CN1108111C - Hypolipemic rice-flour noodles and its preparing process - Google Patents
Hypolipemic rice-flour noodles and its preparing process Download PDFInfo
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Abstract
The present invention discloses rice flour and a preparation method thereof for reducing blood fat. The rice flour comprises the raw materials of 60 to 80 wt% of unpolished early rice, 1 to 9 wt% of rice bran oil, 2 to 10 wt% of scabishi oil, 1 to 9 wt% of sunflower seed oil and 10 to 20 wt% of wall material. The preparation method comprises the steps that the unpolished early rice is prepared into the rice flour through the processes of pulverization, sieving, pulp forming by adding water, drying by a roller and secondary pulverization; the rice bran oil, the scabishi oil and the sunflower seed oil are prepared into powder oil through the processes of filtration, adjustment, emulsification, sterilization, homogenization and spray drying; the rice flour and the powder oil are mixed to be prepared into the rice flour for reducing blood fat. The rice flour improves the taste of rice bran oil, removes the abnormal flavor of scabishi oil, and provides a convenient and effective food for patients who like eating rice and have hyperlipemia for reducing blood fat.
Description
The present invention relates to a kind of hypolipemic rice-flour noodles, specifically is a kind of hypolipemic rice-flour noodles that is applicable to that the higher person of blood fat eats, and the invention still further relates to the preparation method of this hypolipemic rice-flour noodles.
Along with improving constantly of living standards of the people, China's high fat of blood patient obviously increased in recent years, cardiovascular and cerebrovascular disease that causes thus such as coronary heart disease, headstroke, cerebral thrombus, artery sclerosis, hypertension etc. increase, had a strong impact on China's people health, its death rate is only second to cancer.In the treatment of high fat of blood, two kinds of dietotherapy, medications are arranged.Its Chinese traditional medicine generally all has certain side effect, thereby people are difficult to adhere to for a long time taking to medicine, and this just provides how selectable food in the diet that objectively needs to hyperlipemic patients.And at present domestic relevant reducing blood lipid food, general rarely seen with flour as carrier, the disclosed a kind of health food made from wheat flour, edible vegetable oil, oenothera odorata oil, walnut kernel, sesame, the sugared hybrid process of powdered sugar/albumen of Chinese invention patent application specification CN1096641A is exactly as carrier with flour, this is for the people with hyperlipidemia of happiness food rice, and the choice is little undoubtedly.In addition, the interpolation of the grease in the health food that has is except that oenothera odorata oil process embedding treatment, and edible vegetable oil all is directly to add, and this causes the oxidation deterioration of grease easily.Rice bran oil, oenothera odorata oil, safflower seed oil all are the very high greases of nutritive value.Rice bran oil contains abundant essential fatty acids such as linoleic acid, also contains tocopherol and the tens kind antioxidants such as tocotrienols, oryzanol and phytosterol many than other grease simultaneously.These materials are by suppressing the absorption of cholesterol, prevent stockpiling and suppressing HMG-C of cholesterol
0The activity of A reductase and suppress the synthetic of endogenous cholesterol, thus the content of cholesterol, triglycerides in the blood plasma reduced, play the effect of reducing blood lipid, control cardiovascular and cerebrovascular disease.Oenothera odorata oil contains 70% linoleic acid of having an appointment, 7%～14% gamma-Linolenic acid, can be regulated lipid metabolism in the blood at multiple unrighted acids such as 11% oleic acid, reducing blood lipid is arranged, prevent and treat atherosclerotic, arrhythmia, multiple pharmacological effect such as platelet aggregation-against and fat-reducing.Its contained gamma-Linolenic acid is unexistent in the common grease.Safflower seed oil is the highest grease of linoleic acid content, and its nutritive value is generally acknowledged by common people.But the domestic so far only rice bran oil of the utilization of these three kinds of greases is made ready-mixed oil and is sold, and the directly edible this rice bran ready-mixed oil of consumer, mouthfeel is not too accepted.Oenothera odorata oil also is a kind of grease with special odor, is made generally in the medicine of capsule class, but people are difficult to adhere to for a long time taking to medicine.
The object of the present invention is to provide a kind of oenothera odorata oil peculiar smell of removing, improve the rice bran oil mouthfeel, the hyperpietic of happiness food rice is taken like a shot and instant, can adhere to the hypolipemic rice-flour noodles that eats for a long time.
Another object of the present invention provides the preparation method of this hypolipemic rice-flour noodles.
Technical solution of the present invention is the hypolipemic function that makes full use of rice bran oil, oenothera odorata oil and safflower seed oil, makes hypolipemic rice-flour noodles by following percentage by weight raw material: early Xian brown rice 60%～80%, rice bran oil 1%～9%, oenothera odorata oil 2%～10%, safflower seed oil 1%～9%, wall material 10%～20%.
The preferred weight percent of this hypolipemic rice-flour noodles is: early Xian brown rice 65%～75%, rice bran oil 3%～7%, oenothera odorata oil 4%～8%, safflower seed oil 3%～7%, wall material 13%～17%.
This hypolipemic rice-flour noodles optimum weight percentage is: early Xian brown rice 70%, rice bran oil 5%, oenothera odorata oil 6%, safflower seed oil 5%, wall material 14%.
The above wall material is made up of converted starch 40%～60% and maltodextrin 40%～60%.
Production method and the step of the raw material of above-mentioned each component being made hypolipemic rice-flour noodles of the present invention comprise:
A, preparation ground rice: early Xian brown rice is pulverized the back and is crossed 100～200 mesh sieves, adds the water furnishing and contains 30% slurry that solid content is, roller is dried to a meter sheet, makes ground rice after the pulverizing;
B, preparation powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 35～40 ℃ of mediations, ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 9-110 ℃ of temperature sterilization 5～10 minutes, homogeneous, spray-drying makes powdered oil under 200～240 ℃ of temperature;
C, composite: ground rice is mixed by material rate with powdered oil.
It is dry under 4 rev/mins the condition at the roller rotating speed that described roller drying can adopt roller dryer.
Described emulsifying agent can adopt monoglyceride, and addition is 2% of a ready-mixed oil gross weight.
The preparation method of hypolipemic rice-flour noodles of the present invention and this ground rice has following remarkable advantage and good effect:
1, shows according to animal experiment, the reducing blood lipid ready-mixed oil of being made by rice bran oil, oenothera odorata oil, safflower seed oil has and extremely significantly reduces blood total cholesterol and serum triglyceride (P＜0.01), and does not change the function of serum high-density LP cholesterol and body weight (P＞0.05).(its animal test results is provided by Beijing Union University school of Arts and Sciences health food Function detection center, sees the report of literary composition back for details).
2, rice bran oil, oenothera odorata oil, three kinds of greases of safflower seed oil are handled through powdered, both improved the mouthfeel of grease, remove the oenothera odorata oil peculiar smell, oxidative rancidity is rotten to extend the shelf life because of being difficult for to make grease again.
3, ground rice can be used as breakfast instant food, makes hyperlipemic patients when having breakfast, and takes the hypolipemic function composition in the grease in passing, a kind of reducing blood lipid approach easily and effectively is provided for the hyperlipemic patients of happiness food rice.
The invention will be further described by embodiment below in conjunction with accompanying drawing, but the present invention is not limited only to these examples.
Fig. 1 is this hypolipemic rice-flour noodles preparation technology flow chart.
Fig. 2 is the ground rice preparation technology flow chart of this hypolipemic rice-flour noodles.
Fig. 3 is the powdered oil preparation technology flow chart of this hypolipemic rice-flour noodles.
Embodiment 1
Take by weighing raw material by following percentage by weight:
Xian brown rice 60% rice bran oil 9% oenothera odorata oil 2% safflower seed oil 9% early
Wall material 20% (converted starch accounts for 60%, maltodextrin account for 40%)
Production method and step are as follows:
(1) preparation of ground rice: early Xian brown rice is pulverized the back and is crossed 100 mesh sieves, adds water furnishing solid content and be 30% slurry, with roller dryer at the roller rotating speed is to be dried to a meter sheet under 4 rev/mins the condition, makes ground rice after the pulverizing.
(2) preparation of powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 30 ℃ of mediations, and ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 100 ℃ of sterilizations 8 minutes, and homogeneous makes powdered oil after 240 ℃ of spray-dryings.
(3) composite: as ground rice to be mixed in proportion with powdered oil, make hypolipemic rice-flour noodles.
(4) weight packaging: the hypolipemic rice-flour noodles component is become 40 gram/bags, be packaged into finished product.
Embodiment 2
Take by weighing raw material by following percentage by weight:
Xian brown rice 80% rice bran oil 1% oenothera odorata oil 8% safflower seed oil 1% early
Wall material 10% (converted starch 40%, maltodextrin 60%)
Production method and step are as follows:
(1) preparation of ground rice: early Xian brown rice is pulverized the back and is crossed 200 mesh sieves, adds water furnishing solid content and be 30% slurry, with roller dryer at the roller rotating speed is to be dried to a meter sheet under 4 rev/mins the condition, makes ground rice after the pulverizing.
(2) preparation of powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 38 ℃ of mediations, and ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 95 ℃ of sterilizations 10 minutes, and homogeneous makes powdered oil after 200 ℃ of spray-dryings.
(3) composite: as ground rice to be mixed in proportion with powdered oil, make hypolipemic rice-flour noodles.
(4) weight packaging: the hypolipemic rice-flour noodles component is become 40 gram/bags, be packaged into finished product.
Embodiment 3
Take by weighing raw material by following percentage by weight:
Xian brown rice 68% rice bran oil 8% oenothera odorata oil 5% safflower seed oil 4% early
Wall material 15% (converted starch 50%, maltodextrin 50%)
Production method is as follows:
(1) preparation of ground rice: early Xian brown rice is pulverized the back and is crossed 150 mesh sieves, adds water furnishing solid content and be 30% slurry, with roller dryer at the roller rotating speed is to be dried to a meter sheet under 4 rev/mins the condition, makes ground rice after the pulverizing.
(2) preparation of powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 40 ℃ of mediations, and ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 110 ℃ of sterilizations 5 minutes, and homogeneous makes powdered oil after 210 ℃ of spray-dryings.
(3) composite: as ground rice to be mixed in proportion with powdered oil, make hypolipemic rice-flour noodles.
(4) weight packaging: the hypolipemic rice-flour noodles component is become 40 gram/bags, be packaged into finished product.
Embodiment 4:
Take by weighing raw material by following percentage by weight:
Xian brown rice 70% rice bran oil 5% oenothera odorata oil 6% safflower seed oil 5% early
Wall material 14% (converted starch 50%, maltodextrin 50%)
Production method is as follows:
(1) preparation of ground rice: early Xian brown rice is pulverized the back and is crossed 100 mesh sieves, adds water furnishing solid content and be 30% slurry, with roller dryer at the roller rotating speed is to be dried to a meter sheet under 4 rev/mins the condition, makes ground rice after the pulverizing.
(2) preparation of powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 38 ℃ of mediations, and ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 100 ℃ of sterilizations 8 minutes, and homogeneous makes powdered oil after 220 ℃ of spray-dryings.
(3) composite: as ground rice to be mixed in proportion with powdered oil, make hypolipemic rice-flour noodles.
(4) weight packaging: the hypolipemic rice-flour noodles component is become 40 gram/bags, be packaged into finished product.
Attached: the animal experiment report:
1. materials and methods
1.1 sample description: the lipopenicillinase ready-mixed oil of being produced by Jinjian rice industry stock Co., Ltd., Hunan is a yellow oily liquid, December 21 1999 date of manufacture.
1.2 animal used as test
The healthy secondary Wistar rat that this experiment selects for use Institute of Experimental Animals, Chinese Academy of Medical Sciences's breeding field to provide, [certificate of competency: the moving word of doctor 01-3008 number].
1.3 dosage is selected
Being tried thing is that the human body RD is the approved product of 6g/ day/60kg.bw, the dose,equivalent of rat is equivalent to 5 times of human body RD, promptly edible approved product 0.5g/ day/60kg.bw is middle dosage, respectively establish a dosage group by 0.5 times and 3 times of middle dosage again, i.e. 0.25g/ day/60kg.bw (low dosage) and 1.5g/ day/60kg.bw (high dose).Take administration by gavage, tried thing after 3 weeks, measure every index.
1.4 instrument: 752 type spectrophotometers, water bath with thermostatic control, centrifuge.
1.5 reagent:
(1) TC measures kit (Beijing Zhongsheng Biological Engineering High Technology Company's production), lot number: 991205
(2) TG measures kit (Beijing Zhongsheng Biological Engineering High Technology Company's production), lot number: 991104
(3) HDL-C measures examination box (Beijing Zhongsheng Biological Engineering High Technology Company's production), lot number: 991216
1.6 detection method
Rat gave the arm's length basis feed after 7 days, fasting 12 hours, and eye socket is got hematometry serum total cholesterol (TC), triglyceride (TG) and HDL-C (HDL-C).Be divided into five groups at random according to the TC level: normal control group, high fat control group, low dose group, middle dosage group and high dose group.Except that the normal control group, all the other all feed high lipid food.Basic, normal, high three dosage groups are irritated the thing that tried of stomach various dose when giving high lipid food; When giving basal feed, the normal control group irritates the salad oil of stomach respective volume; When giving high lipid food, high fat control group irritates the salad oil of stomach respective volume.In being tried thing after 3 weeks, fasting 12 hours is measured and is respectively organized rat blood serum T-CHOL, glycerine three and HDL-C.
T-CHOL CHOD-TAT method (Beijing Zhongsheng Biological Engineering High Technology Company's kit)
Triglyceride GPO-PAP (Beijing Zhongsheng Biological Engineering High Technology Company's kit)
The HDL-C phosphotungstic acid precipitation method (Beijing Zhongsheng Biological Engineering High Technology Company's kit)
1.8 experimental data is added up with variance analysis.
2. result
2.1 the lipopenicillinase ready-mixed oil is to the influence of rat blood serum T-CHOL (TC) (X ± SD)
The influence of table 1 pair Wistar rat blood serum T-CHOL (TC) (X ± SD)
*: relatively there were significant differences (P＜0.05) with high fat control group
* *: with high fat control group utmost point significant difference (P＜0.001) ### is arranged relatively: with the experiment before utmost point significant difference (P＜0.001) is relatively arranged
| Group | Number of animals (only) | TC(mmol/L) | |||
| To before being tried thing | P value (comparing) with normal group | Tried thing after 3 weeks | P value (comparing) with high fat group | ||
| The normal control group | 14 | 1.72±0.19 | ----- | 1.60±0.11 *** | 1.15×10 8 |
| High fat control group | 14 | 1.71±0.18 | 0.8337 | 2.72±0.50### | |
| Low dose group | 14 | 1.72±0.25 | 0.9155 | 2.26±0.50 * | 0.219 |
| Middle dosage group | 14 | 1.70±0.19 | 0.7858 | 2.08±0.16 *** | 0.0001 |
| High dose group | 14 | 1.72±0.23 | 0.9935 | 2.15±0.21 *** | 0.0005 |
By table 1 as seen, high fat control group does not relatively have significant difference (P＞0.05) with each dosage group serum total cholesterol and normal control group before being tried thing, what per os gave the rat various dose is tried thing after 3 weeks, relatively improve 59% (P＜0.001) before high fat control group serum total cholesterol and the experiment, although basic, normal, high dosage group serum total cholesterol and normal control group relatively have obvious rising, reduce by 17% (P＜0.05), 24% (P＜0.001) and 26% (P＜0.001) more respectively with high fat control group.
2.2 the lipopenicillinase ready-mixed oil is to the influence of Wistar rat blood serum triglyceride (TG) (X ± SD)
The influence of table 2 pair Wistar rat blood serum triglyceride (TG) (X ± SD)
| Group | Number of animals (only) | TG(mmol/L) | |||
| To before being tried thing | P value (comparing) with normal group | Tried thing after 3 weeks | P value (comparing) with high fat group | ||
| The normal control group | 14 | 0.74±0.28 | 0.74±0.16 | ||
| High fat control group | 14 | 0.75±0.26 | 0.8743 | 1.10±0.24## | ......... |
| Low dose group | 14 | 0.75±0.08 | 0.8408 | 0.94±0.13 * | 0.0422 |
| Middle dosage group | 14 | 0.78±0.12 | 0.5919 | 0.79±0.26 ** | 0.0031 |
| High dose group | 14 | 0.73±0.18 | 0.9221 | 0.67±0.14 *** | 5.1×10-6 |
*: relatively there were significant differences (P＜0.05) with high fat control group
* *: with high fat control group utmost point significant difference (P＜0.01) is arranged relatively
* *: with the experiment before utmost point significant difference (P＜0.001) is relatively arranged
##: with the experiment before highly significant difference (P＜0.01) is arranged
By table 2 as seen, high fat control group does not relatively have significant difference (P＞0.05) with each dosage group serum triglyceride and normal control group before being tried thing, what per os gave the rat various dose is tried thing after 3 weeks, reduces by 15% (P＜0.05), 28% and (P＜0.01) and 39% (P＜0.001) more respectively than the basic, normal, high dosage group serum triglyceride of preceding raising 47% (P＜0.01) and high fat control group before high fat control group serum total cholesterol and the experiment.
2.3 the lipopenicillinase ready-mixed oil is to the influence of Wistar rat blood serum HDL-C (HDL-C)
The influence of table 3 pair Wistar rat blood serum HDL-C (HDL-C) (X ± SD)
| Group | Number of animals (only) | HDL-C(mmol/L) | |||
| To before being tried thing | P value (comparing) with normal group | Tried thing after 3 weeks | P value (comparing) with high fat group | ||
| The normal control group | 14 | 1.44±0.24 | ......... | 1.42±0.10 | |
| High fat control group | 14 | 1.35±0.22 | 0.2967 | 1.26±0.20 | ......... |
| Low dose group | 14 | 1.36±0.24 | 0.3847 | 1.35±0.20 | 0.2204 |
| Middle dosage group | 14 | 1.37±0.22 | 0.3962 | 1.35±0.10 | 0.1152 |
| High dose group | 14 | 1.40±0.19 | 0.6517 | 1.35±0.14 | 0.1647 |
By table 3 as seen, high fat control group does not relatively have significant difference (P＞0.05) with each dosage group serum high-density LP cholesterol and normal control group before being tried thing, what per os gave the rat various dose is tried thing after 3 weeks, and each dosage group serum high-density LP cholesterol and high fat control group relatively do not have significant difference (P＞0.05).
2.4 the lipopenicillinase ready-mixed oil is to the influence of rat body weight
Table 4 lipopenicillinase ready-mixed oil is to the influence of Wistar rat body weight (X ± SD)
| Group | Number of animals (only) | Give and tried the preceding body weight (g) of thing | The P value | Give and tried 3 week of thing back body weight (g) | The P value |
| The normal control group | 14 | 244.2±25.7 | 350.8±27.9 | ||
| High fat control group | 14 | 231.2±16.0 | 0.1199 | 332.4±22.3 | 0.0646 |
| Low dose group | 14 | 230.5±12.8 | 0.0864 | 338.8±27.4 | 0.2613 |
| Middle dosage group | 14 | 248.9±19.7 | 0.5879 | 359.2±29.8 | 0.4472 |
| High dose group | 14 | 237.5±17.0 | 0.4276 | 331.9±31.8 | 0.1052 |
By table 4 as seen, tried thing after 3 weeks what per os gave the rat various dose, with the normal group control group relatively, each organizes body weight does not all have significant difference (P＞0.05).
3. brief summary
The lipopenicillinase ready-mixed oil of per os through giving various dose is after 3 weeks, compare with high fat control group, the low dose group serum total cholesterol reduces by 17% (P＜0.05), and serum levels of triglyceride reduces by 15% (P＜0.05), all alcohol of serum high-density LP courage no significant difference (P＞0.05); Middle dosage group serum total cholesterol reduces by 24% (P＜0.001), serum levels of triglyceride reduces by 28% (P＜0.01), the serum high-density LP cholesterol does not have significant difference (P＞0.05), the high dose group serum total cholesterol reduces by 26% (P＜0.001), serum levels of triglyceride reduces by 39% (P＜0.001), and the serum high-density LP cholesterol does not have significant difference (P＞0.05).Compare with control group, each organizes body weight does not all have significant difference (P＞0.05).
Claims (7)
1, a kind of hypolipemic rice-flour noodles is characterized in that, it is made with following weight proportioning (percentage) raw material:
Early Xian brown rice 60%～80%, rice bran oil 1%～9%, oenothera odorata oil 2%～10%, safflower seed oil 1%～9%, wall material 10%～20%:
Wherein, the method that rice bran oil, oenothera odorata oil and safflower seed oil is prepared into the powder grease is as follows: rice bran oil, oenothera odorata oil, safflower seed oil are measured respectively filter the back 35～40 ℃ of mediations, ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 90～110 ℃ of temperature sterilizations 5～10 minutes, homogeneous, spray-drying makes powdered oil under 200～240 ℃ of temperature.
2, hypolipemic rice-flour noodles according to claim 1, wherein the percentage by weight of each raw material is:
Early Xian brown rice 65%～75%, rice bran oil 3%～7%, oenothera odorata oil 4%～8%, safflower seed oil 3%～7%, wall material 13%～17%.
3, hypolipemic rice-flour noodles according to claim 1, wherein the percentage by weight of each raw material is:
Early Xian brown rice 70%, rice bran oil 5%, oenothera odorata oil 6%, safflower seed oil 5%, wall material 14%.
4,, it is characterized in that described wall material is made up of converted starch 40%～60% and maltodextrin 40%～60% according to claim 1,2 or 3 described hypolipemic rice-flour noodles.
5, the preparation method of the described hypolipemic rice-flour noodles of claim 4 is characterized in that, this production method and step comprise:
A, join (percentage) by following weight and take by weighing raw material: early Xian brown rice 60%～80%, rice bran oil 1%～9%, oenothera odorata oil 2%～10%, safflower seed oil 1%～9%, wall material 10%～20%.
B, preparation ground rice: early Xian brown rice is pulverized the back and is crossed 100～200 mesh sieves, and adding the water furnishing, to contain solid content be 30% slurry, and roller is dried to a meter sheet, makes ground rice after the pulverizing;
C, preparation powdered oil: the back is measured, filtered to rice bran oil, oenothera odorata oil, safflower seed oil respectively 35～40 ℃ of mediations, ready-mixed oil and wall material, emulsifying agent are mixed together emulsification, 90～110 ℃ of temperature sterilizations 5～10 minutes, homogeneous, spray-drying makes powdered oil under 200～240 ℃ of temperature;
D, composite: ground rice is mixed by material rate with powdered oil.
6, the preparation method of hypolipemic rice-flour noodles according to claim 5, wherein the roller drying is to be dry under 4 rev/mins the condition at the roller rotating speed with roller dryer.
7, the preparation method of hypolipemic rice-flour noodles according to claim 5, wherein emulsifying agent is meant monoglyceride, addition is 2% of a ready-mixed oil gross weight.
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| CN105231258A (en) * | 2015-08-27 | 2016-01-13 | 安徽倮倮米业有限公司 | Sugar-free and high calcium nutritional rice flour and preparation method thereof |
| CN107836637A (en) * | 2017-11-08 | 2018-03-27 | 陈洪生 | A kind of preparation method of instant rice powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1123097A (en) * | 1994-11-23 | 1996-05-29 | 淮安市神农保健食品公司 | "Jiangtanghu" and its production technology |
| CN1303614A (en) * | 1999-12-10 | 2001-07-18 | 郭立文 | Rice germinal membrane food and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1123097A (en) * | 1994-11-23 | 1996-05-29 | 淮安市神农保健食品公司 | "Jiangtanghu" and its production technology |
| CN1303614A (en) * | 1999-12-10 | 2001-07-18 | 郭立文 | Rice germinal membrane food and its production method |
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