CN110800929A - High-activity quick-cooked coarse cereal nutritional rice - Google Patents
High-activity quick-cooked coarse cereal nutritional rice Download PDFInfo
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Abstract
The invention relates to high-activity quick-cooked coarse cereal nutritional rice, which is prepared by soaking at least more than one coarse cereals for germination to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; then mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity fast-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity fast-cooked coarse cereal nutritional rice is less than or equal to 20 min; the continuous wet-heat cooking and curing is to place the germinated coarse cereals in a continuous steam wet-heat cooking device, cook the germinated coarse cereals by using wet-heat steam as a heat source at the temperature of 75-90 ℃ for 20-40 min, and ensure that the gelatinization degree of the aged coarse cereals is more than or equal to 85%. According to the invention, the germinated coarse cereals are obtained by performing germination treatment on the coarse cereals, so that the content of polyphenol active components in the coarse cereals is increased, and the digestibility of the coarse cereals is improved.
Description
The technical field is as follows:
the invention relates to the technical field of instant food processing, in particular to high-activity quick-cooking coarse cereal nutritional rice.
Secondly, background art:
the coarse cereals are rich in nutrition and are known as nutritional health foods. The active substances such as polyphenol in the coarse cereals can be observed, such as the polyphenol content in barley reaches 150mg/100g, the content of oat reaches 642mg/100g, and the content of coix seed reaches 48mg/100 g. The plant polyphenol in the coarse cereals is ferulic acid, sinapic acid, protocatechuic acid, vanillic acid, syringic acid, caffeic acid, p-coumaric acid, p-hydroxybenzoic acid, p-hydroxyphenylacetic acid, tricin, quercetin, apigenin, kaempferol, etc. The polyphenol substance is used as a functional active component, and has potential health promotion effects, such as preventing and treating hypertension, coronary heart disease, diabetes, reducing blood lipid, delaying aging, and treating cataract. The polyphenol of the coarse cereals can be taken in through daily diet, but people need to process the coarse cereal raw materials in different modes such as boiling, steaming, baking, high-temperature drying and the like in the eating process, and active components such as the polyphenol and the like are easily damaged in the processing process, so that the content of the polyphenol is reduced or inactivated, and the nutritional value of the coarse cereals is reduced.
Under the conditions of proper moisture, temperature and the like, germs can germinate gradually, and a series of complex physiological and biochemical changes occur in the process. After germination, the nutritional ingredients of the coarse cereal and mixed bean are not only retained, but also the contents of partial nutritional ingredients are obviously increased due to germ germination and enzyme system activation. Therefore, the germination treatment not only can convert nutrients and improve the taste and quality of grains such as coarse cereals, beans and the like, but also can enrich certain active substances with physiological functions on human bodies. Researches of researchers find that the content of total phenol, total flavone and rutin is increased along with the increase of the germination days when the tartary buckwheat is germinated for 9 days, and the content of polyphenol substances of mung beans, broad beans and the like after germination treatment is obviously increased.
The miscellaneous beans or some miscellaneous cereals in the miscellaneous grain variety have compact structure, high fiber content and high hardness, so that people have great inconvenience for eating, and the miscellaneous beans or some miscellaneous cereals need to be soaked in advance or boiled for a long time before eating, so that the time and labor are consumed, and people can eat no or less miscellaneous grains. Therefore, a certain processing means is needed to be adopted for processing, so that the coarse cereals can be quickly cooked and cured when being eaten.
At present, the treatment methods of the rapid curing processing technology of the coarse cereals are various, and the types of the products with prices are diversified. The Chinese patent application CN102511741A discloses a pretreatment method for edible coarse cereals such as rice, beans and potatoes, the product can be boiled and cooked with rice without soaking in advance, and the method is characterized in that the coarse cereals are soaked, peeled, diced, pre-frozen in a refrigerator for 1-8 h, and then freeze-dried at-15 ℃ to-30 ℃ for 8-25 h to prepare the crisp coarse cereals, beans and potatoes. Although the hardness of the coarse cereals is reduced, the water absorption is improved, the quick-cooking effect is achieved, and the nutrition loss is less, the freeze drying technology is adopted, so that the processing process has the disadvantages of large energy consumption, high processing cost, long processing period, large investment on drying equipment and the like. Chinese patent CN1919048A discloses a high-fiber nutrition-balanced rice and a processing method thereof, the preparation method comprises the steps of removing impurities of raw materials, cleaning, soaking, microwave treatment, peeling, polishing, steaming, frying and the like, and finally the peeled coarse cereals and the rice are mixed to prepare a high-fiber nutrition-balanced coarse cereal product which can be cooked together. Although the coarse cereals capable of being quickly cured are obtained by processing the coarse cereals through the technologies of microwave, steaming, frying and peeling in the processing process of the product, the peeled coarse cereal product is prepared by performing enzyme deactivation, sterilization and precooking on the product only through the microwaves and finally drying the product through steaming, frying and drying, and the edible quality and the nutritional quality of the coarse cereal product are changed. The Chinese patent application CN107969612A discloses a microwave vacuum fast-cooked coarse cereals processing method and the processed microwave vacuum fast-cooked coarse cereals, which relates to a processing method that the raw materials are cleaned, soaked, frozen, unfrozen, dried in a microwave vacuum, cooled, screened and the like, and the prepared fast-cooked coarse cereals can be eaten as cooked porridge, the cooking time is 20min, and the prepared fast-cooked coarse cereals can be cooked with rice. The product can achieve the effect of quick curing, but does not adopt a certain processing technology to improve the content of nutrient components such as polyphenol and the like.
The prepared fast-cooked coarse cereal products are processed by adopting different processing technologies, a certain fast-cooked effect can be achieved, but the products still have certain defects in the aspects of production and processing, such as high processing cost, long processing period, high energy consumption, reduced product nutrition loss, changed edible properties and the like, and the processing considers that whether the fast-cooked effect can be achieved or not, and less consideration is given to enrichment and loss reduction of nutritional active components in the coarse cereals in the processing process. Therefore, in the process of processing the product, a proper processing technology method should be selected, so that the product can achieve the effect of quick curing, and the content and the activity of the nutritional components in the product need to be improved and maintained.
Thirdly, the invention content:
the invention aims to provide high-activity quick-cooked coarse cereal nutritional rice which is used for solving the problem of nutrient loss caused by serious loss of polyphenol active components of the existing quick-cooked coarse cereal products.
The technical scheme adopted by the invention for solving the technical problems is as follows: the high-activity fast-cooked coarse cereal nutritional rice is prepared by soaking at least more than one coarse cereals for germination treatment to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; then mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity fast-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity fast-cooked coarse cereal nutritional rice is less than or equal to 20 min;
the continuous wet-heat cooking and curing is to place the germinated coarse cereals in a continuous steam wet-heat cooking device, cook the germinated coarse cereals by using wet-heat steam as a heat source at the temperature of 75-90 ℃ for 20-40 min, and ensure that the gelatinization degree of the aged coarse cereals is more than or equal to 85%.
The freezing microwave vacuum drying method in the scheme comprises the following steps: dispersing the coarse cereal material which is continuously subjected to damp-heat cooking and curing and is adhered, quickly freezing at the temperature of-20 to-30 ℃ for 4 to 12 hours, and then quickly placing the frozen material in a microwave vacuum dryer for drying; the microwave power is 500-800W, the vacuum degree is-0.05-0.1 MPa, the drying temperature is controlled to be 50-70 ℃, and the material is dried until the water content is below 8%.
The soaking and germinating treatment method in the scheme comprises the following steps: soaking the cleaned coarse cereals in purified water at the temperature of 25-30 ℃ for 0.5-15 h at the material-water ratio of 1: 1-1: 6, controlling the water content of the coarse cereal raw materials to be 25-50% after soaking, draining off water, and germinating at 25-30 ℃ for 20-48 h to obtain germinated coarse cereals with the germination length of 0.5-2 mm.
Has the advantages that:
1. according to the invention, the germinated coarse cereals are obtained by performing germination treatment on the coarse cereals, so that the content of polyphenol active components in the coarse cereals is increased, and the digestibility of the coarse cereals is improved.
2. The invention adopts the continuous moist heat cooking and freezing microwave vacuum drying technology to obtain pre-cured and dried coarse cereals, and adopts low-temperature treatment in the whole curing and drying process, so that the nutritional ingredients such as polyphenol in the coarse cereals are kept from losing to the maximum extent, and meanwhile, the coarse cereals are cured quickly, and the curing time is less than or equal to 20 min.
Fourthly, the specific implementation mode:
the invention is further illustrated below:
example 1:
the high-activity fast-cooked coarse cereal nutritional rice is prepared by soaking at least more than one coarse cereals for germination treatment to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; and mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity quick-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity quick-cooked coarse cereal nutritional rice is less than or equal to 20 min. The method comprises the following specific steps:
raw material screening and cleaning
1. Screening
Selecting high-quality coarse cereal raw materials, and removing broken stones, soil blocks, foreign seeds, wormhole grains, imperfect grains, class cases and the like in the raw materials.
In each embodiment, the coarse cereals include, but are not limited to, buckwheat, oat, black rice, barley, sorghum, coix seed, millet, mung bean, black bean, kidney bean, pea, red bean, and the like in parts by weight.
2. Cleaning of
Washing with tap water, washing with purified water, and draining off water.
II) preparation of germinated miscellaneous cereals
3. Soaking
Soaking the cleaned coarse cereals in purified water at 25-30 ℃ for 0.5h at a ratio of 1:6 to control the water content of the coarse cereal raw material to be 25-50%, and completely draining off excessive water after soaking.
4. Germination
And (3) germinating the soaked coarse cereal beans at 25-30 ℃ for 20h to obtain germinated coarse cereals with the germination length of 0.5-2 mm.
In the prior art, most coarse cereal powder products are processed and treated by directly taking coarse cereals as raw materials, the coarse cereals are not germinated, and physiological active substances such as polyphenol and the like are enriched due to embryo germination and enzyme system activation in the coarse cereal germination process, so that the content of the physiological active substances is improved; meanwhile, the germination treatment can reduce the fiber content and is easy to digest and absorb.
Thirdly) pre-cured dried germinated coarse cereals
5. Continuous moist heat cooking and curing
Placing the germinated coarse cereals in a continuous steam wet-heat cooking device, cooking at 75 deg.C for 40min with wet-heat steam as heat source, and curing to obtain coarse cereals with gelatinization degree of 85% or more.
6. Dispersing
Dispersing the cured coarse cereal material with the adhesive to facilitate later drying treatment.
7. Freezing microwave vacuum drying
The pre-cured coarse cereals are firstly quickly frozen at the temperature of 20 ℃ below zero for 4 hours, and then the frozen materials are quickly placed in a microwave vacuum drier for drying treatment. Microwave power is 500W, vacuum degree is-0.05 MPa, drying temperature is controlled at 50 ℃, and the material is dried until the water content is below 8%.
Compared with the high-temperature baking and frying in the prior art, the vacuum drying by adopting the freezing microwaves in the embodiment has the advantage that the high-temperature treatment causes the active components such as polyphenol in the coarse cereals to be lost or decomposed at high temperature. In the embodiment, low-temperature microwave vacuum drying is adopted, so that the nutritional ingredients such as polyphenol in the coarse cereals are kept from losing to the greatest extent.
8. Mixing
The pre-cooked dry coarse cereals are blended according to nutritional efficacy and different nutritional requirements, and nut and seed food materials such as walnut kernels, pine nuts, pumpkin seeds and the like are added to obtain the fast-cooked coarse cereal nutritional rice with different formulas, so that the fast-cooked coarse cereal nutritional rice is suitable for a wider range of people.
Four) high-activity quick-cooked coarse cereal nutritional rice
The coarse cereal nutritional rice prepared by processing different kinds of coarse cereal raw materials by the method has the advantages that the curing time of the product is less than or equal to 20min, the content of active components such as polyphenol is high, the loss of the active components in the processing process is less, the coarse cereal nutritional rice is high-activity quick-cooking coarse cereal composite nutritional rice, has higher nutritional value, is easy to digest and absorb, and has better taste.
Example 2:
the high-activity fast-cooked coarse cereal nutritional rice is prepared by soaking at least more than one coarse cereals for germination treatment to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; and mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity quick-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity quick-cooked coarse cereal nutritional rice is less than or equal to 20 min. The method comprises the following specific steps:
raw material screening and cleaning
1. Screening
Selecting high-quality coarse cereal raw materials, and removing broken stones, soil blocks, foreign seeds, wormhole grains, imperfect grains, class cases and the like in the raw materials.
In each embodiment, the coarse cereals include, but are not limited to, buckwheat, oat, black rice, barley, sorghum, coix seed, millet, mung bean, black bean, kidney bean, pea, red bean, and the like in parts by weight.
2. Cleaning of
Washing with tap water, washing with purified water, and draining off water.
II) preparation of germinated miscellaneous cereals
3. Soaking
Soaking the cleaned coarse cereals in purified water at 25-30 ℃ for 8h at a ratio of 1:3 to control the water content of the coarse cereal raw material to be 25-50%, and completely draining off excessive water after soaking.
4. Germination
And (3) germinating the soaked coarse cereal beans at 25-30 ℃ for 28h to obtain germinated coarse cereals with the germination length of 0.5-2 mm.
Thirdly) pre-cured dried germinated coarse cereals
5. Continuous moist heat cooking and curing
Placing the germinated coarse cereals in a continuous steam wet-heat cooking device, cooking at 85 deg.C for 30min with wet-heat steam as heat source, and curing to obtain coarse cereals with gelatinization degree of 85% or more.
6. Dispersing
Dispersing the cured coarse cereal material with the adhesive to facilitate later drying treatment.
7. Freezing microwave vacuum drying
The pre-cured coarse cereals are firstly quickly frozen at the temperature of-25 ℃ for 8 hours, and then the frozen materials are quickly placed in a microwave vacuum dryer for drying treatment. Microwave power is 600W, vacuum degree is-0.1 MPa, drying temperature is controlled at 60 ℃, and the material is dried until the water content is below 8%.
8. Mixing
The pre-cooked dry coarse cereals are blended according to nutritional efficacy and different nutritional requirements, and nut and seed food materials such as walnut kernels, pine nuts, pumpkin seeds and the like are added to obtain the fast-cooked coarse cereal nutritional rice with different formulas, so that the fast-cooked coarse cereal nutritional rice is suitable for a wider range of people.
Four) high-activity quick-cooked coarse cereal nutritional rice
The coarse cereal nutritional rice prepared by processing different kinds of coarse cereal raw materials by the method has the advantages that the curing time of the product is less than or equal to 20min, the content of active components such as polyphenol is high, the loss of the active components in the processing process is less, the coarse cereal nutritional rice is high-activity quick-cooking coarse cereal composite nutritional rice, has higher nutritional value, is easy to digest and absorb, and has better taste.
Example 3:
the high-activity fast-cooked coarse cereal nutritional rice is prepared by soaking at least more than one coarse cereals for germination treatment to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; and mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity quick-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity quick-cooked coarse cereal nutritional rice is less than or equal to 20 min. The method comprises the following specific steps:
raw material screening and cleaning
1. Screening
Selecting high-quality coarse cereal raw materials, and removing broken stones, soil blocks, foreign seeds, wormhole grains, imperfect grains, class cases and the like in the raw materials.
In each embodiment, the coarse cereals include, but are not limited to, buckwheat, oat, black rice, barley, sorghum, coix seed, millet, mung bean, black bean, kidney bean, pea, red bean, and the like in parts by weight.
2. Cleaning of
Washing with tap water, washing with purified water, and draining off water.
II) preparation of germinated miscellaneous cereals
3. Soaking
Soaking the cleaned coarse cereals in purified water at 25-30 ℃ for 15h at a ratio of 1:1 to control the water content of the coarse cereal raw material to be 25-50%, and completely draining off excessive water after soaking.
4. Germination
And (3) germinating the soaked coarse cereal beans at 25-30 ℃ for 48h to obtain germinated coarse cereals with the germination length of 0.5-2 mm.
Thirdly) pre-cured dried germinated coarse cereals
5. Continuous moist heat cooking and curing
Placing the germinated coarse cereals in a continuous steam wet-heat cooking device, cooking at 90 deg.C for 20min with wet-heat steam as heat source, and curing to obtain coarse cereals with gelatinization degree of 85% or more.
6. Dispersing
Dispersing the cured coarse cereal material with the adhesive to facilitate later drying treatment.
7. Freezing microwave vacuum drying
The pre-cured coarse cereals are firstly quickly frozen at the temperature of minus 30 ℃ for 12 hours, and then the frozen materials are quickly placed in a microwave vacuum drier for drying treatment. The microwave power is 800W, the vacuum degree is-0.1 MPa, the drying temperature is controlled to be 70 ℃, and the material is dried until the water content is below 8 percent.
8. Mixing
The pre-cooked dry coarse cereals are blended according to nutritional efficacy and different nutritional requirements, and nut and seed food materials such as walnut kernels, pine nuts, pumpkin seeds and the like are added to obtain the fast-cooked coarse cereal nutritional rice with different formulas, so that the fast-cooked coarse cereal nutritional rice is suitable for a wider range of people.
Four) high-activity quick-cooked coarse cereal nutritional rice
The coarse cereal nutritional rice prepared by processing different kinds of coarse cereal raw materials by the method has the advantages that the curing time of the product is less than or equal to 20min, the content of active components such as polyphenol is high, the loss of the active components in the processing process is less, the coarse cereal nutritional rice is high-activity quick-cooking coarse cereal composite nutritional rice, has higher nutritional value, is easy to digest and absorb, and has better taste.
Claims (3)
1. A high-activity quick-cooked coarse cereal nutritional rice is characterized in that: the high-activity fast-cooked coarse cereal nutritional rice is prepared by soaking at least more than one coarse cereals for germination treatment to obtain germinated coarse cereals; then carrying out continuous damp-heat cooking curing and freezing microwave vacuum drying treatment on the germinated coarse cereals to obtain pre-cured and dried germinated coarse cereals; then mixing different types of pre-cured dry germinated coarse cereals to obtain the high-activity fast-cooked coarse cereal nutritional rice rich in polyphenol, wherein the curing time of the high-activity fast-cooked coarse cereal nutritional rice is less than or equal to 20 min;
the continuous wet-heat cooking and curing is to place the germinated coarse cereals in a continuous steam wet-heat cooking device, cook the germinated coarse cereals by using wet-heat steam as a heat source at the temperature of 75-90 ℃ for 20-40 min, and ensure that the gelatinization degree of the aged coarse cereals is more than or equal to 85%.
2. The high-activity quick-cooked coarse cereal nutritional rice according to claim 1, characterized in that the freezing microwave vacuum drying method comprises the following steps: dispersing the coarse cereal material which is continuously subjected to damp-heat cooking and curing and is adhered, quickly freezing at the temperature of-20 to-30 ℃ for 4 to 12 hours, and then quickly placing the frozen material in a microwave vacuum dryer for drying; the microwave power is 500-800W, the vacuum degree is-0.05-0.1 MPa, the drying temperature is controlled to be 50-70 ℃, and the material is dried until the water content is below 8%.
3. The high-activity quick-cooked coarse cereal nutritional rice according to claim 2, characterized in that: the soaking and germinating treatment method comprises the following steps: soaking the cleaned coarse cereals in purified water at the temperature of 25-30 ℃ for 0.5-15 h at the material-water ratio of 1: 1-1: 6, controlling the water content of the coarse cereal raw materials to be 25-50% after soaking, draining off water, and germinating at 25-30 ℃ for 20-48 h to obtain germinated coarse cereals with the germination length of 0.5-2 mm.
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| CN201911215623.XA CN110800929A (en) | 2019-12-02 | 2019-12-02 | High-activity quick-cooked coarse cereal nutritional rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113303436A (en) * | 2021-05-27 | 2021-08-27 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder rich in gamma-aminobutyric acid |
| CN113973988A (en) * | 2021-11-04 | 2022-01-28 | 山东冠峰机械股份有限公司 | Low-temperature cooking and tabletting process for grains |
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| CN107969612A (en) * | 2017-10-21 | 2018-05-01 | 曹龙奎 | Microwave vacuum ripe coarse cereals processing method and its microwave vacuum of processing ripe coarse cereals soon soon |
| CN109123385A (en) * | 2018-09-26 | 2019-01-04 | 黑龙江八农垦大学 | One kind cooking various grains gruel material quickly |
| CN109123383A (en) * | 2018-09-26 | 2019-01-04 | 黑龙江八农垦大学 | A kind of processing method for cooking various grains gruel material quickly |
| CN109619194A (en) * | 2018-12-28 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans brewed powder of coarse cereals and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107969612A (en) * | 2017-10-21 | 2018-05-01 | 曹龙奎 | Microwave vacuum ripe coarse cereals processing method and its microwave vacuum of processing ripe coarse cereals soon soon |
| CN109123385A (en) * | 2018-09-26 | 2019-01-04 | 黑龙江八农垦大学 | One kind cooking various grains gruel material quickly |
| CN109123383A (en) * | 2018-09-26 | 2019-01-04 | 黑龙江八农垦大学 | A kind of processing method for cooking various grains gruel material quickly |
| CN109619194A (en) * | 2018-12-28 | 2019-04-16 | 山西省农业科学院农产品加工研究所 | A kind of miscellaneous beans brewed powder of coarse cereals and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113303436A (en) * | 2021-05-27 | 2021-08-27 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder rich in gamma-aminobutyric acid |
| CN113973988A (en) * | 2021-11-04 | 2022-01-28 | 山东冠峰机械股份有限公司 | Low-temperature cooking and tabletting process for grains |
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Application publication date: 20200218 |