CN110897082A - Preparation method of highland barley nutritional rice based on thin-layer coating technology - Google Patents
Preparation method of highland barley nutritional rice based on thin-layer coating technology Download PDFInfo
- Publication number
- CN110897082A CN110897082A CN201911181536.7A CN201911181536A CN110897082A CN 110897082 A CN110897082 A CN 110897082A CN 201911181536 A CN201911181536 A CN 201911181536A CN 110897082 A CN110897082 A CN 110897082A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- food
- layer coating
- preparation
- coating technology
- 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
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the steps of removing impurities and screening highland barley grains, shelling, grinding, cleaning and drying to obtain highland barley, removing impurities and screening the highland barley grains, crushing and screening to obtain highland barley powder, adding water into the highland barley powder, sequentially adding α -amylase and protease for reaction, deactivating enzyme at high temperature, filtering, evaporating, concentrating and cooling filtrate to obtain nutritional coating liquid, immersing the highland barley in the nutritional coating liquid, standing, taking out, dispersing and drying to obtain the highland barley nutritional rice.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology.
Background
Highland barley, a barley genus of the family Gramineae, is a special type of barley, also called naked barley, because the palea and caryopsis are separated from the grains and the grains are exposed. The highland barley is mainly produced in plateau regions, has severe climate, severe cold and oxygen deficiency, has the yield accounting for 63.96 percent of the total yield of Tibetan food crops, is the most main carbohydrate source in daily food for Tibetan people, and has outstanding medical care and health care effects. In the traditional Chinese medicine theory of China, highland barley is neutral in nature and sweet in taste, has the effects of clearing intestines, regulating blood sugar, improving immunity, reducing cholesterol and the like, and is considered to be one of important factors for prolonging life of Tibetan people.
With the deep development of nutriology and related science, dietary fiber is increasingly valued due to its important physiological action, the dietary fiber can stimulate the peristalsis of human intestinal tract to make defecation smooth and healthy, can prevent diseases such as hemorrhoids, constipation and rectal cancer, has a prevention effect on the occurrence of cardiovascular diseases (such as atherosclerosis), can be used as a weight-reducing food to generate satiety under the condition of not increasing the heat intake, improves the sugar tolerance, has a stable benefit on the blood sugar level, can be used for developing special foods for diabetes patients, regulates and improves the flora of the intestinal tract, has a prevention effect on the diseases of the intestinal tract, and the like, β -glucan (β -glucan) is soluble food fiber, and has very beneficial effects of reducing cholesterol, regulating the blood sugar level and the organism immunity, preventing diabetes, cardiovascular diseases, intestinal cancer and the like
According to research reports, the highland barley dietary fiber content is very rich, the total curative effect fiber accounts for about 16%, wherein, insoluble and soluble fiber account for 9.68% and 6.37% respectively, when the highland barley dietary fiber is used as a crop with β -glucan with the highest content in wheat, the average content of β -glucan is 6.57% -8.6%, the value is 50 times of that of wheat, and β -glucan is also considered as a nutrient substance in highland barley which is most closely related to human health and longevity.
At present at home forThe development and utilization of the highland barley have great development space, and the traditional highland barley is often used as feed or feed additives and is less applied to the food industry. The planting area of the naked barley on the Qinghai-Tibet plateau reaches 35.8 multiplied by 104Hectare, total yield about 99.4X 104More than 70 percent of the feed is used as feed, and the food consumption is only 30 percent. Except for brewing, in highland barley producing areas, highland barley is generally eaten as grain, but the unique butter flavor of the highland barley makes the highland barley unacceptable for many people, so that the main grain promotion of the highland barley is limited. With the increasing research on highland barley, novel foods such as highland barley steamed bread, highland barley fine dried noodles, highland barley beverage and the like are developed gradually in recent years. The highland barley is prepared into highland barley rice after milling and debranning, the highland barley rice can be directly cooked into highland barley rice for eating, the highland barley rice is good in chewing and fragrant in taste, the rice occupies the dominant position in staple food of Chinese residents, more than 60% of population takes the rice as the staple food, particularly in the south of China, residents generally use rice instead of cooked wheaten food as the staple food, so that the highland barley rice is higher in acceptance of consumers, and the highland barley rice has wide market and development potential.
However, the conventional method for producing the common highland barley mainly has the following problems that the milled and debranned highland barley has loss of cellulose, particularly β -glucan and the like, and has greatly reduced nutritional value compared with the original highland barley, the highland barley and the common barley have similar particle structures and can be divided into an embryo bud, a starchy endosperm and an aleurone layer coated by an outer skin layer from inside to outside, the main components of the outer skin layer are cellulose and hemicellulose, the glucan is distributed on the cell walls of the endosperm layer and the aleurone layer of the grain and is mainly enriched in the highland barley bran, and the highland barley bran rich in dietary fiber and glucan has to be removed for preparing the highland barley which can be directly eaten and has good mouthfeel.
At present, the research on the optimized processing of the highland barley rice in China is very little, and the mainly adopted method is concentrated on: extruding treatment; mixing with rice or other grains. Although the highland barley can be re-granulated in the form of powder by extrusion treatment to improve rough taste, and other grains can be added to enrich the taste and product types in the production operation process, the method has the disadvantages that the original texture of the highland barley is damaged, so that the taste and chewiness of the highland barley are lost, rice is easy to bond into lumps, and in order to obtain a better product, the proportion of mixing other grains by adopting the method is generally higher, which is far from the intention of improving the highland barley. The method is also suitable for mixing with rice or other grains, and particularly the scheme of direct mixing and cooking does not change the highland barley per se.
However, the rice is used as staple food with leading status, and the nutrition strengthening scheme of the rice is more researched than that of the highland barley at present, but the rice is not necessarily suitable for the highland barley because the rice and the highland barley are different in size, taste, flavor and characteristics after being cooked. For example, the liquid material is wrapped with starch material outside the rice by adopting a processing principle similar to that of a fish skin peanut by adopting a coating technology, the formula content is complex, the volume of the finished product is increased and the finished product is viscous, if the liquid material is not suitable for highland barley, highland barley grains are far larger than rice, the viscosity between highland barley grains is far lower than that of rice, and the addition of the starch material has no great influence on the sticky rice of the finished product but is very abrupt in highland barley rice. At present, a method for spraying a nutrient on the surface of rice is adopted, but the problems of complex proportioning of nutrient solution, poor taste, excessive risk of corresponding dietary intake due to the addition of a nutrient supplement and the like exist. At present, no product and research aiming at optimizing the application of the coating on the highland barley are available.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation method of highland barley nutritional rice based on a thin layer coating technology. The invention carries out nutrition optimization processing on the highland barley based on a thin layer coating technology, and forms a technical route of 'processing recombinant bran' by extracting highland barley nutrition and then coating the highland barley nutrition on the surface of the highland barley, so that the nutrition loss caused by grinding the bran is compensated while the soft, smooth and chewy mouth feel of the highland barley is maintained, and the content of dietary fiber of each 100 g of highland barley can be increased by 6.43 g.
The preparation method of the highland barley extract thin-layer liquid adopted by the invention is an innovative improved extraction method, and the original extracting solution obtains more dietary fibers, but has sour, astringent and strange taste, cannot be applied to products and is difficult to be accepted by consumers; the scheme of the invention is improved, and the addition of the sodium bicarbonate removes the acerbity and adds the fresh and fragrant flavor, so that the prepared highland barley rice is delicious and is expected to become a healthy food popular with consumers. On the other hand, the highland barley rice is dried at the low temperature of 37 ℃, so that the nutrition of the highland barley rice is better protected, the loss of beneficial substances easily caused at the high temperature is avoided, and the dried highland barley rice has a glittering and translucent uniform surface thin layer and an attractive appearance compared with the highland barley rice dried at the high temperature. Moreover, the formula of the thin-layer liquid used by the invention is the extract of the highland barley (except a small amount of baking soda serving as a pH regulator), is natural and healthy, has no excessive risk and is not suitable for people, improves the flavor, conforms to the market trend of increasing the importance degree of nutritional health, meets the requirements of consumers on foods with excellent sensory experience and nutritional quality, provides a solution for the dilemma that the taste and the nutrition of the traditional highland barley cannot be compatible, and promotes the highland barley value-added processing development and the staple food popularization.
The purpose of the invention is realized by the following technical scheme:
the invention relates to a preparation method of highland barley nutritional rice based on a thin layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from semen Avenae Nudae, screening, removing shell, grinding, cleaning, and drying to obtain semen Avenae Nudae; removing impurities from semen Avenae Nudae, screening, pulverizing, and sieving to obtain semen Avenae Nudae powder;
step 2, preparing a nutrient coating solution, namely adding water into the highland barley powder for mixing, adding α -amylase for food under the condition of keeping the temperature of liquid materials, reacting, inactivating enzyme at high temperature, cooling, adjusting the pH value, adding protease for food under the condition of keeping the temperature, reacting, inactivating enzyme at high temperature, cooling, centrifuging enzymolysis liquid, removing precipitates, evaporating, concentrating and cooling the liquid materials to obtain a concentrated nutrient coating solution;
step 3, coating treatment: immersing the highland barley in the concentrated nutrient coating solution, standing to uniformly coat the nutrient coating solution on the highland barley to form a nutrient outer layer, taking out the highland barley and dispersing;
step 4, drying and preserving: and (4) drying the highland barley obtained in the step (3), and sealing and packaging.
Preferably, in the step 1, the water content of the highland barley is equal to or lower than 13 wt%.
Preferably, in the step 1, the mesh number of the screen mesh adopted by the crushing and sieving is 60-100 meshes.
Preferably, in the step 2, the mixing mass ratio of the highland barley powder to the water is 1: 8-1: 10, and the addition amount of the α -amylase for food is 5-10 g and the addition amount of the protease for food is 2.5-5 g based on 1kg of liquid material mixed by the highland barley powder and the water.
Preferably, in the step 2, the liquid material is subjected to heat preservation at the temperature of 60-80 ℃, and the reaction time is 2-4 hours after α -amylase for food is added.
Preferably, in the step 2, the heat preservation temperature before adding the food protease is 45-55 ℃, and the reaction time after adding the food protease is 1-3 hours.
Preferably, in the step 2, the conditions of the high-temperature enzyme deactivation operation for the two times are the same, the temperature is 90-100 ℃, the time is 20-30 minutes, and then the temperature is cooled to the normal temperature.
Preferably, in step 2, the pH is adjusted to neutral using food grade sodium bicarbonate.
Preferably, in step 2, the centrifugation conditions are: rotate at 3000rmp and centrifuge for 15 min.
Preferably, in step 2, the ratio of the volume of the liquid material after the evaporation concentration is completed to the volume of the original liquid material which is not concentrated is 1:8 to 1: 10.
Preferably, in step 2, the cooling is to normal temperature.
Preferably, in the step 3, the highland barley is flatly laid on a mesh screen and immersed in the concentrated nutrient coating solution, the aperture of the mesh screen is 0.60-0.30 mm, and the standing time is 10 s-10 min.
Preferably, in step 3, the highland barley is gently dispersed after standing and coating, and transferred to a clean mesh screen for dispersion.
Preferably, in the step 4, the drying temperature is 35-40 ℃, the drying time is 24-48 hours, and the highland barley is turned over every 1-4 hours in the drying process. The time interval may be gradually lengthened.
Compared with the existing common highland barley in the market, the highland barley-containing highland barley rice has the following beneficial effects:
(1) the invention adopts the thin-layer coating technology to coat the highland barley with the nutrition extracted from the highland barley, and the formula of the thin-layer liquid is the extract of the highland barley (except a small amount of baking soda as a pH regulator), so that the highland barley-containing liquid is natural and healthy, has no excessive risk and unsuitable crowd, and has the advantages of green and safe extraction raw materials, nutritional and healthy products, cost control and the like; by utilizing the enzymolysis preparation scheme, the additive is safe and reliable, and toxic and harmful substances to human bodies and natural environment are not added in the processing process;
(2) the invention solves the problems that the important nutrition loss of the traditional highland barley cellulose, especially β -glucan and the like, is greatly reduced compared with the original highland barley seed nutrition value;
(3) the highland barley nutritional rice produced by the invention has smooth and chewy mouthfeel and fresh and fragrant flavor, and meets the requirements of consumers on foods with excellent sensory experience and nutritional quality;
(4) compared with the common highland barley in the market, the highland barley rice is more beneficial to the nutritional health of edible people, has high nutrition, good flavor and good taste, provides a solution for the dilemma that the taste and the nutrition of the traditional highland barley rice cannot be compatible, and promotes the value-added processing development of the highland barley and the staple food popularization of the highland barley rice;
(5) the preparation process of the product is safe and efficient, the equipment is simple, the operation cost is low, the implementation is easy, and a solution idea is provided for the difficulty in combining the taste and nutrition of coarse cereals such as brown rice and the like.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that it would be obvious to those skilled in the art that various changes and modifications can be made without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
The embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from the collected semen Avenae Nudae, screening, shelling, grinding, cleaning, and drying until the water content is equal to or lower than 13 wt% to obtain semen Avenae Nudae; removing impurities from the collected highland barley seeds, screening, crushing, and sieving with a sieve with 80 meshes to obtain highland barley powder;
step 2, preparing a nutrient coating solution, namely mixing the highland barley powder obtained in the step 1 with water according to a mass ratio of 1:9 (by mass), wherein the addition amounts of α -amylase and protease are 7.5g and 3.5g respectively, preserving the heat of the liquid material at 70 ℃, adding α -amylase for food, mixing the mixture gently and uniformly, stirring intermittently, reacting for 3 hours, preserving the heat at 95 ℃ for 25 minutes to inactivate the enzyme, cooling to the normal temperature, adding food-grade sodium bicarbonate to adjust the pH value to be neutral, preserving the heat at 50 ℃, adding protease for food, mixing gently and uniformly, stirring intermittently, reacting for 2 hours, preserving the heat at 95 ℃ for 25 minutes to inactivate the enzyme, cooling to the normal temperature, centrifuging the enzymatic hydrolysate under the conditions of 3000rmp and 15 minutes, removing precipitates, evaporating the liquid material until the ratio of the volume of the liquid material to the volume of the liquid material before concentration is 1:9, and cooling to the normal temperature to obtain the concentrated nutrient coating solution;
step 3, coating treatment: flatly paving the highland barley obtained in the step 1 on a mesh sieve with the aperture of 0.45mm, immersing the highland barley on the concentrated nutrient coating liquid obtained in the step 2, standing for 5min to uniformly coat the nutrient coating liquid on the highland barley to form a nutrient outer layer, and lifting the mesh sieve to fish out the highland barley and disperse the highland barley;
step 4, drying and preserving: drying the coated highland barley rice prepared in the step 3 in an oven at 37 ℃ for 36 hours; turning over the highland barley every 2h in the drying process (the time interval can be gradually lengthened from 1-4 h), sealing, packaging and storing.
The implementation effect is as follows: as shown in tables 1 and 2, the highland barley nutritional rice obtained in the embodiment has good smell, fresh and fragrant taste, pleasant rice color, golden to caramel color, smooth surface, moderate viscosity, improved soft and hard palatability, highest total score, is far superior to the common original highland barley rice, and is most popular with tasters.
Example 2
The embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from the collected semen Avenae Nudae, screening, shelling, grinding, cleaning, and drying until the water content is equal to or lower than 13 wt% to obtain semen Avenae Nudae; removing impurities from the collected highland barley seeds, screening, crushing, and sieving with a sieve with 60 meshes to obtain highland barley powder;
step 2, preparing a nutrient coating liquid, namely mixing the highland barley powder obtained in the step 1 with water according to a mass ratio of 1:10 (by mass), wherein the addition amounts of α -amylase and protease are respectively 5g and 2.5g, keeping the temperature of the liquid material at 60 ℃, adding α -amylase for food, gently and uniformly mixing, intermittently stirring, reacting for 4 hours, keeping the temperature at 90 ℃ for 20 minutes to inactivate the enzyme, cooling to normal temperature, adding food-grade sodium bicarbonate to adjust the pH to be neutral, keeping the temperature at 45 ℃, adding protease for food, gently and uniformly mixing, intermittently stirring, reacting for 3 hours, keeping the temperature at 90 ℃ for 20 minutes to inactivate the enzyme, cooling to normal temperature, centrifuging the enzymatic hydrolysate under the conditions of 2800rmp and 18 minutes, removing precipitates, evaporating the liquid material until the ratio of the volume of the liquid material to the volume of the liquid material before concentration is 1:8, and cooling to normal temperature to obtain the nutrient coating liquid;
step 3, coating treatment: flatly paving the highland barley obtained in the step 1 on a mesh sieve with the aperture of 0.60, immersing the highland barley on the concentrated nutrient coating liquid obtained in the step 2, standing for 10s to uniformly coat the nutrient coating liquid on the highland barley to form a nutrient outer layer, and lifting the mesh sieve to fish out the highland barley and disperse the highland barley;
step 4, drying and preserving: drying the coated highland barley rice prepared in the step 3 in an oven at the temperature of 35 ℃ for 48 hours; turning over the semen Avenae Nudae every 1.5 hr during drying process. The time interval can be gradually lengthened from 1-4 h, and the product is sealed, packaged and stored.
The implementation effect is as follows: as shown in tables 1 and 2, in this example, the coating time was shortened as compared with example 1, and the obtained highland barley nutritional rice was similar to the original highland barley rice in terms of smell, flavor, aroma, viscosity, and palatability, and was not improved, even the color score was slightly reduced, and the original rice was slightly light in color and was not uniform.
Example 3
The embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
the embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from the collected semen Avenae Nudae, screening, shelling, grinding, cleaning, and drying until the water content is equal to or lower than 13 wt% to obtain semen Avenae Nudae; removing impurities from the collected highland barley seeds, screening, crushing, and screening by a screen with the mesh number of 100 meshes to obtain highland barley powder;
step 2, preparing a nutrient coating liquid, namely mixing the highland barley powder obtained in the step 1 with water according to a mass ratio of 1:8 (by mass), wherein the addition amounts of α -amylase and protease are respectively 10g and 5g, keeping the temperature of the liquid material at 80 ℃, adding α -amylase for food, gently mixing the liquid material, intermittently stirring the mixture, reacting the mixture for 2 hours, keeping the temperature at 100 ℃ for 30min to inactivate the enzyme, cooling the mixture to the normal temperature, adding food-grade sodium bicarbonate to adjust the pH value to be neutral, keeping the temperature at 55 ℃, adding protease for food, gently mixing the mixture, intermittently stirring the mixture, reacting the mixture for 1 hour, keeping the temperature at 100 ℃ for 30min to inactivate the enzyme, cooling the mixture to the normal temperature, centrifuging the enzymolysis liquid at 3200rmp and 12min, removing the precipitate, evaporating the liquid material until the volume of the liquid material is 1:10 to the volume of the liquid material before concentration, and cooling the liquid material to the normal temperature to obtain the nutrient coating liquid;
step 3, coating treatment: flatly paving the highland barley obtained in the step 1 on a mesh sieve with the aperture of 0.30mm, immersing the highland barley on the concentrated nutrient coating liquid obtained in the step 2, standing for 10min to uniformly coat the nutrient coating liquid on the highland barley to form a nutrient outer layer, and lifting the mesh sieve to fish out the highland barley and disperse the highland barley;
step 4, drying and preserving: drying the coated highland barley rice prepared in the step 3 in an oven at 40 ℃ for 24 hours; turning over the highland barley every 1h in the drying process, gradually lengthening the highland barley from 1-4 h at time intervals, and hermetically packaging and storing.
The implementation effect is as follows: as shown in tables 1 and 2, in this example, the coating treatment time is prolonged as compared with example 1, and the grade of the obtained highland barley nutritional rice is significantly reduced, especially the highland barley nutritional rice is too hard in soft and hard palatability, is easy to crack, has reduced viscosity, and deepens the color.
Comparative example 1
The embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from the collected semen Avenae Nudae, screening, shelling, grinding, cleaning, and drying until the water content is equal to or lower than 13 wt% to obtain semen Avenae Nudae; removing impurities from the collected highland barley seeds, screening, crushing, and sieving with a sieve with 80 meshes to obtain highland barley powder;
step 2, preparing a nutrient coating liquid, namely mixing the highland barley powder obtained in the step 1 with water according to a mass ratio of 1:9 (by mass), wherein the addition amounts of α -amylase and protease are 7.5g and 3.5g respectively, keeping the temperature of the liquid material at 70 ℃, adding α -amylase for food, gently and uniformly mixing, intermittently stirring, reacting for 3 hours, keeping the temperature at 95 ℃ for 25min to inactivate the enzyme, then cooling to the normal temperature, keeping the temperature at 50 ℃, adding protease for food, gently and uniformly mixing, intermittently stirring, reacting for 2 hours, keeping the temperature at 95 ℃ for 25min to inactivate the enzyme, then cooling to the normal temperature, centrifuging the enzymatic hydrolysate under the conditions of 3000rmp and 15min, removing precipitates, evaporating the liquid material until the ratio of the volume of the liquid material to the volume of the liquid material before concentration is 1:9, and cooling to the normal temperature to obtain the nutrient coating liquid;
step 3, coating treatment: flatly paving the highland barley obtained in the step 1 on a mesh sieve with the aperture of 0.45mm, immersing the highland barley on the concentrated nutrient coating liquid obtained in the step 2, standing for 5min to uniformly coat the nutrient coating liquid on the highland barley to form a nutrient outer layer, and lifting the mesh sieve to fish out the highland barley and disperse the highland barley;
step 4, drying and preserving: drying the coated highland barley rice prepared in the step 3 in an oven at 37 ℃ for 36 hours; turning over the semen Avenae Nudae every 2h during drying, sealing, packaging, and storing.
The implementation effect is as follows: as shown in tables 1 and 2, in the comparative example, compared with example 1, the score of the highland barley nutritional rice obtained without pH adjustment in step 2 is significantly reduced, a more pungent and unpleasant smell is generated, the taste is sour and fishy, the hardness is increased, and the total sensory score is low.
Comparative example 2
The embodiment relates to a preparation method of highland barley nutritional rice based on a thin-layer coating technology, which comprises the following steps:
step 1, raw material pretreatment: removing impurities from the collected semen Avenae Nudae, screening, shelling, grinding, cleaning, and drying until the water content is equal to or lower than 13 wt% to obtain semen Avenae Nudae; removing impurities from the collected highland barley seeds, screening, crushing, and sieving with a sieve with 80 meshes to obtain highland barley powder;
step 2, preparing a nutrient coating liquid, namely mixing the highland barley powder obtained in the step 1 with water according to a mass ratio of 1:9 (by mass), wherein the addition amounts of α -amylase and protease are 7.5g and 3.5g respectively, preserving the heat of the liquid material at 70 ℃, adding α -amylase for food, mixing the mixture gently and uniformly, stirring intermittently, reacting for 3 hours, preserving the heat at 95 ℃ for 25 minutes to inactivate the enzyme, cooling to the normal temperature, adding food-grade sodium bicarbonate to adjust the pH value to be neutral, preserving the heat at 50 ℃, adding protease for food, mixing gently and uniformly, stirring intermittently, reacting for 2 hours, preserving the heat at 95 ℃ for 25 minutes to inactivate the enzyme, cooling to the normal temperature, centrifuging the enzymatic hydrolysate under the conditions of 3000rmp and 15 minutes, removing the precipitate, evaporating the liquid material until the ratio of the volume of the liquid material to the volume of the liquid material before concentration is 1:9, and cooling to the normal temperature to obtain the nutrient coating liquid;
step 3, coating treatment: flatly paving the highland barley obtained in the step 1 on a mesh sieve with the aperture of 0.45mm, immersing the highland barley on the concentrated nutrient coating liquid obtained in the step 2, standing for 5min to uniformly coat the nutrient coating liquid on the highland barley to form a nutrient outer layer, and lifting the mesh sieve to fish out the highland barley and disperse the highland barley;
step 4, drying and preserving: drying the coated highland barley rice prepared in the step 3 in an oven at 50 ℃ for 36 hours; turning over the semen Avenae Nudae every 2h during drying, sealing, packaging, and storing.
The implementation effect is as follows: as shown in tables 1 and 2, in the comparative example, compared with example 1, the drying temperature is increased in step 4, the grade of the obtained highland barley nutritional rice is obviously reduced, the appearance is not smooth and uneven in color, the viscosity and soft and hard palatability grades are reduced, and the highland barley nutritional rice is sticky to teeth and not chewy.
Table 1 shows sensory evaluation scores, 50 panelists were invited to evaluate the flavor, taste, color, viscosity, and soft and hard palatability of highland barley rice, and the evaluation criteria were: the difference is 0-2 min; poor (3-4 min); moderate (5-6 min); preferably (7 to 8 minutes); preferably (9 to 10 minutes). Table 2 shows texture properties of cooked highland barley rice to assist in the description of stickiness and softness, measured using a texture analyzer model TA-XT2i from Stableicrosystem, UK.
TABLE 1 sensory evaluation results
TABLE 2 texture Properties of highland barley Rice
In summary, the highland barley is subjected to nutrition optimization processing based on a thin layer coating technology, the highland barley is coated with nutrition extracted from highland barley by utilizing the thin layer coating, the content of dietary fiber of each 100 g of highland barley can be increased by 6.43 g, the problems that the important nutrition loss of conventional highland barley cellulose, particularly β -glucan and the like, is greatly reduced compared with the original highland barley seed nutrition value are solved, the produced highland barley nutrition rice is smooth and chewy in taste and has fresh and fragrant flavor, and the appeal of consumers to food with excellent sensory experience and nutrition quality is met.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention.
Claims (10)
1. A preparation method of highland barley nutritional rice based on thin layer coating technology is characterized by comprising the following steps:
step 1, raw material pretreatment: removing impurities from semen Avenae Nudae, screening, removing shell, grinding, cleaning, and drying to obtain semen Avenae Nudae; removing impurities from semen Avenae Nudae, screening, pulverizing, and sieving to obtain semen Avenae Nudae powder;
step 2, preparing a nutrient coating solution, namely adding water into the highland barley powder for mixing, adding α -amylase for food under the condition of keeping the temperature of liquid materials, reacting, inactivating enzyme at high temperature, cooling, adjusting the pH value, adding protease for food under the condition of keeping the temperature, reacting, inactivating enzyme at high temperature, cooling, centrifuging enzymolysis liquid, removing precipitates, evaporating, concentrating and cooling the liquid materials to obtain a concentrated nutrient coating solution;
step 3, coating treatment: immersing the highland barley in the concentrated nutrient coating solution, standing to uniformly coat the nutrient coating solution on the highland barley to form a nutrient outer layer, taking out the highland barley and dispersing;
step 4, drying and preserving: and (4) drying the highland barley obtained in the step (3), and sealing and packaging.
2. The method for preparing highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 1, the moisture content of highland barley rice is equal to or less than 13 wt%.
3. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 1, the mesh number of the screen mesh adopted for crushing and sieving is 60-100 meshes.
4. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in the step 2, the mixing mass ratio of highland barley powder and water is 1: 8-1: 10, and the addition amount of α -amylase for food is 5-10 g and the addition amount of protease for food is 2.5-5 g based on 1kg of liquid material mixed by highland barley powder and water.
5. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 2, the liquid material heat preservation condition is heat preservation at 60-80 ℃, the reaction time after adding α -amylase for food is 2-4 hours, the heat preservation temperature before adding protease for food is 45-55 ℃, and the reaction time after adding protease for food is 1-3 hours.
6. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 2, the conditions of the two high temperature enzyme deactivation operations are the same, the temperature is 90-100 ℃, the time is 20-30 minutes, and then the highland barley nutritional rice is cooled to normal temperature.
7. The method for preparing highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 2, the pH is adjusted to neutral by food grade sodium bicarbonate.
8. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 2, the centrifugation conditions are as follows: rotating at 2800-3200 rmp, and centrifuging for 12-18 min; the ratio of the volume of the liquid material after the evaporation concentration to the volume of the original liquid material which is not concentrated is 1: 8-1: 10; the cooling is to normal temperature.
9. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 3, the highland barley rice is spread on a mesh screen and immersed in the concentrated nutritional coating solution, the aperture of the mesh screen is 0.30-0.60 mm, and the standing time is 10 s-10 min.
10. The preparation method of highland barley nutritional rice based on thin layer coating technology as claimed in claim 1, wherein in step 4, the drying temperature is 35-40 ℃ and the time is 24-48 h, and the highland barley rice is turned over every 1-4 h in the drying process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911181536.7A CN110897082A (en) | 2019-11-27 | 2019-11-27 | Preparation method of highland barley nutritional rice based on thin-layer coating technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911181536.7A CN110897082A (en) | 2019-11-27 | 2019-11-27 | Preparation method of highland barley nutritional rice based on thin-layer coating technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110897082A true CN110897082A (en) | 2020-03-24 |
Family
ID=69819892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911181536.7A Pending CN110897082A (en) | 2019-11-27 | 2019-11-27 | Preparation method of highland barley nutritional rice based on thin-layer coating technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110897082A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089002A (en) * | 2020-09-16 | 2020-12-18 | 江南大学 | Preparation method of whole highland barley rice ball |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040062704A (en) * | 2003-01-03 | 2004-07-09 | 김영진 | fuction rice with Dietary fiber added and process for preparation thereof |
| CN1977656A (en) * | 2005-12-06 | 2007-06-13 | 王玉栋 | Method for processing nutrition-intensifying rice |
| CN1981611A (en) * | 2006-09-07 | 2007-06-20 | 西藏宇妥藏药研究有限公司 | Barley, barley rice flour and its processing method |
| CN101019621A (en) * | 2007-03-16 | 2007-08-22 | 吉林新禾米业股份有限公司 | Zn and Se reinforced nutritious rice and its production process |
| CN106117389A (en) * | 2016-08-23 | 2016-11-16 | 上海交通大学 | Extract from Semen avenae nudae grain and the method for purification beta glucan |
| CN107212424A (en) * | 2016-05-03 | 2017-09-29 | 上海交通大学 | A kind of extracting method of water-soluble barley diet fiber |
-
2019
- 2019-11-27 CN CN201911181536.7A patent/CN110897082A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040062704A (en) * | 2003-01-03 | 2004-07-09 | 김영진 | fuction rice with Dietary fiber added and process for preparation thereof |
| CN1977656A (en) * | 2005-12-06 | 2007-06-13 | 王玉栋 | Method for processing nutrition-intensifying rice |
| CN1981611A (en) * | 2006-09-07 | 2007-06-20 | 西藏宇妥藏药研究有限公司 | Barley, barley rice flour and its processing method |
| CN101019621A (en) * | 2007-03-16 | 2007-08-22 | 吉林新禾米业股份有限公司 | Zn and Se reinforced nutritious rice and its production process |
| CN107212424A (en) * | 2016-05-03 | 2017-09-29 | 上海交通大学 | A kind of extracting method of water-soluble barley diet fiber |
| CN106117389A (en) * | 2016-08-23 | 2016-11-16 | 上海交通大学 | Extract from Semen avenae nudae grain and the method for purification beta glucan |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089002A (en) * | 2020-09-16 | 2020-12-18 | 江南大学 | Preparation method of whole highland barley rice ball |
| CN112089002B (en) * | 2020-09-16 | 2022-09-06 | 江南大学 | Preparation method of whole highland barley rice ball |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107094834B (en) | Semi-fermented pulp and pomace biscuit capable of preventing three highs and preparation method thereof | |
| CN105285707A (en) | Potato whole powder fine dried noodles and processing method thereof | |
| CN105995503A (en) | Fine dried noodles capable of controlling blood sugar and containing tartary buckwheat and okra as well as preparation method | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN107692124A (en) | Chinese yam vermicelli and preparation method thereof | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| CN112450252A (en) | Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof | |
| CN105231271B (en) | An a kind of nutrition and health care sorghum steamed bread of corn and its processing method | |
| KR20210039769A (en) | Manufacturing method of Nurungi using liquerfied Opuntia humifusa | |
| CN106418209A (en) | Production method of tartary buckwheat sprout and highland barley wine pudding | |
| CN112544882A (en) | Highland barley puffed food and preparation method thereof | |
| KR20190057515A (en) | The manufacturing method for bread containging much embryo bud of rice and using goat's milk | |
| KR20190078716A (en) | Manufacturing Method of Cooking grain syrup | |
| CN110897082A (en) | Preparation method of highland barley nutritional rice based on thin-layer coating technology | |
| CN105901516A (en) | Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof | |
| KR101906717B1 (en) | Manufacturing method of liquid sugar composition using berries and other ingredients, and manufacturing method of rice cake food composition comprising the liquid sugar composition thereby | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| CN104757057A (en) | Coarse cereal yeast bread | |
| CN108739922A (en) | A kind of potato compounding multigrain biscuit and preparation method thereof | |
| KR20190066828A (en) | Functional Rice Cake and Producing Method Thereof | |
| KR101973670B1 (en) | A method of making healthy whole grain gangjeong added with food materials and non-fired whole grains, a healthy whole grain gangjeong maked by using the same | |
| CN112772838A (en) | A fine dried noodle suitable for diabetes patients and its preparation method | |
| KR101894985B1 (en) | Rice noodle made mainly of red rice, and its manufacturing method thereof | |
| CN111066849A (en) | Highland barley pastry and preparation method thereof | |
| CN101040685A (en) | Method for preparing corn food by using enzyme and the application thereof |
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 |
Application publication date: 20200324 |
|
| RJ01 | Rejection of invention patent application after publication |