CN111387423A - Preparation method of mountain rice flour - Google Patents

Abstract

The invention discloses a preparation method of mountain rice flour. The cultivation and processing of raw materials are improved. The rice is cultivated on the soil with special ratio as the raw material. In the germination stage of brown rice, a mixed enzyme composed of cellulase, xylanase, amylase and maltase is used. The liquid enzymatically hydrolyzes fibers and sugars, and a part of the enzymatic hydrolyzate is used as the nutrient for germination of brown rice, improving the nutritional content of sprouted brown rice, promoting the gelatinization of rice flour in low temperature or even cold drinking water, and increasing the amount of sprouted brown rice. reduce the content of crude fiber and sugar, and then cooperate with freeze-drying coarse pulverization, short-term ultra-high pressure treatment and ultra-fine pulverization to obtain nanometer mountain rice flour, which further promotes the gelatinization of rice flour in low temperature or even cold drinking water. The technical problem that the existing brown rice flour cannot be brewed with cold drinking water and has poor brewing property, palatability and digestibility is solved.

Description

A kind of preparation method of mountain rice flour

technical field

The invention relates to the technical field of food, in particular to a preparation method of mountain rice flour.

Background technique

Brown rice is the rice grain that still retains the cortex and embryo after the rice is hulled. Compared with rice, brown rice achieves the complete nutritional retention of rice to a higher degree, not only contains more protein, fat, vitamins, minerals and other nutrients, More importantly, it also contains dietary fiber, oryzanol, glutathione and other functional factors that promote human health. In recent years, people have paid more and more attention to dietary health, and began to pay attention to the research on brown rice nutritious food.

Brown rice flour is a powdery material made from brown rice. Rice milk prepared by heating brown rice flour with water (usually hot water with a temperature above 70°C) is an easy-to-digest, nutrient-rich convenience food with rich nutrition and low price, suitable for all ages. However, ordinary brown rice flour cannot be brewed with cold water (such as cold boiled water and other suitable drinking water with a temperature below 30°C), and cold water is not easy to gelatinize rice flour. The crude fiber content of brown rice cortex is high and the texture is dense. After being processed into rice flour, it will affect the preparation, palatability and digestibility of brown rice flour.

Rice is a typical dry farming ecological crop that does not require a water layer in its entire life, and has the characteristics of strong drought tolerance, good barren tolerance, strong stress resistance and wide adaptability. Due to the characteristics of mountain rice itself and its cultivation environment and method, pesticides are generally not applied, so mountain rice is generally free of pesticide residues and is greener and healthier than ordinary rice. However, the taste of mountain rice brown rice is significantly worse than that of ordinary rice brown rice. The rice noodles prepared with mountain rice brown rice cannot be brewed with cold drinking water, and the brewing, palatability and digestibility are not as good as those prepared by ordinary rice brown rice. of rice noodles.

SUMMARY OF THE INVENTION

Aiming at the deficiencies of the prior art, the present invention provides a preparation method of rhizoma rice flour, which can be brewed with cold drinking water and eaten, and has good brewing property, palatability and digestibility.

The invention improves the cultivation and processing of the raw materials, adopts the rice grains cultivated on the soil with a special ratio as the raw material, and in the germination stage of the brown rice, a compound consisting of cellulase, xylanase, amylase and maltase is combined. The mixed enzyme solution is used for enzymatic hydrolysis of fiber and sugar, and a part of the enzymatic hydrolyzate is used as the nutrient for germination of brown rice, which improves the nutritional content of sprouted brown rice, reduces the content of crude fiber and sugar, and then mixes with freeze-drying and coarse grinding. , short-time ultra-high pressure treatment and ultra-fine pulverization to obtain nano mountain rice flour, which solves the technical problems that the existing brown rice flour cannot be brewed with cold drinking water, and the brewing, palatability and digestibility are poor.

A preparation method of mountain rice flour, comprising the steps:

(1) The mountain red soil and the mountain yellow soil are mixed and cultivated in a weight ratio of 1:2 to 4, and the rice is sown and cultivated; the rice grains rich in nutrients such as trace elements calcium, iron, zinc, selenium, and folic acid can be obtained;

(2) after the mountain rice is harvested, shelling obtains the mountain rice brown rice;

(3) evenly spraying the mixed enzyme liquid on the brown rice of mountain rice, the mixed enzyme liquid is a water dispersion of the mixed enzyme composed of cellulase, xylanase, amylase and maltase in a weight ratio of 10:3:1:1 The application amount of the mixed enzyme solution per 1kg of mountain rice and brown rice is 1000U-1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment space with a temperature of 33°C to 38°C and a humidity of 75% to 85%. Thickness of 5cm～6cm, treatment for 24 hours～48 hours, germination to bud length of 0.8mm～1.5mm, to obtain germinated mountain rice brown rice;

(4) Rinse the sprouted brown rice with drinking water to remove the residual mixed enzyme solution on the surface; after draining the water, freeze at -45°C to -50°C for 18 hours to 20 hours, and freeze-dry to a moisture content of 1.8% to 2.2% , to obtain the dried sprouted rice brown rice; adopt low-temperature drying technology to reduce the loss of beneficial components in the sprouted rice brown rice;

(5) coarsely pulverizing the dried sprouted mountain rice brown rice to 40 meshes to 80 meshes, and after being sealed and packaged, it is subjected to ultra-high pressure treatment at 450MPa to 500MPa for 5 minutes to obtain the processed mountain rice coarse rice flour;

(6) Ultrafinely pulverizing the treated coarse rice flour of wild rice to a fineness of a particle size of 50 nm to 200 nm to obtain rice flour of wild rice.

In order to achieve better invention effect, the following optimizations are carried out:

In step (1), the existing mountain rice seed can be used as the rice seed, preferably the mountain rice No. 18, and a commercially available product can be directly used; the yield can be guaranteed, and the mountain rice brown rice with richer nutritional components can be obtained.

The mountain yellow soil is ordinary mountain yellow soil.

The mountain red soil is preferably the mountain red soil of Ganzhou, Jiangxi Province, which has a higher content of nutrient elements, especially a higher content of rare earth elements.

In step (2), after the mountain rice is harvested, it is micro-dried to a moisture content of 12% to 18%, and then shelled to obtain the mountain rice brown rice; the nutrient components in the brown rice are more completely retained.

In step (3), cellulase, xylanase, amylase and maltase act synergistically to degrade some macromolecules in the unpolished rice, and at the same time a part of the enzymatic hydrolysate is used as the nutrient for the germination of unpolished rice to improve the germination of unpolished rice. The nutrient content of brown rice promotes the gelatinization of rice flour in low temperature or even cold drinking water, and significantly increases the content of γ-aminobutyric acid (GABA) in the brown rice of germinated mountain rice.

The concentration of the mixed enzyme solution is preferably 0.1 g/L to 1 g/L based on the total enzyme weight.

The enzymatic activity of the cellulase is preferably 50,000 U/g to 100,000 U/g.

The enzyme activity of the xylanase is preferably 10,000 U/g to 50,000 U/g.

The enzymatic activity of the amylase is preferably 50,000 U/g to 10,000 U/g.

The enzyme activity of the maltase is preferably 10,000 U/g to 30,000 U/g.

In step (4), the germinated mountain rice brown rice is preferably added with drinking water twice the weight of the germinated mountain rice brown rice, and the mixed enzyme liquid remaining on the surface is cleaned and removed; the cost is reduced while ensuring cleanliness.

In step (6), the superfine pulverization preferably adopts gear cyclic grinding, which has a better protective effect on beneficial components than conventional mechanical ball milling, and further reduces the loss of beneficial components during processing.

In the pulverization stage, the invention adopts first coarse pulverization, then ultra-high pressure short-time treatment, and then fine pulverization to the nanometer level, which not only significantly reduces the processing time, but also minimizes the loss of nutrients.

In the present invention, the moisture content is a percentage by weight.

The product of the invention can be packaged in an aluminum-plastic composite bag, which can reduce further loss of nutrients.

Compared with the prior art, the present invention has the following beneficial effects:

The invention improves the cultivation and processing of the raw materials, adopts the rice grains cultivated on the soil with a special ratio as the raw material, and in the germination stage of the brown rice, a compound consisting of cellulase, xylanase, amylase and maltase is combined. The mixed enzyme liquid carries out enzymatic hydrolysis of fiber and sugar, and part of the enzymatic hydrolyzate is used as the nutrient for germination of rice brown rice, improving the nutritional content of sprouted rice brown rice, promoting the gelatinization of rice flour in low temperature or even cold drinking water, and increasing the germination of mountain rice. The content of gamma-aminobutyric acid (GABA) in brown rice is at least 10 times higher than that of ordinary brown rice; the content of crude fiber and sugar is reduced, and then combined with freeze-drying coarse pulverization, short-time ultra-high pressure treatment and ultra-fine pulverization to obtain nanometers. The mountain rice flour further promotes the gelatinization of rice flour in low temperature or even cold drinking water, and solves the technical problems that the existing brown rice flour cannot be brewed with cold drinking water, and the brewing property, palatability and digestibility are poor.

The product of the invention, the mountain rice flour, can be directly brewed with cold drinking water (temperature lower than 30° C.) to form plant-based rice milk, without heating during drinking, avoiding the loss of nutrients caused by brewing with hot water, and It has a mellow taste, no need to add flavoring agents, is not prone to allergies, is rich in nutrients, rich in calcium, iron, zinc, selenium, folic acid, γ-aminobutyric acid, has a long shelf life, and is easy to carry. It is very suitable for the elderly, infants, pregnant women, patients, etc.

Detailed ways

The present invention will be further described in detail below with reference to specific embodiments.

Example 1

(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and tilled evenly by weight ratio 1:2, sowing and cultivating Shandao No. 18;

(2) after the mountain rice is harvested, micro-drying to a moisture content of 12%, and shelling to obtain the mountain rice brown rice;

(3) The mixed enzyme liquid is evenly sprayed on the rice and brown rice, and the mixed enzyme liquid is an aqueous dispersion of the mixed enzyme composed of cellulase, xylanase, amylase and maltase in a weight ratio of 10:3:1:1, The concentration of the mixed enzyme solution is 0.1 g/L in terms of total enzyme weight, wherein the enzyme activity of cellulase is 50,000 U/g, the enzyme activity of xylanase is 10,000 U/g, and the enzyme activity of amylase is 10,000 U/g, and the enzyme activity of maltase is 30,000 U/g. The application amount of mixed enzyme solution per 1kg of mountain rice brown rice is 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 °C ± 2 °C and a humidity of 80% ± 5%, with a stacking thickness of 5 cm. 24 hours, germinate until the bud length is 0.8mm-1.0mm, to obtain germinated mountain rice brown rice;

(4) Rinse and remove the residual mixed enzyme liquid on the surface of the sprouted unpolished rice and 2 times the weight of the sprouted unpolished rice; after draining the water, freeze at -45° C. for 20 hours, freeze-dry to a moisture content of 2.2%, and obtain Dried germinated rice brown rice;

(5) the dried germinated rice brown rice is coarsely pulverized to 80 mesh, packaged and sealed with a PE bag, put into an ultra-high pressure equipment, and treated at 450 MPa ultra-high pressure for 5 min to obtain the treated rice flour;

(6) superfinely pulverizing the treated coarse rice flour of wild rice to a particle size of 100 nm to 200 nm by means of gear circular grinding to obtain rice flour of wild rice.

Example 2

(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and tilled evenly by weight ratio 1:4, sowing and cultivating Shandao No. 18;

(2) after the mountain rice is harvested, micro-drying to a moisture content of 18%, and shelling to obtain the mountain rice brown rice;

(3) The mixed enzyme liquid is evenly sprayed on the rice and brown rice, and the mixed enzyme liquid is an aqueous dispersion of the mixed enzyme composed of cellulase, xylanase, amylase and maltase in a weight ratio of 10:3:1:1, The concentration of the mixed enzyme solution is 1g/L based on the total enzyme weight, wherein the enzyme activity of cellulase is 100,000 U/g, the enzyme activity of xylanase is 50,000 U/g, and the enzyme activity of amylase is 0.5 Ten thousand U/g, the enzyme activity of maltase is 10 thousand U/g. The application amount of the mixed enzyme solution per 1kg of mountain rice brown rice is 1000U in the unit of total enzyme activity, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 °C ± 2 ° C and a humidity of 80% ± 5%, with a stacking thickness of 6 cm. 48 hours, germinate until the bud length is 1.1mm-1.5mm, to obtain germinated mountain rice brown rice;

(4) Rinse and remove the mixed enzyme liquid remaining on the surface of the sprouted unpolished rice and 2 times the weight of the sprouted unpolished rice; after draining the water, freeze at -50° C. for 18 hours, freeze-dry to a moisture content of 1.8%, and obtain Dried germinated rice brown rice;

(5) the dried sprouted rice brown rice is coarsely pulverized to 40 mesh, packed and sealed with PE bags, put into ultra-high pressure equipment, and treated at 450MPa ultra-high pressure for 5min to obtain the treated rice flour;

(6) superfinely pulverizing the treated coarse rice flour of wild rice to a particle size of 50 nm to 100 nm by means of gear cyclic grinding to obtain rice flour of wild rice.

Example 3

(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and tilled evenly by weight ratio 1:3, sowing and cultivating Shandao No. 18;

(2) after the mountain rice is harvested, micro-drying to a moisture content of 15%, and shelling to obtain the mountain rice brown rice;

(3) The mixed enzyme liquid is evenly sprayed on the rice and brown rice, and the mixed enzyme liquid is an aqueous dispersion of the mixed enzyme composed of cellulase, xylanase, amylase and maltase in a weight ratio of 10:3:1:1, The concentration of the mixed enzyme solution is 0.5g/L in terms of total enzyme weight, wherein the enzyme activity of cellulase is 70,000 U/g, the enzyme activity of xylanase is 30,000 U/g, and the enzyme activity of amylase is 08,000 U/g, and the enzyme activity of maltase is 20,000 U/g. The application amount of mixed enzyme solution per 1kg of mountain rice and brown rice is 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35°C ± 2°C and a humidity of 80% ± 5%, with a stacking thickness of 6cm. 36 hours, germinate until the bud length is 1.0mm-1.5mm, to obtain germinated mountain rice brown rice;

(4) Rinse and remove the residual mixed enzyme liquid on the surface of the sprouted unpolished rice and 2 times the weight of the sprouted unpolished rice; after draining the water, freeze at -50° C. for 20 hours, freeze-dry to a moisture content of 2.0%, and obtain Dried germinated rice brown rice;

(5) the dried sprouted rice brown rice is coarsely pulverized to 60 mesh, packaged and sealed with a PE bag, put into an ultra-high pressure equipment, and treated at an ultra-high pressure of 500 MPa for 5 min to obtain the treated rice flour;

(6) superfinely pulverizing the treated coarse rice flour of wild rice to a particle size of 80 nm to 120 nm by means of gear circular grinding to obtain rice flour of wild rice.

Comparative Example 1 Cellulase, Xylanase and Amylase

In addition to "(2) evenly spraying the mixed enzyme liquid on rice and brown rice, the mixed enzyme liquid is an aqueous dispersion of mixed enzymes composed of cellulase, xylanase and amylase in a weight ratio of 10:3:1, and the mixed enzyme liquid is The concentration of the total enzyme weight is 0.1g/L, wherein the enzyme activity of cellulase is 50,000 U/g, the enzyme activity of xylanase is 10,000 U/g, and the enzyme activity of amylase is 10,000 U. /g. The application amount of the mixed enzyme solution per 1kg of rice brown rice is calculated as 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 ° C ± 2 ° C and a humidity of 80% ± 5%, and the thickness of the stack is 5 cm, treated for 55 hours, germinated to a bud length of 0.8 mm to 1.0 mm, to obtain germinated mountain rice brown rice; "Except, the rest of the operations were the same as in Example 1, to obtain a comparison mountain rice flour.

Comparative Example 2 Cellulase, Xylanase and Maltase

In addition to "(2) evenly spraying the mixed enzyme liquid on mountain rice and brown rice, the mixed enzyme liquid is an aqueous dispersion of mixed enzymes composed of cellulase, xylanase and maltase in a weight ratio of 10:3:1. The mixed enzyme liquid The concentration of the total enzyme weight is 0.1g/L, wherein the enzyme activity of cellulase is 50,000 U/g, the enzyme activity of xylanase is 10,000 U/g, and the enzyme activity of maltase is 30,000 U. /g. The application amount of the mixed enzyme solution per 1kg of rice brown rice is calculated as 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 ° C ± 2 ° C and a humidity of 80% ± 5%, and the thickness of the stack is 5 cm, treated for 60 hours, germinated to a bud length of 0.8 mm to 1.0 mm, to obtain germinated rice brown rice; "Except, the rest of the operations were the same as in Example 1, to obtain a comparative mountain rice flour.

Comparative Example 3 Cellulase, Amylase and Maltase

In addition to "(2) evenly spraying the mixed enzyme liquid on the rice and brown rice, the mixed enzyme liquid is an aqueous dispersion liquid of the mixed enzyme composed of cellulase, amylase and maltase in a weight ratio of 10:1:1, and the concentration of the mixed enzyme liquid is The total enzyme weight is 0.1 g/L, of which the enzyme activity of cellulase is 50,000 U/g, the enzyme activity of amylase is 10,000 U/g, and the enzyme activity of maltase is 30,000 U/g. The application amount of the mixed enzyme solution in 1kg of mountain rice and brown rice is 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 ° C ± 2 ° C and a humidity of 80% ± 5%, the stacking thickness is 5 cm, and the treatment is 50%. 1 hour, germinate until the bud length is 0.8mm to 1.0mm, and obtain the germinated rice brown rice; "Except, the rest of the operations are the same as in Example 1, to obtain the contrast rice flour.

Comparative Example 4 Xylanase, amylase and maltase

In addition to "(2) evenly spraying the mixed enzyme liquid on the rice and brown rice, the mixed enzyme liquid is an aqueous dispersion of mixed enzymes composed of xylanase, amylase and maltase in a weight ratio of 3:1:1. The concentration is 0.1g/L based on the total enzyme weight, wherein the enzyme activity of xylanase is 10,000 U/g, the enzyme activity of amylase is 10,000 U/g, and the enzyme activity of maltase is 30,000 U/g The application amount of the mixed enzyme solution in every 1kg of mountain rice and brown rice is 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 ° C ± 2 ° C and a humidity of 80% ± 5%, the stacking thickness is 5cm, Treated for 55 hours, germinated to a bud length of 0.8 mm to 1.0 mm to obtain sprouted rice brown rice; "Except, the rest of the operations were the same as those in Example 1, to obtain rice flour of comparative mountain rice.

Comparative Example 5

Except "(1) adopting mountain yellow soil, ploughing the mountain yellow soil evenly, and sowing and cultivating No. 18 mountain rice;", other operations are the same as in Example 1, and the comparison mountain rice flour is obtained.

Comparative Example 6

Except "(1) all mountain red soil is used, the mountain red soil is ploughed evenly, and the sowing and cultivation of Shandao No. 18 are carried out;", other operations are the same as in Example 1, and the comparison mountain rice flour is obtained.

Comparative Example 7

Except "(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and ploughed by weight ratio 1:5, sowing and cultivating the No. 18 of the mountain rice;", other operations are the same as in Example 1, to obtain the comparison mountain rice flour.

Comparative Example 8

(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and tilled evenly by weight ratio 1:2, sowing and cultivating Shandao No. 18;

(2) after the mountain rice is harvested, micro-drying to a moisture content of 12%, and shelling to obtain the mountain rice brown rice;

(3) The mixed enzyme liquid is evenly sprayed on the rice and brown rice, and the mixed enzyme liquid is an aqueous dispersion of the mixed enzyme composed of cellulase, xylanase, amylase and maltase in a weight ratio of 10:3:1:1, The concentration of the mixed enzyme solution is 0.1 g/L in terms of total enzyme weight, wherein the enzyme activity of cellulase is 50,000 U/g, the enzyme activity of xylanase is 10,000 U/g, and the enzyme activity of amylase is 10,000 U/g, and the enzyme activity of maltase is 30,000 U/g. The application amount of mixed enzyme solution per 1kg of mountain rice brown rice is 1500U in terms of total enzyme activity unit, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 °C ± 2 °C and a humidity of 80% ± 5%, with a stacking thickness of 5 cm. 24 hours, germinate until the bud length is 0.8mm-1.0mm, to obtain germinated mountain rice brown rice;

(4) The sprouted rice brown rice is washed with drinking water twice the weight of the sprouted mountain rice to remove the mixed enzyme liquid remaining on the surface; after draining the water, it is dried at 60° C. to a moisture content of 2.2% to obtain the dried sprouted rice brown rice;

(5) The dried sprouted brown rice was ground to a particle size of 60 μm˜80 μm by mechanical ball milling, to obtain the rice flour of the comparative mountain rice.

Comparative Example 9

(1) the mountain red soil and the mountain yellow soil of Ganzhou, Jiangxi are mixed and tilled evenly by weight ratio 1:2, sowing and cultivating Shandao No. 18;

(2) after the mountain rice is harvested, micro-drying to a moisture content of 12%, and shelling to obtain the mountain rice brown rice;

(3) The mountain rice brown rice is evenly sprayed with water, and then stacked in a constant temperature and humidity treatment box with a temperature of 35 °C ± 2 °C and a humidity of 80% ± 5%, the stacking thickness is 5 cm, and the treatment is 60 hours. mm, to obtain germinated mountain rice brown rice;

(4) Rinse and remove the residual mixed enzyme liquid on the surface of the sprouted unpolished rice and 2 times the weight of the sprouted unpolished rice; after draining the water, freeze at -45° C. for 20 hours, freeze-dry to a moisture content of 2.2%, and obtain Dried germinated rice brown rice;

(5) the dried germinated rice brown rice is coarsely pulverized to 80 mesh, packaged and sealed with a PE bag, put into an ultra-high pressure equipment, and treated at 450 MPa ultra-high pressure for 5 min to obtain the treated rice flour;

(6) Ultrafinely pulverizing the treated coarse rice flour of glutinous rice with a gear cycle grinding to a particle size of 100 nm-200 nm to obtain a rice flour of comparative glutinous rice.

Table 1

Note: Compared with the comparative examples 1-9, *: P<0.05; **: P<0.01; indicating that the difference is significant;

The nutrient components of the rice noodles of Example 1-3 and Comparative Example 1-9 were detected, and the content of Ca, Fe, Zn, Se, folic acid, etc. in Example 1-3 was significantly higher than that in Comparative Example 1-9, and the difference was significant.

It can be seen that the temperature of the mountain rice flour obtained by the method of the present invention is 18°C-25°C, and it is easy to dissolve into vegetable rice milk after being brewed directly with cold drinking water with a temperature lower than 30°C. It avoids the loss of nutrients caused by brewing with hot water, and the taste is mellow, without adding flavoring agents, not easy to be allergic, rich in nutrients, rich in calcium, iron, zinc, selenium, folic acid, γ-aminobutyric acid, very suitable for Elderly, infants, pregnant women, patients, etc.

The comparative results of Example 1-3 and Comparative Example 1-9 show that the present invention improves from the cultivation and processing of the raw materials, and adopts the rice paddy cultivated on the soil of special ratio as the raw material, and the brown rice germination stage is coordinated by The mixed enzyme solution composed of cellulase, xylanase, amylase and maltase is used to enzymatically hydrolyze fibers and sugars, and a part of the enzymatic hydrolysate is used as nutrients for germination of brown rice, improving the nutritional content of sprouted brown rice. Promote the gelatinization of rice flour in low temperature or even cold drinking water, increase the content of gamma-aminobutyric acid (GABA) in sprouted mountain rice brown rice, which is at least 10 times higher than that of ordinary brown rice; reduce its crude fiber and sugar content, and then mix Freeze-drying coarse pulverization, short-time ultra-high pressure treatment and ultra-fine pulverization to obtain nanometer mountain rice flour, which further promotes the gelatinization of rice flour in low temperature or even cold drinking water, and solves the problem that the existing brown rice flour cannot be brewed with cold drinking water, and the brewing performance is poor. , technical problems of poor palatability and digestibility.

The change of the parameters in the preparation method of the present invention does not affect the preparation of the mountain rice flour, so the combination of any parameters in the preparation method of the present invention can realize the preparation of the wild rice flour. It is not repeated here.

Claims (10)

1. A preparation method of mountain rice flour is characterized by comprising the following steps:

(1) uniformly mixing and plowing mountain red soil and mountain yellow soil according to the weight ratio of 1: 2-4, and sowing and cultivating mountain rice;

(2) after harvesting the mountain rice, hulling to obtain mountain rice brown rice;

(3) uniformly spraying mixed enzyme liquid on the brown rice of the mountain rice, wherein the mixed enzyme liquid is mixed enzyme water dispersion consisting of cellulase, xylosidase, amylase and maltase according to a weight ratio of 10:3:1:1, the application amount of the mixed enzyme liquid in each 1kg of the brown rice of the mountain rice is 1000U-1500U in terms of total enzyme activity unit, then stacking the brown rice into a constant-temperature and constant-humidity processing space with the temperature of 33-38 ℃ and the humidity of 75-85%, stacking the thickness of 5 cm-6 cm, processing the brown rice for 24-48 hours, and germinating until the bud length is 0.8 mm-1.5 mm to obtain germinated brown rice of the mountain rice;

(4) cleaning the germinated brown rice with drinking water to remove the residual mixed enzyme solution on the surface; draining, freezing at-45 to-50 ℃ for 18 to 20 hours, and freeze-drying until the water content is 1.8 to 2.2 percent to obtain the dried germinated brown rice;

(5) coarsely crushing the dried germinated brown rice of the mountain rice to 40-80 meshes, sealing and packaging, and then carrying out ultrahigh pressure treatment at 450-500 MPa for 5min to obtain treated coarse rice powder of the mountain rice;

(6) and performing superfine grinding on the treated mountain rice coarse rice powder to obtain the mountain rice powder with the particle size of 50-200 nm.

2. The preparation method according to claim 1, wherein in the step (1), the mountain red soil is Jiangxi mountain red soil.

3. The preparation method according to claim 1, wherein in the step (2), after the harvest of the mountain rice, the mountain rice is micro-dried until the water content is 12% to 18%, and husked to obtain mountain rice brown rice.

4. The method according to claim 1, wherein in the step (3), the concentration of the mixed enzyme solution is 0.1 g/L-1 g/L based on the total weight of the enzyme.

5. The method according to claim 1 or 4, wherein the cellulase has an enzymatic activity of 5.0 to 10.0 ten thousand U/g.

6. The method according to claim 1 or 4, wherein the enzymatic activity of the xylosidase is 1.0 to 5.0 ten thousand U/g.

7. The method according to claim 1 or 4, wherein the amylase has an enzymatic activity of 0.5 to 1.0 ten thousand U/g.

8. The method according to claim 1 or 4, wherein the maltase has an enzyme activity of 1.0 to 3.0 ten thousand U/g.

9. The method according to claim 1, wherein in the step (4), the germinated brown rice is washed with 2 times the weight of drinking water to remove the mixed enzyme solution remaining on the surface.

10. The preparation method according to claim 1, wherein in the step (5), the ultrafine pulverization is performed by gear circulation grinding.