CN114052173A - Novel method for delaying retrogradation of rice flour gel product - Google Patents
Novel method for delaying retrogradation of rice flour gel product Download PDFInfo
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- CN114052173A CN114052173A CN202111394034.XA CN202111394034A CN114052173A CN 114052173 A CN114052173 A CN 114052173A CN 202111394034 A CN202111394034 A CN 202111394034A CN 114052173 A CN114052173 A CN 114052173A
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- gelatin
- rice flour
- pectin
- gel
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 48
- 235000009566 rice Nutrition 0.000 title claims abstract description 48
- 235000013312 flour Nutrition 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 47
- 108010010803 Gelatin Proteins 0.000 claims abstract description 41
- 239000008273 gelatin Substances 0.000 claims abstract description 41
- 229920000159 gelatin Polymers 0.000 claims abstract description 41
- 235000019322 gelatine Nutrition 0.000 claims abstract description 41
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 41
- 229920001277 pectin Polymers 0.000 claims abstract description 37
- 239000001814 pectin Substances 0.000 claims abstract description 37
- 239000000499 gel Substances 0.000 claims abstract description 34
- 235000010987 pectin Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000011550 stock solution Substances 0.000 claims abstract description 15
- 239000012153 distilled water Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000007865 diluting Methods 0.000 claims abstract description 6
- 239000011259 mixed solution Substances 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- 238000005057 refrigeration Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 239000011206 ternary composite Substances 0.000 claims description 5
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims 2
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002441 reversible effect Effects 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 6
- 239000001257 hydrogen Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000004075 alteration Effects 0.000 description 1
- 238000006664 bond formation reaction Methods 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005428 food component Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000000979 retarding effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the technical field of rice flour gel product processing, and discloses a novel method for delaying retrogradation of a rice flour gel product, which comprises the following operation steps: s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 6.0-7.0; s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution; s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with a gelatin aqueous solution according to the mass ratio of rice flour to gelatin of 20: 1-30: 1, and adjusting the pH value of the mixed solution to 6.0-7.0; the method can ensure that the hardness of the rice flour gel after being refrigerated for 30 days at 4 ℃ is close to the level of a fresh product, utilizes the unique heat reversible gel characteristic of gelatin, has the advantages of pure natural ingredients, rich sources, simple operation steps, low cost and the like, has high application value, and is beneficial to large-scale application.
Description
Technical Field
The invention relates to the technical field of rice flour gel product processing, in particular to a novel method for delaying retrogradation of a rice flour gel product.
Background
Rice flour gel products (such as green rice balls, rice cakes, rice steamed sponge cakes and the like) are popular traditional leisure foods and have larger consumer groups and market share. However, the rice flour food has a high starch content (more than 60%) so that the fresh product loses the mouthfeel due to starch retrogradation during storage and the quality is reduced. Therefore, controlling or delaying the retrogradation rate of starch in rice flour products is an important challenge for prolonging the shelf life of such foods, and has always received great attention from the food industry and scientific research.
In the prior reports, the mode for controlling the retrogradation of rice flour gel products mainly comprises the following aspects: (1) the composition of the rice flour product is changed by adding new ingredients (such as sugar, salt, polysaccharide, polyphenol and the like) to realize the control of retrogradation; (2) changing the packaging mode and the storage condition of the rice flour gel product; (3) by changing the processing technology of the rice flour gel product. From the aspects of investment cost and convenience of operation, the first mode for improving the retrogradation rate of the rice flour gel product from the aspect of ingredients is more favored by manufacturers. However, the retrogradation of starch is caused by the reformation of intermolecular hydrogen bonds to form dense and highly crystallized starch molecular micro-beams, so that the effect of preventing the intermolecular hydrogen bonds of the starch by simply blending ingredients is not ideal in the past. Therefore, the key to retarding retrogradation of rice flour gel products is to utilize the characteristics of food components and the interaction between the components to reduce the rate of hydrogen bond formation between starch molecules.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a novel method for delaying retrogradation of a rice flour gel product, and solves the problems that the rice flour gel product loses the taste of a fresh product and the quality is reduced due to retrogradation of starch in the storage process.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a novel method for delaying retrogradation of rice flour gel products comprises the following operation steps:
s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 6.0-7.0;
s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with a gelatin aqueous solution according to the mass ratio of rice flour to gelatin of 20: 1-30: 1, and adjusting the pH value of the mixed solution to 6.0-7.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.1-0.2% w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
and S6, placing the sample at 4 ℃ for refrigeration and standing for 12 hours to form gel, wherein the hardness of the gel after being stored for 30 days in the refrigeration is close to that of a fresh product.
Preferably, in the step S6, the rice flour content in the gel is 15-25% w/v.
Preferably, in step S2, the gelatin is prepared by acid hydrolysis.
Preferably, in step S1, the pectin is commercial low-methoxy pectin or high-methoxy pectin.
Preferably, in the step S3, the rice flour is non-glutinous rice flour or glutinous rice flour.
(III) advantageous effects
The invention provides a novel method for delaying retrogradation of a rice flour gel product, which has the following beneficial effects:
(1) according to the invention, the unique heat reversible gelling property of gelatin is utilized, the gelatin can be fully mixed and dissolved with gelatinized starch under the heating condition, and then the electrostatic bonding effect between pectin and gelatin is utilized to wrap the molecular chain of the starch, so that the purpose of preventing hydrogen bonds between chains is achieved; has the advantages of pure natural ingredients, rich sources, simple operation steps, low cost and the like, and has great application value. Specifically, the method comprises the following steps:
after the starch in the rice flour is completely gelatinized, intermolecular hydrogen bonds maintaining the ordered crystalline structure of the starch are completely opened to form an amorphous state; the gelatin is also in a disordered state in the structure in the thermal field, the gelatin and the starch are in a completely stretched state in the structure in the thermal field, the gelatin and the starch can be uniformly blended, and gelatin molecules with smaller sizes can be inserted between starch molecular chains; further utilizes the electrostatic attraction between pectin and gelatin to wrap the molecular chain of starch, thereby achieving the purpose of preventing the hydrogen bond between the molecular chains from being restored again in the process of low-temperature storage. The method not only has an obvious effect of delaying retrogradation of rice flour gel, but also has the characteristics of wide ingredient source, simple operation, full naturalness and the like, and has strong practicability.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the 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 embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a technical scheme that: a novel method for delaying retrogradation of rice flour gel products comprises the following operation steps:
s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 6.0 for later use;
s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing at room temperature according to the mass ratio of the rice flour to the gelatin of 20:1, and adjusting the pH value of the mixed solution to 6.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.1 w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
and S6, placing the sample at 4 ℃ for refrigeration and standing for 12 hours to form gel, wherein the hardness of the gel after being stored for 30 days in the refrigeration is close to that of a fresh product.
Example 2
The invention provides a technical scheme that: a novel method for delaying retrogradation of rice flour gel products comprises the following operation steps:
s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 6.5 for later use;
s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing at room temperature according to the mass ratio of 25:1 of rice flour to gelatin, and adjusting the pH value of the mixed solution to 6.5;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.15 w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
and S6, placing the sample at 4 ℃ for refrigeration and standing for 12 hours to form gel, wherein the hardness of the gel after being stored for 30 days in the refrigeration is close to that of a fresh product.
Example 3
The invention provides a technical scheme that: a novel method for delaying retrogradation of rice flour gel products comprises the following operation steps:
s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 7.0 for later use;
s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing at room temperature according to the mass ratio of 25:1 of rice flour to gelatin, and adjusting the pH value of the mixed solution to 7.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.2 w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
and S6, placing the sample at 4 ℃ for refrigeration and standing for 12 hours to form gel, wherein the hardness of the gel after being stored for 30 days in the refrigeration is close to that of a fresh product.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. A novel method for delaying retrogradation of rice flour gel products is characterized by comprising the following operation steps:
s1, dispersing a proper amount of pectin powder in distilled water, heating and stirring in a water bath at 90 ℃ to prepare a pectin aqueous solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and adjusting the pH value to 6.0-7.0;
s2, dispersing a proper amount of gelatin powder into distilled water, and stirring in a water bath at 50 ℃ to obtain a completely dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with a gelatin aqueous solution according to the mass ratio of rice flour to gelatin of 20: 1-30: 1, and adjusting the pH value of the mixed solution to 6.0-7.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.1-0.2% w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
and S6, placing the sample at 4 ℃ for refrigeration and standing for 12 hours to form gel, wherein the hardness of the gel after being stored for 30 days in the refrigeration is close to that of a fresh product.
2. The method as claimed in claim 1, wherein in step S6, the rice flour content in the gel is 15-25% w/v.
3. The method of claim 1, wherein in step S2, the gelatin is prepared by acid hydrolysis.
4. The method of claim 1, wherein in step S1, the pectin is commercially available low methoxyl pectin or high methoxyl pectin.
5. The method as claimed in claim 1, wherein in step S3, the rice flour is non-glutinous rice flour or glutinous rice flour.
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| CN202111394034.XA CN114052173B (en) | 2021-11-23 | 2021-11-23 | Novel method for delaying retrogradation of rice flour gel product |
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| CN202111394034.XA CN114052173B (en) | 2021-11-23 | 2021-11-23 | Novel method for delaying retrogradation of rice flour gel product |
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| CN114052173B (en) | 2024-04-09 |
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