CN112841530A - 一种加硒大米 - Google Patents
一种加硒大米 Download PDFInfo
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- CN112841530A CN112841530A CN201911102463.8A CN201911102463A CN112841530A CN 112841530 A CN112841530 A CN 112841530A CN 201911102463 A CN201911102463 A CN 201911102463A CN 112841530 A CN112841530 A CN 112841530A
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- selenium
- rice
- enriched yeast
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- aqueous solution
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 70
- 235000009566 rice Nutrition 0.000 title claims abstract description 70
- 240000007594 Oryza sativa Species 0.000 title description 2
- 239000011669 selenium Substances 0.000 claims abstract description 97
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 97
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 95
- 241000209094 Oryza Species 0.000 claims abstract description 69
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 35
- 239000007864 aqueous solution Substances 0.000 claims abstract description 17
- 235000013339 cereals Nutrition 0.000 claims abstract description 13
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 239000011248 coating agent Substances 0.000 claims abstract description 6
- 238000000576 coating method Methods 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 235000021395 porridge Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 206010039921 Selenium deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036983 biotransformation Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 125000003748 selenium group Chemical group *[Se]* 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
- 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
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Abstract
本发明提供一种加硒大米,其包括适碾或精碾后的大米粒,以及涂敷在大米粒外的富硒酵母;所述加硒大米含硒0.04‑0.30mg/kg;所述富硒酵母含硒1000‑2500mg/kg,有机硒所含硒占总硒的95%以上;富硒酵母在大米粒外的涂敷,通过在所述适碾或精碾后,在大米表面喷涂富硒酵母水溶液并干燥实现。所述加硒大米是有益于食用者身体健康的大米。
Description
技术领域
本发明属于稻米加工技术领域,具体涉及一种加硒大米。
背景技术
水稻是我国人民的主要粮食品种,大米是稻谷经清理、砻谷、适碾或精碾后制成的成品。
硒是一种维持人体正常机能不可缺少的微量元素,人体缺硒会导致各种疾病的产生。现代科学研究证明,硒具有提高机体抗氧化能力、增强人体免疫机能、有效清除体内垃圾、促进人体健康、延缓衰老等功效。富硒大米的生产,最好是当地土壤含硒量丰富,生产出来的水稻自然含硒,但我国含硒量丰富的土壤仅限于个别地区;在土壤含硒量较少的地区,可在水稻抽穗至灌浆期叶面喷施富硒营养液,经植株吸收和生物转化,生产富硒大米,但硒的利用率较低,成本较高。
通常,每人每日硒的正常摄入量不应低于50微克,而普通大米含硒量极低,无法满足人体正常需要。曾有统计,全国72%地区属于缺硒或低硒地区,2/3以上人口不同程度地存在硒摄入不足。一般认为含人体易利用硒0.04-0.30mg/kg的大米为富硒大米。
在由糙米加工成大米产品的过程中,适当添加含人体易利用硒的成分,是一个有效、简单的方法,但添加哪些含硒成分、添加量多少,如何添加,能使加硒后大米外观和清香味、所做米饭、粥的清香味、口感,与末涂覆神经酰胺的精白大米时的情况接近或无异,是需要解决的技术问题。
发明内容
为解决上述技术问题,本发明提供一种加硒大米,其包括适碾或精碾后的大米粒,以及涂敷在大米粒外的富硒酵母;所述加硒大米含硒0.04-0.30mg/kg;所述富硒酵母含硒1000-2500mg/kg,有机硒所含硒占总硒的95%以上;富硒酵母在大米粒外的涂敷,通过在所述适碾或精碾后,在大米表面喷涂富硒酵母水溶液并干燥实现。
所述富硒酵母水溶液,可通过将所述富硒酵母加水溶解后煮沸灭活制备,喷液量可为大米质量的0.3-1%。富硒酵母水溶液中富硒酵母的浓度可配成0.3-2%,粘度很低,易流动和良好雾化。
所述富硒酵母水溶液制备过程中,还可以加入防腐剂如苯甲酸钠0.5-2g/kg,使所制备加硒大米质量更稳定,保质期更长。
所述喷涂富硒酵母水溶液后的大米干燥,可利用加工过程中大米的余温和通过控制吸风量进行干燥,将大米干燥至所规定的含水量,包括使大米粒表面水溶液消失。
富硒酵母中的有机硒,是人体易吸收和易利用的硒,在所述简单的涂覆、干燥过程,及大米的储存、粥饭煮制过程中,并不转化成人体不易利用的无机硒,因而在大米表面涂覆富硒酵母是一种简单有效的加硒手段。所加硒中有机硒含硒占总硒的95%以上,无机硒也远低于0.15mg/kg的限值。
富硒酵母水溶液的涂覆,使所制备大米易吸收硒的含量达到0.04-0.30mg/kg,符合富硒大米的一般要求,而外观、清香及米饭口感与末涂覆富硒酵母水溶液的大米无异,储存性能无明显变化,是有益于食用者身体健康的大米。
具体实施方式
下面结合实施例对本发明的实施方案进行详细描述,但不应视为本发明的限定。
实施例1
用含硒2000mg/kg、有机硒所含硒占总硒的98%的富硒酵母干粉10g,加水1990g溶解,煮沸灭活后冷却至室温,配成含富硒酵母0.5%的水溶液,溶液含硒浓度10mg/kg;在大米精抛机的最后一道抛光后按1%的比例雾化喷施,喷涂在大米粒外并利用大米余温和通过控制吸风量进行干燥,将大米干燥至所规定的含水量,大米粒表面水溶液液全部消失。所用大米喷涂前几乎不含硒。
所述加硒大米含硒0.10mg/kg。
实施例2
基本重复实施例1的加硒大米的制备方法,区别在于用所述富硒酵母干粉20g,加水1980g溶解,配成含富硒酵母1.0%的水溶液,溶液含硒浓度20mg/kg。所制备加硒大米含硒0.20mg/kg。
实施例3
基本重复实施例2的加硒大米的制备方法,区别在于富硒酵母水溶液配制时,还加入1g苯甲酸钠/kg富硒酵母水溶液,作为加硒大米防腐剂。
以上实施例所制备的加硒大米,其外观、清香及所做米饭、米粥口感与末涂覆富硒酵母水溶液的大米无异,储存性能无明显变化。
Claims (5)
1.一种加硒大米,其包括适碾或精碾后的大米粒,以及涂敷在大米粒外的富硒酵母;所述加硒大米含硒0.04-0.30mg/kg;所述富硒酵母含硒1000-2500mg/kg,有机硒所含硒占总硒的95%以上;富硒酵母在大米粒外的涂敷,通过在所述适碾或精碾后,在大米表面喷涂富硒酵母水溶液并干燥实现。
2.如权利要求1所述的加硒大米,其特征在于,所述富硒酵母水溶液通过将所述富硒酵母加水溶解后煮沸灭活制备。
3.如权利要求1所述的加硒大米,其特征在于,所述富硒酵母水溶液在大米表面喷液量为大米质量的0.3-1%。
4.如权利要求1所述的加硒大米,其特征在于,所述富硒酵母水溶液中富硒酵母的浓度为0.3-2%。
5.如权利要求1所述的加硒大米,其特征在于,所述富硒酵母水溶液制备过程中,还加入苯甲酸钠0.5-2g/kg。
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1336132A (zh) * | 2001-07-12 | 2002-02-20 | 舟山市农业科学技术研究所 | 富硒红米及其生产方法和用途 |
JP2004275082A (ja) * | 2003-03-14 | 2004-10-07 | Eishin Hase | 栄養素強化米、その加工方法および加工装置 |
CN101623100A (zh) * | 2008-07-10 | 2010-01-13 | 河南方欣米业集团股份有限公司 | 一种利用流化床喷涂技术生产营养强化米的方法 |
CN103652644A (zh) * | 2013-12-04 | 2014-03-26 | 王国清 | 一种富硒大米的生产方法 |
CN104473176A (zh) * | 2014-10-14 | 2015-04-01 | 张彩宜 | 大米加工中生成富硒大米的方法 |
-
2019
- 2019-11-12 CN CN201911102463.8A patent/CN112841530A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1336132A (zh) * | 2001-07-12 | 2002-02-20 | 舟山市农业科学技术研究所 | 富硒红米及其生产方法和用途 |
JP2004275082A (ja) * | 2003-03-14 | 2004-10-07 | Eishin Hase | 栄養素強化米、その加工方法および加工装置 |
CN101623100A (zh) * | 2008-07-10 | 2010-01-13 | 河南方欣米业集团股份有限公司 | 一种利用流化床喷涂技术生产营养强化米的方法 |
CN103652644A (zh) * | 2013-12-04 | 2014-03-26 | 王国清 | 一种富硒大米的生产方法 |
CN104473176A (zh) * | 2014-10-14 | 2015-04-01 | 张彩宜 | 大米加工中生成富硒大米的方法 |
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