CN110663867A - 一种稳定化稻米糊粉及其制备方法 - Google Patents
一种稳定化稻米糊粉及其制备方法 Download PDFInfo
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- CN110663867A CN110663867A CN201910958800.7A CN201910958800A CN110663867A CN 110663867 A CN110663867 A CN 110663867A CN 201910958800 A CN201910958800 A CN 201910958800A CN 110663867 A CN110663867 A CN 110663867A
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- rice
- aleurone
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- paste powder
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Abstract
本发明公开了一种稳定化稻米糊粉及其制备方法,属于食品加工的技术领域。本发明首次采用了切向喷射气流叶轮式分级器结合超声波振动筛分级稻米糊粉层的技术,同时首次采用了耦合蒸汽处理与滚筒干燥热力灭酶作为稳定化方式制备稳定化稻米糊粉。本发明方法中的滚筒干燥设备实现了灭酶与干燥两种用途,工艺流程短,设备简单、利用率高,占地空间小,投资少,能耗低,无污染,适合产业化推广。所得稳定化稻米糊粉的肪酶灭活率达85%以上,过氧化物酶灭活率达100%,脂肪酸值较低,常温储存期达12个月以上,产品口感好,色泽无变化,可以用于工业化生产及食品领域应用;同时还具有营养价值高的特点,含有丰富功能性成分,可以作为功能性食品开发原料。
Description
技术领域
本发明属于食品加工的技术领域,尤其涉及一种稳定化稻米糊粉及其制备方法。
背景技术
在大米加工过程中会产生大量的米糠,米糠主要是由果皮、种皮、外胚乳、糊粉层和胚组成的,其中糊粉层位于种皮和胚乳之间,是米糠的一部分,占种子总质量的7%至9%,稻谷中高营养价值的生理活性成分,如:膳食纤维、矿物质、有益脂类、维生素、酚酸类和木酚素等,均集中在糊粉层中;其20%的纯糊粉层相当于全粮的营养。糊粉层中含有谷维素、角鲨烯、脂多糖、生育酚、γ-氨基丁酸等100多种生物活性因子,具有调节血糖、预防心脑血管疾病、抗疲劳、抗氧化、预防肿瘤等功能,在疾病预防及保健领域将有开发应用的广泛前景。
稻米糊粉是从大米加工副产物米糠中通过分级利用技术分离出的一种组分,主要成分是糊粉层和亚糊粉层,是稻谷营养精华所在。稻米糊粉中含有丰富的脂肪,同时含有过氧化物酶以及脂肪酶,稻谷加工过程中,稻谷完整性被破坏后,过氧化物酶和脂肪酶被激活,可以迅速分解稻米糊粉中的脂肪,将甘油三酯分解为游离脂肪酸,导致稻米糊粉哈败变质。研究报道,新鲜稻米糊粉在6h内不进行有效处理,就会迅速哈败,24h后游离脂肪酸含量达7-8%,且以每天5%的速度增长,因此,为延长稻米糊粉储藏时间,进行深度开发,需要对稻米糊粉进行稳定化处理。
目前现有技术主要是针对米糠进行稳定化方法探究,对稻米糊粉的分级可食化开发利用研究以及稳定化处理方法鲜有报道。并且,现有报道的应用于米糠稳定化处理的方法主要有热处理法、化学处理法、生物酶法和挤压法。这几种方法虽然能够部分实现米糠的稳定化,但是由于脂肪酶和过氧化酶的活性抑制率不够,处理后的米糠只能存放1-2个月。用上述方法处理稻米糊粉,稳定期短,无法应用于稻米糊粉工业化开发。其中,已有报道的几种稳定化米糠的方法如下:
热处理法:热处理法是通过加热的方法使米糠中的脂肪酶和过氧化酶变性失活,同时杀灭米糠中的微生物,达到米糠稳定化的目的。目前,该技术受到物料加热温度和加热方式的限制,储藏期仅为半个月左右,尚无法达到稳定的目的。
化学处理法:化学处理法是向米糠中添加化学试剂来改变米糠的pH和离子强度,使米糠中脂肪酶和过氧化物酶活性得到抑制达到米糠稳定化的目的,但由于添加了化学试剂,限制了米糠在食品领域的应用。
生物酶法:生物酶法是利用生物酶使米糠中的脂肪酶和过氧化物酶失活,达到米糠稳定的目的。其原理使利用植物蛋白酶钝化米糠中天然存在的脂肪水解酶。生物酶法的缺点是生产成本过高,酶活力不稳定而极易下降导致米糠不稳定,同时,工艺对设备要求高。
挤压法:目前挤压法比较成熟,能够抑制米糠中脂肪酶和过氧化物酶的活性,挤压法分为单螺杆挤压和双螺杆挤压。单螺杆挤压由于对物料的机械作用仅是挤压做用及摩擦作用,缺少混合、剪切和高温的作应,导致稳定化米糠储存期最长不超过2个月。双螺杆挤压具备了挤压、摩擦、剪切、混合和高温作应,储存期得到较大延长,但是由于产品挤压变性,导致口感不好,限制了产品可食化利用开发。
由此可见,目前报道的米糠稳定化方法应用于稻米糊粉稳定化处理,存在产品不稳定,储存期不够长,生产成本高,工艺难以控制,不适合工业化生产,不适合在食品领域应用的缺点,限制了稻米糊粉的可食化开发利用。
发明内容
为解决现有技术存在的上述问题,本发明经过深入研究,开发了一中稻米糊粉的稳定化工艺,解决了采用现有的米糠稳定化方法中稳定化处理稻米糊粉中对机械、动力等投入高,产品感官、口感差,以及化学稳定化方法产生化学试剂残留等问题。且本发明所得糊粉产品常温储存期可达12个月,具有产品稳定、不变色、口感好的特点。同时,该工艺具有流程短、能耗低,可利用滚筒刮板干燥机实现灭酶和干燥双用途,设备投资低,易于产业化推广的特点。
本发明的目的是提供一种稳定化稻米糊粉的制备方法,所述方法包括如下步骤:
(1)稻米糊粉的提取:稻谷经砻谷和机械碾磨碾米后得到大米和米糠,米糠经切向喷射气流叶轮式分级器分级为以糊粉层为主的糊粉组分和以非糊粉层为主的非糊粉组分,糊粉组分经超声波振动筛进一步分级即得稻米糊粉。
(2)步骤(1)所得稻米糊粉与水混合,然后进行蒸汽处理;
(3)蒸汽处理后的稻米糊粉加水打浆,得到稻米糊粉料浆;
(4)稻米糊粉料浆加入到滚筒刮板干燥机中,然后进行粉碎。
在本发明的一种实施方式中,步骤(1)中谷糠分离采用的是机械碾磨方式,得到大米和米糠组分。
在本发明的一种实施方式中,步骤(2)中米糠中糊粉组分与非糊粉组分的分离方法采用的是切向喷射气流叶轮式分级器分级方法。
在本发明的一种实施方式中,步骤(3)中糊粉组分采用超声波振动筛进一步分级得到稻米糊粉。
在本发明的一种实施方式中,步骤(3)经切向喷射气流叶轮式分级器和超声波振动筛分级得到的稻米糊粉,色泽微黄,糠味明显,蛋白质含量≥15%,膳食纤维含量≥9%,维生素B1含量≥11.0mg/kg,GABA含量≥590mg/kg,磷含量≥13000mg/kg,钙含量≥530mg/kg,镁含量≥6800mg/kg。
在本发明的一种实施方式中,步骤(4)中加水量为稻米糊粉质量的5%-15%。
在本发明的一种实施方式中,步骤(5)中蒸汽处理是将分布厚度为1-5cm稻米糊粉进行处理。蒸汽处理时的蒸汽温度控制在95℃-120℃,蒸汽处理时间为20-40min。
在本发明的一种实施方式中,步骤(6)中稻米糊粉料浆的质量浓度为25%-50%。
在本发明的一种实施方式中,步骤(6)中打浆时还包括利用过胶体磨处理,得到更加细腻的稻米糊粉料浆。
在本发明的一种实施方式中,步骤(7)中滚筒刮板干燥机的蒸汽压力为0.6-0.8Mpa,电机转速为50-300rpm。
在本发明的一种实施方式中,步骤(8)采用超微粉碎机进行分碎,粉碎细度为100-300目。
在本发明的一种实施方式中,步骤(8)经过超微粉碎得到的稳定化稻米糊粉,色泽微黄,具有烘焙香味,蛋白质含量≥16%,膳食纤维含量≥10%,维生素B1含量≥11.0mg/kg,GABA含量≥599mg/kg,磷含量≥13300mg/kg,钙含量≥520mg/kg,镁含量≥6700mg/kg,稳定化处理前后变化不大。
在本发明的一种实施方式中,所述机械碾磨碾米的工艺包括“四砂”、“三砂一铁”、“两砂两铁”、“一砂三铁”或“四铁”工艺。其中的“砂”是指砂辊碾米机;“铁”是指铁辊碾米机,除上述五种组合工艺外,同时包括砂辊碾米机和铁辊碾米机的其他组合工艺。
在本发明的一种实施方式中,所述砻谷是指稻谷脱除颖壳的一道工序。
在本发明的一种实施方式中,所述非糊粉组分,其主要成分是碎米、皮层和米胚。
在本发明的一种实施方式中,所述糊粉组分,其主要成分是稻米糊粉层和亚糊粉层以及部分米粞。
在本发明的一种实施方式中,所述稻米糊粉,其主要成分是稻米糊粉层和亚糊粉层,为糊粉组分除去米粞后的产品。
在本发明的一种实施方式中,所述步骤(1)中糙米进行一道或多道砂辊或铁辊或组合工艺机械研磨。
在本发明的一种实施方式中,所述步骤(3)中超声波振动筛筛分的目数优选60-80目。
进一步地,所述步骤(3)中筛分的目数优选60目。
在本发明的一种实施方式中,所述步骤(3)中的筛分是利用超声振动筛进行。
在本发明的一种实施方式中,本发明的分离方法具体包括如下步骤:
(1)在大米加工过程中,稻谷经砻谷后进入机械碾磨碾米工序,碾米工艺采用“四砂”、“三砂一铁”、“两砂两铁”、“一砂三铁”或“四铁”工艺或其他砂辊与铁辊组合工艺,经机械碾磨后在2号风机组分离出米糠组分。
(2)步骤(1)所得米糠组分经风力输送到切向喷射气流叶轮式分级器进行糊粉组分分离,得到以糊粉层为主的糊粉组分和以非糊粉层为主的非糊粉组分。切向喷射气流叶轮式分级器设计结构图及分级原理如图12所示,该设备与普通设备不同之处在于在叶轮段的圆柱形壳体壁上设计了单个或多个切向气流喷射孔,其目的是在分级过程中,由于在叶轮高速旋转产生的离心力的作用下,部分碎米以及粗纤维组分被抛向周边,同时也粘附夹带了一部分糊粉组分甩向周边。为了使碎米以及粗纤维周围附聚夹带的糊粉组分能被彻底分离出,从壳体切向喷射进入单股或数股喷射气流,以使碎米以及粗纤维充分分散,进而使其中夹带粘附的糊粉组分被彻底分离出,提高糊粉层分离率。
(3)将步骤(2)中所的糊粉组分采用超声波振动筛进一步进行分级,除去残留部分米粞,筛网目数选择60-80目,收集筛网下组分即为稻米糊粉。
(4)将步骤(3)所得稻米糊粉在混合机中边搅拌边喷入干净的生活饮用水,加水量为稻米糊粉的5%-15%,在混合机快速混匀,保证水分在稻米糊粉中均匀分布,该步骤加水的目的是为了强化传热;
(5)将步骤(4)加水后的稻米糊粉经传送带输送进入蒸汽处理设备,稻米糊粉在传送带上的分布厚度控制为1-5cm,蒸汽温度控制在95℃-120℃,蒸汽处理时间为20-40min;
(6)将步骤(5)所得蒸汽处理结束后的稻米糊粉经传送带输送自动卸料至搅拌罐,于搅拌罐中加水并快速打浆,使稻米糊粉的料液浓度控制在25%-50%;
(7)将步骤(6)所得稻米糊粉料浆过胶体磨处理后,经泵输送到滚筒刮板干燥设备进行干燥,蒸汽压力控制在0.6-0.8Mpa,电机转速控制在50-300rpm,收集干燥后的物料;
(8)将步骤(7)中收集的干燥物料,经超微粉碎机粉碎至100-300目,包装即得稳定化稻米糊粉。
本发明的第二个目的是利用上述方法制备得到一种稳定化的稻米糊粉。
本发明的第三个目的是将上述稻米糊粉应用于食品领域中。
本发明的第四个目的是将上述稻米糊粉应用于冲调谷物制品、固体饮料、烘焙制品、休闲食品、代餐粉、米面制品以及其他功能性食品配料领域中。
本发明的有益效果:
本发明方法制备的稳定化稻米糊粉,脂肪酶灭活率达85%以上,过氧化物酶灭活率达100%,脂肪酸值稳定在50mg(KOH)/100g以下,常温(23-35℃)储存期达12个月以上,产品口感好,色泽无变化,工艺成本低、投资少,可以用于工业化生产及食品领域应用。
本发明首次采用了切向喷射气流叶轮式分级器结合超声波振动筛分级稻米糊粉层的技术,稻米糊粉层提取率达到80%以上,同时本发明首次采用了耦合蒸汽处理与滚筒干燥热力灭酶作为稳定化方式,使滚筒干燥设备实现了灭酶与干燥两种用途。本发明工艺流程短,设备简单,设备利用率高,占地空间小,投资少,能耗低,无污染,适合产业化推广。通过本发明方法生产的稳定化稻米糊粉,克服了单一工艺灭酶稳定化效果差,灭酶不彻底,产品质量不稳定的缺点,克服了双螺杆挤压工艺虽然稳定化效果好,但是产品口感差的缺点,保证了产品的口感及货架期。
通过本发明技术生产的稳定化稻米糊粉,除了具有稳定化效果好的特点外,还具有营养价值高的特点,含有丰富的膳食纤维、B族维生素、维生素E、酚酸、矿物质元素等功能性成分,可以作为功能性食品开发原料。
附图说明
图1实施例1所得稻米糊粉在50℃,相对湿度60%的恒温恒湿培养箱中培养12周,产品中脂肪酶活力、过氧化物酶活力的变化;
图2实施例1所得稻米糊粉在50℃,相对湿度60%的恒温恒湿培养箱中培养12周,产品中脂肪酸值的变化;
图3存储后稻米糊粉色泽的变化:A,新鲜稻米糊粉原料;B,50℃,相对湿度60%储存12周的实施例1稻米糊粉;C,50℃,相对湿度60%储存12周的未处理稻米糊粉(实施例步骤1);
图4加水量对脂肪酶和过氧化物酶活力的影响;
图5稻米糊粉厚度对脂肪酶和过氧化物酶活力的影响;
图6蒸汽温度对脂肪酶和过氧化物酶活力的影响;
图7蒸汽时间对脂肪酶和过氧化物酶活力的影响;
图8滚筒刮板干燥电机转速对脂肪酶和过氧化物酶活力的影响;
图9滚筒刮板干燥蒸汽压力对脂肪酶和过氧化物酶活力的影响;
图10不同筛分目数稻米糊粉分离效果的影响;
图11大米加工工艺流程图;
图12切向喷射气流叶轮式分级器分级原理图;(a)结构图,其中,1-筒体;2-进料口;3-分级叶轮;4-糊粉组分出口;5-进风口;6-非糊粉组分出口;(b)分级原理图。
具体实施方式
下面结合附图和具体实施方式对发明的技术方案进行详细说明:
图11是本发明大米加工工艺流程图,其中,稻谷首先由谷仓经斗式提升机输送到滚筒初清筛,经滚筒初清筛出去部分较大杂质,后进入平面回转筛,经平面回转筛除去残留秸秆等杂质,然后进入去石机除去沙砾石块等杂志得到干净稻谷进入砻谷工序,稻谷经气动胶辊砻谷机砻谷脱壳和谷糙分离得到糙米,然后进入机械碾磨碾米工序,糙米在机械碾磨碾米工序经BSDP立式砂辊碾米机和DRDB铁辊碾米机碾米,并经谷糠分离后得大米和米糠。谷糠分离后的大米经抛光、色选色选工序除去垩白粒和杂色粒,最终经过筛除去碎米后得到精米。
实施例1:
(1)如图11所示,在大米加工过程中,稻谷经砻谷后进入机械碾磨碾米工序,碾米工艺采用“三砂一铁”工艺、糙米经过3道BSDP立式砂辊碾米机和1道DRDB铁辊碾米机碾米碾磨,经机械碾磨后在2号风机组分离出米糠组分;
(2)将步骤(1)所得米糠组分经风力输送到切向喷射气流叶轮式分级器进行糊粉组分分离,得到以糊粉层为主的糊粉组分和以非糊粉层为主的非糊粉组分;
(3)将步骤(2)中所的糊粉组分采用超声波振动筛进一步进行分级,除去残留部分米粞,筛网目数选择60目,收集筛网下组分即为稻米糊粉;
(4)将步骤(3)所得稻米糊粉在混合机中边搅拌边喷入干净的生活饮用水,加水量为稻米糊粉的10%,在混合机快速混匀,保证水分在稻米糊粉中均匀分布,该步骤加水的目的是为了强化传热;
(5)将步骤(4)加水后的稻米糊粉经传送带输送进入蒸汽处理设备,稻米糊粉在传送带上的分布厚度控制为3cm,蒸汽温度控制在100℃,蒸汽处理时间为20min;
(6)将步骤(5)所得蒸汽处理结束后的稻米糊粉经传送带输送自动卸料至搅拌罐,于搅拌罐中加水并快速打浆,使稻米糊粉的料液浓度控制在30%;
(7)将步骤(6)所得稻米糊粉料浆过胶体磨处理后,经泵输送到滚筒刮板干燥设备进行干燥,蒸汽压力控制在0.65Mpa,电机转速控制在300rpm,收集干燥后的物料;
(8)将步骤(7)收集的干燥物料经超微粉碎机粉碎至100-300目,包装即得稳定化稻米糊粉。
经检测,经本方法得到的稳定化稻米糊粉的游离脂肪酸值为23.7mgKOH/100g、脂肪酶灭活率达85%以上,过氧化物酶灭活率达100%,保质期达12个月以上(如图1、2所示),解决了稻米糊粉极易哈败的问题。
经检测,经本方法得到的稳定化稻米糊粉菌落总数为26CFU/g、大肠菌群未检出、霉菌和酵母未检出、致病菌未检出、黄曲霉毒素B1未检出、赭曲霉菌毒素未检出,口感纯正,各项卫生安全指标达到国家食品标准(如表1所示)。
对本方法制得的稳定化稻米糊粉进行营养功能性成分分析,产品含有丰富的蛋白质、膳食纤维、B族维生素、维生素E、酚酸、矿物质元素等功能性成分(如表2所示),而且稳定化处理对各营养功能性成分影响不大,可以作为功能性食品开发原料。
表1稻米糊粉安全指标检测结果
表2实施例1稻米糊粉的营养成分含量以及与精米的对比结果
其中,精米是指市售预包装大米。
货架期实验(加速试验):
将产品在50℃,相对湿度60%的恒温恒湿培养箱中培养12周,定期检测产品脂肪酶活力、过氧化物酶活力以及脂肪酸值,结果如图1A、B所示。
本实施例稳定化稻米糊粉中过氧化物酶灭活率为100%,脂肪酶灭活率达85%以上。在50℃,相对湿度60%的恒温恒湿培养箱中培养12周后,稳定化稻米糊粉的游离脂肪酸值始终稳定在50mgKOH/100g以下(如图2所示),稳定化效果优于目前文献及专利所报道的稳定化效果。在感官上,该方法生产的稳定化稻米糊粉色泽不会变化,保持了产品原有的本色,如图3(B)所示。
在50℃,相对湿度60%下存储1周相当于常温(23-35℃)环境下存储1个月。即,本实施例可室温存储12个月而不发生哈败。
未经处理的未处理稻米糊粉(步骤1所得糊粉)在50℃,相对湿度60%下储存12周后,发现稻米糊粉颜色加深(如图3(C)所示),脂肪酸值较高,发生哈败。
实施例2:工艺优化
1)步骤(2)中加水量的选择:
取5份实施例1步骤(3)所得的稻米糊粉,按质量比分别加入2wt%、5wt%、10wt%、15wt%和20wt%的水,并充分混合均匀,将混合均匀的稻米糊粉在蒸屉上按3cm的厚度铺平,100℃蒸汽处理20min,分别检测其脂肪酶和过氧化物酶活力残留情况,结果如图4所示。
稻米糊粉中加水能够强化传热,从而提高灭酶效果,降低能耗成本。加水量不足达不到强化传热效果,加水量过多则会导致样品粘度变大,传热效果变差,灭酶效果变差,同时导致产品变色。
从图4中可以看出,加水量为10%时,脂肪酶和过氧化物酶灭活率均达到最高值。随加水量增加灭酶率不再升高;当喷水量高于15%后,产品色泽变化明显,不利于产品感官及销售。综合考虑加水量参数最有选10%,次优选5%。
2)步骤(2)中蒸汽处理是米糊粉厚度的选择:
取5份实施例1步骤(3)所得的稻米糊粉,按质量比喷入10wt%的干净生活饮用水,并充分混合均匀,将混合均匀的稻米糊粉在蒸屉上分别按2cm、3cm、4cm、5cm、6cm的厚度铺平,100℃蒸汽处理20min,分别检测其脂肪酶和过氧化物酶活力残留情况,结果如图5所示。
从图5中可以看出,稻米糊粉平铺厚度会影响蒸汽穿透效果,影响灭酶效果。随着稻米糊粉平铺厚度增加,脂肪酶和过氧化物酶灭活率逐渐降低,2-3cm和4-6cm范围降低幅度明显,而3-4cm范围降低幅度不大,2cm厚度虽然灭酶效果好,但会导致生产效率降低,能耗升高。综合考虑效率、能耗和灭酶效果,稻米糊粉平铺厚度最优选3cm,次优选4cm。
3)步骤(2)蒸汽处理时温度的选择:
取5份实施例1步骤(3)所得的稻米糊粉,按质量比喷入10wt%的干净生活饮用水,并充分混合均匀,将混合均匀的稻米糊粉分别在蒸屉上按3cm厚度均匀铺平,分别在90℃、95℃、100℃、105℃、110℃蒸汽处理20min,分别检测其脂肪酶和过氧化物酶活力残留情况,结果如图6所示。
蒸汽温度越高,热穿透力越强,理论上灭酶效果越好,但是高温高压蒸汽也会导致稻米糊粉发生美拉德反应导致产品变色,不利于产品销售,同时,高温高压对设备要求较高,成本也高。
从图6中可以看出,随着温度升高,脂肪酶和过氧化物酶的灭活率逐渐上升,105℃后灭酶率虽然显著上升,但是产品严重变色,严重影响产品感官及销售,而且高温高压对设备要求高,成本高。综合考虑灭酶效果和对产品的影响以及设备、成本,蒸汽温度最优选100℃,次优选105℃。
4)步骤(2)蒸汽处理时时间的选择:
取5份实施例1步骤(3)所得的稻米糊粉,按质量比喷入10wt%的干净生活饮用水,并充分混合均匀,将混合均匀的稻米糊粉分别在蒸屉上按3cm厚度均匀铺平,在100℃条件下分别处理10min、15min、20min、25min、30min,分别检测其脂肪酶和过氧化物酶活力残留情况,结果如图7所示。
蒸汽处理时间越长,理论上灭酶效果越好,但时间过长,一方面会导致稻米糊粉产品变色,不利于产品销售,另一方面会导致工艺成本高。
从图7中可以看出,随着蒸汽处理时间延长,脂肪酶和过氧化物酶灭活率逐渐升高,但是25min后产品色泽发生变化,30min后明显变化,影响产品感官及销售。综合考虑灭酶效果、产品感官及成本,蒸汽处理时间最优选20min,次优选25min。
对加水量、厚度、温度、时间做4因素3水平正交实验,确定蒸汽处理最佳方案,结果如表3所示。
表3不同因素对稻米糊粉蒸汽处理的影响
其中,综合得分计算方法:综合得分是根据灭酶效果得分和感官评定得分相加得到:综合得分=脂肪酶灭活率╳5+过氧化物酶灭活率╳5+感官评定得分。
A2是指A因素2水平,即10%,其他其次类推。
结合图4-7和表3可以看出,蒸汽处理最优方案是:加水量10%、厚度3cm、温度100℃、时间20min,次优方案加水量10%、厚度4cm、温度100℃、时间25min。通过最优方案处理,稻米糊粉脂肪酶灭酶率51.5%,过氧化物酶灭酶率75.2%。
5)步骤(4)中滚筒刮板干燥器的参数选择:
电机转速参数筛选:
取5份蒸汽最优方案处理后的稻米糊粉,分别加水调浆,控制料浆浓度在35%左右,过胶磨后在蒸汽压力0.7MPa条件下,分别在电机转速100、200、300、400、500rpm条件下进行滚筒干燥,收集样品,分别检测脂肪酶和过氧化物酶活力残留,结果如图8所示。
从图8结果可以看出100-300转范围内,灭酶效果最好,过氧化物酶灭活率高达100%,脂肪酶灭活率高达85以上。但是电机转速越低,效率越低成本越高,综合考虑灭酶效果和成本,电机转速最优选300rpm,次优选200,400rpm。
滚筒刮板干燥蒸汽压力参数筛选:
取5份蒸汽最优方案处理后的稻米糊粉,分别加水调浆,控制料浆浓度在35%左右,过胶磨后在电机转速300rpm条件下,分别在蒸汽压力0.55、0.6、0.65、0.7、0.75MPa条件下进行滚筒干燥,收集样品,分别检测脂肪酶和过氧化物酶活力残留,结果如图9所示。
从图9结果可以看出在0.7MPa左右,灭酶效果最好,过氧化物酶灭活率高达100%,脂肪酶灭活率高达85以上。但是蒸汽压力越高成本越高且对设备要求越高,综合考虑灭酶效果和成本以及设备要求,蒸汽压力最优选0.65MPa,次优选0.7MPa。
6)步骤(3)中筛分目数的选择:
植酸是糊粉层的标志性成分之一,稻米糊粉中糊粉层含量纯度越高,植酸含量也就越高,本实施例通过植酸含量和稻米糊粉利用率综合确定振动筛网目数。
参照实施例1,其他条件不变,仅将步骤(3)中超声波振动筛的筛网目数分别替换为40、60、80、100目筛进行筛分,分别收集得到稻米糊粉,并分别测定其植酸含量和糊粉收率,结果如图10所示。
从图10中可以看出,60目筛后收集稻米糊粉植酸含量达到最大值,60目-80目组分植酸含量变化不大,但是60目-80目稻米糊粉收率降低明显,综合考虑稻米糊粉层含量以及利用率(即产品的生产效率和生产质量),振动筛最优目数选60目,次优选80目。
本发明首次采用了切向喷射气流叶轮式分级器结合超声波振动筛分级稻米糊粉层的技术,同时首次采用了耦合蒸汽处理与滚筒干燥热力灭酶作为稳定化方式,使滚筒干燥设备实现了灭酶与干燥两种用途。本发明糊粉层利用率高,产品稳定,工艺流程短,设备简单,设备利用率高,占地空间小,投资少,能耗低,无污染,适合产业化推广。通过本发明方法生产的稳定化稻米糊粉,克服了单一工艺灭酶稳定化效果差,灭酶不彻底,产品质量不稳定的缺点,克服了双螺杆挤压工艺虽然稳定化效果好,但是产品口感差的缺点,保证了产品的口感及货架期。
通过本发明技术生产的稳定化稻米糊粉,除了具有稳定化效果好的特点外,还具有营养价值高的特点,含有丰富的膳食纤维、B族维生素、维生素E、酚酸、矿物质元素等功能性成分,可以作为功能性食品开发原料。
Claims (18)
1.一种稻米糊粉的制备方法,其特征在于,所述方法包括如下步骤:
(1)稻米糊粉的提取:稻谷经砻谷和机械研磨碾米后得到大米和米糠,米糠经气流分级器分级为糊粉组分和非糊粉组分,糊粉组分经进一步筛分分级即得稻米糊粉;
(2)步骤(1)所得稻米糊粉与水混合,然后进行蒸汽处理;
(3)蒸汽处理后的稻米糊粉加水打浆,得到稻米糊粉料浆;
(4)稻米糊粉料浆加入到滚筒刮板干燥机中,然后粉碎。
2.根据权利要求1所述的方法,其特征在于,步骤(1)中的机械研磨包括砂辊碾米机工艺碾磨和/或铁辊碾米机工艺碾磨。
3.根据权利要求1或2所述的方法,其特征在于,所述气流分级器为切向喷射气流叶轮式风力分级器。
4.根据权利要求3所述的方法,其特征在于,所述切向喷射气流叶轮式风力分级器包括切向单孔气流喷射或多孔气流喷射。
5.根据权利要求1所述的方法,其特征在于,步骤(1)中利用超声波振动筛对糊粉组分进一步筛分分级。
6.根据权利要求5所述的方法,其特征在于,所述超声波振动筛的筛网目数选择为60-80目。
7.根据权利要求1-6所述的方法,其特征在于,步骤(2)中水的添加量为稻米糊粉质量的5%-15%。
8.根据权利要求1-7所述的方法,其特征在于,步骤(2)中蒸汽处理是将稻米糊粉分布厚度1-5cm。
9.根据权利要求1-8任一所述的方法,其特征在于,步骤(2)中蒸汽处理时的蒸汽温度控制在95℃-120℃,蒸汽处理时间为20-40min。
10.根据权利要求1-9任一所述的方法,其特征在于,步骤(3)中稻米糊粉料液的质量浓度为25%-50%。
11.根据权利要求1-10任一所述的方法,其特征在于,步骤(3)中打浆时还包括利用过胶体磨处理,得到更加细腻的稻米糊粉料浆。
12.根据权利要求1-11任一所述的方法,其特征在于,步骤(4)中滚筒刮板干燥机的蒸汽压力为0.6-0.8Mpa。
13.根据权利要求1-12任一所述的方法,其特征在于,步骤(4)中滚筒刮板干燥机的电机转速为50-300rpm。
14.根据权利要求1-13任一所述的方法,其特征在于,步骤(4)中采用粉碎方法为超微粉碎,粉碎目数为100-300目。
15.权利要求1-14任一所述的方法制得的稳定化稻米糊粉。
16.根据权利要求15所述所述稻米糊粉,其特征在于,所述稻米糊粉为白色或微黄色、没有糠味,具有烘焙谷物香味,蛋白质含量≥16%,膳食纤维含量≥10%,维生素B1含量≥11mg/kg,GABA含量≥599mg/kg,维生素E含量≥5mg/kg,阿魏酸含量≥1260mg/kg,磷含量≥13300mg/kg,钙含量≥520mg/kg,镁含量≥6700mg/kg。
17.根据权利要求15或16所述所述稻米糊粉,其特征在于,所述稻米糊粉的脂肪酶灭活率达85%以上,过氧化物酶灭活率达100%,保质期达12个月以上。
18.权利要求15-17任一所述的稳定化稻米糊粉在制备冲调谷物制品、固体饮料、烘焙制品、休闲食品、代餐粉、米面制品以及其他功能性食品中的应用。
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