CN114052173B - 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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- CN114052173B CN114052173B CN202111394034.XA CN202111394034A CN114052173B CN 114052173 B CN114052173 B CN 114052173B CN 202111394034 A CN202111394034 A CN 202111394034A CN 114052173 B CN114052173 B CN 114052173B
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000013312 flour Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 50
- 108010010803 Gelatin Proteins 0.000 claims abstract description 47
- 239000008273 gelatin Substances 0.000 claims abstract description 47
- 229920000159 gelatin Polymers 0.000 claims abstract description 47
- 235000019322 gelatine Nutrition 0.000 claims abstract description 47
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 47
- 229920001277 pectin Polymers 0.000 claims abstract description 40
- 239000001814 pectin Substances 0.000 claims abstract description 40
- 239000000499 gel Substances 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000010987 pectin Nutrition 0.000 claims abstract description 35
- 239000011550 stock solution Substances 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 239000000243 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
- 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
- 230000001105 regulatory effect Effects 0.000 claims abstract description 6
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 19
- 235000019698 starch Nutrition 0.000 claims description 19
- 239000008107 starch Substances 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 6
- 239000011206 ternary composite Substances 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 4
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 2
- 230000000979 retarding effect Effects 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000002441 reversible effect Effects 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 6
- 239000001257 hydrogen Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006664 bond formation reaction Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing 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
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004065 semiconductor Substances 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 rice flour gel products, 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 water solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and regulating the pH value of the pectin water solution to be 6.0-7.0; s2, dispersing a proper amount of gelatin powder in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution; s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with the gelatin aqueous solution according to the mass ratio of the rice flour to the gelatin of 20:1-30:1, and adjusting the pH of the mixed solution to 6.0-7.0; the method can make the hardness of the rice flour gel close to the level of fresh products after being refrigerated for 30 days at 4 ℃, and has the advantages of pure natural ingredients, abundant sources, simple operation steps, low cost and the like by utilizing the unique thermal reversible gel characteristic of the gelatin, thus having great application value and being 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
The rice flour gel products (such as green balls, rice cakes, rice steamed sponge cakes and the like) are traditional leisure food which is loved by people, and have larger consumer groups and market share. However, rice flour foods lose the mouthfeel of fresh products during storage due to retrogradation of starch due to higher starch content (more than 60%), and the quality is reduced. Thus, controlling or delaying the retrogradation rate of starch in rice flour based products is an important challenge in extending the shelf life of such foods, and has long received great attention from the food industry and scientific community.
In the prior report, the way to control retrogradation of rice flour gel products mainly comprises the following aspects: (1) The control of retrogradation is realized by changing the composition of the rice flour product by adding new ingredients (such as sugar, salt, polysaccharide, polyphenol, etc.); (2) By changing the packing mode and the storage condition of the rice flour gel product; (3) by changing the processing technology of the rice flour gel product. The first way to improve the regeneration rate of the rice flour gel product from the ingredient level is more favored by manufacturers in terms of input cost and convenience of operation. However, since retrogradation of starch is a process of recovering the intermolecular hydrogen bonds to form dense, highly crystallized starch molecular micro-bundles, the effect of inhibiting the intermolecular hydrogen bonds of starch by simply blending ingredients has not been ideal in the past. Therefore, the use of the characteristics of the food ingredients and the interactions between the ingredients to reduce the rate of intermolecular hydrogen bond formation of starch is a key to retarding retrogradation of the rice flour gel product.
Disclosure of Invention
(one) solving the technical problems
Aiming at the defects of the prior art, the invention provides a novel method for delaying retrogradation of rice flour gel products, which solves the problems that the taste of fresh products is lost and the quality is reduced due to retrogradation of starch in the storage process of the rice flour gel products.
(II) technical scheme
In order to achieve the above purpose, the present invention provides the following technical solutions: a novel method for delaying retrogradation of rice flour gel products, 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 water solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and regulating the pH value of the pectin water solution to be 6.0-7.0;
s2, dispersing a proper amount of gelatin powder in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with the gelatin aqueous solution according to the mass ratio of the rice flour to the gelatin of 20:1-30:1, and adjusting the pH of the mixed solution to 6.0-7.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until the 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;
s6, placing the sample in cold storage at 4 ℃ for 12 hours to form gel, and enabling the hardness of the gel after cold storage for 30 days to be close to that of a fresh product.
Preferably, in the step S6, the content of the rice flour in the gel is 15-25% w/v.
Preferably, in the step S2, the gelatin is gelatin prepared by acid hydrolysis.
Preferably, in the step S1, the pectin is commercial low methoxy pectin or high methoxy pectin.
Preferably, in the step S3, the rice flour is polished round-grained rice flour or glutinous rice flour.
(III) beneficial effects
The invention provides a novel method for delaying retrogradation of rice flour gel products, which has the following beneficial effects:
(1) According to the invention, the unique thermal reversible gel characteristic of the gelatin is utilized, the gelatin can be fully mixed and mutually dissolved with gelatinized starch under the heating condition, and then the molecular chain of the starch is wrapped by utilizing the electrostatic combination effect between the pectin and the gelatin, so that the purpose of preventing the formation of hydrogen bonds between chains is achieved; has the advantages of pure natural ingredients, abundant sources, simple operation steps, low cost and the like, and has great application value. Specifically, the present invention relates to a method for manufacturing a semiconductor device.
After the starch in the rice flour is completely gelatinized, intermolecular hydrogen bonds which maintain an ordered crystal structure of the starch are completely opened to form amorphous states; the structure of the gelatin is also in a disordered state under a thermal field, the structure of the gelatin and the gelatin is in a completely stretched state in the thermal field, so that the gelatin and the gelatin can be uniformly blended, and gelatin molecules with smaller sizes can be inserted between starch molecule chains; further utilizes the electrostatic attraction between pectin and gelatin to wrap the molecular chains of starch, thereby achieving the purpose of preventing the hydrogen bonds between the molecular chains from being restored again in the low-temperature storage process. The method has the advantages of obvious effect of delaying the retrogradation of the rice flour gel, wide ingredient sources, simple operation, full nature and the like, and has strong practicability.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The invention provides a technical scheme that: a novel method for delaying retrogradation of rice flour gel products, 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 water 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 in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing the gelatin stock solution at room temperature according to the mass ratio of the rice flour to the gelatin of 20:1, and regulating 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 the starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.1w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
s6, placing the sample in cold storage at 4 ℃ for 12 hours to form gel, and enabling the hardness of the gel after cold storage for 30 days to be 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, 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 water 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 in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing the gelatin stock solution according to the mass ratio of the rice flour to the gelatin of 25:1 at room temperature, and regulating 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 the starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.15w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
s6, placing the sample in cold storage at 4 ℃ for 12 hours to form gel, and enabling the hardness of the gel after cold storage for 30 days to be 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, 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 water 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 in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 1%, uniformly mixing the gelatin stock solution according to the mass ratio of rice flour to gelatin of 25:1 at room temperature, and regulating 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 the starch is completely gelatinized, and adding a pectin solution until the pectin content of the final system is 0.2w/v;
s5, continuously heating and stirring the rice flour-gelatin-pectin ternary composite system at 90 ℃ for 10 minutes to uniformly mix the system;
s6, placing the sample in cold storage at 4 ℃ for 12 hours to form gel, and enabling the hardness of the gel after cold storage for 30 days to be close to that of a fresh product.
It is noted that relational terms such as first and second, and the like are 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. Moreover, 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 understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein 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 a rice flour gel product, which 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 water solution with the concentration of 5%, cooling to room temperature after pectin is completely dissolved, and regulating the pH value of the pectin water solution to be 6.0-7.0;
s2, dispersing a proper amount of gelatin powder in distilled water, and stirring in a water bath at 50 ℃ to obtain a fully dissolved 10% gelatin stock solution;
s3, diluting the gelatin stock solution to 0.2% -1%, uniformly mixing the gelatin stock solution with the gelatin aqueous solution according to the mass ratio of the rice flour to the gelatin of 20:1-30:1, and adjusting the pH of the mixed solution to 6.0-7.0;
s4, heating the gelatin-rice flour mixed system in a water bath at 90 ℃ until the 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;
s6, placing the sample in cold storage at 4 ℃ for 12 hours to form gel, and enabling the hardness of the gel after cold storage for 30 days to be close to that of a fresh product.
2. A novel method for retarding the retrogradation of a rice flour gel product according to claim 1, wherein in step S6, the rice flour content in the gel is 15% -25% w/v.
3. The method for delaying retrogradation of a rice flour gel product according to claim 1, wherein in the step S2, the gelatin is prepared by acid hydrolysis.
4. A novel method for delaying retrogradation of a rice flour gel product according to claim 1, wherein in step S1, the pectin is commercial low methoxy pectin or high methoxy pectin.
5. The method for delaying retrogradation of a rice flour gel product according to claim 1, wherein in the step S3, the rice flour is polished round-grained rice flour or glutinous rice flour.
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| 浅析食用变性淀粉的应用特性;周如金, 宁正祥, 宋贤良;粮食与饲料工业;20030420(第04期) * |
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