CN114532482A - Novel preparation method of instant full powder of instant RS-rich parboiled rice - Google Patents

Novel preparation method of instant full powder of instant RS-rich parboiled rice Download PDF

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Publication number
CN114532482A
CN114532482A CN202210317391.4A CN202210317391A CN114532482A CN 114532482 A CN114532482 A CN 114532482A CN 202210317391 A CN202210317391 A CN 202210317391A CN 114532482 A CN114532482 A CN 114532482A
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China
Prior art keywords
rice
black
highland barley
instant
crushed
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Withdrawn
Application number
CN202210317391.4A
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Chinese (zh)
Inventor
张文成
吴泽宇
惠爱玲
严伟龙
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Intelligent Manufacturing Institute of Hefei University Technology
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Intelligent Manufacturing Institute of Hefei University Technology
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Priority to CN202210317391.4A priority Critical patent/CN114532482A/en
Publication of CN114532482A publication Critical patent/CN114532482A/en
Withdrawn legal-status Critical Current

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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

Abstract

A novel preparation method of a novel method for preparing instant whole rice flour rich in Resistant Starch (RS) steamed rice relates to the field of food, and the instant whole rice flour rich in RS steamed rice is prepared by taking waste broken rice in the deep processing process of black rice and black highland barley as a raw material and performing the steps of pretreatment of the raw material, microwave synergistic soaking, cooking, drying, superfine grinding, screening and the like. Compared with the prior art, the method has the advantages that the RS content is measured to be more than 25% according to NY/T2638-2014 by performing microwave synergistic soaking and cooking on the crushed black rice and the black highland barley, performing superfine grinding and the like; meanwhile, the original smell, color and nutrient substances of the black rice and the black highland barley are kept to the maximum extent, no additive is added, the eating is convenient, the blood sugar rise is easy to control, and the black highland barley and black highland barley black glutinous rice cake is a green and healthy food which is suitable for people of all ages and both sexes, and is economical and practical. The product has simple production process and wide application range, can effectively solve the problems of low utilization rate of broken rice, low added value and the like in the current processing process of the black rice and the black highland barley, and is an excellent food raw material and an auxiliary material for deep processing.

Description

Novel preparation method of instant full powder rich in RS (American Petroleum institute) parboiled rice
Technical Field
The invention belongs to the technical field of food processing, and relates to a novel preparation method of instant full powder of instant RS-rich parboiled rice.
Background
The black rice is a treasure in rice, is a reputation of tribute rice, medicinal rice and longevity rice, and has special nutritional value. The black rice is rice which can be used as both medicine and food, and has good quality, good taste and pure fragrance. The black rice contains special components such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycoside, which are lacking in rice, so that the black rice is more nutritious than ordinary rice. The black rice for long eating has the functions of appetizing, benefiting the middle warmer, strengthening the spleen, warming the liver, improving eyesight, activating blood circulation, smoothing astringent taste and replenishing vital essence, and has good nourishing effect on juvenile poliosis, female postpartum weakness, weakness after illness, anemia and kidney deficiency. The generation medicine proves that the black rice has the curative effects of nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and activating blood and the like. The black rice contains more dietary fiber, the digestion speed of starch is relatively slow, and the blood glucose index is only 55 (87 for white rice), so that the drastic fluctuation of blood glucose caused by eating the black rice is avoided unlike eating the white rice. In addition, the mineral substances such as potassium, magnesium and the like in the black rice are also beneficial to controlling blood pressure and reducing the risk of cardiovascular and cerebrovascular diseases. Therefore, the diabetes patients and the cardiovascular disease patients can eat the black rice as a part of diet.
Highland barley is a special type of barley, has higher nutritional ingredients than rice, wheat and corn, and is a crop for eating, feeding, brewing and medicinal purposes. The black highland barley has high nutritive value, the contents of basic nutritional components such as moisture, ash, protein, fat and crude fiber are respectively 12.29%, 1.91%, 9.40%, 2.32% and 3.01%, which are all higher than the contents of white highland barley, the contents of fat and crude fiber are obviously higher than the contents of white highland barley, and the total dietary fiber has the same level as the white highland barley; the black highland barley is rich in various amino acids, the ratio of the total content of the essential amino acids to the amino acids and the ratio of the essential amino acids to the non-essential amino acids are respectively 0.33 and 0.50, and the black highland barley better conforms to the ideal protein condition proposed by FAO/WHO compared with the white highland barley; the contents of major elements calcium and phosphorus and trace elements iron, zinc and copper in the black highland barley are 63.73, 980, 14.54, 3.5 and 0.74 mg/100 g respectively, which are all higher than those of the white highland barley, wherein the copper is more remarkable; the contents of B vitamins V (B1), V (B2) and V (B6) in the black highland barley are respectively 0.273, 0.0768 and 159 micrograms/100 g, which are higher than those of the white highland barley, wherein the difference between V (B1) and V (B2) is more obvious; the content of the specific anthocyanin with higher health care effect in the highland barley is also extremely rich, wherein the content of the chloridized delphinidin and the chloridized anthocyanin is most rich.
Highland barley, special local product of Longzi county, Tibet autonomous region, geographical indication product of China; the glumes and the grain skins are named as black purple, and the shapes of the glumes and the grain skins are oval or rhombic, so that the highland barley flour has special high oxidation resistance and nutrient content which are not possessed by common white highland barley. The quality of highland barley of Longzi is detected by the Shannan city quality supervision bureau in combination with a plurality of detection mechanisms such as the product quality supervision and inspection institute of the autonomous region. The results show that: the highland barley of the bulbus bulgaricus is rich in trace elements such as selenium, chlorinated anthocyanin, chlorinated delphinidin, chlorinated malvidin, vitamin B1, vitamin B6, dietary fiber and the like and beneficial components, and has obvious health care effects on promoting the functions of the digestive system of a human body, resisting oxidation, delaying senility and the like. The food processed by taking highland barley as a raw material is often eaten, and has important significance for supplementing daily essential amino acid for organisms.
The international market of the rice to be steamed is commonly called 'semi-cooked rice', which is a rice product produced by taking rice as a raw material, performing hydrothermal treatment such as cleaning, soaking, stewing, drying and the like, and then performing conventional rice milling processing method, and has the characteristics of high nutritional value, high rice yield, high oil yield, long storage period, short stewing time and the like. The parboiled rice is not widely known in China, but is very popular in areas such as Europe, America, the middle east and the like, is famous abroad with healthy rice and green food, and the selling price of the parboiled rice in the international market is usually 10-50% higher than that of white rice with the same specification, so that the benefit is remarkable.
The RS-enriched parboiled rice instant whole powder is a novel instant food, and is a powdery product prepared by deep processing of crushed black rice and crushed black highland barley which are used as raw materials. At present, most of staple food whole powder has the problems of long soaking time, high cellulose content, poor instant property and high content of digested starch in the processing process of the staple food during production, or the addition of a color fixative, other auxiliary material additives and the like in the processing process, so that the safety problem exists, and the contradiction psychology of consumers is caused. Along with the acceleration of the pace of life of people, the requirement on the nutritional safety of food is improved, and the production of the natural, green, nutritional and instant full flour of the RS-enriched parboiled rice has important significance. Meanwhile, the whole black rice and black highland barley powder can be used as a final product and also can be used as a basic raw material for deep processing of black rice and black highland barley foods, so that the economic benefits of the black rice and the black highland barley are improved.
Disclosure of Invention
The invention aims to provide a novel preparation method of instant RS-rich parboiled rice instant whole powder.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a novel preparation method of instant RS-rich parboiled rice full powder comprises the following steps:
step 1: pretreatment of raw materials
Selecting crushed black rice and crushed black highland barley, removing impurities, cleaning, and removing metals, stones, soil and the like.
Step 2: soaking
And putting the cleaned crushed black rice and black highland barley into a microwave field glass container, and performing microwave synergistic soaking treatment.
And step 3: steaming and boiling
Placing the crushed black rice and black highland barley which are subjected to microwave synergistic soaking treatment into a cooking pot for cooking, wherein the steam pressure is 0.20-0.25MPa, and the cooking is completed for 10-15 min.
And 4, step 4: drying
Drying the cooked crushed black rice and black highland barley in a vibration fluidized bed type hot air drying mode at the air inlet temperature of 70-300 ℃ and the air outlet temperature of 40-70 ℃.
And 5: crushing and sieving
And (3) carrying out superfine grinding and screening on the dried crushed black rice and black highland barley to obtain the instant full powder rich in RS steamed rice.
The preferable technical scheme is as follows: in the step 1, the mass ratio of the broken black rice to the broken long black highland barley is 7:3 for compounding.
The preferable technical scheme is as follows: in the step 2, the soaking is carried out by applying microwave to soak 8-10w/g of unit mass at the normal temperature of 25 ℃ in cooperation with the microwave, and the microwave time is 6-8 min.
The preferable technical scheme is as follows: in step 5, the powder is ground by using an ultrafine grinder and is sieved by a 200-mesh sieve.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. enriches the varieties of deep processing of black rice and black highland barley
The traditional black rice and black highland barley are directly eaten after being steamed, the powdery product is mainly coarse powder or cakes, and the development of the superfine powder of the black rice and the black highland barley widens the variety of the deep processing products of the black rice and the black highland barley.
2. The utilization rate of the nutrition and the functional components in the black rice and the black highland barley is improved
Compared with the black rice and the black highland barley, the nutrition and functional components in the black rice and black highland barley ultrafine powder are easily digested by human bodies, and the utilization rate of the nutrition and functional components is greatly improved.
3. Widens the application field of black rice and black highland barley products
The traditional black rice and black highland barley food has low processing level, and the application of the black rice and black highland barley food in leisure food and beverage is limited. The black rice and black highland barley ultrafine powder is suitable to be added into leisure food, functional food and liquid beverage due to small granularity, good dispersibility and good solubility, and the invention fills the technical blank in the field at home.
4. Improves the utilization rate of the black rice and black highland barley raw materials
The superfine black rice and highland barley powder is prepared from broken rice, so that the utilization rate of raw materials is greatly improved, and the production cost of comprehensive processing of black rice and highland barley products is greatly reduced.
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.
Example 1: novel preparation method of instant full powder of instant RS-rich parboiled rice
Compared with the prior art, the invention adopts microwave synergistic boosting to the broken black rice and black highland barley in the soaking process to realize rapid soaking and finishing, does not add any means such as additives and the like, greatly keeps the taste, smell, color and nutrient components of the black rice and the black highland barley, has little loss of anthocyanin and the like, low cellulose content, convenient eating and high resistant starch content, and is a green food which is suitable for people of all ages and young and has economical, practical and safe nutrition. The product has simple production process and wide application range, no waste is generated in the whole production process, the varieties of the black rice and black highland barley foods are further enriched, the problems of high loss, low utilization rate of broken black rice and black highland barley, low comprehensive utilization rate of the black rice and the black highland barley and the like in the current processing process of the black rice and the black highland barley can be effectively solved, and the instant RS-enriched parboiled rice instant whole flour which is developed in a positioned way is a very good food processing raw material and auxiliary material.
The method comprises the following steps:
pretreatment of raw materials: the black rice and the highland barley of the Longzi are taken as raw materials, 70g of broken black rice and 30g of highland barley of the Longzi are weighed and compounded, and then impurities, stones, soil and the like are removed and cleaned.
Soaking: placing the cleaned compound of the crushed black rice and the black highland barley into a microwave field glass container (wherein the soaking water is 3 times of the raw material by mass), and performing microwave synergistic soaking treatment: and (5) applying 1000w of microwaves for synergistic soaking, wherein the microwave time is 8 min.
And (3) cooking: and (3) putting the crushed black rice and the black highland barley which are subjected to the microwave synergistic soaking treatment into a cooking pot for cooking, wherein the steam pressure is 0.25MPa, and the cooking is completed for 10 min.
And (3) drying: drying the cooked crushed black rice and black highland barley by using a vibration fluidized bed type hot air drying mode, wherein the air inlet temperature is 150 ℃, and the air outlet temperature is 50 ℃.
Crushing and screening: and (3) carrying out superfine grinding on the dried crushed black rice and black highland barley, and sieving by a 200-mesh sieve to obtain the instant full powder rich in RS steamed rice.
The physical and chemical indexes are measured, the water content and the ash content meet the national standard requirements of the fruit and vegetable powder, and the content of the cellulose is reduced to below 1/3 of the original content. The content of resistant starch is determined to be 25.8 percent according to NY/T2638-2014; the results of sensory evaluation were as follows: the color is dark purple red, the granular tissue is uniform and fine, the black rice has the special flavor of the natural black rice, the taste is fine, the black rice is instant in normal water at 25 ℃, and no other impurities exist. The product has good quality and high nutritive value.
Example 2: novel preparation method of instant full powder of instant RS-rich parboiled rice
The rest parts are the same as the example 1, except that the crushed black rice is soaked in normal pressure water for 6 hours and is boiled without microwave treatment, and a finished product of the crushed black rice and the black highland barley whole powder is obtained.
The resistant starch content of the finished product of the instant whole flour of the parboiled rice obtained in the example 2 is determined to be 21.1 percent according to NY/T2638-2014; sensory evaluation was carried out, and the results were: the color is purple red, the particles are fine and smooth, and the taste is good. The physical and chemical indexes are measured, the water content and the ash content both meet the national standard requirements of the fruit and vegetable powder, and the cellulose content is high.
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 (4)

1. A novel preparation method of instant RS-rich parboiled rice instant whole powder is characterized in that: comprises the following steps:
step 1: pretreatment of raw materials
Selecting crushed black rice and crushed black highland barley, removing impurities, cleaning, and removing metals, stones, soil and the like;
step 2: soaking
Putting the cleaned crushed black rice and black highland barley into a microwave field glass container, and performing microwave synergistic soaking treatment;
and step 3: steaming and boiling
Placing crushed black rice and black highland barley which are subjected to microwave synergistic soaking treatment into a cooking pot for cooking under the steam pressure of 0.20-0.25MPa for 10-15 min;
and 4, step 4: drying
Drying the cooked crushed black rice and black highland barley by using a vibration fluidized bed type hot air drying mode, wherein the air inlet temperature is 70-300 ℃, and the air outlet temperature is 40-70 ℃;
and 5: crushing and sieving
And (3) carrying out superfine grinding and screening on the dried crushed black rice and black highland barley to obtain the instant full powder rich in RS steamed rice.
2. The novel method for preparing the instant RS-enriched parboiled rice instant whole flour according to claim 1, characterized in that: in the step 1, the crushed black rice and the crushed highland barley are compounded according to the mass ratio of 7: 3.
3. The novel method for preparing the instant RS-enriched parboiled rice instant whole flour according to claim 1, characterized in that: in the step 2, the soaking is carried out by applying microwave to soak 8-10w/g of unit mass at the normal temperature of 25 ℃ in cooperation with the microwave, and the microwave time is 6-8 min.
4. The novel method for preparing the instant RS-enriched parboiled rice instant whole flour according to claim 1, characterized in that: in step 5, the powder is ground by using an ultrafine grinder and is sieved by a 200-mesh sieve.
CN202210317391.4A 2022-03-29 2022-03-29 Novel preparation method of instant full powder of instant RS-rich parboiled rice Withdrawn CN114532482A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210317391.4A CN114532482A (en) 2022-03-29 2022-03-29 Novel preparation method of instant full powder of instant RS-rich parboiled rice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210317391.4A CN114532482A (en) 2022-03-29 2022-03-29 Novel preparation method of instant full powder of instant RS-rich parboiled rice

Publications (1)

Publication Number Publication Date
CN114532482A true CN114532482A (en) 2022-05-27

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Application publication date: 20220527