CN114376215B - Preparation method of black whole grain functional raw material - Google Patents

Preparation method of black whole grain functional raw material Download PDF

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CN114376215B
CN114376215B CN202111603274.6A CN202111603274A CN114376215B CN 114376215 B CN114376215 B CN 114376215B CN 202111603274 A CN202111603274 A CN 202111603274A CN 114376215 B CN114376215 B CN 114376215B
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black
grains
cereal
raw material
enzymolysis
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CN114376215A (en
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赵东
张名位
张瑞芬
池建伟
黄菲
贾栩超
董丽红
马勤
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Sericulture and Agri Food Research Institute GAAS
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Sericulture and Agri Food Research Institute GAAS
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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
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
    • 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
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Abstract

The invention relates to the technical field of raw material preparation, and discloses a preparation method of a functional raw material of black whole grains; the method comprises the following steps: s1, size mixing; s2, enzyme passivation; s3, gelatinizing; s4, enzymolysis; s5, inactivating enzyme and removing impurities; the invention explores the grain cold processing method, creates an ultrasonic and ultrahigh pressure auxiliary composite enzymolysis technology, further realizes the cold processing of black grains, and successfully realizes the grain cold processing by adopting a series of low-temperature processing methods including short-time ultrasonic and ultrahigh pressure processing and processing treatment of pullulanase, alpha-amylase and alpha-1, 4-glucose hydrolase on the black grains. The invention remarkably enhances the health functions of black grains such as antioxidation, anti-aging and bowel relaxing.

Description

Preparation method of black whole grain functional raw material
Technical Field
The invention belongs to the technical field of raw material preparation, and particularly relates to a preparation method of a functional raw material of black whole grains.
Background
The national guidelines for resident diet suggest that the diet should be based on grains and that a certain amount of whole grains should be taken every day, but in fact 80% of the adult whole grains in our country are severely deficient.
Whole grain refers to grains that have not been refined to preserve all of the endosperm, germ, and bran nutrients of the whole grain, typically about 8% of the whole grain, but include 80% of the nutrients of the grain. Many studies have shown that whole grains are more and more important for digestion, immunity enhancement, cholesterol reduction, blood pressure reduction and weight control, so that the types of main foods and instant foods of whole grains on the market are more and more popular.
Black grains are a type of grains with black bran, such as black rice, black corn, rye, etc., rich in vegetable proteins, dietary fibers, anthocyanidins and vitamins, and various phytochemicals, and are beneficial to the health of human bodies.
The traditional Chinese medicine has the theory of 'tonifying the black skin' and considers that the black food is beneficial to the health, and the black cereal has the effects of nourishing yin, tonifying the kidney, blackening the hair and maintaining the face. Modern researches have compared black grains with common grains, and the result shows that the black grains are rich in more dietary fibers, trace elements and vitamins beneficial to human body health, and besides, the outer layer of the black grains also contains unique anthocyanin.
Anthocyanin has high oxidation resistance, high efficiency of scavenging free radicals, anti-inflammatory, anti-aging, and relieving asthenopia, has great potential and good application prospect in the aspects of food, medicine, beauty and health care, etc., however, anthocyanin is easily affected by temperature in the processing process, and degradation and fading occur.
The black cereal contains rich fermentable dietary fibers, is beneficial to reducing cardiovascular risk, can improve constipation, stimulates the growth of beneficial intestinal bacteria, and improves the stability and diversity of the intestinal bacteria.
At present, the eating modes of the grains are mainly heat treatment such as steaming, baking, puffing and the like, and a large amount of thermosensitive nutrients are degraded at high temperature to lose the original health efficacy, so that whether a novel grain eating mode, particularly a low-temperature processing method, can be provided has very important significance, and no report suitable for cold processing of black grains has been found so far.
Various cereal foods in the market, such as black bean powder, black sesame paste, corn paste, black bean fermented beverage and other products, have the defects that the products all need high-temperature treatment, the energy consumption is high, the loss of active substances is serious, most of the products are used as common foods, and the health efficacy is not obvious, so that the preparation method of the functional raw materials of black whole grains is provided.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of a functional raw material of black whole grains.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a preparation method of a functional raw material of black whole grain comprises the following steps;
s1: mixing, selecting black grains, pulverizing to 40 mesh, sieving, adding citric acid water with pH of less than 3, and stirring to obtain 15-40% grain thick slurry;
s2: enzyme passivation, namely placing the grain thick slurry obtained in the step S1 in an ultrasonic environment for 15-30min, wherein the power of an ultrasonic device is more than 300W, and alternately placing the grain thick slurry in an ultrasonic environment for 30S in an open state and for 30S in a closed state, and stirring to perform primary enzyme passivation and starch pregelatinization;
s3: gelatinizing, namely placing the thick slurry obtained in the step S2 at an ultrahigh pressure of 450-600MPa, and further gelatinizing starch for 8-15min to obtain cereal gelatinization liquid;
s4: carrying out enzymolysis, namely carrying out enzymolysis on the cereal gelatinized liquid obtained in the step S3 sequentially or simultaneously by pullulanase and alpha-amylase at the temperature of 45-60 ℃ and the pH value of 4 for 10-60min, and then adding saccharifying enzyme for secondary enzymolysis to reach a proper DE value of 10-35%, so as to obtain cereal enzymolysis liquid;
s5: inactivating enzyme, removing impurities, adjusting pH of the cereal enzymolysis solution obtained in S4 to below 3, maintaining pressure at ultrahigh pressure of 500MPa for 5min, and sieving with 80 mesh sieve to obtain black cereal primary pulp.
Preferably, the black cereal in S1 is black rice, black corn, or a cereal with a high starch content of triticale.
Preferably, the cereal concentrate in S4 is added with pullulanase and alpha-amylase in sequence after being subjected to ultra-high pressure.
Compared with the prior art, the invention provides a preparation method of a functional raw material of black whole grains, which has the following beneficial effects:
1. the invention explores a grain cold processing method, creates an ultrasonic and ultrahigh pressure auxiliary composite enzymolysis technology, further realizes the cold processing of black grains, and successfully realizes the cold processing of the grains by adopting a series of low-temperature treatment methods including short-time ultrasonic and ultrahigh pressure treatment and processing treatment of pullulanase, alpha-amylase and alpha-1, 4-glucose hydrolase on the black grains;
2. the invention not only has higher efficiency and lower energy consumption, but also successfully realizes the enrichment of functional active substances in black grains, the anthocyanin retention rate is more than 95 percent, the content of resistant starch is improved by 5-20 percent, and the total antioxidant activity is improved by 20-130 percent. The invention remarkably enhances the health functions of oxidation resistance, aging resistance and bowel relaxing of the black grains, provides a new way for the black grains to play better nutrition and health functions and be widely eaten, creates a new application method of the grains, and is beneficial to promoting the development of the black grain industry;
3. on one hand, the invention reduces the damage of the nutrient components of black grains at high temperature, in particular to nutrient substances such as anthocyanin, vitamin and the like, and on the other hand, develops a black whole grain functional drink with high comprehensive evaluation of taste, smell and the like and convenient administration.
Drawings
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, together with the examples of the invention, illustrate and do not limit the invention.
In the drawings:
FIG. 1 is a flow chart of a method for preparing a functional raw material of black whole grains according to the present invention;
fig. 2 is a graph showing the effect of different treatment modes of the preparation method of the functional raw material of black whole grains on the total antioxidant activity of black rice.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are only some, but not all embodiments of the invention; 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:
a preparation method of a functional raw material of black whole grains comprises the following steps:
30g of whole black rice powder is sieved by a 40-mesh sieve, 200ml of normal-temperature purified water is added, 300W ultrasonic treatment is carried out for 10 minutes (30 seconds is started/30 seconds is stopped), and then the black rice thick paste is subjected to ultrahigh pressure treatment: pressure is 600MPa and pressure is maintained for 10 minutes, 50U/g pullulanase is added for 15 minutes after proper dilution, then 10U/g alpha-amylase is added for 10 minutes, then citric acid is used for adjusting enzymolysis liquid to pH=2, 0.03 percent of vitamin C, 1 percent of blueberry fruit powder, 0.2 percent of pectin and 0.2 percent of hyaluronic acid are respectively added, and high pressure homogenization and 15 cycles are carried out, so that a stable emulsion system is formed, and cereal beverage rich in anthocyanin is prepared after subpackaging.
The example adopts black rice whole grain powder, sodium hyaluronate and other raw materials to prepare the functional beverage with the functions of nourishing yin, tonifying kidney, maintaining beauty and keeping young, and has mellow taste, stable property and suitability for long-time storage.
Example 2:
referring to fig. 1, a method for preparing a functional raw material of black whole grains includes the following steps:
sieving black corn flour 20g with 40 mesh sieve, adding purified water 150ml, treating under ultrasonic (400W) and ultra-high pressure (500 MPa) pressure for 30min, adding pullulanase (10U/g) for enzymolysis for 15min under pH4, carrying out enzymolysis on alpha-amylase and alpha-1, 4-glucose hydrolase for 3 min together, adjusting pH of the concentrated slurry to 2.5, obtaining black corn slurry, taking black corn slurry 100ml, adding condensed milk 2%, gelatin and chitosan for 0.5%, shearing and mixing at high speed to form a stable emulsion system, and filtering by a 20 mesh sieve to obtain black corn condensed milk.
The beverage prepared by adopting the black corn flour and condensed milk in the example is rich in black corn anthocyanin and other nutrient substances, is fragrant, sweet and delicious, and is suitable for people of all ages.
Example 3:
a preparation method of a functional raw material of black whole grains comprises the following steps:
16g of black rice, rye and black highland barley powder are sieved by a 40-mesh sieve, 300ml of water is added, and after 10 minutes of ultrasound (30 seconds on/30 seconds off), the black rice thick paste is subjected to ultrahigh pressure treatment: the pressure is 600MPa and the pressure is maintained for 10 minutes, after proper dilution, 10U/g of pullulanase is added for enzymolysis for 0.5 hour, then 10U/g of alpha-1, 4-glucose hydrolase is added for secondary enzymolysis for 5 minutes, the final pH is regulated to 3, and the black rice, rye and black highland barley pulp, the cooked black fungus powder and the black date powder are respectively 1 percent to prepare the healthy drink for nourishing blood and tonifying kidney.
The grain thick paste prepared by the method locks more nutrition, improves the content of resistant starch, meets the daily nutrition of people through compounding with other healthy food raw materials, and is suitable for sub-healthy people with kidney deficiency and blood deficiency.
Example 4:
s1: preparing black cereal fine powder, adding purified water to prepare cereal thick slurry 15-40%, soaking for 1 hr, and performing ultrasonic and stirring for more than 10 min: the ultrasonic power is more than 300W (30 seconds is on/30 seconds is off), and the stirring speed is more than 80 revolutions per minute;
s2: regulating pH of the S1 grain thick slurry to 4 with citric acid, and performing ultrahigh pressure treatment at room temperature under the conditions of 450MPa or more and dwell time of 8 minutes or more;
s3: adding pullulanase and alpha-amylase into the S2 gelatinized grain thick slurry simultaneously or sequentially at the temperature of 45-60 ℃, wherein the stirring speed is not more than 100 revolutions per minute, and the enzymolysis time is 5-20 minutes;
s4: adding alpha-1, 4-glucose hydrolase into the enzymolysis liquid of S3 for secondary enzymolysis for 10-30 minutes, and adding citric acid to adjust the pH value to be below 3.5 to obtain the enzymolysis liquid with the DE value of 10-35 percent;
s5: filtering large particles from the S4 enzymolysis liquid through a 80-mesh sieve to obtain black cereal primary pulp;
s6: and (3) sterilizing and inactivating enzyme of the black cereal raw pulp prepared in the step (S5) under the ultrahigh pressure of 500MPa for 5 minutes to obtain the black cereal raw pulp.
In the embodiment, the black cereal raw pulp prepared by the method is used as a beverage or an ingredient and other components, and is compounded into various cereal drinks.
Experimental example: 5
A preparation method of a functional raw material of black whole grains comprises the following steps:
the black rice primary pulp prepared by the invention is taken as an example, and the beneficial effects of the invention are further illustrated as follows:
test sample: black rice puree prepared as in example 1; heating black rice flour at 95 ℃ for 20 minutes to obtain a sample;
the test indexes are as follows: total antioxidant capacity;
data analysis: carrying out data analysis by adopting GraphPadPrism software;
the experimental results are shown in fig. 2: influence of different treatment modes on the total antioxidant activity of black rice.
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.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.

Claims (3)

1. A preparation method of a functional raw material of black whole grains is characterized by comprising the following steps: comprises the following steps of;
s1: mixing, selecting black grains, pulverizing to 40 mesh, sieving, adding citric acid water with pH of less than 3, and stirring to obtain 15-40% grain thick slurry;
s2: enzyme passivation, namely placing the grain thick slurry obtained in the step S1 in an ultrasonic environment for 15-30min, wherein the power of an ultrasonic device is more than 300W, and alternately placing the grain thick slurry in an ultrasonic environment for 30S in an open state and for 30S in a closed state, and stirring to perform primary enzyme passivation and starch pregelatinization;
s3: gelatinizing, namely placing the thick slurry obtained in the step S2 at an ultrahigh pressure of 450-600MPa, and further gelatinizing starch for 8-15min to obtain cereal gelatinization liquid;
s4: carrying out enzymolysis, namely carrying out enzymolysis on the cereal gelatinized liquid obtained in the step S3 sequentially or simultaneously by pullulanase and alpha-amylase at the temperature of 45-60 ℃ and the pH value of 4 for 10-60min, and then adding saccharifying enzyme for secondary enzymolysis to reach a proper DE value of 10-35%, so as to obtain cereal enzymolysis liquid;
s5: inactivating enzyme, removing impurities, adjusting pH of the cereal enzymolysis solution obtained in S4 to below 3, maintaining pressure at ultrahigh pressure of 500MPa for 5min, and sieving with 80 mesh sieve to obtain black cereal primary pulp.
2. The method for preparing a functional raw material of black whole grains according to claim 1, wherein: the black grains in the step S1 are black rice, black corn and grains with high starch content of triticale.
3. The method for preparing a functional raw material of black whole grains according to claim 1, wherein: and S4, adding pullulanase and alpha-amylase in sequence after ultrahigh pressure of the cereal thick slurry.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4834988A (en) * 1987-09-28 1989-05-30 Nabisco Brands, Inc. Method for preparing a cereal
WO2011083884A1 (en) * 2010-01-11 2011-07-14 University-Industry Cooperation Group Of Kyung Hee University Preparation method of modified starch using ultra pressure
CN104026705A (en) * 2014-06-24 2014-09-10 济南科纳信息科技有限公司 Beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and preparation method of beverage
CN111449181A (en) * 2020-04-09 2020-07-28 广东省农业科学院蚕业与农产品加工研究所 Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4834988A (en) * 1987-09-28 1989-05-30 Nabisco Brands, Inc. Method for preparing a cereal
WO2011083884A1 (en) * 2010-01-11 2011-07-14 University-Industry Cooperation Group Of Kyung Hee University Preparation method of modified starch using ultra pressure
CN104026705A (en) * 2014-06-24 2014-09-10 济南科纳信息科技有限公司 Beverage prepared from purple corn and wheat germ and processed by ultrahigh pressure and preparation method of beverage
CN111449181A (en) * 2020-04-09 2020-07-28 广东省农业科学院蚕业与农产品加工研究所 Method for preparing fermentation type composite fruit and vegetable beverage through ultrahigh pressure auxiliary enzyme treatment

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