CN114158682A - High-protein high-dietary-fiber low-energy fermented rice and preparation method thereof - Google Patents
High-protein high-dietary-fiber low-energy fermented rice and preparation method thereof Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 117
- 235000009566 rice Nutrition 0.000 title claims abstract description 117
- 239000000835 fiber Substances 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 116
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 241000235527 Rhizopus Species 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 229940057059 monascus purpureus Drugs 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 8
- 235000012000 cholesterol Nutrition 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 238000012545 processing Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000005523 excessive nutrition Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000007365 immunoregulation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 235000020824 obesity Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses high-protein, high-dietary-fiber and low-energy fermented rice and a preparation method thereof. The method comprises the following steps: (1) saccharifying glutinous rice, steaming fresh glutinous rice, cooling, and inoculating rhizopus saccharified starch; (2) fermenting the saccharified sticky rice, namely inoculating saccharomyces cerevisiae and esterifying red yeast rice to ferment the saccharified sticky rice into sugar-free fermented rice; (3) preparing fermented rice, and drying sugar-free fermented rice with hot air to obtain fermented rice with total protein of 600g/kg and total dietary fiber of 220 g/kg. According to the preparation method of the high-protein, high-dietary fiber and low-energy fermented rice in the scheme, firstly, the glutinous rice is saccharified by the rhizopus, and then, the glutinous rice is fermented to remove sugar, so that the high-nutrition and low-energy fermented rice is obtained. The method has simple steps and low cost, and is suitable for industrial production of food.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to high-protein high-dietary-fiber low-energy fermented rice and a preparation method thereof.
Background
The protein is an important nutrient component required by a human body, has the characteristics of low calorie, low fat and low cholesterol, and is a favorite of infants, old people, athletes, postoperative patients and weight-losing people. In particular, the proteolytic polypeptide not only has nutrition, but also has certain physiological activities, such as antioxidation, blood fat and cholesterol reduction, blood pressure reduction, liver protection, body tissue repair, immunoregulation and anti-fatigue effects.
Dietary fiber is a special carbohydrate, which cannot be digested, decomposed and absorbed by human body, and is called 'seventh major nutrient' of human beings. Scientific research shows that the dietary fiber has strong water absorption, promotes gastrointestinal peristalsis to bring excessive nutrition out of the body, particularly has huge adsorption groups, and can dilute and accelerate the removal of carcinogenic substances and toxic substances in food, protect the health of digestive tracts and prevent colon cancer. Meanwhile, the dietary fiber can increase satiety and speed of people to excrete cholesterol, and can control blood sugar and cholesterol in blood to reasonable levels.
With the development of technology, food processing is more and more refined, and the eating habits of high sugar and high fat bring a series of problems to the health of people, such as constipation, obesity, arteriosclerosis, cardiovascular and cerebrovascular diseases, diabetes and other modern 'civilization diseases', and the health of people is seriously threatened. Thus, a high protein, high dietary fiber, low energy food is an effective solution to circumvent current high sugar, high lipid diets.
Disclosure of Invention
The invention aims to provide a preparation method of high-protein, high-dietary fiber and low-energy fermented rice, which can safely and effectively remove the starch of glutinous rice by a biological fermentation method and retain the protein and the dietary fiber to prepare the high-nutrition and low-energy fermented rice.
In order to achieve the above objects, the present invention provides a method for preparing high protein, high dietary fiber, low energy fermented rice, comprising the steps of,
(1) saccharifying glutinous rice: soaking fresh glutinous rice in water, steaming, cooling, inoculating Rhizopus powder 0.4-0.6 wt% of glutinous rice at 30 deg.C, and saccharifying for 2-3 days to obtain saccharified glutinous rice with sugar juice filtered out.
(2) Fermenting and saccharifying glutinous rice: inoculating 0.4-0.8% of saccharomyces cerevisiae and 0.2-0.4% of esterified red yeast in percentage by mass of the saccharified glutinous rice, fermenting for 1-2 days at 26-28 ℃, and filtering to obtain the sugar-free fermented rice.
(3) Preparing fermented rice: the sugar-free fermented rice is dried by hot air at 70-90 ℃ to prepare the fermented rice, wherein the total protein of the fermented rice is 600g/kg, and the total dietary fiber of the fermented rice is 220 g/kg.
Further, in the step (1), the fresh glutinous rice is added with water with the mass ratio of 1.5 times to be soaked for 3 hours and then steamed.
Further, in the step (2), the saccharified glutinous rice is fermented by anaerobic fermentation to convert sugar into alcohol.
Further, in the step (3), the moisture content of the dried fermented rice is lower than 100 g/kg.
Therefore, the preparation method of the high-protein, high-dietary-fiber and low-energy fermented rice has the following beneficial effects:
1. the invention adopts rhizopus to saccharify glutinous rice starch, and simultaneously hydrolyzes protein into polypeptide and amino acid, thereby increasing the polypeptide in the fermented rice.
2. The invention consumes residual sugar of the saccharified glutinous rice through anaerobic fermentation of the saccharomyces cerevisiae and the esterified red yeast rice, reduces the energy of rice, and increases thalli, metabolic nutrient substances and fermentation fragrance.
3. The invention adopts a biological fermentation method to efficiently remove starch and sugar in the rice, retains dietary fiber in the rice, and obtains healthier high dietary fiber fermented rice compared with the traditional acid-base extraction mode.
The technical solution of the present invention is further described in detail by the following examples.
Detailed Description
The present invention will be further described below, it should be noted that the present embodiment is based on the technical solution, and detailed embodiments and specific operation procedures are given, but the present invention is not limited to the present embodiment.
The method of the embodiment is as follows:
a method for preparing high protein, high dietary fiber, low energy fermented rice comprises the following steps,
(1) saccharifying glutinous rice: soaking fresh glutinous rice in water, steaming, cooling, inoculating rhizopus powder, and saccharifying to obtain saccharified glutinous rice with filtered sugar juice;
(2) fermenting and saccharifying glutinous rice: inoculating saccharomyces cerevisiae to the saccharified glutinous rice, esterifying red yeast for fermentation and removing sugar, and filtering to obtain sugar-free fermented rice;
(3) preparing fermented rice: drying the sugar-free fermented rice with hot air to obtain fermented rice.
Further, in step (1), the inoculation temperature was 30 ℃.
Further, in the step (1), the saccharification time is 2 days to 3 days.
Further, in step (1), the saccharification time was 2 days.
Further, in the step (1), the addition amount of the rhizopus powder is 0.4-0.6% of the mass percentage of the glutinous rice.
Further, in the step (2), the inoculated saccharified glutinous rice is 0.4-0.8% of saccharomyces cerevisiae and 0.2-0.4% of esterified red yeast rice by mass percent.
Further, in the step (2), the fermentation temperature of the saccharified glutinous rice is 26-28 ℃.
Further, in the step (2), the fermentation time of the saccharified glutinous rice is 1 day to 2 days.
Further, in the step (3), the temperature of the hot air drying is 70-90 ℃.
Example 1
(1) Saccharifying glutinous rice: soaking 1kg of glutinous rice in 1.5L of water for 3h, steaming, cooling, inoculating 6g of rhizopus powder at 30 deg.C, fermenting for 2 days, and filtering to remove sugar juice to obtain saccharified glutinous rice;
(2) fermenting and saccharifying glutinous rice: inoculating 8g of saccharomyces cerevisiae and 4g of esterified red yeast rice to the saccharified glutinous rice, fermenting for 1 day at 28 ℃, and filtering to obtain sugar-free fermented rice;
(3) preparing fermented rice: drying sugar-free fermented rice with 90 deg.C hot air to obtain fermented rice with water content less than 100 g/kg.
Example 2
(1) Saccharifying glutinous rice: soaking 5kg of glutinous rice in 7.5L of water for 3h, steaming, cooling, inoculating 25g of rhizopus powder at 30 deg.C, fermenting for 2.5 days, and filtering to remove sugar juice to obtain saccharified glutinous rice;
(2) fermenting and saccharifying glutinous rice: inoculating 30g of saccharomyces cerevisiae and 15g of esterified red yeast rice into the saccharified glutinous rice, fermenting for 1.5 days at 27 ℃, and filtering to obtain sugar-free fermented rice;
(3) preparing a fermented rice finished product: drying sugar-free fermented rice with 80 deg.C hot air to obtain fermented rice with water content less than 100 g/kg.
Example 3
(1) Saccharifying glutinous rice: soaking 10kg of glutinous rice in 15L of water for 3h, steaming, cooling, inoculating 40g of rhizopus powder at 30 ℃, fermenting for 3 days, and filtering to remove sugar juice to obtain saccharified glutinous rice;
(2) fermenting and saccharifying glutinous rice: inoculating 40g of saccharomyces cerevisiae and 20g of esterified red yeast rice into the saccharified glutinous rice, fermenting for 2 days at 26 ℃, and filtering to obtain sugar-free fermented rice;
(3) preparing a fermented rice finished product: drying sugar-free fermented rice with 70 deg.C hot air to obtain fermented rice with water content less than 100 g/kg.
Example 4
(1) Saccharifying glutinous rice: soaking 10kg of glutinous rice in 15L of water for 3h, steaming, cooling, inoculating 45g of rhizopus powder at 30 ℃, fermenting for 2.5 days, and filtering to remove sugar juice to obtain saccharified glutinous rice;
(2) fermenting and saccharifying glutinous rice: inoculating 70g of saccharomyces cerevisiae and 20g of esterified red yeast rice into the saccharified glutinous rice, fermenting for 1.5 days at 26 ℃, and filtering to obtain sugar-free fermented rice;
(3) preparing a fermented rice finished product: drying sugar-free fermented rice with 85 deg.C hot air to obtain fermented rice with water content less than 100 g/kg.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (10)
1. A preparation method of high-protein, high-dietary fiber and low-energy fermented rice is characterized by comprising the following steps: comprises the following steps of (a) carrying out,
(1) saccharifying glutinous rice: soaking fresh glutinous rice in water, steaming, cooling, inoculating rhizopus powder, and saccharifying to obtain saccharified glutinous rice with filtered sugar juice;
(2) fermenting and saccharifying glutinous rice: inoculating saccharomyces cerevisiae to the saccharified glutinous rice, esterifying red yeast for fermentation and removing sugar, and filtering to obtain sugar-free fermented rice;
(3) preparing fermented rice: drying the sugar-free fermented rice with hot air to obtain fermented rice.
2. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in step (1), the inoculation temperature was 30 ℃.
3. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (1), the saccharification time is 2 to 3 days.
4. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in step (1), the saccharification time was 2 days.
5. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (1), the addition amount of the rhizopus powder is 0.4-0.6% of the mass percentage of the glutinous rice.
6. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (2), the inoculated saccharified glutinous rice is 0.4 to 0.8 mass percent of saccharomyces cerevisiae and 0.2 to 0.4 mass percent of esterified red yeast rice.
7. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (2), the fermentation temperature of the saccharified glutinous rice is 26-28 ℃.
8. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (2), the fermentation time of the saccharified glutinous rice is 1 day to 2 days.
9. The method of producing high protein, high dietary fiber, low energy fermented rice according to claim 1, wherein: in the step (3), the temperature of the hot air drying is 70-90 ℃.
10. The high-protein, high-dietary-fiber and low-energy fermented rice prepared by the preparation method of any one of claims 1 to 9 is characterized in that the total protein of the fermented rice is 600g/kg, and the total dietary fiber of the fermented rice is 220 g/kg.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124962A (en) * | 2007-09-26 | 2008-02-20 | 潘娜 | Prefermentating glutinous rice dried rice and preparation technology and application thereof |
| CN102994307A (en) * | 2012-11-27 | 2013-03-27 | 云南知味园食品有限公司 | Preparation method of powdery fermented glutinous rice |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN105558166A (en) * | 2015-12-28 | 2016-05-11 | 芜湖润蓝生物科技有限公司 | Fermented glutinous rice flavored instant green tea |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN108522982A (en) * | 2018-03-21 | 2018-09-14 | 哈尔滨商业大学 | Freeze fermented glutinous rice rice product and crucial production method |
-
2021
- 2021-11-02 CN CN202111290864.8A patent/CN114158682A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124962A (en) * | 2007-09-26 | 2008-02-20 | 潘娜 | Prefermentating glutinous rice dried rice and preparation technology and application thereof |
| CN102994307A (en) * | 2012-11-27 | 2013-03-27 | 云南知味园食品有限公司 | Preparation method of powdery fermented glutinous rice |
| CN104017694A (en) * | 2014-06-27 | 2014-09-03 | 四川理工学院 | Brewing technique of low-sugar red date rice wine |
| CN105558166A (en) * | 2015-12-28 | 2016-05-11 | 芜湖润蓝生物科技有限公司 | Fermented glutinous rice flavored instant green tea |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN108522982A (en) * | 2018-03-21 | 2018-09-14 | 哈尔滨商业大学 | Freeze fermented glutinous rice rice product and crucial production method |
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Application publication date: 20220311 |