CN111955656A - 一种软化方便黑糙米饭的抗回生加工方法 - Google Patents
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Abstract
本发明提供了一种软化方便黑糙米饭的抗回生加工方法,以黑糙米为原料,经过预处理、磁场辅助复合酶浸泡处理、抗回生辅液混合、超高压处理,然后高温蒸煮得到方便黑糙米饭产品。发明方法既软化了黑米质地,又抑制了淀粉回生,其制备的方便黑米饭,无需复水,即食即用,不仅口感软糯,保持黑米饭原有的颜色、气味、滋味和营养,而且不易回生,货架期较长。
Description
技术领域
本发明属于食品加工技术领域,涉及一种软化方便黑糙米饭的抗回生加工方法。
背景技术
黑米是一种药、食兼用的稻米,属于糯米类;其外表墨黑,含有蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素,除无氮抽出物(可溶性碳水化合物)外,均高于普通稻米。黑米作为特种稻米,富含花青素、黄酮等生物活性物质,具有清除自由基、降低血压、抑制癌细胞生长、调节免疫、抗应激反应等功效,同时具有改善心肌营养、减轻血管脆性、防止血管破裂等心血管保健功能。因而,黑米历来是养生保健人士的喜爱之品,拥有“黑珍珠”和“世界米中之王”的美誉;随着生活水平的逐渐提高,人们对黑米的食用保健价值越来越关注。
通常,黑米不像白米那样精加工,一般是脱壳之后以糙米的形式直接食用。虽然黑米食用价值巨大,但是糙米形式的黑米外壳质地紧密且坚硬,蒸煮难,烹饪时间长,且往往出现黑米内已经软烂,外皮仍然坚硬糙口的现象,严重影响了黑米食用口感。
方便米饭是指由工业化大规模生产的,在食用前只需做简单烹调或者直接可食用,风味、口感、外形与普通米饭一致的主食食品。方便米饭食用方便、携带方便,主要有脱水干燥型、半干型、冷冻型、罐头型四种。淀粉回生,也叫淀粉老化或凝沉,是指经完全糊化的淀粉,在较低温度下自然冷却或缓慢脱水干燥,使经糊化后被破坏的淀粉分子氢键再度结合,分子重新变成有序排列的现象。米饭的回生表现为,米饭变“硬”,失去软糯口感,同时也不易消化。方便米饭要求在食用时,米饭米粒完整、轮廓分明、软而结实、不黏不连,并具有米饭香味,因此,限制或减少米饭淀粉回生,是方便米饭加工的关键技术之一。
米糠是稻米加工的副产品,是稻谷脱壳后精碾稻米时的产物,由外果皮、中果皮、交联层、种皮、糊粉层、胚等组成。米糠富含油脂、蛋白质、碳水化合物、等,并且含有多酚、维生素等生物活性物质。现在已有将多酚类物质,如茶多酚等,添加用于延缓大米淀粉回生的应用研究,推测分析其原理可能是,多酚类物质含有大量自由羟基,能够阻碍或延缓淀粉分子氢键的再度结合。
发明内容
本发明的目的在于提供一种软化方便黑糙米饭的抗回生加工方法。
为实现上述目的及其他相关目的,本发明提供的技术方案是:一种软化方便黑糙米饭的抗回生加工方法,包括下列步骤:
步骤1:将淘洗后的黑米与纯化水按质量比1:3-5混合,然后添加复合酶,在40-50℃条件下浸泡处理30-45min;酶解过程中,使混合物料处于0.1-0.2T的磁场中;
步骤2:将米糠与纯化水按质量比1:2-6混合,将混合物料加热至70-80℃并保温提取45-60min,得到米糠提取混合液;将米糠提取混合液浓缩至原体积的15-25%,得到米糠提取浓缩液;
步骤3:将60-80重量份的米糠提取浓缩液、10-20重量份的大豆磷脂、10-20重量份的蔗糖酯,在50-70℃温度条件下混合均匀,然后采用20-40Mpa高压均质循环处理2-4次,得到抗回生辅液;
步骤4:将步骤1得到的酶解浸泡后的黑米与抗回生辅液按质量比100:1-3混合,得到抗回生处理后的黑米;
步骤5:将抗回生处理后的黑米罐装然后排气,然后进行真空封装;
步骤6:对真空封装好的黑米进行超高压处理;
步骤7:将超高压处理后的黑米放入蒸煮锅内进行蒸煮,蒸煮完成后取出,冷却至室温,即得软化方便黑糙米饭成品。
优选的技术方案为:所述复合酶为纤维素酶、木瓜蛋白酶和中性蛋白酶的混合物;纤维素酶的酶活力为5-20万U,添加量为黑米重量的0.5-0.75%;木瓜蛋白酶的酶活力为5-20万U,添加量为黑米重量的0.1-0.2%;中性蛋白酶的酶活力为5-20万U,添加量为黑米重量的0.1-0.2%。
优选的技术方案为:步骤2中,提取过程中,每间隔10-15min,启动超声波处理一次,超声波频率25-35KHz、功率密度0.3-0.5W/cm2,每次处理时间2.5-5.0min。
优选的技术方案为:步骤6中,超高压处理的压力为300-400Mpa,保压时间为10-15min。
由于上述技术方案运用,本发明与现有技术相比具有的优点是:
1、本发明采用磁场辅助的纤维素酶、木瓜蛋白酶、中性蛋白酶等混合酶处理黑米,软化了黑米外皮。
2、本发明的米糠提取物富含多酚物质,以米糠提取物、大豆磷脂、蔗糖酯为原料,经过混合、搅拌、均质,制得可以抑制黑米淀粉回生的抗回生辅液。
3、本发明的超高压处理可以使食品中的蛋白质、淀粉等大分子物质结构发生变化,从而有效解决米饭回生问题,同时可快速杀死微生物,达到冷杀菌效果,延长方便米饭货架期
4、本发明既软化了黑米质地,又抑制了淀粉回生,其制备的方便黑米饭,无需复水,即食即用,不仅口感软糯,保持黑米饭原有的颜色、气味、滋味和营养,而且不易回生,货架期较长。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式,熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1:一种软化方便黑糙米饭的抗回生加工方法
一种软化方便黑糙米饭的抗回生加工方法,其特征在于,包括以下技术步骤。
(1)黑米预处理
淘洗。将黑米用食品级纯化水淘洗3次,以清除灰尘、米糠等杂物。
(2)磁场辅助复合酶浸泡处理
将(1)中淘洗后的黑米与食品级纯化水按质量比1:3的比例混合,添加复合酶,保持混合物料温度45℃,复合酶浸泡处理38min;酶解过程中,使混合物料处于0.15T的磁场中;酶解浸泡处理完成后,取出黑米,备用。
所述的复合酶,为纤维素酶、木瓜蛋白酶、中性蛋白酶的混合物;纤维素酶的酶活力为10万U,添加量为黑米重量的0.65%;木瓜蛋白酶的酶活力为10万U,添加量为黑米重量的0.15%;中性蛋白酶的酶活力为10万U,添加量为黑米重量的0.15%。
(3)制备米糠提取物
米糠原料为黑米或白米的新鲜米糠。
将米糠与食品级纯化水按质量比1:3.5混合,将混合物料放置到带有蒸汽冷凝收集装置的超声波辅助加热提取设备中,加热至75℃并保温提取;提取过程中,每间隔12min,启动超声波处理一次,超声波频率30KHz、功率密度0.4W/cm2,每次处理时间4min;超声波辅助保温提取52min,得到米糠提取混合液。
过滤与浓缩。将米糠提取混合液放置入真空减压浓缩设备中,在真空表压-0.09MPa条件下,沸腾浓缩至原体积的20%,得到米糠提取浓缩液,备用。
(4)制备抗回生辅液
混合。将70重量份的米糠提取浓缩液、15重量份的大豆磷脂、15重量份的蔗糖酯,在60℃温度条件下,混合并充分搅拌均匀。
均质。将米糠提取浓缩物、大豆磷脂、蔗糖酯的混合物料,采用30Mpa高压均质循环处理3次,得到抗回生辅液,备用。
(5)黑米与抗回生辅液混合
将(2)中酶解浸泡后的黑米与(4)中抗回生辅液,按质量比100:1.5混合,放入食品卫生级密闭式三维混合机中,采用转速110r/min混合处理7min;停止混合后,得到抗回生处理后的黑米,备用。
(6)真空封装
包材为食品级高阻隔塑料蒸煮碗(盒),碗口平整且留有压膜封口宽度,空碗经清洗后用90-95℃热水消毒,沥干水分后备用;碗口覆膜为耐高温的食品级高阻隔塑料复合酶。
灌装。将(5)中抗回生处理后的黑米与食品级纯化水按质量比100:140混合,得到灌装物料。所述的装罐方式为,按“灌装物料与空碗容积”的数值比“95-98:100”,向空碗中加入灌装物料。
排气与压膜。将装料后的塑料碗,放入真空表压-0.09~-0.10MPa环境中排气3-5min,然后完成碗口覆膜和压膜封口。
(7)超高压处理
将真空封装好的碗装黑米放入超高压装置内,加压至350MPa,保压12min。
(8)高温蒸煮
将超高压处理后的碗装黑米放入蒸煮锅内进行蒸煮,蒸煮温度为115℃,保温时间为10min,蒸煮完成后取出,冷却至室温,即得软化方便黑糙米饭成品。
软化方便黑糙米饭成品,无需复水,即食即用,不仅口感软糯,保持黑米饭原有的颜色、气味、滋味和营养,而且不易回生,货架期较长。
实施例2:一种软化方便黑糙米饭的抗回生加工方法
一种软化方便黑糙米饭的抗回生加工方法,包括下列步骤:
步骤1:将淘洗后的黑米与纯化水按质量比1:3混合,然后添加复合酶,在40℃条件下浸泡处理30min;酶解过程中,使混合物料处于0.1T的磁场中;
步骤2:将米糠与纯化水按质量比1:2混合,将混合物料加热至70℃并保温提取45min,得到米糠提取混合液;将米糠提取混合液浓缩至原体积的15%,得到米糠提取浓缩液;
步骤3:将60重量份的米糠提取浓缩液、10重量份的大豆磷脂、10重量份的蔗糖酯,在50℃温度条件下混合均匀,然后采用20Mpa高压均质循环处理2次,得到抗回生辅液;
步骤4:将步骤1得到的酶解浸泡后的黑米与抗回生辅液按质量比100:1混合,得到抗回生处理后的黑米;
步骤5:将抗回生处理后的黑米罐装然后排气,然后进行真空封装;
步骤6:对真空封装好的黑米进行超高压处理;
步骤7:将超高压处理后的黑米放入蒸煮锅内进行蒸煮,蒸煮完成后取出,冷却至室温,即得软化方便黑糙米饭成品。
优选的技术方案为:所述复合酶为纤维素酶、木瓜蛋白酶和中性蛋白酶的混合物;纤维素酶的酶活力为5万U,添加量为黑米重量的0.75%;木瓜蛋白酶的酶活力为5万U,添加量为黑米重量的0.2%;中性蛋白酶的酶活力为5万U,添加量为黑米重量的0.2%。
优选的技术方案为:步骤2中,提取过程中,每间隔10min,启动超声波处理一次,超声波频率25KHz、功率密度0.3W/cm2,每次处理时间2.5min。
优选的技术方案为:步骤6中,超高压处理的压力为300Mpa,保压时间为10min。
实施例3:一种软化方便黑糙米饭的抗回生加工方法
一种软化方便黑糙米饭的抗回生加工方法,包括下列步骤:
步骤1:将淘洗后的黑米与纯化水按质量比1:5混合,然后添加复合酶,在50℃条件下浸泡处理45min;酶解过程中,使混合物料处于0.2T的磁场中;
步骤2:将米糠与纯化水按质量比1:6混合,将混合物料加热至80℃并保温提取60min,得到米糠提取混合液;将米糠提取混合液浓缩至原体积的25%,得到米糠提取浓缩液;
步骤3:将80重量份的米糠提取浓缩液、20重量份的大豆磷脂、20重量份的蔗糖酯,在70℃温度条件下混合均匀,然后采用40Mpa高压均质循环处理4次,得到抗回生辅液;
步骤4:将步骤1得到的酶解浸泡后的黑米与抗回生辅液按质量比100:3混合,得到抗回生处理后的黑米;
步骤5:将抗回生处理后的黑米罐装然后排气,然后进行真空封装;
步骤6:对真空封装好的黑米进行超高压处理;
步骤7:将超高压处理后的黑米放入蒸煮锅内进行蒸煮,蒸煮完成后取出,冷却至室温,即得软化方便黑糙米饭成品。
优选的技术方案为:所述复合酶为纤维素酶、木瓜蛋白酶和中性蛋白酶的混合物;纤维素酶的酶活力为20万U,添加量为黑米重量的0.5%;木瓜蛋白酶的酶活力为20万U,添加量为黑米重量的0.1%;中性蛋白酶的酶活力为20万U,添加量为黑米重量的0.1%。
优选的技术方案为:步骤2中,提取过程中,每间隔15min,启动超声波处理一次,超声波频率35KHz、功率密度0.5W/cm2,每次处理时间5.0min。
优选的技术方案为:步骤6中,超高压处理的压力为400Mpa,保压时间为15min。
以上所述者仅为用以解释本发明之较佳实施例,并非企图具以对本发明做任何形式上之限制,是以,凡有在相同之发明精神下所作有关本发明之任何修饰或变更,皆仍应包括在本发明意图保护之范畴。
Claims (4)
1.一种软化方便黑糙米饭的抗回生加工方法,其特征在于:包括下列步骤:
步骤1:将淘洗后的黑米与纯化水按质量比1:3-5混合,然后添加复合酶,在40-50℃条件下浸泡处理30-45min;酶解过程中,使混合物料处于0.1-0.2T的磁场中;
步骤2:将米糠与纯化水按质量比1:2-6混合,将混合物料加热至70-80℃并保温提取45-60min,得到米糠提取混合液;将米糠提取混合液浓缩至原体积的15-25%,得到米糠提取浓缩液;
步骤3:将60-80重量份的米糠提取浓缩液、10-20重量份的大豆磷脂、10-20重量份的蔗糖酯,在50-70℃温度条件下混合均匀,然后采用20-40Mpa高压均质循环处理2-4次,得到抗回生辅液;
步骤4:将步骤1得到的酶解浸泡后的黑米与抗回生辅液按质量比100:1-3混合,得到抗回生处理后的黑米;
步骤5:将抗回生处理后的黑米罐装然后排气,然后进行真空封装;
步骤6:对真空封装好的黑米进行超高压处理;
步骤7:将超高压处理后的黑米放入蒸煮锅内进行蒸煮,蒸煮完成后取出,冷却至室温,即得软化方便黑糙米饭成品。
2.根据权利要求1所述的软化方便黑糙米饭的抗回生加工方法,其特征在于:所述复合酶为纤维素酶、木瓜蛋白酶和中性蛋白酶的混合物;纤维素酶的酶活力为5-20万U,添加量为黑米重量的0.5-0.75%;木瓜蛋白酶的酶活力为5-20万U,添加量为黑米重量的0.1-0.2%;中性蛋白酶的酶活力为5-20万U,添加量为黑米重量的0.1-0.2%。
3.根据权利要求1所述的软化方便黑糙米饭的抗回生加工方法,其特征在于:步骤2中,提取过程中,每间隔10-15min,启动超声波处理一次,超声波频率25-35KHz、功率密度0.3-0.5W/cm2,每次处理时间2.5-5.0min。
4.根据权利要求1所述的软化方便黑糙米饭的抗回生加工方法,其特征在于:步骤6中,超高压处理的压力为300-400Mpa,保压时间为10-15min。
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