CN110558477A - Low-digestibility rice flour and preparation method thereof - Google Patents
Low-digestibility rice flour and preparation method thereof Download PDFInfo
- Publication number
- CN110558477A CN110558477A CN201910802485.9A CN201910802485A CN110558477A CN 110558477 A CN110558477 A CN 110558477A CN 201910802485 A CN201910802485 A CN 201910802485A CN 110558477 A CN110558477 A CN 110558477A
- Authority
- CN
- China
- Prior art keywords
- rice
- rice flour
- digestibility
- flour
- zone
- 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 255
- 235000009566 rice Nutrition 0.000 title claims abstract description 255
- 235000013312 flour Nutrition 0.000 title claims abstract description 150
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 255
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 52
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 52
- 235000019621 digestibility Nutrition 0.000 claims abstract description 36
- 238000001125 extrusion Methods 0.000 claims abstract description 28
- 230000032683 aging Effects 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims description 37
- 239000008107 starch Substances 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 229920000856 Amylose Polymers 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 8
- 229940100486 rice starch Drugs 0.000 abstract description 13
- 230000002776 aggregation Effects 0.000 abstract description 9
- 238000004220 aggregation Methods 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003993 interaction Effects 0.000 abstract description 3
- 244000062793 Sorghum vulgare Species 0.000 abstract 1
- 235000019713 millet Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 16
- 229920000294 Resistant starch Polymers 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 14
- 230000008569 process Effects 0.000 description 14
- 235000021254 resistant starch Nutrition 0.000 description 14
- 238000010411 cooking Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000001878 scanning electron micrograph Methods 0.000 description 7
- 238000007605 air drying Methods 0.000 description 6
- 239000012153 distilled water Substances 0.000 description 6
- 102000038379 digestive enzymes Human genes 0.000 description 5
- 108091007734 digestive enzymes Proteins 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 229920000945 Amylopectin Polymers 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000000338 in vitro Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 238000001000 micrograph Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000002582 Oryza sativa Indica Group Species 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 230000008707 rearrangement Effects 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fodder In General (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses low-digestibility rice flour and a preparation method thereof. The rice flour is prepared by the following steps: adding rice protein which is not more than 6% of the rice flour by mass into the rice flour, processing by combining a double-screw extruder, controlling the temperature of the fourth zone and the temperature of the fifth zone to be 85-100 ℃, extruding to obtain a wet rice flour product, and aging to obtain the low-digestibility rice flour. The invention properly increases the rice protein content in rice and controls the processing parameters of twin-screw extrusion, thereby changing the interaction between rice starch and rice protein in rice to form a specific aggregation structure, compared with the rice flour products sold in the market, the slow/anti-digestibility component is increased, the digestibility of the rice flour is reduced, and compared with the reported products such as millet flour prepared by a twin-screw extruder, the invention can realize the purpose of reducing the digestibility in shorter aging time.
Description
Technical Field
the invention relates to the technical field of food processing, and particularly relates to low-digestibility rice flour and a preparation method thereof.
background
The rice flour is a folk traditional food, is also named as rice noodles, rice noodles and rice flour, and is particularly popular in southern provinces such as Guangdong, Guangxi, Guizhou, Hunan, Hubei, Jiangxi and the like and in the areas of hong Kong and Macao in China. The traditional rice flour is a strip-shaped or flat-wide rice product prepared by using rice as a raw material through a series of processes of soaking, crushing or grinding into slurry, pasting, extruding (or slitting) and the like. Rice starch and rice protein, as the two most important components in rice, have significant effects on the cooking properties, texture quality and digestibility of rice flour products. The amylose content of rice starch, the solubility of amylose, the chain lengths of amylopectin A-and B-chains, the gelatinization and melting temperatures of amylopectin crystalline and amorphous regions, and the structural changes after heating of the starch granules have a decisive influence on the quality of rice flour products (Yoenyongbudhagal S., Noomnorm A. effect of physico-chemical properties of starch milk on molecular Chemistry. center Chemistry,2002,79(4): 481-485; Yadav B.K, jin V.K. Water uptake and solid reduction viewing of milled rice grains (Oryza L.) in relation to physical properties. journal of Food, 2007, Engineering 80 (1-54): 46-54). Starch is classified into Rapidly Digestible Starch (RDS), Slowly Digestible Starch (SDS), and Resistant Starch (RS) according to the degree of digestive difficulty of a human body, and the degree of increase of a blood glucose index caused by digestion and absorption by a human body varies. The resistant starch has the effect of promoting intestinal peristalsis, and can inhibit postprandial glycemic index increase of diabetic patients. Therefore, on the premise of ensuring the quality of the rice flour and not influencing, the digestibility of the rice flour is reduced, and the consumption range of the rice flour can be effectively expanded.
In order to increase slowly digestible starch and resistant starch in rice flour, attention is paid to the ordered structure formation and evolution research of rice raw materials in the process of processing rice flour products and the storage process of rice flour. During the gel cooling process and the subsequent storage of rice flour products, the process of forming a double helix structure by recrystallization of starch molecules from a disordered state to an ordered state occurs (Fredriksson, hlose and amylopectins on gelation and regression properties of differentiation Polymers 1998.35 (3-4): 119-134). Under high temperature extrusion treatment conditions, small-sized rice flour is more easily hydrolyzed by enzymes, and the particle size of the rice flour is inversely related to its hydration characteristics, damaged starch content, and protein content (Jiang, H.X., et al. Characterisation of mail amylose-exostarch stages: Part II. structures and properties of starch in rice flour hydrogenation at drying-water in rice flour Polymers 2010,80(1): 1-12; Mart i. nez M.M.; Mart i. m.m.,A.,Rosell C.M.et al.Effect of different extrusion treatments and particle sizedistribution on the physicochemical properties of rice flour.Food&Bioprocess Technology,2014,7(9): 2657-2665). In addition, there have been studies on the influence of components such as rice protein in rice on the cooking quality and digestibility of rice. It has been found that proteins and lipids generally adhere to starch surfaces, thereby inhibiting their contact with digestive enzymes, which limit swelling of starch granules, possibly reducing digestion by reducing surface area (YeJ., Hu X., Luo S.et al. effect of endogenous proteins and lipids on stable diagnostic in rim flow. food Research International,2018,106(1): 404-409.); rice protein affects the amount of water absorbed early in the Cooking stage of Rice, affects the hydration of protein and the dispersed and viscous phase concentration of gelatinized starch, which directly determines the texture of the product (Derycke V., Veraverberge W.S., VanderputetG.E.et al. Impact of proteins on rendering and binding properties of proteins on and bound properties. cereal Chemistry,2005,82(4): 468-474; Martin, M., et al. proteins in Rice protein ingredients Cooking properties. journal of cereal Science,2002.36(3): 285-294; Ye, J., et al., end of organic proteins and lipids, viscosity of Rice flour flow, resource 106, Inter404, 409).
However, digestibility of rice and rice flour products developed by conventional processes remains a bottleneck limiting the creation of high quality rice flour. Therefore, a new method and a new product for reducing the digestibility of the rice flour without influencing the quality of the rice flour are urgently needed to be developed, and on the basis of the existing research, a method of combining double-screw extrusion and exogenous protein compounding can be tried to achieve the purpose of quickly and effectively reducing the digestibility of the rice flour products.
Disclosure of Invention
The invention aims to provide rice flour with low digestibility. According to the invention, rice protein is added in a certain proportion, and the extrusion parameters of a double-screw extruder in the processing process are controlled, so that the composite state of rice starch and rice protein is changed, a specific aggregation state structure is formed, the slow/anti-digestibility of the rice flour product is increased, and the digestibility is reduced.
Another object of the present invention is to provide a method for producing the low-digestible rice flour.
The above object of the present invention is achieved by the following scheme:
a rice flour having a low digestibility, which is produced by the steps of:
s1, crushing rice, and then sieving the rice through a 100-mesh sieve, wherein the water content of the rice is controlled to be not more than 15%;
S2, adding rice protein into the rice flour, uniformly mixing, and adding water to prepare rice slurry; wherein the addition amount of rice protein is not more than 6% of the rice flour; the adding amount of water is not more than 45% of the total mass of the rice flour and the rice protein;
s3, processing the rice pulp by adopting a double-screw extruder, wherein the double-screw extruder is divided into 7 sections, the temperatures of a first zone to a third zone are respectively not more than 50 ℃, 60 ℃ and 80 ℃, the temperatures of a fourth zone and a fifth zone are both 85-100 ℃, and the temperatures of a sixth zone and a seventh zone are respectively not more than 70 ℃ and 50 ℃; wherein the rotating speed of the screw is 40-70 rpm, and a wet rice flour product can be obtained by extrusion;
S4, aging the wet rice flour product at the temperature of 22-25 ℃ and the relative humidity of not more than 85% for not more than 48h, and finally drying at the temperature of 40-50 ℃ for more than 12h to obtain the low-digestibility rice flour.
Preferably, in the step S1, the total starch content in the rice is 82-84%; the amylose accounts for 20-25% of the total starch content.
For the screw rotating speed, the shearing force generated by increasing the screw rotating speed is increased, so that rice starch, rice protein and the like are easier to break and denature, the hydrolysis of digestive enzyme is more facilitated, the rice protein and the rice starch are not facilitated to form a compound, and the digestibility of the rice flour is higher. When the rotation speed is 70rpm, the digestibility is higher than that of the rice flour prepared at the rotation speed of 60rpm or below under the condition that other conditions are not changed. When the rotating speed is 40rpm, the rotating speed is slow, the gelatinization of the rice in the extruder is more thorough, the starch molecule chain segment is more fully opened and compounded with the rice protein, and the subsequent formation of SDS and RS is facilitated, so that the digestibility is reduced; but the rotating speed cannot be too slow, so that the rice is over gelatinized due to too long retention time in the extruding cylinder, and the production efficiency is low; therefore, the rotation speed of the screw is preferably 40 to 70 rpm.
Preferably, in step S2, the rice protein is added in an amount of not more than 4% by mass of the rice flour; the adding amount of the water is 33-44% of the total mass of the rice flour and the rice protein.
more preferably, in step S2, the rice protein is added in an amount of 3% by mass of the rice flour; the amount of water added was 38% of the total mass of rice flour and rice protein.
Preferably, in the step S3, the temperature of the four zones and the temperature of the five zones in the double-screw extruder are both 90-100 ℃.
Preferably, in step S3, the extrusion temperatures of the first zone to the seventh zone in the twin-screw extruder are 45 to 50 ℃, 55 to 60 ℃, 70 to 80 ℃, 85 to 100 ℃, 60 to 70 ℃ and 40 to 50 ℃.
More preferably, in step S3, the extrusion temperatures of the first to seventh zones in the twin-screw extruder are 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃, 50 ℃ respectively.
Preferably, in the step S4, the aging temperature of the wet rice flour product is 22-25 ℃, and the aging time is 12-48 h; the drying temperature is 40-50 ℃; the drying time was 12 h.
In the short-term aging process of the wet rice flour, linear parts of amylose and amylopectin in the rice starch completely gelatinized in the extrusion process can be rearranged to form an ordered aggregation structure, wherein water molecules in the wet rice flour act as a certain plasticizer, and the starch chain segments in the rice flour are favorably arranged to form an ordered microstructure and a short-distance helix. This rearrangement behavior will be progressively enhanced with increasing aging time. These ordered structures are also less susceptible to hydrolysis by digestive enzymes and thus less digestible. Meanwhile, the rice protein can be combined with the rice starch, and steric hindrance can be formed on the action of the digestive enzyme and the starch from the spatial conformation.
More preferably, in step S4, the aging environment has a temperature of 25 ℃ and a humidity of 85%.
Preferably, the rice powder may be prepared by grinding glutinous rice, indica rice or japonica rice.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, by adding a proper amount of rice protein and controlling the double-screw extrusion processing parameters in the processing process, the interaction between the rice starch and the rice protein is changed to form a specific aggregation state structure and an ordered structure, compared with the rice flour sold in the market, the rice flour has the advantages that the content of fast-digestion starch can be reduced, the content of slow/anti-digestion starch of the rice flour is increased, the digestibility of the rice flour is reduced, and the quality of the rice flour is improved.
drawings
Fig. 1 is an internal scanning electron micrograph of rice flour prepared in comparative example 1 (without added rice protein).
FIG. 2 is an internal scanning electron micrograph of commercially available rice flour.
fig. 3 is an internal scanning electron micrograph of the rice flour prepared in example 1.
fig. 4 is an internal scanning electron micrograph of rice flour prepared in example 2.
Fig. 5 is an internal scanning electron micrograph of rice flour prepared in example 3.
fig. 6 is an internal scanning electron micrograph of rice flour prepared in example 4.
Fig. 7 is an internal scanning electron micrograph of rice flour prepared according to example 5.
Detailed Description
The present invention is further described in detail below with reference to some specific examples, which are only used for explaining the present invention and are not used for limiting the scope of the present invention. The test methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are, unless otherwise specified, commercially available reagents and materials.
Example 1
A low-digestibility rice flour is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) Weighing rice protein according to the proportion of 1% of the dry basis mass of the rice powder obtained in the step (1), uniformly mixing, adding distilled water according to 33% of the total mass of the mixture, and uniformly mixing to obtain slurry;
(3) Slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 90 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice noodle product;
(4) And (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 12h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to prepare the low-digestibility rice flour.
Example 2
a low-digestibility rice flour is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) weighing the rice protein according to the proportion of 2% of the dry basis mass of the rice powder obtained in the step (1), uniformly mixing, adding distilled water according to 38% of the total mass of the mixture, and uniformly mixing;
(3) Slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 90 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice flour product;
(4) and (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 12h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to prepare the low-digestibility rice flour.
example 3
a low-digestibility rice flour is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) Weighing the rice protein according to the proportion of 3% of the dry basis mass of the rice powder obtained in the step (1), uniformly mixing, adding distilled water according to 38% of the total mass of the mixture, and uniformly mixing;
(3) slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice flour product;
(4) And (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 12h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to prepare the low-digestibility rice flour.
Example 4
A low-digestibility rice flour is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) weighing rice protein according to the proportion of 4% of the dry basis mass of the rice powder obtained in the step (1), uniformly mixing, adding distilled water according to 38% of the total mass of the mixture, and uniformly mixing;
(3) Slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice flour product;
(4) And (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 24h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to prepare the low-digestibility rice flour.
example 5
A low-digestibility rice flour is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) Weighing the rice protein according to the proportion of 2% of the dry basis mass of the rice powder obtained in the step (1), uniformly mixing, adding distilled water according to 38% of the total mass of the mixture, and uniformly mixing;
(3) Slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice flour product;
(4) And (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 48h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to obtain the low-digestibility rice flour.
comparative example 1
The rice flour without added rice protein is prepared by the following steps:
(1) Selecting rice with total starch content of 80.18 +/-0.29 (%), wherein the amylose content of the total starch is 24.93 +/-0.95 (%), crushing the rice by using a crusher, sieving the crushed rice by using a 100-mesh sieve, and adjusting the moisture content of rice powder to be below 15% by using an air-blast drying oven;
(2) obtaining rice powder according to the step (1), adding distilled water according to the proportion of 38%, and uniformly mixing;
(3) slowly adding the slurry obtained in the step (2) into a feed inlet of a double-screw extruder, and extruding at 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃ and 50 ℃ according to the extrusion temperature of the first zone to the seventh zone respectively to obtain a wet rice flour product;
(4) And (4) aging the wet rice flour product obtained in the step (3) at the temperature of 25 ℃ and the relative humidity of 85% for 48h, and then carrying out forced air drying at the temperature of 45 ℃ for 18h to obtain the low-digestibility rice flour.
comparative example 2
a rice flour having low digestibility is prepared in the same manner as in example 3 except that the extrusion temperature of the twin-screw extruder is set to 50 deg.C, 60 deg.C, 80 deg.C, 83 deg.C, 70 deg.C, and 50 deg.C according to the difference of the first zone to the seventh zone.
Comparative example 3
A rice flour having low digestibility is prepared in the same manner as in example 3 except that the extrusion temperature of the twin-screw extruder is set to 50 deg.C, 60 deg.C, 80 deg.C, 105 deg.C, 70 deg.C, and 50 deg.C according to the difference of the first zone to the seventh zone.
1. Testing digestibility of rice flour
The rice flour products prepared in the above examples 1 to 8 were respectively tested for contents of fast-digestible starch (RDS), slow-digestible starch (SDS), and Resistant Starch (RS), wherein 3 kinds of commercially available rice flour were used as a control group, and the results are shown in table 1. Wherein the higher the sum of SDS and RS, the lower the digestibility of rice flour.
TABLE 1 RDS, SDS and RS content of commercial rice flour products and the products of the examples
| RDS(％) | SDS(％) | RS(％) | |
| Commercial rice flour 1 | 83.68±0.80 | 1.57±0.45 | 14.74±1.25 |
| Commercial rice flour 2 | 84.61±1.02 | 3.17±0.52 | 12.21±1.38 |
| Commercial rice flour 3 | 85.08±0.92 | 2.67±1.08 | 12.24±1.72 |
| Example 1 | 79.08±1.03 | 15.79±0.68 | 5.14±0.45 |
| example 2 | 78.98±0.87 | 16.48±1.73 | 4.54±1.72 |
| example 3 | 78.18±1.05 | 11.19±1.24 | 10.63±0.81 |
| Example 4 | 78.43±1.27 | 9.62±1.27 | 11.95±0.38 |
| Example 5 | 77.48±0.89 | 5.35±0.47 | 17.09±1.07 |
| Comparative example 1 | 95.01±2.91 | 3.23±2.06 | 1.76±0.78 |
| comparative example 2 | 82.84±1.52 | 10.91±0.13 | 6.61±1.65 |
| Comparative example 3 | 80.53±1.35 | 10.83±0.90 | 8.64±0.44 |
As can be seen from table 1, the rice flour without the addition of exogenous rice protein (comparative example 1) had the highest RDS content, the lowest sum of SDS and RS content, and the in vitro digestibility was higher than that of other examples and the rice flour commercially available, indicating that the digestibility of rice flour could be effectively reduced by appropriately adjusting the rice protein content in rice flour. In addition, as can be seen from the data in table 1, after the twin-screw extrusion is applied, different proportions of exogenous rice protein and main components such as rice starch in rice are compounded under the extrusion condition, so that the rice starch is obviously reduced in digestibility, wherein the total content of SDS and RS in the rice flour obtained in examples 1 to 5 is higher than that of all the commercially available rice flour samples, and the content of RS and SDS in example 5 is higher than that of the commercially available rice flour.
comparing comparative examples 1, 2, 3 and example 3, and the commercial rice flour, it can be seen that the digestibility of comparative examples 2 and 3 is significantly lower than that of comparative example 1, lower than that of the commercial rice flour, and higher than that of example 3, indicating that when the four-and five-zone temperature having the gelatinization, cooking function is lower than 85 ℃ or higher than 100 ℃, although the digestibility can be reduced by promoting the complexing of rice starch with foreign rice protein, the degree of the reduction is less significant than that of example 3 and other examples compared to the digestibility of the commercial rice flour. Starch in the rice is fully gelatinized in an extruder and compounded with rice protein, so that SDS and RS can be formed in the aging process.
In the extrusion process of the double-screw extruder, the fourth zone and the fifth zone are used as heating gelatinization and cooking zones, the temperature cannot be too low, and when the temperature is lower than 85 ℃, the complete gelatinization and cooking effects cannot be realized; the effect is basically consistent with 100 ℃ after the temperature exceeds 100 ℃, because the temperature is sufficient at 100 ℃, and the temperature is 85-100 ℃ from the viewpoints of energy consumption saving and temperature reduction of the sixth and seventh zones.
2. testing of rice flour aggregation structure
the test process for testing the aggregation structure of the commercial rice flour and the rice flour prepared in the examples 1-5 and the comparative example 1 is as follows: after the rice flour product is brittle-broken in liquid nitrogen, fixing a sample on a metal sample table by using a conductive double-sided adhesive tape, spraying gold for 150s in vacuum, and observing the apparent morphology of the rice flour product under a scanning electron microscope at a working voltage of 20kV and an observation multiple of 2000-5000 times.
The measurement results are shown in fig. 1 to 7, wherein fig. 1 is an internal scanning electron microscope image of a rice flour product (comparative example 1) without added rice protein prepared by twin-screw extrusion processing, fig. 2 is an internal scanning electron microscope image of a commercially available rice flour, and fig. 3 to 7 are internal scanning electron microscope images of rice flour products prepared in examples 1 to 5, respectively, and reflect the aggregation state structural characteristics thereof.
As can be seen from fig. 1 to 7, for the comparative rice flour product without rice protein, the rice flour is completely gelatinized, melted and cooled during the twin-screw extrusion process to form the rice flour product, and the interior of the rice flour product has a relatively obvious uniform pore morphology, which provides spatial convenience for the rice flour product during the contact process with digestive enzymes, so the in vitro digestibility is high as shown in table 1. The commercial rice flour products exhibited a denser aggregate structure within, matching lower digestibility than the control. For examples 1-5 with added rice protein, during the twin-screw extrusion process, the interaction between the rice protein and the rice starch can be promoted by the high-temperature and high-shear action to form more protein-starch complexes, and a more compact and uniform aggregation structure is generated, so the in vitro digestibility obtained by the test is lower. The above aggregation structure characteristics are linked to rice flour digestibility.
It should be finally noted that the above examples are only intended to illustrate the technical solutions of the present invention, and not to limit the scope of the present invention, and that other variations and modifications based on the above description and thought may be made by those skilled in the art, and that all embodiments need not be exhaustive. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (9)
1. A low-digestibility rice flour is characterized in that rice protein which is not more than 6% of the mass of rice flour is added into the rice flour, a double-screw extruder is combined for processing, the temperature of a fourth zone and the temperature of a fifth zone are controlled to be 85-100 ℃, a wet rice flour product can be obtained after extrusion, and the low-digestibility rice flour can be obtained after aging.
2. The low-digestibility rice flour of claim 1, which is prepared by the steps of:
S1, sieving rice powder with a 100-mesh sieve, and controlling the water content of the rice powder not to exceed 15%;
S2, adding rice protein into the rice flour, uniformly mixing, and adding water to prepare rice slurry; wherein the addition amount of rice protein is not more than 6% of the rice flour; the adding amount of water is not more than 45% of the total mass of the rice flour and the rice protein;
S3, processing the rice pulp by adopting a double-screw extruder, wherein the double-screw extruder is divided into 7 sections, the temperatures of a first zone to a third zone are respectively not more than 50 ℃, 60 ℃ and 80 ℃, the temperatures of a fourth zone and a fifth zone are both 85-100 ℃, and the temperatures of a sixth zone and a seventh zone are respectively not more than 70 ℃ and 50 ℃; wherein the rotating speed of the screw is 40-70 rpm, and a wet rice flour product can be obtained by extrusion;
S4, aging the wet rice flour product at the temperature of 22-25 ℃ and the relative humidity of not more than 85% for not more than 48h, and finally drying at the temperature of 40-50 ℃ for more than 12h to obtain the low-digestibility rice flour.
3. the rice flour having a low digestibility according to claim 2, wherein in step S2, the rice protein is added in an amount of not more than 4% by mass based on the mass of the rice flour; the adding amount of the water is 33-44% of the total mass of the rice flour and the rice protein.
4. The rice flour of claim 3 having a low digestibility, in which the rice protein is added in an amount of 3% by mass based on the rice flour in step S2; the amount of water added was 38% of the total mass of rice flour and rice protein.
5. the rice flour of claim 2 having a low digestibility in which in step S3, the temperatures of the zones four and five in the twin-screw extruder are both 90 to 100 ℃.
6. The rice flour having a low digestibility according to claim 2, wherein in step S3, the extrusion temperatures of the first to seventh zones of the twin-screw extruder are 45 to 50 ℃, 55 to 60 ℃, 70 to 80 ℃, 85 to 100 ℃, 60 to 70 ℃, and 40 to 50 ℃ respectively.
7. The rice flour of claim 6 having a low digestibility, wherein in step S3, the extrusion temperatures of the first to seventh zones of the twin-screw extruder are 50 ℃, 60 ℃,80 ℃, 100 ℃, 70 ℃, 50 ℃, respectively.
8. the rice flour product of claim 2 having a low digestibility, in which the wet rice flour product is aged at 22 to 25 ℃ for 12 to 48 hours in step S4; the drying temperature is 40-50 ℃; the drying time was 12 h.
9. The rice flour having a low digestibility according to any one of claims 1 to 8, wherein in step S1, the total starch content of the rice flour is 82 to 84%; the amylose accounts for 20-25% of the total starch content.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910802485.9A CN110558477A (en) | 2019-08-28 | 2019-08-28 | Low-digestibility rice flour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910802485.9A CN110558477A (en) | 2019-08-28 | 2019-08-28 | Low-digestibility rice flour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110558477A true CN110558477A (en) | 2019-12-13 |
Family
ID=68776534
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910802485.9A Pending CN110558477A (en) | 2019-08-28 | 2019-08-28 | Low-digestibility rice flour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110558477A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955650A (en) * | 2020-08-17 | 2020-11-20 | 江苏省农垦农业发展股份有限公司 | Production method of rice noodle special powder for accurately mixing rice and rice noodle special powder |
| CN113519771A (en) * | 2021-07-30 | 2021-10-22 | 江南大学 | Slowly digestible whole grain food, and processing method and application thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN103494059A (en) * | 2013-09-25 | 2014-01-08 | 南昌大学 | Method for enhancing taste of rice noodles by taking fresh rice as raw material |
| CN104273432A (en) * | 2014-10-24 | 2015-01-14 | 中国农业科学院农产品加工研究所 | Processing method of nutritional potato mixed rice |
| CN105212249A (en) * | 2015-10-21 | 2016-01-06 | 黑龙江省农业科学院食品加工研究所 | A kind of twin (double) screw extruder for the production of coarse cereals reproduced rice |
| CN107373326A (en) * | 2017-08-24 | 2017-11-24 | 南京财经大学 | A kind of processing method for extruding ground rice |
| CN109662249A (en) * | 2018-12-24 | 2019-04-23 | 东北农业大学 | A method of low digestibility millet flour is produced using twin-screw extruder method |
| CN110122773A (en) * | 2019-05-21 | 2019-08-16 | 洽洽食品股份有限公司 | A kind of blended grain crisp chip and preparation method thereof |
-
2019
- 2019-08-28 CN CN201910802485.9A patent/CN110558477A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN103494059A (en) * | 2013-09-25 | 2014-01-08 | 南昌大学 | Method for enhancing taste of rice noodles by taking fresh rice as raw material |
| CN104273432A (en) * | 2014-10-24 | 2015-01-14 | 中国农业科学院农产品加工研究所 | Processing method of nutritional potato mixed rice |
| CN105212249A (en) * | 2015-10-21 | 2016-01-06 | 黑龙江省农业科学院食品加工研究所 | A kind of twin (double) screw extruder for the production of coarse cereals reproduced rice |
| CN107373326A (en) * | 2017-08-24 | 2017-11-24 | 南京财经大学 | A kind of processing method for extruding ground rice |
| CN109662249A (en) * | 2018-12-24 | 2019-04-23 | 东北农业大学 | A method of low digestibility millet flour is produced using twin-screw extruder method |
| CN110122773A (en) * | 2019-05-21 | 2019-08-16 | 洽洽食品股份有限公司 | A kind of blended grain crisp chip and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘桃英 等: "大米蛋白对大米粉糊化性质的影响", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955650A (en) * | 2020-08-17 | 2020-11-20 | 江苏省农垦农业发展股份有限公司 | Production method of rice noodle special powder for accurately mixing rice and rice noodle special powder |
| CN113519771A (en) * | 2021-07-30 | 2021-10-22 | 江南大学 | Slowly digestible whole grain food, and processing method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ahammed et al. | Improvement of the water resistance and ductility of gelatin film by zein | |
| Zhang et al. | In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology | |
| Wang et al. | Scale-up preparation and characterization of collagen/sodium alginate blend films | |
| Li et al. | Effect of heat-moisture treatment on the formation and properties of resistant starches from mung bean (Phaseolus radiatus) starches | |
| CN110558477A (en) | Low-digestibility rice flour and preparation method thereof | |
| CN107739743A (en) | A kind of recrystallization starch preparation method with slowly digestible matter | |
| MX2014008162A (en) | Cellulose ethers with improved thermal gel strength. | |
| Vega-Rojas et al. | Study of morphological, structural, thermal, and pasting properties of flour and isolated starch from unripe plantain (Musa paradisiaca) | |
| WO2022148076A1 (en) | Processing method capable of synergistically reducing digestion and aging properties of starch | |
| Peng et al. | The impact of phosphates on the fibrous structure formation of textured wheat gluten | |
| KR101893726B1 (en) | Method for producing fish meal and feed using thereof | |
| Chen et al. | Effects of rice protein on the formation and structural properties of starch-lipid complexes in instant rice noodles incorporated with different fatty acids | |
| CN112106976B (en) | Preparation method of minced fillet product additive rich in modified nano-cellulose | |
| CN115595346B (en) | Preparation method of pea III-type resistant starch | |
| KR100648093B1 (en) | A preparation method of enzyme-resistant starch using extrusion process | |
| CN107751978B (en) | Barley β -glucan and vital gluten compound fat simulant and preparation method thereof | |
| RU2638651C2 (en) | Method for enriching gluten and starch fractions in wheat flour | |
| Dong et al. | Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties | |
| Wang et al. | Effect of extrusion parameters on the interaction between rice starch and glutelin in the preparation of reconstituted rice | |
| Yu et al. | Effects of screw speed on the structure and physicochemical properties of extruded reconstituted rice composed of rice starch and glutelin | |
| Ouyang et al. | Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour | |
| Dong et al. | Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis | |
| Yan et al. | Formation and properties of mung bean resistant starch nanoparticles | |
| CN113402898A (en) | Preparation method of starch-based dry powder and application of starch-based dry powder | |
| CN115005372B (en) | Preparation method of high-protein quinoa gluten-free noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191213 |