for 20min, micromolecular sugar and the like in the digestive juice are converted into glucose, and the content of the glucose is measured by adopting a glucose kit.
And S5, calculating the starch digestibility, namely calculating the starch digestibility according to a calculation formula, wherein SH is the total starch digestibility, Si is the initial starch content, Gp is the final glucose mass, S h is the mass of the hydrolyzed starch, and 0.9 is the molecular weight conversion coefficient (162/180) between the starch and the glucose.
％SH＝0.9×Sh/Si
The reaction rate equation of in vitro simulated digestion adopts a first-level reaction kinetic equation which is constructed more mature before, and the calculation formula is as follows,
Wherein C is the hydrolysis rate of the starch at the corresponding time t.
C＝C∞(1-e-kt)
S6, preparation of different digestive juices, preparation of Pepsin solution, namely, 2g of NaCl and 7mL of 12mol/L HCl, adding distilled water to 900mL, then adjusting the pH to 1.2, preparing the solution to 1000mL of.0.12g of Pepsin, adding the buffer solution to 25mL, and mixing uniformly, preparation of the small intestine digestive juice for use now, namely, 6.8g of KH 2 PO 4, adding 250mL of water, 77mL of 0.2mol/L of NaOH, 500mL of distilled water, adjusting the pH to 6.8, adjusting the volume to 1000mL, then adding 0.1g of pancreatine, 0.0075g of invertase and 2mL of gloglucosidase to 25mL of the buffer solution, mixing uniformly, preparation of the sucrase/glucoamylase for use now, 7.5mg of transglycosylase, 0.2mL of glucosidase and 20mL of potassium acetate solution, preparation of A, 11.55mL of acetic acid and distilled water to 1.62 mL, B, adding water to 1000.5 mL of distilled water and LB.
The test results are shown in Table 1, and the polished rice has a starch equilibrium hydrolysis rate higher than that of the parboiled rice prepared in examples 1, 2 and 3. As can be seen from the starch digestion rate constant k, the k value of the polished rice is significantly higher than that of the steamed rice prepared in the embodiment 1, 2 and 3, which shows that the prepared steamed rice has a lower digestion rate, and simultaneously, the preparation of the polished rice by the high-temperature high-pressure short-time treatment can effectively delay the digestion process of the rice starch.
TABLE 1 significance analysis of parboiled rice in different embodiments
The different letter superscripts in each column represent significant differences at the 0.05 level
The foregoing description is intended to be illustrative rather than limiting, and it will be appreciated by those skilled in the art that various modifications, changes, and equivalents may be made without departing from the true scope of the invention as defined in the appended claims.
Claims (3)
1. A method for preparing slowly digestible parboiled rice by high-pressure short-time pretreatment is characterized by comprising the following steps: the method comprises the following steps:
S1, soaking: and adding the unhulled rice into purified water, mixing and stirring, and soaking for 2-3 hours at the temperature of 60-80 ℃, wherein the mass of the unhulled rice accounts for 20-40% (kg/L) of the volume of the purified water.
S2, high-temperature high-pressure treatment: and (3) putting the soaked rice into a pressure kettle for pressurization treatment, keeping the pressure between 200 and 300MPa and the temperature between 95 and 115 ℃, and treating for 10 to 20 minutes.
S3, cooling and drying the grains: and (3) spreading the paddy subjected to high-temperature and high-pressure treatment to a thickness of 1-3 cm, and naturally cooling the paddy in a cool and ventilated place. And (3) placing the cooled rice in a hot air drier for circulating hot air drying, wherein the drying temperature is 40-50 ℃, and the water content of the dried rice is controlled to be 12-14%.
S4, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.
S5, polishing: and polishing the brown rice by using a grain polishing machine to obtain primary steamed rice.
S6, screening: and removing impurities from the primary steamed rice by a color selector to obtain a steamed rice product with excellent quality and full grains.
2. The method of making slowly digestible parboiled rice according to claim 1, wherein: in the step S5, the polishing degree of the brown rice is 96-98%.
3. the method of making slowly digestible parboiled rice according to claim 1, wherein: in step S6, the method includes: broken particle screening and foreign matter screening:
s6a classification: grading the polished rice, and screening out damaged grains;
S6b color selection: performing spectrum screening on the finished product before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like.
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| US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
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| CN105558783A (en) * | 2016-01-21 | 2016-05-11 | 江苏奕帆农业科技股份有限公司 | Production process of parboiled rice |
| CN107095136A (en) * | 2017-05-08 | 2017-08-29 | 安徽大学 | Processing technology of slow-digestion parboiled rice |
| CN107637769A (en) * | 2017-09-20 | 2018-01-30 | 安徽省徽观生态农业科技有限公司 | A kind of processing method of preboiled rice |
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- 2019-09-12 CN CN201910862366.2A patent/CN110547395A/en active Pending
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|---|---|---|---|---|
| US20080220145A1 (en) * | 2007-03-09 | 2008-09-11 | Satake Corporation | Method of producing parboiled rice and parboiled rice produced by the method |
| CN105394517A (en) * | 2015-10-22 | 2016-03-16 | 湖北碧山机械股份有限公司 | Continuous parboiled rice processing method |
| CN105558783A (en) * | 2016-01-21 | 2016-05-11 | 江苏奕帆农业科技股份有限公司 | Production process of parboiled rice |
| CN107095136A (en) * | 2017-05-08 | 2017-08-29 | 安徽大学 | Processing technology of slow-digestion parboiled rice |
| CN107637769A (en) * | 2017-09-20 | 2018-01-30 | 安徽省徽观生态农业科技有限公司 | A kind of processing method of preboiled rice |
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