CN114586925B - 一种低gi大米的制备方法 - Google Patents
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Abstract
本发明涉及大米加工技术领域,尤其涉及一种低GI大米的制备方法。该方法包括S1.籼稻谷淘洗除杂后,浸泡并在过量水中进行超声波处理;S2.过滤籼稻谷,煮20~40min;S3.蒸煮结束的籼稻谷置于盛水的高压容器中,300~600MPa超高压处理30~35min;S4.超高压处理后的籼稻谷晾凉后冷藏;S5.冷藏结束后将籼稻谷在30‑35℃条件下烘至水分含量低于16%;S6.碾米后即获得所需的低GI大米。本发明制备得到的低GI大米,GI值小于55,适合糖尿病人食用,满足特殊人群对主食的依赖。且经过本发明方法处理的大米香气损失不多,保证了低GI大米的营养及香气成分。
Description
技术领域
本发明涉及大米加工技术领域,尤其涉及一种低GI大米的制备方法。
技术背景
大米作为主食在中国历史悠久,食用人数最多。不同的年代或者不同国家,食用大米的方式有所不同,由最初的糙米到精米再到糙米的变迁史,也是人类对主食营养健康作用认知的变迁史。大米作为主食,其淀粉含量高、血糖生成指数(GI)高等问题一直受到注重健康人士的关注,尤其是糖尿病人群最为重视,饮食治疗是目前糖尿病的主要辅助治疗手段,其研究重点是低GI食品。普通大米饭及其他主食也成为了糖尿病人主食的禁忌。
从营养上看,低GI大米的营养价值比较高,因为它不但完整保留了糙米的营养,而且还在蒸煮稻谷的过程中吸收了稻壳中的一些营养成分;其中所含的膳食纤维、矿物质和维生素含量均明显高于未处理大米。目前,市场上低GI食品主要以面制品为主,如饼干、面包及馒头等,作为糖尿病人可以放心吃的低GI主食相对较少。
现有的降低GI值的技术有:(1)在产品中添加可抑制α-淀粉酶活性的提取物,以达到降低食物GI的目的;(2)将杂粮与大米一起进行混合粉碎后再造粒,从而达到降低其GI值的目的;(3)通过挤压、膨化、重组等方式对杂粮进行改性,改变了杂粮和大米的形状及结构;(4)利用有机酸和微波处理结合的方法降低GI值等方法。但通过改性造粒后的杂粮存在口感差等问题,无法被消费者广泛接受;而重组或者外源添加后更会受到追求天然主食的一类人群的抵制,通过与其他GI值低的杂粮相结合,也容易造成适口性差、融合性差,无法满足人们对优良口感的追求。
发明内容
为了解决上述技术问题,本发明提供了一种低GI大米的制备方法,以籼稻谷为原料,制备步骤易操作并且效果好、口感佳。
本发明采用了以下技术方案:
一种低GI大米的制备方法,包括以下步骤:
S1.籼稻谷淘洗除杂后,用20~25℃水浸泡9-10h,浸泡后在过量水中进行超声波处理;
S2.超声波处理完毕,过滤籼稻谷,将籼稻谷放入过量的水中煮20~40min;
S3.蒸煮结束的籼稻谷放入真空包装袋密封,将所述真空包装袋置于盛水的高压容器中,300~600MPa超高压处理30~35min;
S4.将超高压处理后的籼稻谷晾凉后放入0~4℃冰箱里冷藏45~50h;
S5.冷藏结束后将籼稻谷放入鼓风烘箱中,30-35℃条件下烘至籼稻谷中水分含量低于16%;
S6.对S5处理后的籼稻谷碾米后即获得所需的低GI大米。
优选的,步骤S1中,所述超声波处理的功率在400~600W之间,处理时间为30min。
优选的,步骤S3中,步骤S1中,浸泡后,还对籼稻谷进行冲洗清理,并去除不饱满稻谷。
优选的,步骤S3中,超高压处理温度为50~60℃。
本发明还提供一种使用上述一种低GI大米的制备方法制备得到的低GI大米。
本发明的有益效果在于:
1.超声波处理可以改变稻谷组织内部结构,破碎细胞,辅助浸泡能够缩短稻谷吸收水分的时间,大大缩短蒸谷米在蒸煮过程中的浸泡时间,加快产品制备流程。超声时间越长,稻谷水分含量越大,稻谷在短时间内吸足水分,可使后期蒸煮中稻谷内的淀粉能充分糊化,超声波处理也会使整精米粒含量增加。
2.基于超声波处理进行蒸煮,可以显著缩短得到低GI大米的最适蒸煮时间,可以改善蒸煮对大米质构特性和感官品质的影响,并在一定程度上促进稻谷在蒸煮过程中淀粉的释放。
3.超高压处理中,容器中水分体积大于籼稻谷的体积,有利于稻谷在超高压过程中充分吸收水分,促进糊化。超高压处理温度在控制在50~60℃,压力控制在300-400MPa,有利于大米中淀粉的糊化,可缩短煮熟时间并改善煮后熟米的外观质量,是生产高品质米饭的可利用的潜在技术。同时,超高压处理大大提高了籼米中抗性淀粉的含量,提高了籼米的营养价值,符合低GI食物理念。并且,超高压处理灭菌效果稳定,可以保持食品原有风味和营养,在一定程度上改善制备的低GI大米食味品质,和促进人体对食品营养物质的吸收。
4.冷藏的过程即是稻谷中淀粉老化的过程,可以加速糊化淀粉的老化速率,增加稻谷中慢消化淀粉的含量。同时在保证大米食品品质的前提条件下,有利于稻谷的储存。
5.本发明得到的低GI大米,经测试其弹性、硬度与正常煮制后的大米相差不大,口感较好,适口性强,对消费者而言比较容易接受。
6.本发明得到的低GI大米,所得低GI大米的GI值小于55,适合糖尿病人食用,满足特殊人群对主食的依赖。经过固相微萃取结合气质联用仪(SPME/GC-MS)测试,所得到的低GI大米中挥发性物质与未处理大米相比相差不大,说明经过本发明方法处理之后,香气损失不多,保证了低GI大米的营养及香气成分。
7.本发明从开始制备一直到制备结束,制备过程未出现挤压、膨化、重组等工艺处理,制备方法简单,成本低,碎米率低,经济效益显著。同时制备过程中没有任何外源添加,满足了追求天然食物人群的追求。
附图说明
图1为本发明制备的低GI大米和普通籼米的外观对比图,图中A为普通籼米,B为低GI大米;
图2为本发明制备的低GI大米和普通籼米的挥发性成分色谱离子图,图2A为普通籼米,图2B为低GI大米;
图3为本发明制备的低GI大米和普通未处理籼米的香气种类和相对含量图。
具体实施方式
为了便于理解,下面结合实施例和附图对本发明的技术方案做出更为具体的说明。
实施例1
一种低GI大米的制备方法,步骤如下:
2.S1.籼稻谷淘洗除杂后,用22~25℃常温水浸泡9h,以利于水分子慢慢渗透到大米内部,浸泡后对籼稻谷进行冲洗清理,并去除不饱满籼稻谷,随后在过量水中进行超声波处理,超声波处理的功率设定在500W,时间为30min。
S2.超声波处理完毕,过滤籼稻谷,将籼稻谷放入过量的水中煮30min;
S3.蒸煮结束的籼稻谷放入真空包装袋密封,并置于高压容器中,高压容器水的体积尽量大于籼稻谷的体积,以利于稻谷在超高压过程中充分吸收水分,促进糊化,300MPa下超高压处理30min,处理温度在控制在50℃,利于大米中淀粉的糊化。
S4.将超高压处理后的籼稻谷晾凉后放入0~4℃冰箱里冷藏45h。
S5.冷藏结束后将籼稻谷放入鼓风烘箱中,30℃条件下烘至籼稻谷中水分含量低于16%;
S6.对S5处理后的籼稻谷碾米后即获得所需的低GI大米。
实施例2
一种低GI大米的制备方法,步骤如下:
S1.籼稻谷淘洗除杂后,用20~25℃常温水浸泡10h,以利于水分子慢慢渗透到大米内部,浸泡后对籼稻谷进行冲洗清理,并去除不饱满籼稻谷,在过量水中进行超声波处理,超声波处理的功率设定在550W,时间为30min。
S2.超声波处理完毕,过滤籼稻谷,将籼稻谷放入过量的水中煮38min;
S3.蒸煮结束的籼稻谷放入真空包装袋密封,将所述真空包装袋置于高压容器中,高压容器水的体积尽量大于籼稻谷的体积,这样有利于稻谷在超高压过程中充分吸收水分,促进糊化,400MPa下超高压处理30min,处理温度控制在50℃,有利于大米中淀粉的糊化。
S4.将超高压处理后的籼稻谷晾凉后放入0~4℃冰箱里冷藏48h。
S5.冷藏结束后将籼稻谷放入鼓风烘箱中,35℃条件下烘至籼稻谷中水分含量低于16%;
S6.对S5处理后的籼稻谷碾米后即获得所需的低GI大米。
实施例3
一种低GI大米的制备方法,步骤如下:
S1.籼稻谷淘洗除杂后,用20~25℃接近常温的水浸泡9.5h,以利于水分子慢慢渗透到大米内部,浸泡后对籼稻谷进行冲洗清理,并去除不饱满籼稻谷,在过量水中进行超声波处理,超声波处理的功率设定在600W,时间为30min。
S2.超声波处理完毕,过滤籼稻谷,将籼稻谷蒸煮22min;
S3.蒸煮结束的籼稻谷放入真空包装袋密封,将所述真空包装袋置于高压容器中,高压容器水的体积尽量大于籼稻谷的体积,以利于稻谷在超高压过程中充分吸收水分,促进糊化,500MPa下超高压处理30min,处理温度在控制在50℃,有利于大米中淀粉的糊化。
S4.将超高压处理后的籼稻谷晾凉后放入0~4℃冰箱里冷藏48h。
S5.冷藏结束后将籼稻谷放入鼓风烘箱中,35℃条件下烘至籼稻谷中水分含量低于16%;
S6.对S5处理后的籼稻谷碾米后即获得所需的低GI大米。
实施例4
对实施例1-3制得的低GI大米的理化性质分析,并以普通蒸煮的籼米作为对照进行实验。
1.吸水率的测定
实验方法:分别准确实验组1-3以及对照组各20g清理干净的大米,浸泡20min结束后立即用纸巾吸干表面的水,摊开放在洁净培养皿中,放在37℃真空干燥箱平衡水分1h,取出晾凉后称重,前后大米重量差离原大米重量的比例即为吸水率。
大米吸水率(%)=(吸水后重量-吸水前重量)/吸水前重量×100%
结果如表1所示,表中可以看出,本发明制备的低GI大米的吸水率相对于普通大米而言,吸水率略有增加。
表1低GI大米吸水率
2.粘度、弹性的测定
利用TA-XT2i物性仪(SMS,英国)测定蒸煮大米的质构特性。米饭制备按照国标GB/T15682-2008进行,取20g大米淘洗3次,米和水比例为1:1.3,将大米和水混合放入铝盒(直径90mm,高50mm)中,将铝盒放入蒸锅中进行煮制。测试时,在铝盒的不同位置随机选取10粒饭粒对称放置在物性仪的载物台上进行测定,米粒之间保持一定的间隔,每个样品做5次平行试验。
测试结果如表2所示,可以看出,本发明制备的低GI大米弹性和硬度与正常煮制后的大米相差不大。
表2低GI大米的弹性与硬度
3.GI值的测定
将低GI大米和未处理的籼米粉碎后,准确称取200mg粉碎均匀且过100目筛的低GI大米粉与未处理籼米粉,以同样粉碎的200mg白面包为参考,分别置于50mL离心管中,加入20mL磷酸盐混合缓冲液(PBS,0.12mol/L NaCl,2.7mmol/L KCl,0.01mol/L磷酸盐)。用1mol/L HCl调整pH至1.5后,震荡均匀,加入0.2mL胃蛋白酶溶液(115μ/mL),37℃水浴30min,取出样品,冷却至室温。用1mol/L NaOH调整pH至6.86,加入1mLα-淀粉酶溶液(110μ/mL),用PBS(pH=6.9)定容至50mL。37℃恒温水浴振荡1h,0~3h内每隔30min取样品500μL(共计6次),向每毫升样液中加入1.5mL 0.4mol/L醋酸钠缓冲液(pH 4.75),加入30μL葡萄糖淀粉酶(110μ/mL),50℃恒温水浴振荡30min。然后用蒸馏水将内容物稀释至10ml,取其中1μL的试样与1mL GOPOD(葡萄糖氧化酶-过氧化物酶)试剂混合,然后在37℃温育15分钟,并在510nm处测量吸光度。此部分用试剂盒代替平均值用于绘制曲线,然后使用葡萄糖(0.2g)作为标准碳水化合物计算曲线下面积(AUC)。通过将测试样品的曲线面积(AUC)除以白面包中葡萄糖的曲线面积(AUC)来计算每种制备试验方法的预测血糖生成指数。
结果如表2所示,可以看出,本发明制备的籼米GI值明显低于对照组普通籼米。
表2低GI大米的GI值测定结果
4.香气成分测定
样品制备:分别将两种大米粉碎并过100目筛,放置在干燥密封锅备用。准备10mL顶空瓶,并放入3g样品,加盖密封备用。
SPME条件:将装好样品的顶空瓶于80℃恒温水浴锅平衡1h,再将萃取头插入顶空瓶萃取50min,之后于GC-MS进样口解析5min。
气相色谱条件:毛细管柱采用HP-5MS毛细管色谱柱,载气流量为He:1mL/min。升温程序:柱初温为50℃,以8℃/min持续升至125℃,保持3min,以4℃/min,升至165℃,再保持3min,最后以10℃/min,升温至250℃,保持2min,采用无分流模式。
质谱条件:接口温度280℃,离子源为EI,离子源温度为230℃,电子能量70eV,扫描范围(m/z):35-500amu,采用全扫描采集模式。
定性检测大米中的香气成分,得到低GI大米共检测出57种挥发性成分,对照组普通籼米共检测出56种挥发性成分,如图2A、图2B、图3和表3所示,表明本制备方法大米香气损失不多,保证了低GI大米的营养及香气成分。
表3低GI大米中挥发性成分相对含量及特征香气
注:——表示未检出
实施例5
感官评价
1.品评前的准备:
1)人员介绍:选择男女各5名有品尝经验的人员,年龄在23~30之间,身体健康,无不良嗜好。
2)条件:评价员在每次品评前用温开水漱口,漱去口中的残留物。
2.品评内容:
1)辨别米饭气味:趁热将米饭置于鼻腔下方,适当用力地吸气,仔细辨别米饭的气味。
2)观察米饭外观:观察米饭表面的颜色、光泽和饭粒完整性。
3)辨别米饭的适口性:用筷子取米饭少许放入口中,细嚼3~5s,边嚼边用牙齿、舌头等各感觉器官仔细品尝米饭的粘性、软硬度、弹性、滋润等。
4)冷饭质地:米饭在室温下放置1h,品尝判断冷饭的粘弹性、粘结成团性和硬度。
3.评分
根据米饭的气味、外观结构、适口性、滋味和冷饭质地进行综合评分,根据每个评价员的综合评分结果计算平均值,个别评价员品评误差大者(超过平均值10分以上)可舍弃,舍弃后重新计算平均值。最后以综合评分的平均值作为稻米食用品质感官评定的结果,计算结果取整数。
评分规则如下:
表3米饭感官评价评分规则表
结果如表4所示,可以看出经过处理的低GI大米的感官总体来说能够符合大众对口感的需求。
表4米饭感官评价评分
以上实施方式仅用以说明本发明的技术方案,而并非对本发明的限制;尽管参照前述实施方式对本发明进行了详细的说明,本领域的普通技术人员应当理解:凡在本发明创造的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明创造的保护范围之内。
Claims (3)
1.一种低GI大米的制备方法,其特征在于,包括以下步骤:
S1. 籼稻谷淘洗除杂后,用20~25℃水浸泡9-10 h,浸泡后在过量水中进行超声波处理,所述超声波处理的功率在400~600 W之间,处理时间为30 min;
S2. 超声波处理完毕,过滤籼稻谷,将籼稻谷放入过量的水中煮20~40 min;
S3. 蒸煮结束的籼稻谷放入真空包装袋密封,将所述真空包装袋置于盛水的高压容器中,300~600 MPa超高压处理30~35 min,所述超高压处理温度为50~60℃;
S4. 将超高压处理后的籼稻谷晾凉后放入0~4℃冰箱里冷藏45~50 h;
S5. 冷藏结束后将籼稻谷放入鼓风烘箱中,30-35℃条件下烘至籼稻谷中水分含量低于16%;
S6. 对S5处理后的籼稻谷碾米后即获得所需的低GI大米。
2.如权利要求1所述的一种低GI大米的制备方法,其特征在于,步骤S3中,步骤S1中,浸泡后,还对籼稻谷进行冲洗清理,并去除不饱满稻谷。
3.一种利用权利要求1-2任一项所述的一种低GI大米的制备方法制备得到的低GI大米。
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