CN111887388B - Processing method of antihypertensive polypeptide composite rice - Google Patents

Processing method of antihypertensive polypeptide composite rice Download PDF

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CN111887388B
CN111887388B CN202010532993.2A CN202010532993A CN111887388B CN 111887388 B CN111887388 B CN 111887388B CN 202010532993 A CN202010532993 A CN 202010532993A CN 111887388 B CN111887388 B CN 111887388B
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rice
parts
powder
purslane
polypeptide
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CN111887388A (en
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刘霞
侯双迪
祖园
王春雨
郑家轩
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Tianjin University of Science and Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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Abstract

The invention relates to a processing method of antihypertensive polypeptide composite rice, which comprises the following steps of 1) pretreating raw materials; 2) Drying and sterilizing; 3) Coating for preservation; 4) And (7) vacuum packaging. The soybean peptide powder selected by the invention has the relative molecular weight distribution of less than or equal to 2000Da and the peptide content of more than or equal to 90 percent, and has the blood pressure lowering functional factor in natural food. The method is characterized in that the natural anti-browning purslane micro-processing coating technology of finished rice is innovated by regulating the compounding ratio of water and starch in the processing process of composite rice and utilizing a polypeptide dry-method extrusion technology to carry out granulation, and the function evaluation is carried out on the polypeptide composite rice by combining with an ACE (angiotensin converting enzyme) inhibitory activity in-vitro experiment, so that the optimal formula and process are determined, and the prepared pressure-reducing polypeptide composite rice has a remarkable pressure-reducing effect compared with blank extruded rice, the ACE inhibition rate reaches 78.79%, and the whole production process of the pressure-reducing polypeptide composite rice is simple, convenient to operate, short in time consumption, energy-saving and easy to control.

Description

Processing method of antihypertensive polypeptide composite rice
Technical Field
The invention belongs to the field of food processing, relates to a processing technology of composite rice, and particularly relates to a processing method of antihypertensive polypeptide composite rice.
Background
Hypertension is a disease which is extremely harmful to human health. 1200 million people die each year worldwide due to hypertension, which is higher than any one disease. The antihypertensive drugs synthesized chemically, such as lisinopril and perindopril, have very obvious effect on treating hypertension, but are easy to cause adverse reactions such as rash, proteinuria and the like after long-term administration. Therefore, the intake of the blood pressure lowering functional factor in natural food will become an important part of non-drug treatment of hypertension in the future.
As early as the beginning of the 20 th century, people find that the soybean protein has the function of reducing blood pressure, and the soybean peptide which is the hydrolysate of the soybean protein has the function and has better effect. Many animal tests and human clinical tests show that the effect of the soybean protein and the hydrolysate thereof on human blood pressure shows that the soybean protein and the hydrolysate thereof only have the effect of reducing blood pressure of people with high blood pressure value but do not have the effect on people with normal blood pressure. In recent years, the application of polypeptide in food is greatly promoted at home and abroad, research results are continuously emerging, and the development and utilization of bioactive peptides are more and more prominent and full of infinite charm.
The rice is the basis of diet and nutrition of China, the nutrition-enriched rice is a hot spot in the current rice processing, the method for enhancing the nutrition by a pressurizing mode is an effective method for improving the loss of the nutrient of the rice at present, and meanwhile, the method can be used for producing the composite nutritional rice containing nutritional or medicinal components such as fruits, vegetables and medicinal materials aiming at special people. But the composite extruded rice has the phenomena of easy dissolution, easy aging and the like in the processes of cooking and storage; therefore, the regulation and control of the bioavailability and the taste and texture characteristics of the nutrition compatibility of the nutrition-enhanced rice are great obstacles for limiting the development of the current compound rice product production enterprises in China.
Besides the nutritional effect of general proteins, the polypeptide substances also have very important irreplaceable regulation effect on human bodies, and the effect almost relates to all physiological activities of human bodies. The research shows that the soybean peptide powder has the blood pressure lowering functional factor, and few people apply the soybean peptide powder to the processing of the composite rice, and certain processing difficulty exists in the actual production, aiming at the phenomenon that the national hypertension is very common, the invention firstly develops the polypeptide composite rice with the blood pressure lowering function.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a processing method of antihypertensive polypeptide composite rice with the soybean peptide powder, the relative molecular weight distribution of which is less than or equal to 2000Da, the peptide content of which is more than or equal to 90 percent and the antihypertensive functional factors in natural foods.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a processing method of antihypertensive polypeptide composite rice is characterized in that rice flour, tartary buckwheat flour and red bean flour are used as raw materials, soybean peptide powder, konjak powder and inulin are used as auxiliary materials, and the production is based on a plant peptide dry extrusion technology, wherein the plant peptide dry extrusion technology mainly optimizes the technological steps and parameters of powder mixing and extrusion granulation, can realize standardized industrial production, and enables the polypeptide composite rice to be rich in nutritional value, good in cooking performance, good in taste and unique in cereal fragrance.
The method comprises the following steps:
1) Pretreatment of raw materials: selecting rice, tartary buckwheat and red bean particles, wherein the rice, tartary buckwheat and red bean particles are required to be clean, tidy and free of impurities, complete and free of particles, free of heterochrosis, free of spot disease and the like, then crushing the rice, tartary buckwheat and red bean particles by using a total-nutrient food cell wall breaking machine to obtain rice flour, tartary buckwheat powder and red bean powder, sieving the rice flour, tartary buckwheat powder and red bean powder by using a 80-100-mesh sieve for later use, and granulating by using a polypeptide dry extrusion technology, wherein the process comprises powder mixing and extrusion granulation;
2) Powder mixing: mixing 15-20 parts of rice flour, 4-7 parts of tartary buckwheat flour, 2-5 parts of red bean flour, 1-3 parts of soybean peptide flour, 1-3 parts of konjaku flour, 1-3 parts of inulin and 1-3 parts of corn starch uniformly to form 14-40% of raw materials with different amylose contents, pouring the raw materials into a flour mixer, adding 20-30% of water by weight percent until the raw materials are uniformly stirred for later use.
3) And (3) extrusion granulation: feeding the prepared material in the step 2) into a double-screw composite rice granulator, and preparing the pressure-reducing polypeptide composite rice through the processes of feeding, conveying, compressing, mixing, spinning, heating, melting, boosting, extruding, shearing, granulating and the like, wherein four temperature control areas of the composite rice granulator are respectively arranged: the temperature of the feeding zone of the 1 st zone is 50-60 ℃, the temperature of the transition zone of the 2 nd zone is 80-90 ℃, the temperature of the curing zone of the 3 rd zone is 100-120 ℃, and the temperature of the bulking zone of the 4 th zone is 75-85 ℃; the feeding speed is 20-30r/s; the rotating speed of the main engine is 20-25r/s; the rotary cutting speed is 18-26r/s.
4) Drying and sterilizing: the method comprises conveying the extruded rice to a fluidized bed drying chamber via a pipeline conveyor for drying at 30-40 deg.C, sterilizing with far infrared ray having wavelength of 600-800 μm, and drying and sterilizing to water content of 12.5% or less.
5) Film coating preservation: by utilizing a micromachining coating technology, the natural anti-browning purslane inhibitor is atomized by utilizing a small metering pump in combination with a nozzle and is uniformly sprayed on a finished product, so that the finished product rice is provided with a layer of edible protective film. Specifically, the natural anti-browning purslane inhibitor is atomized by a compression type atomizer and uniformly sprayed on a finished product, so that the finished rice is provided with a layer of edible protective film. The atomization device is an ohm dragon compression type atomizer NE-C900, the product consists of a body, a filter cover, an atomization cup, an air supply pipe, a filter and a mouthpiece, and the use method of the natural anti-browning purslane inhibitor comprises the following steps: the natural anti-browning purslane inhibitor and distilled water are stirred and uniformly mixed, the proper concentration is 0.08-0.12%, the mixture is poured into an atomizing cup, liquid is atomized, the particle size is less than 5 microns, and the speed is 0.25ml/min.
The purslane contains a certain amount of fat and abundant protein, has molecular substances with easy film formation, is easy to absorb, has strong activity and has an antioxidant effect. The natural anti-browning purslane inhibitor consists of a purslane extract, namely a dogbane leaf extract and a wild chrysanthemum extract, and the mixture ratio is as follows: purslane extract (4-6 parts): dogbane leaf extract (1-3 parts): wild chrysanthemum flower extract (1-3 parts).
The purslane contains a large amount of norrenaline, a large amount of sylvite, dopamine, malic acid, glutamic acid, aspartic acid, glucose, fructose, sucrose and other active ingredients besides fat, protein, dietary fiber and vitamins, wherein the contained brass and saponin have the effects of removing free radicals and resisting oxidation and can delay skin aging, and the purslane extract is also frequently used in cosmetics and not only contains molecular substances easy to form films but also can play a good role in resisting oxidation. In addition, the natural plant is a popular edible wild herb plant, has the characteristics of anti-inflammation, antioxidation, blood sugar reduction, blood fat reduction, tumor resistance, blood pressure reduction and the like, and also has the potential of being used as an antihypertensive drug; the apocynum venetum leaf extract and the wild chrysanthemum flower extract (water-soluble powder extracted from natural medicinal materials) both have the blood pressure reducing effect, and the effective natural anti-browning purslane inhibitor can be obtained by compounding the apocynum venetum leaf extract and the purslane extract according to a certain proportion, and particularly can be used as an Angiotensin Converting Enzyme (ACE) inhibitor.
6) And (3) vacuum packaging: and (4) carrying out vacuum packaging on the polypeptide composite rice subjected to the film coating preservation treatment in the step 5).
The invention has the advantages and positive effects that:
1) The soybean peptide powder selected by the invention has the relative molecular weight distribution of less than or equal to 2000Da and the peptide content of more than or equal to 90 percent, and has the blood pressure lowering functional factor in natural food. By regulating and controlling the compounding ratio of the water and the starch in the processing process of the composite rice, the rice extruded from the raw material powder with high amylose content has higher looseness under the condition of the same water content, and the compounding ratio of the water and the starch with proper proportion can strengthen the mode of embedding protein molecules into starch gelatinization-gel in a stable structure, so that the rice has good cooking performance, the problems of high molecular network shrinkage, water molecule free aging and the like of the starch in a storage period are reduced, the high molecular physical technology is effectively combined with aging control of the composite rice, the zero aging problem of the composite rice after processing and storage is realized, and the composite rice is stored for 12 months without peculiar smell.
2) The invention defines the response effects of the addition amount of soybean peptide powder, the water addition amount of materials, the barrel curing temperature and the like on the taste value and the texture balance value of non-puffed blood pressure reducing functional rice, establishes a texture regulation and control model of the plant peptide dry-method extruded composite rice, performs function evaluation on the polypeptide composite rice by adding the soybean peptide powder with different contents in raw materials and combining with an ACE (angiotensin converting enzyme) inhibitory activity in-vitro experiment, determines the optimal formula and process of the polypeptide composite rice, and compared with blank extruded rice, the prepared blood pressure reducing polypeptide composite rice has obvious blood pressure reducing effect, and the ACE inhibition rate reaches 78.79 percent.
3) According to the invention, the natural anti-browning purslane inhibitor is atomized by a small metering pump combined with a nozzle and is uniformly sprayed on the finished product, so that the finished rice is provided with a layer of edible protective film, the color is bright and attractive, the pollution caused by physical, chemical, microorganism and other environments can be effectively reduced, and the fresh-keeping effect is realized.
4) The invention adopts the fluidized drying method, has moderate temperature, does not damage the structural organization and the change of the nutrient content of the polypeptide composite rice, and has high drying efficiency. Meanwhile, the far infrared ray sterilization device can sterilize through far infrared rays, and the far infrared ray sterilization device can thoroughly sterilize by penetrating from the surface to the inside.
5) The soybean peptide powder selected by the invention has the relative molecular weight distribution of less than or equal to 2000Da and the peptide content of more than or equal to 90 percent, and has the blood pressure lowering functional factor in natural food. The compound proportion of water and starch in the processing process of the compound rice is regulated and controlled, the polypeptide dry extrusion technology is utilized for granulation, the natural anti-browning purslane micromachining coating technology of finished rice is innovated, the in-vitro experiment of ACE (angiotensin converting enzyme) inhibitory activity is combined to perform function evaluation on the polypeptide compound rice, the optimal formula and process are determined, and the prepared pressure-reducing type polypeptide compound rice has a remarkable pressure-reducing effect compared with blank extruded rice, the ACE inhibition rate of the prepared pressure-reducing type polypeptide compound rice reaches 78.79 percent, the whole production process of the pressure-reducing type polypeptide compound rice is simple, the operation is convenient and fast, the time consumption is short, the energy is saved, and the preparation process is easy to control.
Drawings
FIG. 1 is an analysis chart of the optimal process response surface of the antihypertensive composite rice based on plant peptides according to the present invention;
FIG. 2 is a graph showing the results of ACE inhibitory rate of the compound rice of the present invention.
Detailed Description
The present invention is further described in the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A processing method of antihypertensive polypeptide composite rice comprises the following steps:
18 parts of rice flour, 5 parts of tartary buckwheat powder, 3 parts of red bean powder, 2 parts of konjac flour, 2 parts of inulin and 2 parts of corn starch.
The specific processing steps are as follows:
1) Pretreatment of raw materials: selecting rice, tartary buckwheat and red bean particles, cleaning, tidying, having no impurities, having complete particles, no heterochrosis, no spot disease and the like, crushing the rice, tartary buckwheat and red bean particles by using a full-nutrition food cell wall breaking machine to obtain rice flour, tartary buckwheat powder and red bean powder, and sieving the rice flour, tartary buckwheat powder and red bean powder by 80-100 meshes for later use;
2) Powder mixing: mixing the raw materials of 18 parts of rice flour, 5 parts of tartary buckwheat flour, 3 parts of red bean flour, 2 parts of konjaku flour, 2 parts of inulin and 2 parts of corn starch which are processed in the step 1) uniformly to form 14-40% of raw materials with different amylose contents, pouring the raw materials into a flour mixing machine, adding 25% of water according to the weight percentage until the raw materials are uniformly stirred for later use.
3) And (3) extrusion granulation: feeding the prepared material in the step 2) into a double-screw composite rice granulator, and preparing the pressure-reducing polypeptide composite rice through the processes of feeding, conveying, compressing, mixing, spinning, heating, melting, boosting, extruding, shearing, granulating and the like, wherein four temperature control areas of the composite rice granulator are respectively arranged: the temperature of a feeding area in a 1 st area is 55 ℃, the temperature of a transition area in a 2 nd area is 85 ℃, the temperature of a curing area in a 3 rd area is 110 ℃, and the temperature of a puffing area in a 4 th area is 80 ℃; the feeding speed is 25r/s; the rotating speed of the main engine is 23r/s; the rotary cutting speed is 20r/s.
4) Drying and sterilizing: the method comprises adopting normal pressure fluidized drying method, conveying the extruded rice to fluidized bed drying chamber via pipeline conveyor for drying, setting the fluidized bed temperature at 35 deg.C, sterilizing with far infrared ray with wavelength of 700 μm, drying and sterilizing to water content of the polypeptide composite rice of 12.5% or less.
5) Preservation: by utilizing a micromachining coating technology, the natural anti-browning purslane inhibitor is atomized by utilizing a small metering pump in combination with a nozzle and is uniformly sprayed on a finished product, so that the finished product rice is provided with a layer of edible protective film. Purslane contains a large amount of active ingredients such as norrenalin, a large amount of potassium salt, dopamine, betanin, malic acid, glutamic acid, aspartic acid, glucose, fructose, sucrose and the like besides fat, protein, dietary fiber and vitamins, wherein brass and saponin contained in the purslane have the effects of removing free radicals and resisting oxidation and can delay skin aging, and the purslane extract is often used in cosmetics and not only contains molecular substances easy to form films but also can play a good role in resisting oxidation. In addition, it is also a popular edible wild herb, has the characteristics of anti-inflammation, antioxidation, blood sugar reduction, blood fat reduction, anti-tumor, blood pressure reduction and the like, and has small molecular weight, easy absorption and strong activity. Also has potential as antihypertensive drug; the apocynum venetum leaf extract and the wild chrysanthemum flower extract (natural medicinal material extract water-soluble powder) both have the effect of reducing blood pressure, and the effective natural anti-browning purslane inhibitor can be obtained by compounding the apocynum venetum leaf extract and the purslane extract according to a certain proportion, and particularly can be used as an Angiotensin Converting Enzyme (ACE) inhibitor. The use method of the natural anti-browning purslane inhibitor comprises the following steps: the natural anti-browning purslane inhibitor is uniformly mixed with distilled water, and the concentration is 0.1%.
Specifically, the natural anti-browning purslane inhibitor is atomized by a compression type atomizer and is uniformly sprayed on a finished product, so that the finished rice is provided with a layer of edible protective film. The atomization device is an ohm dragon compression type atomizer NE-C900, and the product consists of a body, a filter cover, an atomization cup, an air supply pipe, a filter and a mouthpiece, and is common commercial experimental equipment. And pouring the natural anti-browning purslane inhibitor into an atomizing cup, and atomizing the liquid, wherein the particle size is less than 5 microns, and the speed is 0.25ml/min.
The natural anti-browning purslane inhibitor consists of a purslane extract, a dogbane leaf extract and a wild chrysanthemum extract, and the mixture ratio is as follows: 4 parts of purslane powder, 1 part of dogbane leaf extract and 1 part of wild chrysanthemum extract.
6) And (3) vacuum packaging: and (4) carrying out vacuum packaging on the polypeptide composite rice after the preservation in the step 5).
Example 2
A processing method of antihypertensive polypeptide composite rice comprises the following steps:
18 parts of rice flour, 5 parts of tartary buckwheat powder, 3 parts of red bean powder, 2 parts of konjac flour, 2 parts of inulin, 2 parts of corn starch and 2 parts of soybean peptide powder.
The specific processing steps are as follows:
1) Pretreatment of raw materials: selecting rice, tartary buckwheat and red bean particles, wherein the rice, tartary buckwheat and red bean particles are required to be clean, tidy and free of impurities, complete, free of heterochrosis, free of spot disease and the like, then crushing the rice, tartary buckwheat and red bean particles by using a full-nutrition food cell wall breaking machine to obtain rice flour, tartary buckwheat and red bean powder, and sieving the rice flour, tartary buckwheat and red bean powder by 80-100 meshes for later use;
2) Powder mixing: mixing 18 parts of the raw materials of rice flour, 5 parts of tartary buckwheat powder, 3 parts of red bean powder, 2 parts of konjaku flour, 2 parts of inulin, 2 parts of corn starch and 2 parts of soybean peptide powder, which are treated in the step 1), uniformly to form 14-40% of raw materials with different amylose contents, pouring the raw materials into a flour mixing machine, adding 25% of water according to the weight percentage, and stirring uniformly for later use.
3) And (3) extrusion granulation: feeding the prepared material in the step 2) into a double-screw composite rice granulator, and preparing the pressure-reducing polypeptide composite rice through the processes of feeding, conveying, compressing, mixing, spinning, heating, melting, boosting, extruding, shearing, granulating and the like, wherein four temperature control areas of the composite rice granulator are respectively arranged: the temperature of a feeding area in a 1 st area is 55 ℃, the temperature of a transition area in a 2 nd area is 85 ℃, the temperature of a curing area in a 3 rd area is 110 ℃, and the temperature of a puffing area in a 4 th area is 80 ℃; the feeding speed is 25r/s; the rotating speed of the main engine is 23r/s; the rotary cutting speed is 20r/s.
4) Drying and sterilizing: the method comprises conveying extruded rice to fluidized bed drying chamber via pipeline conveyor for drying at 35 deg.C, sterilizing with far infrared ray having wavelength of 700 μm, and drying and sterilizing to water content of 12.5% or less.
5) Fresh-keeping: by utilizing a micromachining coating technology, the natural anti-browning purslane inhibitor is atomized by utilizing a small metering pump in combination with a nozzle and is uniformly sprayed on a finished product, so that the finished product rice is provided with a layer of edible protective film. Purslane contains a large amount of active ingredients such as norrenalin, a large amount of potassium salt, dopamine, betanin, malic acid, glutamic acid, aspartic acid, glucose, fructose, sucrose and the like besides fat, protein, dietary fiber and vitamins, wherein brass and saponin contained in the purslane have the effects of removing free radicals and resisting oxidation and can delay skin aging, and the purslane extract is often used in cosmetics and not only contains molecular substances easy to form films but also can play a good role in resisting oxidation. In addition, it is also a popular edible wild herb, has the characteristics of anti-inflammation, antioxidation, blood sugar reduction, blood fat reduction, anti-tumor, blood pressure reduction and the like, and has small molecular weight, easy absorption and strong activity. Also has potential as antihypertensive drug; the apocynum venetum leaf extract and the wild chrysanthemum flower extract (natural medicinal material extract water-soluble powder) both have the effect of reducing blood pressure, and the effective natural anti-browning purslane inhibitor can be obtained by compounding the apocynum venetum leaf extract and the purslane extract according to a certain proportion, and particularly can be used as an Angiotensin Converting Enzyme (ACE) inhibitor. The use method of the natural anti-browning purslane inhibitor comprises the following steps: the natural anti-browning purslane inhibitor is uniformly mixed with distilled water, and the concentration is 0.1%.
Specifically, the natural anti-browning purslane inhibitor is atomized by a compression type atomizer and uniformly sprayed on a finished product, so that the finished rice is provided with a layer of edible protective film. The atomization device is an ohm dragon compression type atomizer NE-C900, and the product consists of a body, a filter cover, an atomization cup, an air supply pipe, a filter and a mouthpiece and is common commercial experimental equipment. And pouring the natural anti-browning purslane inhibitor into an atomizing cup, and atomizing the liquid, wherein the particle size is less than 5 microns, and the speed is 0.25ml/min.
The natural anti-browning purslane inhibitor consists of a purslane extract, a dogbane leaf extract and a wild chrysanthemum extract, and the mixture ratio is as follows: 4 parts of purslane extract, 1 part of dogbane leaf extract and 1 part of wild chrysanthemum extract.
6) And (3) vacuum packaging: and (4) carrying out vacuum packaging on the polypeptide composite rice preserved in the step 5).
Comparative example 1: common rice
The results of comparison of ACE inhibitory activity experiments of the polypeptide composite rice produced in example 1 (without adding soybean peptide powder), example 2 (with adding soybean peptide powder) and comparative example 1 are shown in table 1:
TABLE 1
Name (R) ACE inhibitory ratio (%)
Comparative example 1 17.09
EXAMPLE 1 22.01
EXAMPLE 2 78.79
Test results and analysis
1. Regression model analysis of taste values
Fitting by Design-expert software to obtain a regression equation of the taste value: taste value =93-0.37A +1.25B +0.88C +1.75AB-0.75BC-7A 2 -4.75B 2 -0.5C 2
As can be seen from Table 2, the P value of the regression model is less than 0.01 and reaches a very significant level, and the correlation index R 2 And =0.9513, which shows that the sum of squared residuals is very small, and the distortion error is not significant (p is less than or equal to 0.05), and shows that the model has good fitting performance with an actual test. In the partial regression coefficients of all factors, the content of the antihypertensive peptides in the primary term, the water adding amount of the materials and the barrel temperature coefficient are positive, which shows that the positive change of the variable can cause the rise of the taste value of the response value, the interaction terms are not obvious, and the interaction effect has no obvious influence on the result. Second order term A 2 、B 2 The partial regression coefficient of (A) reaches an extremely significant level, C 2 The partial regression coefficient is more than 0.01 and is not significant, and the sequence of the influence of the content of the antihypertensive peptide, the water adding amount and the cylinder temperature on the taste value is as follows: the content of the antihypertensive peptide is more than the water adding amount and the cylinder temperature.
TABLE 2 taste value regression model ANOVA TABLE
Figure BDA0002536058690000061
Figure BDA0002536058690000071
2. Response surface example analysis of taste value
From the highest point and contour line of the response surface, it can be seen that an extreme value exists in the selected range, the shape of the contour line can reflect the strength of the interaction effect, when the interaction of the two factors is obvious, the contour line is elliptical, and is not obvious, the contour line is circular.
The effect on the taste value is shown in fig. 1, when the barrel curing temperature is constant, the taste value increases with the increase of the content of the antihypertensive peptide and then decreases, and when the content of the antihypertensive peptide exceeds 7%, the taste value begins to decrease. The taste value shows the change of ascending first and then descending along with the rising of the water adding amount, but the change of the taste value is not obvious along with the content of the antihypertensive peptide, the interaction of the content of the antihypertensive peptide and the water adding amount on the taste value is not obvious, and the influence rule of the antihypertensive peptide and the water adding amount on the taste value has obvious change along with the change of another factor in a selected range.
Determination of the inhibition ratio of ACE Activity
Preparing a borate buffer solution: 6.185g of boric acid were dissolved in 500mL of purified water, and 9.535g of borax was dissolved in 500mL of purified water. 87.5mL of borax solution and 162.5mL of boric acid solution are measured, the borax solution and the boric acid solution are mixed together, the pH of the mixed solution is adjusted to 8.3 by using HCl solution or NaOH solution, then 8.766g of sodium chloride is added, the solution is adjusted to 500mL, and the solution is made into 11.26mL of borate buffer solution (pH 8.3) containing 0.3mol/l of NaCI.
Preparing HHL solution: 25mg of HHL was dissolved in borate buffer to prepare a solution having a concentration of 5mmol/L HHL.
Sample supernatant: 1g of sample is weighed, 5mL of borate buffer is added, and centrifugation is carried out at 1000r/min for 10min.
0.1U/ml ACE solution: add 1mL of borate buffer precisely to a 0.1U ACE enzyme reagent bottle.
mu.L of 5mmol/L HHL solution was mixed with 125. Mu.L sample supernatant, 25. Mu.L of 0.1U/ml ACE solution was added, and pre-heated in a 37 ℃ water bath for 30min. The reaction was then stopped by adding 200. Mu.L of 1mol/L HCI solution. 0.4ml of pyridine and 0.2ml of BSC were subsequently added, stirred for 1min in an inverted state, cooled on ice and the absorbance measured at 410 nm. The inhibition rate was calculated as follows:
inhibition rate = (a) Control -A Sample (I) )/A Control -A Blank space ×100
The ACE activity inhibition rate of the sample is calculated, and the obtained pressure-reducing type polypeptide compound rice has the obvious activity inhibition rate up to 78.79 percent and is obviously higher than the compound rice without the soybean peptide powder, so that the pressure-reducing type polypeptide compound rice has the effect of reducing blood pressure and can be popularized as staple food for hypertension patients.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.

Claims (7)

1. A processing method of antihypertensive polypeptide composite rice is characterized by comprising the following steps: the method comprises the following steps:
1) Pretreatment of raw materials: selecting rice, tartary buckwheat and red bean particles, crushing the rice, tartary buckwheat and red bean particles to obtain rice powder, tartary buckwheat powder and red bean powder, sieving the rice powder, sieving the powder for later use, and granulating the powder by utilizing a polypeptide dry extrusion technology, wherein the process comprises powder mixing and extrusion granulation;
2) Drying and sterilizing: adopting a normal pressure fluidized drying method, conveying the extruded and granulated rice to a fluidized bed drying chamber through a pipeline conveyor for drying, and simultaneously carrying out sterilization treatment;
3) Coating and preserving: by utilizing a micro-processing coating technology, the inhibitor is atomized by combining a small metering pump and a nozzle with the natural anti-browning purslane inhibitor, and is uniformly sprayed on a finished product;
4) And (3) vacuum packaging: vacuum packaging the polypeptide composite rice subjected to the film coating preservation treatment in the step 3),
the powder mixing process comprises the following steps:
mixing 15-20 parts of rice flour, 4-7 parts of tartary buckwheat flour, 2-5 parts of red bean flour, 1-3 parts of soybean peptide powder, 1-3 parts of konjaku flour, 1-3 parts of inulin and 1-3 parts of corn starch uniformly to form a raw material with the amylose content of 14-40%, pouring the raw material into a flour mixer, adding 20-30% of water by weight percent until the mixture is uniformly stirred for later use,
the natural anti-browning purslane inhibitor consists of a purslane extract, a dogbane leaf extract and a wild chrysanthemum extract, and the mixture ratio is as follows: 4-6 parts of purslane extract, 1-3 parts of dogbane leaf extract and 1-3 parts of wild chrysanthemum extract.
2. The method for processing antihypertensive peptide compound rice according to claim 1, wherein: the extrusion granulation process comprises the following steps: the prepared materials in the powder mixing process are sent into a double-screw composite rice granulator, and the pressure-reducing polypeptide composite rice is prepared through the processes of feeding, conveying, compressing, mixing, spinning, heating, melting, boosting, extruding, shearing and granulating.
3. The method for processing antihypertensive peptide compound rice according to claim 1, wherein: four temperature control areas of the composite rice granulator are respectively arranged: the temperature of the feeding zone in the 1 st zone is 50-60 ℃, the temperature of the transition zone in the 2 nd zone is 80-90 ℃, the temperature of the curing zone in the 3 rd zone is 100-120 ℃, and the temperature of the puffing zone in the 4 th zone is 75-85 ℃.
4. The method for processing antihypertensive-type polypeptide compound rice as claimed in claim 3, wherein: the feeding speed is 20-30r/s; the rotating speed of the main engine is 20-25r/s; the rotary cutting rotating speed is 18-26r/s.
5. The method for processing antihypertensive-type polypeptide compound rice as claimed in claim 1, wherein: the use method of the natural anti-browning purslane inhibitor comprises the steps of uniformly stirring the purslane inhibitor and distilled water, pouring the mixture into an atomizing cup, and atomizing liquid, wherein the concentration of the mixture is 0.08-0.12%, the particles are smaller than 5 microns, and the speed is 0.25ml/min.
6. The method for processing antihypertensive-type polypeptide compound rice as claimed in claim 1, wherein: the fluidized bed temperature in the drying and sterilizing step is set to 30-40 deg.C, and sterilization is carried out under far infrared ray with wavelength of 600-800 μm.
7. The method for processing antihypertensive peptide compound rice according to claim 6, wherein: the moisture content of the polypeptide composite rice after drying and sterilization is less than or equal to 12.5 percent.
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