CN112841475A - Selenium-rich rice milk and preparation method thereof - Google Patents
Selenium-rich rice milk and preparation method thereof Download PDFInfo
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- CN112841475A CN112841475A CN202110051231.5A CN202110051231A CN112841475A CN 112841475 A CN112841475 A CN 112841475A CN 202110051231 A CN202110051231 A CN 202110051231A CN 112841475 A CN112841475 A CN 112841475A
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- selenium
- rich rice
- rice milk
- soaking
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 126
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 126
- 239000011669 selenium Substances 0.000 title claims abstract description 126
- 235000020195 rice milk Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000209094 Oryza Species 0.000 claims abstract description 43
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 43
- 235000009566 rice Nutrition 0.000 claims abstract description 43
- 239000000463 material Substances 0.000 claims abstract description 40
- 238000002791 soaking Methods 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 27
- 238000004945 emulsification Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000000227 grinding Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- FDKWRPBBCBCIGA-REOHCLBHSA-N (2r)-2-azaniumyl-3-$l^{1}-selanylpropanoate Chemical compound [Se]C[C@H](N)C(O)=O FDKWRPBBCBCIGA-REOHCLBHSA-N 0.000 claims description 14
- FDKWRPBBCBCIGA-UWTATZPHSA-N D-Selenocysteine Natural products [Se]C[C@@H](N)C(O)=O FDKWRPBBCBCIGA-UWTATZPHSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- ZKZBPNGNEQAJSX-UHFFFAOYSA-N selenocysteine Natural products [SeH]CC(N)C(O)=O ZKZBPNGNEQAJSX-UHFFFAOYSA-N 0.000 claims description 14
- 229940055619 selenocysteine Drugs 0.000 claims description 14
- 235000016491 selenocysteine Nutrition 0.000 claims description 14
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 claims description 9
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 claims description 9
- 229960002718 selenomethionine Drugs 0.000 claims description 9
- 230000006698 induction Effects 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000002002 slurry Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 description 9
- 238000001816 cooling Methods 0.000 description 6
- 210000003743 erythrocyte Anatomy 0.000 description 4
- 238000004537 pulping Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 229920002148 Gellan gum Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 210000000987 immune system Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- -1 sucrose ester Chemical class 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 208000002177 Cataract Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 210000001744 T-lymphocyte Anatomy 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000242 pagocytic effect Effects 0.000 description 1
- 231100000915 pathological change Toxicity 0.000 description 1
- 230000036285 pathological change Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the field of foods, and particularly relates to selenium-rich rice milk and a preparation method thereof. The preparation method of the selenium-rich rice milk comprises the following steps: selecting selenium-rich rice, wherein the selenium content of the rice is 110-120 mu g/kg; soaking in water, gelatinizing, and grinding into slurry; mixing and blending auxiliary materials and the ground materials; carrying out micro-jet nano-emulsification on the blended material; and sterilizing and packaging the emulsified materials to form the selenium-rich rice syrup. The selenium-rich rice milk prepared by the invention has higher selenium content and better taste.
Description
Technical Field
The invention relates to the field of foods, and particularly relates to selenium-rich rice milk and a preparation method thereof.
Background
The selenium-rich rice is a selenium-rich food and has high nutritive value. The selenium-rich rice has at least the following functions of oxidation resistance and aging resistance: selenium can delay aging, reduce phenomena such as depression and fatigue, improve eyesight, prevent and treat cataract, and fundamentally improve the life quality of the elderly; protecting and repairing cells: selenium plays a role in digesting and reducing peroxide generated in the metabolic activity of an organism in the whole cytoplasm, and the structure of a cell membrane is protected from being damaged by the peroxide; improving the oxygen carrying capacity of the red blood cells: selenium protects red blood cells in blood, hemoglobin in the red blood cells can not be oxidized, so that the oxygen carrying capacity of the red blood cells is enhanced, sufficient oxygen can be rapidly brought to each cell of an organism, and each cell can perform normal functions; improving the immunity of the human body: selenium can enhance the recognition capability of an immune system on viruses, foreign matters and pathological changes in a human body, improve the antibody synthesis of beta cells of the immune system, the proliferation of T cells and the antibody level in blood, improve the phagocytic and bactericidal capability of macrophages by 2 times and the like, but because rice serving as rice is high in edible selenium content and single in taste, more and more people process the rice into rice dew or rice flour and the like, the selenium content in the rice dew processed by rice in the prior art is greatly reduced, and compared with the rice per se, the selenium content is usually reduced by more than 50%.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of selenium-rich rice milk.
The technical scheme of the invention is as follows.
A selenium-rich rice milk and a preparation method thereof comprise the following steps:
(1) selecting selenium-rich rice, wherein the selenium content of the rice is 110-120 mu g/kg; soaking in water, gelatinizing, and grinding into slurry;
(2) mixing and blending auxiliary materials and the ground materials;
(3) carrying out micro-jet nano-emulsification on the blended material;
(4) and sterilizing and packaging the emulsified materials to form the selenium-rich rice syrup.
Further, the temperature of the microjet nano-emulsification is 50-60 ℃, and the pressure is 100-200 MPa.
Further, the soaking is gradient soaking.
Further, the gradient soaking is carried out at the initial soaking temperature of 25-30 ℃ for 1-3 h; the temperature of the middle stage of soaking is 30-50 ℃ and the time is 1-2 h; the temperature of the soaking later stage is 50-80 ℃, and the time is 0.5-1 h.
Further, the pasting step is to mix the soaked rice with water, wherein the weight of the water is 2-3 times of that of the rice, the pasting temperature is 90-100 ℃, and the pasting time is 3-8 min.
Further, in the preparation method of the selenium-rich rice milk, in the step (2), the auxiliary materials are sugar and edible gum, and the mass ratio of the auxiliary materials to the fermented materials is 1:200-1: 300.
Further, the sterilization is cold sterilization.
Further, the cold sterilization is pulse magnetic field cold sterilization, the magnetic induction intensity is 5-10T, and the sterilization time is 10-30 minutes.
On the other hand, the selenium-rich rice milk prepared by the method is provided.
Furthermore, the content of organic selenium in the selenium-enriched rice water is not less than 100 mu g/kg.
Further, the selenium-rich rice milk contains selenocysteine, selenomethionine and L-selenium-methyl selenocysteine.
Compared with the prior art, the invention has the following advantages:
the selenium-rich rice milk prepared by the invention has high selenium content and good taste. The invention adopts specific gelatinization time, and the rice milk prepared by the pulping process has the advantages of being sour, sweet, delicious, fresh and cool in taste and good in stability in the production and transportation process; the rice milk prepared by the micro-jet nano-emulsification technology fully retains selenium which can be absorbed by a human body, such as selenocysteine, selenomethionine and L-selenium-methyl selenocysteine, and meets the requirement of the human body on selenium.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the described embodiments of the invention without any inventive step, are within the scope of protection of the invention.
An embodiment of the invention provides a preparation method of selenium-rich rice milk, which comprises the following steps: selecting selenium-rich rice, wherein the selenium content of the rice is 110-120 mu g/kg; soaking in water, gelatinizing, and grinding into slurry; mixing and blending auxiliary materials and the ground materials; carrying out micro-jet nano-emulsification on the blended material; and sterilizing and packaging the emulsified materials to form the selenium-rich rice syrup.
The source of the rice is not limited as long as the selenium content meets the requirements of 110-120 mu g/kg.
The method of the embodiment prepares the selenium-rich rice into the selenium-rich rice milk for the first time, and provides more channels for eating the selenium-rich rice; and the method has simple process, is easy to realize and is easy for mass production.
In another embodiment of the invention, the temperature of the microjet nano-emulsification is 50-60 ℃, and the pressure is 100-200 MPa.
The invention adopts the micro-jet nano-emulsification technology for emulsification, has high accuracy of controlling the size of inner phase liquid drops, and more complete emulsification, so that the selenium content in the obtained selenium-enriched rice milk is higher, and the selenium loss in the preparation process is less.
In another embodiment of the present invention, the soaking is gradient soaking.
In another embodiment of the invention, the gradient soaking is carried out at the initial soaking temperature of 25-30 ℃ for 1-3 h; the temperature of the middle stage of soaking is 30-50 ℃ and the time is 1-2 h; the temperature of the soaking later stage is 50-80 ℃, and the time is 0.5-1 h.
By setting the gradient soaking, compared with the soaking at a single temperature and a single time, the rice is soaked more completely and is more suitable for the soaking of the selenium-enriched rice.
In another embodiment of the invention, the pasting is to mix the soaked rice with water, wherein the weight of the water is 2-3 times of that of the rice, the pasting temperature is 90-100 ℃, and the pasting time is 3-8 min.
In another embodiment of the invention, in the step (2), the auxiliary materials are sugar and edible gum, and the mass ratio of the auxiliary materials to the fermented materials is 1:200-1: 300.
In another embodiment of the present invention, the sterilization is cold sterilization.
The cold sterilization can avoid the damage of the rice dew component due to heat, is beneficial to maintaining the physiological activity of the selenium component, and can maintain the color, fragrance and taste of the rice dew.
In another embodiment of the invention, the cold sterilization is pulse magnetic field cold sterilization, the magnetic induction intensity is 5-10T, and the sterilization time is 10-30 minutes.
The invention also provides selenium-rich rice milk prepared by the method.
In another embodiment of the invention, the content of organic selenium in the selenium-rich rice milk is not less than 100 [ mu ] g/kg.
In another embodiment of the invention, the selenium-enriched rice milk contains selenocysteine, selenomethionine and L-seleno-methylselenocysteine.
The selenium-rich rice milk maintains high selenium content, and has selenium content similar to that in rice, i.e. the loss of selenium is very little during the preparation process of the rice milk.
In order to further understand the present invention, the following examples are set forth.
Example 1
Selecting 20kg of rice rich in selenium (containing 120 mug/kg of selenium);
(1) adding 100L of water, soaking at 25 deg.C for 1 hr, heating to 30 deg.C, soaking for 1 hr, heating to 50 deg.C, and soaking for 0.5 hr;
(2) cooling to room temperature, pulping at high speed, passing through two colloid mills, and heating to 90 deg.C with filtered clean steam for gelatinization for 8 min;
(3) cooling to room temperature, further grinding, and sieving with 100 mesh sieve;
(4) mixing and blending the ground materials with sugar, carrageenan, gellan gum, trehalose, monoglyceride and sucrose ester according to a mass ratio of 80:1:2:0.8:0.4: 0.6; the mass ratio of the fermented materials to the auxiliary materials is as follows: 200: 1;
(5) carrying out micro-jet nano-emulsification on the prepared material by using a T-shaped structure micro-jet emulsifier, wherein the emulsification temperature is 50 ℃, and the pressure is 200 MPa;
(6) cold sterilization is carried out on the emulsified material by a pulse magnetic field, the magnetic induction intensity is 5T, and the sterilization time is 30 minutes;
(7) and packaging to form the selenium-rich rice milk.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 116 mug/kg of selenium, the existence form capable of being absorbed by a human body in the selenium-rich rice milk consists of selenocysteine, selenomethionine and L-selenium-methyl selenocysteine, the proportions (mass ratio) of the selenocysteine, the selenomethionine and the L-selenium-methyl selenocysteine are 90%, 8% and 1%, and the rest 1% is the existence form which is not easy to be absorbed by the human body, such as inorganic selenium. Meanwhile, the rice dew is detected by using an electronic nose and an electronic tongue, and the obtained smell pleasure is 88 (the position on the axis of the smell pleasure is larger, and the larger the number is, the better the smell pleasure is).
Example 2
(1) Selecting 20kg of rice rich in selenium (containing 110 mug/kg of selenium);
(2) adding 80L of water, soaking at 30 deg.C for 3 hr, heating to 50 deg.C, soaking for 2 hr, heating to 80 deg.C, and soaking for 1 hr;
(3) cooling to room temperature, pulping at high speed, passing through two colloid mills, and heating to 100 deg.C with filtered clean steam for gelatinization for 3 min;
(4) cooling to room temperature, further grinding, and sieving with 100 mesh sieve;
(5) mixing and blending the ground materials with sugar, xanthan gum, konjac glucomannan and guar gum in a mass ratio of 80:1:0.05: 0.02; the mass ratio of the fermented materials to the auxiliary materials is as follows: 250: 1;
(6) carrying out micro-jet nano-emulsification on the blended materials by using a co-current type micro-jet emulsifier, wherein the emulsification temperature is 60 ℃ and the pressure is 100 MPa;
(7) cold sterilization is carried out on the emulsified material by a pulse magnetic field, the magnetic induction intensity is 10T, and the sterilization time is 10 minutes;
(8) and packaging to form the selenium-rich rice milk.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 104 mug/kg of selenium, the existence form of the selenium in the selenium-rich rice milk, which can be absorbed by a human body, consists of selenocysteine, selenomethionine and L-selenium-methyl selenocysteine, the proportions of the selenium, the selenocysteine, the selenomethionine and the L-selenium-methyl selenocysteine are 89%, 6% and 3%, and the rest 2% is the existence form of inorganic selenium and the like, which is not easy to be absorbed by the human body. Meanwhile, the electronic nose and the electronic tongue are used for detecting the rice milk, and the obtained smell pleasure is 86 (the position on the axis of the smell pleasure is larger, the larger the number is, the better the smell pleasure is).
Example 3
(1) Selecting 20kg of rice rich in selenium (containing 115 mug/kg of selenium);
(2) adding 90L of water, soaking at 28 deg.C for 2 hr, heating to 40 deg.C, soaking for 1.5 hr, heating to 65 deg.C, and soaking for 0.8 hr;
(3) cooling to room temperature, pulping at high speed, passing through two colloid mills, and heating to 95 deg.C with filtered clean steam for gelatinization for 5 min;
(4) cooling to room temperature, further grinding, and sieving with 100 mesh sieve;
(5) mixing and blending the ground materials with sugar, carrageenan, gellan gum, trehalose, monoglyceride and sucrose ester according to a mass ratio of 82:1:1:0.8:0.2: 0.2; the mass ratio of the fermented materials to the auxiliary materials is as follows: 300: 1;
(6) carrying out micro-jet nano-emulsification on the blended material by using a co-current type micro-jet emulsifier, wherein the emulsification temperature is 55 ℃ and the pressure is 150 MPa;
(7) cold sterilization is carried out on the emulsified material by a pulse magnetic field, the magnetic induction intensity is 7T, and the sterilization time is 20 minutes;
(8) and packaging to form the selenium-rich rice milk.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 108 mu g/kg of selenium, the existence form of the selenium in the selenium-rich rice milk which can be absorbed by a human body consists of selenocysteine, selenomethionine and L-selenium-methyl selenocysteine, the proportions of the selenium-rich rice milk, the selenocysteine and the L-selenium-methyl selenocysteine are 89%, 6% and 3%, and the rest 2% is the existence form of inorganic selenium and the like which is not easy to be absorbed by the human body. Meanwhile, the electronic nose and the electronic tongue are used for detecting the rice milk, and the obtained smell pleasure is 86 (the position on the axis of the smell pleasure is larger, the larger the number is, the better the smell pleasure is).
Comparative example 1
The soaking was carried out at 40 ℃ for 3 hours under the same conditions and parameters as in example 1.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 86 mug/kg of selenium, the existence form of the selenium in the selenium-rich rice milk, which can be absorbed by a human body, consists of selenocysteine, the content of the selenocysteine is 75%, and the rest 25% of the selenium is the existence form of inorganic selenium and the like, which is not easy to be absorbed by the human body. Meanwhile, the rice dew is detected by using an electronic nose and an electronic tongue, and the obtained smell pleasure is 78 (the position on the axis of the smell pleasure is larger, the larger the number is, the better the smell pleasure is).
Comparative example 2
The emulsification is conventional emulsification, the emulsification temperature is 70 ℃, the emulsification temperature is 3h, and other conditions and parameters are the same as those of the example 1.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 88 mug/kg of selenium, the existence form of the selenium in the selenium-rich rice milk which can be absorbed by a human body is composed of selenocysteine, the content is 73%, and the rest 27% of the selenium is the existence form of inorganic selenium and the like which is not easily absorbed by the human body. Meanwhile, the electronic nose and the electronic tongue are used for detecting the rice milk, and the obtained smell pleasure is 75 (the position on the axis of the smell pleasure is indicated that the larger the number is, the better the smell pleasure is).
Comparative example 3
The sterilization conditions were 180 ℃ for 1 hour, and other conditions and parameters were the same as those in example 1.
The selenium-rich rice milk is characterized in that the selenium-rich rice milk contains 82 mug/kg of selenium, the existence form of selenium in the selenium-rich rice milk which can be absorbed by a human body is composed of selenocysteine, the content of the selenium is 77%, and the rest 23% of the selenium is the existence form of inorganic selenium and the like which is not easily absorbed by the human body. Meanwhile, the electronic nose and the electronic tongue are used for detecting the rice milk, and the obtained smell pleasure is 70 (the position on the axis of the smell pleasure is larger, the larger the number is, the better the smell pleasure is).
Therefore, the selenium-rich rice milk prepared by the method has higher selenium content which is similar to the selenium content in the selenium-rich rice; most of the selenium exists in the form of organic matters which are easy to be absorbed by human bodies; in addition, the taste is better.
Although the embodiments of the present invention have been described above, the above description is only for the convenience of understanding the present invention, and is not intended to limit the present invention. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (10)
1. The preparation method of the selenium-rich rice milk is characterized by comprising the following steps:
(1) selecting selenium-rich rice, wherein the selenium content of the rice is 110-120 mu g/kg; adding water to soak the mixture,
pasting and grinding into thick liquid;
(2) mixing and blending auxiliary materials and the ground materials;
(3) carrying out micro-jet nano-emulsification on the blended material;
(4) and sterilizing and packaging the emulsified materials to form the selenium-rich rice syrup.
2. The method for preparing selenium-rich rice milk according to claim 1, wherein in the step (1), the soaking is gradient soaking.
3. The method for preparing the selenium-rich rice milk according to claim 2, wherein the gradient soaking is carried out at a temperature of 25-30 ℃ at the initial stage of soaking for 1-3 h; the temperature of the middle stage of soaking is 30-50 ℃, and the time is 1-2 h; the temperature of the soaking later stage is 50-80 ℃, and the time is 0.5-1 h.
4. The preparation method of the selenium-rich rice milk as claimed in claim 1, wherein in the step (1), the gelatinization is to mix the soaked rice with water, the weight of the water is 2-3 times of that of the rice, the gelatinization temperature is 90-100 ℃, and the gelatinization time is 3-8 min.
5. The preparation method of the selenium-rich rice milk as claimed in claim 1, wherein in the step (2), the auxiliary materials are sugar and edible gum, and the mass ratio of the auxiliary materials to the fermented material is 1:200-1: 300.
6. The preparation method of the selenium-rich rice milk as claimed in claim 1, wherein in the step (3), the temperature of the microjet nano-emulsification is 50-60 ℃ and the pressure is 100-200 MPa.
7. The method for preparing the selenium-rich rice milk as claimed in claim 1, wherein in the step (4), the sterilization is cold sterilization; the cold sterilization is pulse magnetic field cold sterilization, the magnetic induction intensity is 5-10T, and the sterilization time is 10-30 minutes.
8. The method for preparing the selenium-rich rice milk as claimed in claim 1, wherein the emulsifying is carried out by using T-shaped structure micro-jet emulsifier or co-current micro-jet emulsifier for micro-jet nano-emulsification.
9. Selenium-enriched rice milk prepared by the method of any one of claims 1-8.
10. The selenium-rich rice milk of claim 8, wherein the selenium-rich rice milk has an organic selenium content of ≧ 100 μ g/kg; the selenium-rich rice milk contains selenocysteine, selenomethionine or L-selenium-methyl selenocysteine.
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