CN111700211A - Compound meal-replacing grain red rice flour and preparation method thereof - Google Patents

Compound meal-replacing grain red rice flour and preparation method thereof Download PDF

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Publication number
CN111700211A
CN111700211A CN202010466459.6A CN202010466459A CN111700211A CN 111700211 A CN111700211 A CN 111700211A CN 202010466459 A CN202010466459 A CN 202010466459A CN 111700211 A CN111700211 A CN 111700211A
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parts
red rice
rice flour
powder
grain
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云晓静
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Hainan Wulongwan Agricultural Tourism Group Co ltd
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Hainan Wulongwan Agricultural Tourism Group Co ltd
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    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention provides compound meal replacing grain red rice flour and a preparation method thereof, wherein the meal replacing grain red rice flour comprises the following raw materials in parts by weight: 30-80 parts of red rice, 2-25 parts of konjak, 5-20 parts of corn ear, 2-8 parts of purple yam, 0.1-1 part of fructo-oligosaccharide and 0.1-1 part of resistant dextrin.

Description

Compound meal-replacing grain red rice flour and preparation method thereof
Technical Field
The invention relates to the field of food processing, in particular to compound meal replacement grain red rice flour and a preparation method thereof.
Background
The red rice is a gramineae oryza sativa weed rice which is close to wild rice, has high value, has the effects of reducing blood pressure and blood fat, contains abundant starch and plant protein, can supplement consumed physical strength and maintain normal body temperature of a body, is rich in a plurality of nutrients, is most abundant in iron, and has the effects of enriching blood and preventing anemia; contains abundant phosphorus and vitamin A, B group, and can improve malnutrition, nyctalopia, beriberi and other diseases; but also can effectively relieve the symptoms of fatigue, lassitude, insomnia and the like, and the contained pantothenic acid, vitamin E, glutathione and the like have the effect of inhibiting carcinogenic substances, have the advantages of no toxicity and safety compared with the chemical synthesis of the haematochrome, and have the effects of strengthening spleen, promoting digestion, promoting blood circulation and removing blood stasis;
with the rapid development of economy, the life of people is greatly improved, the residents in China ingest too high energy and fat, the dietary fiber is ingested too low, and an unreasonable dietary structure causes a plurality of digestive diseases, so that in order to meet the requirement that people can conveniently ingest the dietary fiber, grains are processed in the food industry to produce brand-new grain powder, the grain powder is convenient to brew and can supplement nutrition, but the utilization effect of the grain powder in the current production industry is not optimistic, firstly, the grain powder is coarse in texture, nutrients and functional components are not fully utilized, secondly, the traditional processing method is adopted, nutrient substances in red rice are lost, the flavor is changed, the nutrient components are lost, trans-fatty acid is increased, and the nutritional value of a final product is influenced.
Disclosure of Invention
In view of the above, the invention provides a compound meal-replacing grain red rice flour and a preparation method thereof, which solve the above problems.
The technical scheme of the invention is realized as follows: a compound meal-replacing grain red rice flour: the feed comprises the following raw materials in parts by weight: 30-80 parts of red rice, 2-25 parts of konjak, 5-20 parts of jade ear, 2-8 parts of purple yam, 0.1-1 part of fructo-oligosaccharide and 0.1-1 part of resistant dextrin.
Further, the compound meal replacing grain red rice flour comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjak powder, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin.
Further, a preparation method of the compound meal-replacing grain red rice flour comprises the following steps:
s1, crushing and sieving: pretreating red rice, konjak, black fungus and purple yam, mixing and crushing, and sieving by a sieve of 20-100 meshes to obtain cereal powder for later use;
s2, jet milling: adding fructo-oligosaccharide and resistant dextrin into the cereal powder, carrying out jet milling for 3-15 min, and repeating for 1-3 times;
s3, primary drying: after the air flow crushing is finished, placing the grain powder in an infrared drying oven to be primarily dried at the temperature of 60-100 ℃, wherein the drying time is 1-8 hours, and the moisture content is lower than 10%;
s4, heat treatment: heating the grain powder to 80-150 ℃, preserving heat for 1-6 hours, and taking out until the water content is lower than 7% to obtain the compound meal-replacing grain red rice powder.
Further, in the S2 jet milling step, the jet milling pressure is 0.5-1.0 MPa, and the frequency is 2000-4000 rpm.
Further, in the step of S3 preliminary drying, the power of an infrared lamp of the infrared drying box is 500-800 w, the infrared wavelength is 1.0-4.0 μm, and the wind speed of a fan is 2-5 m/S.
Compared with the prior art, the invention has the beneficial effects that:
(1) the raw materials in the cereal powder are scientifically selected and reasonably proportioned, and the red rice, the konjak, the corn ear and the purple yam which are rich in nutrient substances are combined and mutually cooperate to play a role, so that the satiety is enhanced, the nutrition is balanced, and the taste and the flavor are suitable for the requirements of modern people;
(2) under the matching of the raw materials, the process operation is combined, the loss rate of nutrient substances in the grain powder is reduced to the minimum, the grain powder is subjected to airflow crushing after primary crushing and screening, the repeated times of airflow pressure and frequency are controlled, the increase of trans-fatty acid caused by the damage of partial unsaturated double bonds is prevented, the aim of uniform ultrafine crushing is fulfilled, and the utilization rate of functional components in the food raw material is improved; the infrared drying oven is adopted for drying and dehydrating, the interaction of water molecules is changed by setting power, wavelength, wind speed and time, the moisture is reduced to be below 10%, and the infrared drying oven is combined with heat treatment to deform protein in the cereal flour, so that hydrophobic groups in the protein are exposed, the surface hydrophobicity is improved, and the flavor packaging capacity is good.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 30-80 parts of red rice, 2-25 parts of konjak, 5-20 parts of jade ear, 2-8 parts of purple yam, 0.1-1 part of fructo-oligosaccharide and 0.1-1 part of resistant dextrin.
Example 2
A compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 30-80 parts of red rice, 2-25 parts of konjak, 5-20 parts of jade ear, 2-8 parts of purple yam, 0.1-1 part of fructo-oligosaccharide and 0.1-1 part of resistant dextrin.
Example 3
A compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjac flour, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin;
the following preparation methods were used in the above examples 1 to 3:
s1, crushing and sieving: pretreating red rice, konjak, black fungus and purple yam, mixing and crushing, and sieving by a sieve of 20-100 meshes to obtain cereal powder for later use;
s2, jet milling: adding fructo-oligosaccharide and resistant dextrin into cereal powder, jet milling for 9min at jet milling pressure of 0.8MPa and frequency of 3000rpm for 2 times;
s3, primary drying: after the air flow crushing is finished, the grain powder is placed in an infrared drying oven to be primarily dried at the temperature of 80 ℃, the power of an infrared lamp is 700w, the infrared wavelength is 2.0 mu m, the wind speed of a fan is 3m/s, and the drying time is 5h, so that the moisture content is lower than 10%;
s4, heat treatment: heating the grain powder to 120 ℃, preserving heat for 3 hours, and taking out until the water content is lower than 7 percent to obtain the compound meal-replacing grain red rice powder.
Example 4
A compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjac flour, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin;
the compound meal-replacing grain red rice flour adopts the following preparation method:
s1, crushing and sieving: pretreating red rice, konjak, black fungus and purple yam, mixing and crushing, and sieving by a 20-mesh sieve to obtain grain powder for later use;
s2, jet milling: adding fructo-oligosaccharide and resistant dextrin into cereal powder, jet milling for 3min at jet milling pressure of 0.5MPa and frequency of 2000rpm for 1 time;
s3, primary drying: after the air flow crushing is finished, the grain powder is placed in an infrared drying oven to be primarily dried at the temperature of 60 ℃, the power of an infrared lamp is 500w, the infrared wavelength is 1.0 mu m, the wind speed of a fan is 2m/s, and the drying time is 1h, so that the moisture content is lower than 10%;
s4, heat treatment: heating the grain powder to 80 ℃, preserving heat for 1h, and taking out until the water content is lower than 7% to obtain the compound meal-replacing grain red rice powder.
Example 5
A compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjac flour, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin;
the compound meal-replacing grain red rice flour adopts the following preparation method:
s1, crushing and sieving: pretreating red rice, konjak, black fungus and purple yam, mixing and crushing, and sieving by a sieve of 20-100 meshes to obtain cereal powder for later use;
s2, jet milling: adding fructo-oligosaccharide and resistant dextrin into cereal powder, jet milling for 15min at jet milling pressure of 1.0MPa and frequency of 4000rpm for 3 times;
s3, primary drying: after the air flow crushing is finished, the grain powder is placed in an infrared drying oven to be primarily dried at the temperature of 100 ℃, the power of an infrared lamp is 800w, the infrared wavelength is 4.0 mu m, the wind speed of a fan is 5m/s, and the drying time is 8h, so that the moisture content is lower than 10%;
s4, heat treatment: heating the grain powder to 150 ℃, preserving heat for 6 hours, and taking out until the water content is lower than 7% to obtain the compound meal-replacing grain red rice powder.
Example 6
The difference between the embodiment and the embodiment 3 is that in the preparation method of the compound meal-replacing grain red rice flour, the jet milling pressure is 1.5MPa, the frequency is 3000rpm, and the process is repeated twice.
Example 7
The difference between the present embodiment and embodiment 3 is that in the preparation method of the compound meal-replacing grain red rice flour, the temperature for primary drying is 50 ℃.
Example 8
The difference between the embodiment and the embodiment 3 is that in the preparation method of the compound meal-replacing grain red rice flour, the power of the primary drying infrared lamp is 400 w.
Example 9
The difference between the embodiment and the embodiment 3 is that in the preparation method of the compound meal-replacing grain red rice flour, the heat treatment is kept at 70 ℃.
Comparative example 1
The compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 80 parts of red rice, 30 parts of konjak, 22 parts of corn ear, 2 parts of purple yam, 1.2 parts of fructo-oligosaccharide and 1 part of resistant dextrin.
Comparative example 2
The compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjak powder, 22 parts of corn ear, 2 parts of purple yam, 1.2 parts of fructo-oligosaccharide and 1 part of resistant dextrin.
Comparative example 3
The compound meal-replacing grain red rice flour comprises the following raw materials in parts by weight: 90 parts of red rice, 30 parts of konjak, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin.
Comparative example 4
The raw materials in the compound meal-replacing grain red rice flour do not contain the corn ear and the purple yam.
First, determination of loss rate of nutrient
The compound meal replacement grain red rice flour prepared in the examples 1-9 and the comparative examples 1-4 is subjected to nutrition content loss rate measurement, and the results are as follows:
(1) the VC content is measured by a 2, 4-dinitrophenylhydrazine method,
VC loss rate ═ C0-C1)/C0×100，C0Is the content of VC in red rice, C1The content of VC in red rice flour;
(2) the main color development component of the haematochrome is cyanidin-3-O-glucoside, which is a anthocyanin substance, the determination method is to use a high performance liquid chromatograph to perform determination after extraction,
red pigment loss rate (red)0-Red1) Red0× 100, Red0The content of red rice red pigment is red1The content of red pigment in the red rice flour;
(3) detecting probiotic bacteria by conventional liquid culture method, selecting corresponding plate counting culture medium, making into liquid, adding neutral red indicator, subpackaging in test tube for 10ml, counting probiotic bacteria,
counting according to liquid culture counting method
Probiotic loss rate ═ beneficial0-benefit of1) Good and0× 100, benefit from0The number of the red rice probiotics is good1The number of the red rice flour probiotics;
(4) the protein content is determined by using a Kjeldahl method according to GB 5009.5-2016 (determination of protein in food safety national standard food),
protein loss rate ═ egg0-eggs1) Egg0× 100, egg0Is the content of red rice protein, egg1The content of red rice flour protein;
the test results are given in the following table:
Figure RE-GDA0002635096480000061
Figure RE-GDA0002635096480000071
as can be seen from the above table, in comparison between examples 1-9 and comparative examples 1-4, the raw materials in the cereal flour of the present invention are scientifically selected and reasonably proportioned, and the loss rate of the nutrients in the cereal flour is reduced to the minimum under the combination with the process operation; compared with the embodiment 6, the embodiment 1-5 can achieve the purpose of uniform ultrafine grinding by controlling the pressure and frequency of the air flow grinding, thereby improving the utilization rate of the raw materials; in examples 1 to 5, compared with examples 7 and 8, the elasticity of the cereal flour can be improved and the formation of gel can be promoted by controlling the temperature and power of the preliminary drying; in examples 1 to 5, compared with example 9, the heat treatment was carried out at a specific temperature to deform the protein, expose the hydrophobic groups inside, and improve the hydrophobicity of the surface, thereby providing a good flavor encapsulation ability.
Second, satiety experimental data
140 individuals were randomly selected and divided into 14 groups of 10 individuals, and the examples 1-9, comparative examples 1-4 and the commercial meal replacement cereal powders were compared in the fasting state within 6 hours after consumption, with the following comparison data:
Figure RE-GDA0002635096480000072
Figure RE-GDA0002635096480000081
the feeling of satiety is strong: -no hunger sensation: -light hunger sensation: + obvious hunger sensation: + severe hunger sensation: +++
The above table shows that the compound meal-replacing grain red rice flour has strong satiety, and slight hunger sensation can be generated after 6 hours, so that the satiety effect can be reached for 6 hours, and the compound meal-replacing grain red rice flour is a good meal-replacing food.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims (5)

1. A compound meal-replacing grain red rice flour is characterized in that: the feed comprises the following raw materials in parts by weight: 30-80 parts of red rice, 2-25 parts of konjak, 5-20 parts of jade ear, 2-8 parts of purple yam, 0.1-1 part of fructo-oligosaccharide and 0.1-1 part of resistant dextrin.
2. The compound meal replacement cereal red rice flour of claim 1, wherein: the feed comprises the following raw materials in parts by weight: 50 parts of red rice, 15 parts of konjak powder, 12 parts of corn ear, 5 parts of purple yam, 0.5 part of fructo-oligosaccharide and 0.8 part of resistant dextrin.
3. The preparation method of the compound meal-replacing grain red rice flour as claimed in claim 1, characterized in that: the method comprises the following steps:
s1, crushing and sieving: pretreating red rice, konjak, black fungus and purple yam, mixing and crushing, and sieving by a sieve of 20-100 meshes to obtain cereal powder for later use;
s2, jet milling: adding fructo-oligosaccharide and resistant dextrin into the cereal powder, carrying out jet milling for 3-15 min, and repeating for 1-3 times;
s3, primary drying: after jet milling, placing the grain powder in an infrared drying oven to be primarily dried at the temperature of 60-100 ℃, wherein the drying time is 1-8 h, so that the moisture content is lower than 10%;
s4, heat treatment: heating the grain powder to 80-150 ℃, preserving heat for 1-6 hours, and taking out until the water content is lower than 7% to obtain the compound meal-replacing grain red rice powder.
4. The preparation method of the compound meal-replacing grain red rice flour as claimed in claim 3, characterized in that: in the S2 jet milling step, the jet milling pressure is 0.5-1.0 MPa, and the frequency is 2000-4000 rpm.
5. The preparation method of the compound meal-replacing grain red rice flour as claimed in claim 3, characterized in that: in the step of S3 preliminary drying, the power of an infrared lamp of an infrared drying box is 500-800 w, the infrared wavelength is 1.0-4.0 mu m, and the wind speed of a fan is 2-5 m/S.
CN202010466459.6A 2020-05-28 2020-05-28 Compound meal-replacing grain red rice flour and preparation method thereof Pending CN111700211A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252669A (en) * 2009-04-23 2010-11-11 Ishibashiya:Kk Konjac component-containing powder, method for producing the same, and food
CN103082168A (en) * 2013-02-05 2013-05-08 南昌市草珊瑚科技产业有限公司 Infant nutritional rice powder beneficial for blood enriching and digestion aiding
CN107897682A (en) * 2017-12-11 2018-04-13 红河天第绿色产业有限公司 A kind of instant Hani Terrace red rice powder and preparation method thereof
CN109924412A (en) * 2019-03-21 2019-06-25 刘亭霄 A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof
CN110663918A (en) * 2019-11-27 2020-01-10 工大生物合肥股份有限公司 Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar
CN110916086A (en) * 2019-10-28 2020-03-27 东莞市东阳光健康食品有限公司 Food composition, preparation method and application

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010252669A (en) * 2009-04-23 2010-11-11 Ishibashiya:Kk Konjac component-containing powder, method for producing the same, and food
CN103082168A (en) * 2013-02-05 2013-05-08 南昌市草珊瑚科技产业有限公司 Infant nutritional rice powder beneficial for blood enriching and digestion aiding
CN107897682A (en) * 2017-12-11 2018-04-13 红河天第绿色产业有限公司 A kind of instant Hani Terrace red rice powder and preparation method thereof
CN109924412A (en) * 2019-03-21 2019-06-25 刘亭霄 A kind of rose purple sweet potato cereal meal replacing food and preparation method thereof
CN110916086A (en) * 2019-10-28 2020-03-27 东莞市东阳光健康食品有限公司 Food composition, preparation method and application
CN110663918A (en) * 2019-11-27 2020-01-10 工大生物合肥股份有限公司 Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar

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