CN114158679A - Processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate - Google Patents
Processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate Download PDFInfo
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- 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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
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- 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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Abstract
A processing method of instant brown rice flour with high gelatinization degree and low digestion rate comprises pulverizing brown rice to 60 mesh or less to obtain brown rice flour; regulating the moisture content of brown rice powder to 25-35%, performing microwave treatment to improve the mass content of amylose by 25-35%, regulating the moisture content to 65-70%, and adding pullulanase to improve the degree of starch debranching; adding lauric acid monoglyceride, and treating in 100 deg.C boiling water bath for 10-20 min; adding water, grinding and drying; and (4) crushing the dried substance obtained in the step (7) to obtain the instant brown rice blending powder. According to the microwave-combined enzymolysis-lipid composite modified brown rice, the gelatinization degree reaches 60%; after the final product is dried in a roller, the gelatinization degree of the final product can reach more than 90 percent, the Water Absorption Index (WAI) and the Water Solubility Index (WSI) are respectively improved to 10.3g/g and 10.5 percent, and the caking rate is reduced to 0.5 percent; the resistant starch content is increased 46.38%.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a processing method of instant brown rice blending powder with high gelatinization degree and low digestion rate.
Background
The brown rice is rice grains with the skin layer and embryo remained after rice husking, and compared with rice, the brown rice not only contains more nutritional ingredients such as protein, fat, vitamins and mineral substances, but also contains various functional factors for promoting human health such as dietary fiber, oryzanol, glutathione, gamma-aminobutyric acid, rice bran polysaccharide, octacosanol, inositol and the like. The instant brown rice mixed powder is a powdery food which is prepared by using brown rice as a main raw material through the processes of cooking, drying, crushing and the like and can be eaten after being directly mixed.
Starch is a high molecular carbohydrate, is a polysaccharide formed by polymerizing glucose molecules, is a main substance for storing energy by plants, and is a main nutrient substance in brown rice. Gelatinization is the disconnection of hydrogen bonds between crystalline and amorphous starch molecules in starch, and the separation of microcrystalline bundles to form a three-dimensional network structure with larger gaps, and the original microcrystalline structure in starch granules is damaged. The gelatinized starch is easy to permeate into the starch by water and amylase, and is favorable for the hydrolysis of the starch. The higher the gelatinization degree of starch in the food, the easier the starch is hydrolyzed by enzyme, which is beneficial to digestion and absorption.
Glucose in the blood is called blood glucose (Glu). Glucose is an important component of the human body and also an important source of energy; starch is an important source of glucose in food products. In recent years, researches show that foods with high starch digestion rate and high blood glucose production index (GI) are easy to cause metabolic diseases such as hyperglycemia, and increase the onset risk of diabetes. Depending on the rate of glucose release after enzymatic hydrolysis, starches can be classified as fast-digesting starches (breakdown within 20 minutes), slow-digesting starches (breakdown within 20-120 minutes) and resistant starches (non-breakdown within 120 minutes). Recent carbohydrate-related nutritional studies have shown that fast-digesting starch can cause many diseases to occur due to its stress on the blood glucose regulatory system; the slowly digestible starch is mild, so that the prevention of diseases is facilitated; the resistant starch can not be absorbed and utilized by human body, but has important function for the health of large intestine. The starch food with high content ratio of slowly digestible starch and resistant starch has relatively low digestion rate, and is more suitable for people needing to control blood sugar.
Disclosure of Invention
The invention aims to provide a processing method of instant brown rice blending powder with high gelatinization degree and low digestion rate.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate comprises the following steps:
step 1: pulverizing brown rice to less than or equal to 60 mesh to obtain brown rice powder;
step 2: regulating the moisture content of the brown rice powder to 25-35% to obtain a first brown rice powder raw material;
and step 3: performing microwave treatment on the first brown rice raw material powder to improve the mass content of amylose by 25-35% to obtain a second brown rice raw material;
and 4, step 4: adjusting the water content of the second brown rice flour raw material to 65-70%, adding pullulanase, and improving the starch debranching degree to obtain a third brown rice flour raw material with the amylose content of 45-52%;
and 5: adding lauric acid monoglyceride lauric acid into the third brown rice powder raw material, and then treating for 10-20min under the condition of 100 ℃ boiling water bath to obtain a fourth brown rice powder raw material with the resistant starch content of more than or equal to 40%;
step 6: mixing water and a fourth brown rice powder raw material according to a mass ratio of 0.5-1.5: 2, grinding to obtain a fifth brown rice powder raw material;
and 7: drying the fifth brown rice powder raw material;
and 8: and (4) crushing the dried substance obtained in the step (7) to obtain the instant brown rice blending powder.
The preferable technical scheme is as follows: the brown rice is prepared from japonica rice.
The preferable technical scheme is as follows: the microwave treatment process parameters are as follows: microwave treating at 70 deg.C and 3kw for 6 min.
The preferable technical scheme is as follows: the addition amount of pullulanase is calculated by the dry weight of brown rice powder: 30-40U/g, and the enzyme activity of the pullulanase is 10 ten thousand U/g.
The preferable technical scheme is as follows: the enzymolysis process conditions of the step 4 are as follows: treating at 65-75 deg.C for 0.8-1.2 h.
The preferable technical scheme is as follows: lauric monoglyceride is added in an amount calculated on the dry weight of the starch contained in the brown rice flour: 4-6 percent.
The preferable technical scheme is as follows: and 7, conveying the fifth brown rice powder raw material to the surface of a roller dryer through a pumping device, and gelatinizing and drying at the roller rotating speed of 120r/h and the roller steam pressure of 0.45-0.5Mpa to obtain the instant brown rice blending sheet.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. according to the microwave-combined enzymolysis-lipid composite modified brown rice, the gelatinization degree reaches 60%; after the final product is dried in a roller, the gelatinization degree of the final product can reach more than 90 percent, the Water Absorption Index (WAI) and the Water Solubility Index (WSI) are respectively improved to 10.3g/g and 10.5 percent, and the caking rate is reduced to 0.5 percent; the resistant starch content is increased 46.38%.
2. Compared with unmodified brown rice, the modified brown rice has the advantage that the adhesion rate of the modified brown rice on the surface of a roller is obviously improved when the roller is dried.
Drawings
FIG. 1 shows the starch hydrolysis ratio of the control group and the modified group.
FIG. 2 shows the contents of fast-digestible, slow-digestible and resistant starches in the control and modified groups.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Please refer to fig. 1-2. It should be understood that the structures, ratios, sizes, and the like shown in the drawings and described in the specification are for illustrative purposes only and are not intended to limit the scope of the present invention. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical reagent store unless otherwise specified.
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
(1) The gelatinization degree measuring method comprises the following steps: weighing 0.1g of sample, placing the sample in 49mL of pure water for dispersing and uniformly mixing, adding 1.0mL of 10mol/L KOH solution, placing the mixture on a magnetic stirrer, stirring the mixture for 5min at the speed of 10r/min, and centrifuging the obtained suspension for 10min at the centrifugal force of 4500 Xg; transferring 1.0mL of supernatant, mixing with 0.6mL of 0.5mol/L hydrochloric acid, diluting to 10mL with pure water, adding 0.1mL of iodine solution, mixing, and measuring absorbance A at 600nm1(ii) a Replacing the volume of KOH with 2.5mL, the volume of hydrochloric acid with 1.5mL, and the rest being the same, measuring the absorbance A2。
Calculating the formula:
(2) the method for detecting the content of the amylose refers to GB/T15683-2008 'determination of the content of the amylose of rice'.
The resistant starch RS detection method comprises the following steps: weighing 0.2g of crushed sample in a centrifuge tube, adding 5mL of sodium acetate buffer solution with pH of 5.2, carrying out boiling water bath for 10min, and then placing in a water bath kettle at 37 ℃ for cooling; taking 4mL of a mixed solution of saccharifying enzyme (20U/mL) and alpha-amylase (6.4U/mL) to keep at 37 ℃ for 6min, preheating, adding the mixed enzyme solution into a centrifuge tube, placing the centrifuge tube into a constant-temperature oscillating water bath, respectively keeping at 160r/min and 37 ℃ for 0, 10, 20, 30, 60, 90, 120 and 180min, taking out 1mL of the reaction solution, adding 4mL of absolute ethyl alcohol to inactivate enzyme to stop reaction, centrifuging at 4000r/min for 5min, taking supernatant, and measuring the content of reducing sugar by using a dinitrosalicylic acid chromatography (DNS) method; drawing a starch digestion curve according to the result and calculating the proportion of Rapidly Digested Starch (RDS), Slowly Digested Starch (SDS) and Resistant Starch (RS):
in the formula, FG: free glucose content in sample rice: g20: the glucose content produced after 20min of digestion; g20:
the glucose content produced after digestion for 120 min; TS: total starch content contained in the sample.
(3) Method for detecting Water Absorption Index (WAI) and Water Solubility Index (WSI)
2.0g of the sieved sample is taken and recorded as m0At a known mass m1Adding 25mL of pure water into the centrifuge tube, and mixing by using a vortex mixer until the pure water is completely dispersed; placing in water bath at 30 deg.C for 30min, and oscillating once at interval of 10 min; centrifuging at 4200r/min for 15min after the water bath is finished, and pouring the supernatant into an aluminum box m with constant weight2Baking at 105 ℃ to constant weight and recording as m3Simultaneously, the centrifuge tube and the sediment are weighed and recorded as m4. Calculating the Water solubility index (WS) by the formulaI) And Water Absorption Index (WAI).
(3) The method for detecting the caking rate.
Weighing 5g of the crushed and sieved sample, and recording the weight as m1Placing the mixture in a 250mL beaker, adding 100mL of pure water at 70 ℃, and stirring the mixture for 30s on a magnetic stirrer at the speed of 10 r/min; filtering with 20 mesh screen after stirring, cleaning the residue on the screen with pure water, draining, drying in blast air constant temperature drying oven at 105 deg.C to constant weight, and recording as m2。
The caking rate calculation formula is as follows:
example 1: processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate
A processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate comprises the following steps:
step 1: and (4) crushing the impurity-removed and color-selected brown rice to 60 meshes. The brown rice is prepared from japonica rice.
Step 2: and (3) adjusting the water content of the crushed brown rice powder to 30% by using purified water to obtain a first brown rice powder raw material to be treated.
And step 3: performing microwave treatment on the first brown rice flour raw material for 6min at the microwave intensity of 3kw and the set temperature of 70 ℃ to obtain a second brown rice flour raw material; the gelatinization degree of the brown rice powder can reach more than 60 percent; the amylose content is increased by about 30 percent, namely the amylose content is increased from 17 percent to 22 percent.
The microwave equipment uses a microwave vacuum drier, and the vacuum degree during microwave treatment is set as follows: -0.08 MPa. When the tester is started, the vacuum degree is constant, namely the vacuum is applied when the microwave is applied. The content of amylose is increased from 17% to 22% in the brown rice powder, which means that the content of amylose in the brown rice powder is increased from 17% to 22%.
And 4, step 4: adjusting the water content of the obtained second brown rice flour raw material to 67%, adding pullulanase according to 40U/g DW, and treating at 70 ℃ for 1h to obtain a third brown rice flour raw material; the degree of starch debranching is improved, and the amylose content is further improved to about 50 percent.
The pullulanase is food-grade, the enzyme activity is 10 ten thousand U/g, and the pullulanase is prepared by the following raw materials: shanghai Youlzi food ingredients, Inc.
The 'DW' refers to the dry weight of the brown rice powder, namely adding pullulanase according to the dry weight proportion of the brown rice powder.
And 5: immediately adding monoglyceride laurate into the third brown rice powder raw material according to the proportion of 5%/g DW after enzymolysis is finished, and immediately treating for 15min under the condition of 100 ℃ boiling water bath, wherein the step can not only kill enzyme, but also promote amylose in the raw material to be compounded with lipid to obtain resistant starch RS; at this time, brown rice flour raw material 4 was obtained. The resistant starch RS content of the brown rice flour raw material 4 is increased from the original value of 29.7 percent to about 43.5 percent.
Step 6: the material-liquid ratio (mass) of the brown rice powder raw material 4 is adjusted to 1: 2, processing the slurry by using a colloid mill and sieving the slurry by using a sieve of 80 meshes to obtain the brown rice powder raw material 5.
And 7: and conveying the ground brown rice powder raw material 5 to the surface of a roller dryer through a pumping device, and gelatinizing and drying at the roller rotating speed of 120r/h and the roller steam pressure of 0.45-0.5Mpa to obtain the instant brown rice blending sheet.
And 8: and (4) crushing the instant brown rice blending slices obtained in the step (7) to 80 meshes, and then filling nitrogen for packaging. The product has the gelatinization degree of 93 percent, the Resistant Starch (RS) content of about 43.5 percent, the Slowly Digestible Starch (SDS) content of about 11.2 percent and the quickly digestible starch (RDS) content of about 45.2 percent; the Water Absorption Index (WAI) and the Water Solubility Index (WSI) are respectively increased to 10.3g/g and 10.5%, and the caking rate is reduced to 0.5%.
And (3) sensory evaluation of the product:
sensory evaluation criteria:
sensory evaluation score:
| color appearance | Tissue state | Taste and mouthfeel | Total score | |
| Control group | 24 | 24 | 35 | 83 |
| Modification group | 28 | 27 | 39 | 94 |
Note: the control group was "the reconstituted flour obtained by directly pulverizing and sieving brown rice, colloid-milling and drum-drying", and the modified group was the product obtained in this example. Compared with a control group, the instant brown rice mixed powder obtained by modification has the advantages of brighter color, more uniform tissue state and more delicate mouthfeel.
As shown in fig. 1, the starch hydrolysis rate of the control group and the modified group is faster in the first 60min and then tends to be flat, but the digestibility of the modified brown rice instant mixing powder subjected to microwave combined enzymolysis-lipid composite pretreatment is obviously lower than that of the unmodified brown rice instant mixing powder. This result indicates that by pretreating the raw material brown rice flour with microwaves, the digestion rate of the final product can be greatly reduced.
As shown in fig. 2, the fast-digestible starch, the slow-digestible starch and the resistant starch of the control group and the modified group are significantly different, and the fast-digestible starch, the slow-digestible starch and the resistant starch of the final product after microwave modification are reduced by 21.05%, 13.40% and 46.38% respectively. Further proves that the microwave combined enzymolysis-lipid composite pretreatment of the brown rice powder can obviously improve the content of resistant starch.
Example 2: processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate
A processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate comprises the following steps:
step 1: pulverizing brown rice to less than or equal to 60 mesh to obtain brown rice powder;
step 2: regulating the moisture content of the coarse rice powder to 25% to obtain a first coarse rice powder raw material;
and step 3: carrying out microwave treatment on the first brown rice raw material powder to improve the mass content of amylose by 25% and obtain a second brown rice raw material;
and 4, step 4: adjusting the water content of the second brown rice powder raw material to 65%, adding pullulanase, and improving the starch debranching degree to obtain a third brown rice powder raw material with the amylose content of 45%;
and 5: adding lauric acid monoglyceride lauric acid into the third brown rice powder raw material, and then treating for 10-20min under the condition of 100 ℃ boiling water bath to obtain a fourth brown rice powder raw material with the resistant starch content of more than or equal to 40%;
step 6: mixing water and a fourth brown rice powder raw material according to a mass ratio of 0.5: 2, grinding to obtain a fifth brown rice powder raw material;
and 7: drying the fifth brown rice powder raw material;
and 8: and (4) crushing the dried substance obtained in the step (7) to obtain the instant brown rice blending powder.
The preferable technical scheme is as follows: the brown rice is prepared from japonica rice.
The preferable technical scheme is as follows: the microwave treatment process parameters are as follows: microwave treating at 70 deg.C and 3kw for 6 min.
The preferable technical scheme is as follows: the addition amount of pullulanase is calculated by the dry weight of brown rice powder: 30U/g, and the enzyme activity of the pullulanase is 10 ten thousand U/g.
The preferable technical scheme is as follows: the enzymolysis process conditions of the step 4 are as follows: the treatment was carried out at 65 ℃ for 0.8 h.
The preferable technical scheme is as follows: lauric monoglyceride is added in an amount calculated on the dry weight of the starch contained in the brown rice flour: 4 percent.
The preferable technical scheme is as follows: and 7, conveying the fifth brown rice powder raw material to the surface of a roller dryer through a pumping device, and gelatinizing and drying at the roller rotating speed of 120r/h and the roller steam pressure of 0.45-0.5Mpa to obtain the instant brown rice blending sheet.
Example 3: processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate
A processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate comprises the following steps:
step 1: pulverizing brown rice to less than or equal to 60 mesh to obtain brown rice powder;
step 2: regulating the moisture content of the coarse rice powder to 35% to obtain a first coarse rice powder raw material;
and step 3: performing microwave treatment on the first brown rice raw material powder to improve the mass content of amylose by 35% to obtain a second brown rice raw material;
and 4, step 4: adjusting the water content of the second brown rice powder raw material to 70%, adding pullulanase, and improving the starch debranching degree to obtain a third brown rice powder raw material with the amylose content of 52%;
and 5: adding lauric acid monoglyceride laurate into the third coarse rice powder raw material, and then treating for 20min under the condition of 100 ℃ boiling water bath to obtain a fourth coarse rice powder raw material with the resistant starch content of more than or equal to 40%;
step 6: mixing water and a fourth brown rice powder raw material according to a mass ratio of 1.5: 2, grinding to obtain a fifth brown rice powder raw material;
and 7: drying the fifth brown rice powder raw material;
and 8: and (4) crushing the dried substance obtained in the step (7) to obtain the instant brown rice blending powder.
The preferable technical scheme is as follows: the brown rice is prepared from japonica rice.
The preferable technical scheme is as follows: the microwave treatment process parameters are as follows: microwave treating at 70 deg.C and 3kw for 6 min.
The preferable technical scheme is as follows: the addition amount of pullulanase is calculated by the dry weight of brown rice powder: 40U/g, and the enzyme activity of the pullulanase is 10 ten thousand U/g.
The preferable technical scheme is as follows: the enzymolysis process conditions of the step 4 are as follows: the treatment was carried out at 75 ℃ for 1.2 h.
The preferable technical scheme is as follows: lauric monoglyceride is added in an amount calculated on the dry weight of the starch contained in the brown rice flour: 6 percent.
The preferable technical scheme is as follows: and 7, conveying the fifth brown rice powder raw material to the surface of a roller dryer through a pumping device, and gelatinizing and drying at the roller rotating speed of 120r/h and the roller steam pressure of 0.5Mpa to obtain the instant brown rice blending slice.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (7)
1. A processing method of instant brown rice mixed flour with high gelatinization degree and low digestion rate is characterized in that: comprises the following steps:
step 1: pulverizing brown rice to less than or equal to 60 mesh to obtain brown rice powder;
step 2: regulating the moisture content of the brown rice powder to 25-35% to obtain a first brown rice powder raw material;
and step 3: performing microwave treatment on the first brown rice raw material powder to improve the mass content of amylose by 25-35% to obtain a second brown rice raw material;
and 4, step 4: adjusting the water content of the second brown rice flour raw material to 65-70%, adding pullulanase, and improving the starch debranching degree to obtain a third brown rice flour raw material with the amylose content of 45-52%;
and 5: adding lauric acid monoglyceride lauric acid into the third brown rice powder raw material, and then treating for 10-20min under the condition of 100 ℃ boiling water bath to obtain a fourth brown rice powder raw material with the resistant starch content of more than or equal to 40%;
step 6: mixing water and a fourth brown rice powder raw material according to a mass ratio of 0.5-1.5: 2, grinding to obtain a fifth brown rice powder raw material;
and 7: drying the fifth brown rice powder raw material;
and 8: and (4) crushing the dried substance obtained in the step (7) to obtain the instant brown rice blending powder.
2. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: the brown rice is prepared from japonica rice.
3. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: the microwave treatment process parameters are as follows: microwave treating at 70 deg.C and 3kw for 6 min.
4. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: the addition amount of pullulanase is calculated by the dry weight of brown rice powder: 30-40U/g, and the enzyme activity of the pullulanase is 10 ten thousand U/g.
5. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: the enzymolysis process conditions of the step 4 are as follows: treating at 65-75 deg.C for 0.8-1.2 h.
6. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: lauric monoglyceride is added in an amount calculated on the dry weight of the starch contained in the brown rice flour: 4-6 percent.
7. The processing method of the instant brown rice blending flour with high gelatinization degree and low digestion rate as claimed in claim 1, wherein: and 7, conveying the fifth brown rice powder raw material to the surface of a roller dryer through a pumping device, and gelatinizing and drying at the roller rotating speed of 120r/h and the roller steam pressure of 0.45-0.5Mpa to obtain the instant brown rice blending sheet.
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