CN112998198B - Selenium-enriched cereal germ rice flour processing technology - Google Patents
Selenium-enriched cereal germ rice flour processing technology Download PDFInfo
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- CN112998198B CN112998198B CN202110391450.8A CN202110391450A CN112998198B CN 112998198 B CN112998198 B CN 112998198B CN 202110391450 A CN202110391450 A CN 202110391450A CN 112998198 B CN112998198 B CN 112998198B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 61
- 235000009566 rice Nutrition 0.000 title claims abstract description 61
- 235000013339 cereals Nutrition 0.000 title claims abstract description 53
- 235000013312 flour Nutrition 0.000 title claims abstract description 38
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 18
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 18
- 239000011669 selenium Substances 0.000 title claims abstract description 18
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 69
- 238000002156 mixing Methods 0.000 claims abstract description 45
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 37
- 238000000855 fermentation Methods 0.000 claims abstract description 33
- 230000004151 fermentation Effects 0.000 claims abstract description 33
- 238000003958 fumigation Methods 0.000 claims abstract description 33
- 239000000463 material Substances 0.000 claims abstract description 33
- 238000005303 weighing Methods 0.000 claims abstract description 23
- 241000233866 Fungi Species 0.000 claims abstract description 21
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 20
- 235000019713 millet Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 17
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 17
- 235000021307 Triticum Nutrition 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 241000209094 Oryza Species 0.000 claims description 58
- 239000000843 powder Substances 0.000 claims description 26
- 241000894006 Bacteria Species 0.000 claims description 16
- 244000077995 Coix lacryma jobi Species 0.000 claims description 14
- 241000758789 Juglans Species 0.000 claims description 14
- 235000009496 Juglans regia Nutrition 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 14
- 235000020234 walnut Nutrition 0.000 claims description 14
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 13
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 13
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000235342 Saccharomycetes Species 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000002689 soil Substances 0.000 claims description 5
- 238000000643 oven drying Methods 0.000 claims 2
- 230000001007 puffing effect Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004480 active ingredient Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 5
- 238000001035 drying Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010020850 Hyperthyroidism Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
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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
- A23L7/152—Cereal germ products
-
- 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
- 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
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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 technical field of food. Aims to provide a processing technology of selenium-enriched cereal germ rice flour, which comprises the following steps: A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use; B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, fermenting, and obtaining fermented cereal germs after fermentation; C. fumigating the mixture to cook, wherein the fumigating and cooking are carried out in a depressurization environment; the low-temperature fumigation cooking mode is adopted to replace the traditional high-temperature puffing mode, so that various active ingredients in the cereal germs can be preserved, the loss of nutritional ingredients is avoided, and the pollution of puffing processing is reduced.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a processing technology of selenium-enriched cereal germ rice flour.
Background
The rice flour is a powder prepared from rice, millet and the like, and is prepared by parching the raw materials, grinding into powder, and only adding boiling water to prepare into paste when eating. Most of rice flour in the market at present takes polished rice such as rice, millet and pearl barley as main raw materials, but 66% of nutrients in one grain of rice are in germs (rich in vitamin B and microelements), 29% of nutrients in cell membranes and bran are only 5%, so that nutrients in grains cannot be effectively applied. Meanwhile, the existing rice flour is mostly made by adopting a high-temperature puffing technology, so that a large amount of active ingredients in the rice flour are lost, and the nutrition of the rice flour is seriously influenced.
Disclosure of Invention
The invention aims to provide a selenium-enriched cereal germ rice flour processing technology, which adopts a low-temperature fumigation cooking mode to replace the traditional high-temperature puffing mode, can improve the activity of each active ingredient in cereal germs and avoid nutrition loss.
In order to achieve the aim of the invention, the invention provides a processing technology of selenium-enriched cereal germ rice flour, which comprises the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water for fermentation, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, and stirring every half an hour in the fermentation process; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed, chinese yam and kelp powder according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed under reduced pressure, the pressure is controlled to be 0.4-0.6 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 40-45 ℃, and the fumigating time is controlled to be 4-5 hours; the fumigation temperature at the later stage is controlled at 50-60 ℃ and the fumigation time is controlled at 2-3h; after fumigation is completed, a cured mixture is obtained;
D. adding the dried cured mixture into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 200-400 meshes;
E. completely drying the cured mixture at 40-45deg.C to obtain rice flour;
E. and (5) packaging.
Preferably, in the step C, the pressure is controlled to be 0.5 times of the standard atmospheric pressure.
Preferably, in the step D, the fineness of the milled powder is 300 mesh.
Preferably, in the step C, the fumigation temperature at the front stage is controlled to be 40 ℃, and the fumigation temperature at the rear stage is controlled to be 50 ℃.
The beneficial effects of the invention are concentrated in that:
1. the low-temperature fumigation and cooking mode is adopted to replace the traditional high-temperature puffing mode, so that the activity of each active ingredient in the cereal germs can be kept, the loss of nutritional ingredients is avoided, and the pollution of puffing processing is reduced.
2. The two-stage fumigation and ripening process is adopted, the low-temperature fumigation is adopted, and the activity of the fungus materials in the mixture is reduced but not inactivated in the two-stage fumigation process, so that the fermentation can be continued in the fumigation process, the fermentation taste of rice flour is continuously improved, the synchronous treatment of ripening and fermentation is realized, the processing time is reduced, and the processing efficiency is improved.
3. The fumigation curing treatment is carried out in a depressurization environment, so that the fumigation can be carried out at a lower temperature, the generation rate and the penetration rate of fumigation gas are ensured, and the curing quality is ensured:
description of the embodiments
The present invention will be further illustrated with reference to examples;
raw material selection:
the main raw materials of millet embryo bud, rice embryo bud, wheat embryo bud, soybean embryo bud and the like are selenium-rich soil for planting, wherein the natural cereal embryo bud produced by the natural selenium-rich agricultural science and technology park in the Zaobo-city, which is one of 69 first-class agricultural science and technology parks in Shandong province, is selected, the existing natural selenium-rich land resource is 10 tens of mu, 6 mu are intensively distributed in villages and surrounding villages and towns, the soil layer is deep and rich, the soil permeability is good, the organic matter content reaches 3%, the N, P, K content is 0.12%, 0.56% and 0.6%, and the selenium content reaches 0.46mg/kg. The walnut, the coix seed, the yam and the like are selected from commercial products.
The invention replaces the traditional mode of taking polished grains such as rice, millet and the like as raw materials by taking the cereal germs as main raw materials, and has higher nutritive value. The cereal germs are used as the main raw materials, so that the nutrition is ensured, the rice hulls of brown rice are removed, the absorption efficiency is improved, and the gastrointestinal burden is reduced. The blending bacteria material is added, lactobacillus and saccharomycetes in the blending bacteria material are utilized to ferment cereal germs, natural fermentation fragrance is provided for rice flour, the protein content in the rice flour can be reduced in the fermentation process, the influence on the quality of rice flour products is reduced, and glucose, lactic acid and the like generated by decomposition have the effects of enhancing absorption and strengthening intestines and stomach, and the rice flour has good taste and palatability. The pure natural materials are adopted as raw materials, so that the food processing concept and the diet concept of green and healthy foods are met, and the safety and the greenness of the foods are ensured.
Example 1
The selenium-enriched cereal germ rice flour comprises the following raw materials in parts by weight: 8 parts of millet embryo bud, 7 parts of rice embryo bud, 9 parts of wheat embryo bud, 7 parts of soybean embryo bud, 1.5 parts of walnut, 2 parts of coix seed, 1 part of Chinese yam and 0.2 part of blending bacterium material, wherein lactic acid bacteria in the blending bacterium material are 0.1 part and saccharomycetes are 0.1 part.
The rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, and stirring once every half hour in the fermentation process to ensure the fermentation uniformity; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed and Chinese yam according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.4 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 40 ℃, and the fumigating time is controlled to be 4.2 hours; the fumigation temperature at the later stage is controlled at 50 ℃ and the fumigation time is controlled at 2.3h; after fumigation is completed, a cured mixture is obtained;
D. the dried cured mixture is added into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 200-400 meshes, and the lower the fineness of the pulverized powder is, the more convenient the absorption is, but the viscosity of the powder is in an inverted hump-shaped curve, so that the powder has a certain influence on the direct sucking characteristic, and the powder is usually optimal when the powder is pulverized with 300 meshes.
E. Completely drying the cured mixture at 40-45deg.C to obtain rice flour;
E. and (5) packaging.
Example 2
The selenium-enriched cereal germ rice flour comprises the following raw materials in parts by weight: 10 parts of millet embryo bud, 8 parts of rice embryo bud, 10 parts of wheat embryo bud, 10 parts of soybean embryo bud, 2 parts of walnut, 1 part of coix seed, 1 part of Chinese yam and 0.2 part of blending bacterium material, wherein lactic acid bacteria in the blending bacterium material are 0.1 part and saccharomycetes are 0.1 part.
The rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, and stirring once every half hour in the fermentation process to ensure the fermentation uniformity; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed and Chinese yam according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.6 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 42 ℃, and the fumigating time is controlled to be 4.5 hours; the fumigation temperature at the later stage is controlled at 53 ℃ and the fumigation time is controlled at 2.8h; after fumigation is completed, a cured mixture is obtained;
D. the dried cured mixture is added into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 200-400 meshes, and the lower the fineness of the pulverized powder is, the more convenient the absorption is, but the viscosity of the powder is in an inverted hump-shaped curve, so that the powder has a certain influence on the direct sucking characteristic, and the powder is usually optimal when the powder is pulverized with 300 meshes.
E. Completely drying the cured mixture at 40-45deg.C to obtain rice flour;
E. and (5) packaging.
Example 3
The selenium-enriched cereal germ rice flour comprises the following raw materials in parts by weight: 8 parts of millet embryo bud, 8 parts of rice embryo bud, 8 parts of wheat embryo bud, 8 parts of soybean embryo bud, 1 part of walnut, 2 parts of coix seed, 2 parts of Chinese yam and 0.2 part of blending bacterium material, wherein lactic acid bacteria in the blending bacterium material are 0.1 part and saccharomycetes are 0.1 part.
The rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, and stirring once every half hour in the fermentation process to ensure the fermentation uniformity; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed and Chinese yam according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.5 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 45 ℃, and the fumigating time is controlled to be 4 hours; the fumigation temperature at the later stage is controlled at 60 ℃ and the fumigation time is controlled at 2h; after fumigation is completed, a cured mixture is obtained;
D. and adding the dried cured mixture into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 300 meshes.
E. Completely drying the cured mixture at 40-45deg.C to obtain rice flour;
E. and (5) packaging.
Example 4
The selenium-enriched cereal germ rice flour comprises the following raw materials in parts by weight: 8 parts of millet embryo bud, 8 parts of rice embryo bud, 8 parts of wheat embryo bud, 8 parts of soybean embryo bud, 1 part of walnut, 2 parts of coix seed, 2 parts of Chinese yam and 0.2 part of blending fungus material, wherein the blending fungus material comprises 0.1 part of lactic acid bacteria and 0.1 part of saccharomycete, and further comprises 1 part of kelp powder, the kelp powder is rich in enough iodine, which is 3 to 5 per mill, the flavor is unique, and meanwhile, the edible iodine contained in the kelp powder can also effectively supplement iodine elements, improve the resistance and prevent diseases such as hyperthyroidism.
The rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, and stirring once every half hour in the fermentation process to ensure the fermentation uniformity; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed, chinese yam and kelp powder according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.5 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 45 ℃, and the fumigating time is controlled to be 4 hours; the fumigation temperature at the later stage is controlled at 60 ℃ and the fumigation time is controlled at 2h; after fumigation is completed, a cured mixture is obtained;
D. and adding the dried cured mixture into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 300 meshes.
E. Completely drying the cured mixture at 40-45deg.C to obtain rice flour;
E. and (5) packaging.
When the rice flour is eaten, the rice flour can be directly and uniformly mixed to be absorbed, and other rice flour or milk powder and the like can be added according to actual requirements to adjust the flavor so as to adapt to the taste requirements of different individuals.
Claims (2)
1. The processing technology of the selenium-enriched cereal germ rice flour is characterized by comprising the following raw materials in parts by weight: 8 parts of millet embryo bud, 7 parts of rice embryo bud, 9 parts of wheat embryo bud, 7 parts of soybean embryo bud, 1.5 parts of walnut, 2 parts of coix seed, 1 part of Chinese yam and 0.2 part of blending bacterium material, wherein lactic acid bacteria in the blending bacterium material are 0.1 part and saccharomycetes are 0.1 part; the millet germs, the rice germs, the wheat germs and the soybean germs are planted by selenium-rich soil;
the rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3h, and stirring every half an hour in the fermentation process; fermenting to obtain fermented cereal germs;
C. weighing appropriate amount of walnut, coix seed and Chinese yam according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.4 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 40 ℃, and the fumigating time is controlled to be 4.2 hours; the fumigation temperature at the later stage is controlled at 50 ℃ and the fumigation time is controlled at 2.3h; after fumigation is completed, a cured mixture is obtained;
D. adding the dried cured mixture into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 300 meshes;
E. completely oven drying the cured mixture at 40-45deg.C to obtain rice flour.
2. A processing technology of selenium-enriched cereal germ rice flour is characterized in that: the material comprises the following raw materials in parts by weight: 10 parts of millet embryo bud, 8 parts of rice embryo bud, 10 parts of wheat embryo bud, 10 parts of soybean embryo bud, 2 parts of walnut, 1 part of coix seed, 1 part of Chinese yam and 0.2 part of blending fungus material, wherein lactic acid bacteria in the blending fungus material are 0.1 part and saccharomycetes are 0.1 part; the millet germs, the rice germs, the wheat germs and the soybean germs are planted by selenium-rich soil;
the rice flour is prepared by the following steps:
A. weighing proper amounts of millet embryo bud, rice embryo bud, wheat embryo bud and soybean embryo bud according to the formula, cleaning, sterilizing and naturally airing to obtain cereal embryo bud for later use;
B. weighing a proper amount of blending fungus material according to a formula, adding the blending fungus material into cereal germs, uniformly mixing, adding 2 times of water, fermenting in a sterile workshop, controlling the fermentation temperature to be 30-35 ℃, controlling the fermentation time to be 2-3 hours, stirring once every half hour in the fermentation process, and obtaining the fermented cereal germs after the fermentation is completed;
C. weighing appropriate amount of walnut, coix seed and Chinese yam according to the formula, and mixing with fermented cereal germs to obtain a mixture; fumigating the mixture to cook, wherein the fumigating and cooking are performed in a depressurization environment, the pressure is controlled to be 0.6 times of standard atmospheric pressure, the fumigating and cooking are completed in two stages, the fumigating temperature at the front stage is controlled to be 42 ℃, and the fumigating time is controlled to be 4.5 hours; the fumigation temperature at the later stage is controlled at 53 ℃ and the fumigation time is controlled at 2.8h; after fumigation is completed, a cured mixture is obtained;
D. adding the dried cured mixture into a pulverizer for pulverizing, wherein the fineness of the pulverized powder is 300 meshes;
E. completely oven drying the cured mixture at 40-45deg.C to obtain rice flour.
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