CN114601110A - Recombined black rice with low glycemic index and preparation method thereof - Google Patents
Recombined black rice with low glycemic index and preparation method thereof Download PDFInfo
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- CN114601110A CN114601110A CN202210291278.3A CN202210291278A CN114601110A CN 114601110 A CN114601110 A CN 114601110A CN 202210291278 A CN202210291278 A CN 202210291278A CN 114601110 A CN114601110 A CN 114601110A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000002641 glycemic effect Effects 0.000 title abstract description 19
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- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 claims description 4
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 4
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- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 3
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 claims description 3
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 3
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 3
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
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- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 1
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- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ARIWANIATODDMH-UHFFFAOYSA-N Lauric acid monoglyceride Natural products CCCCCCCCCCCC(=O)OCC(O)CO ARIWANIATODDMH-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- RZRNAYUHWVFMIP-HXUWFJFHSA-N glycerol monolinoleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-HXUWFJFHSA-N 0.000 description 1
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Classifications
-
- 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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses recombinant black rice with low glycemic index and a preparation method thereof, belonging to the technical field of food processing. When the blue melanin is prepared, the amino acid is added to trigger the color generation reaction process of the blueberry leaf blue melanin, and the pigment generation condition is controlled to keep the uniformity of the color quality of the blue melanin, so that the dependence of the traditional rice dyeing method on the spring leaves is overcome, and the utilization rate of the blueberry leaves in different seasons and the color stability of the recombined blueberry are improved.
Description
Technical Field
The invention relates to recombinant black rice with low glycemic index and a preparation method thereof, belonging to the technical field of food processing.
Background
By 2019, the international diabetes union (IDF) counts that 4.63 million people with diabetes are among people aged 20 to 79, wherein the total number of people with diabetes in China is about 1.164 million and the people are at the first position in the world. The rice is one of the most important staple food grains in China, and more than 65% of people in China take the rice as staple food. The natural rice has a glycemic index of 80-90, belongs to foods with high glycemic indexes, has great influence on the blood sugar of a human body after being eaten, and is not beneficial to the stability of the blood sugar of a diabetic patient. With the improvement of the quality of life, consumers are aware that more nutrient components are lost from refined rice, and are increasingly alert to health hidden troubles such as diabetes and the like brought by the refined rice. Therefore, the development of low glycemic index rice is an important imperative measure for improving dietary structure.
Black rice is a cereal food with a long eating history, and the custom of eating black rice in coastal areas of eastern China is over a thousand years old. The traditional black rice is prepared by taking the leaves of oriental blueberry as a basic raw material, mashing the tender leaves, taking juice, coloring rice by utilizing the effective components in the juice, and steaming and boiling the rice. The traditional Chinese medicine holds that the dark rice has the effects of tonifying spleen and kidney, soothing nerves, improving eyesight, relieving cough and blackening hair, and can be used for assisting in treating symptoms such as physical weakness, spleen and stomach deficiency-cold and the like. Researches in black rice eating areas find that the blood sugar level of patients with type 2 diabetes can be obviously improved by eating black rice frequently. In addition, the vaccinium bracteatum leaves are a high-quality medicinal plant resource, and the vaccinium bracteatum leaves are recorded in a Chinese medicinal dictionary and can be used for tonifying essence and qi, strengthening bones and muscles, improving eyesight and stopping diarrhea. Modern researches find that the vaccinium bracteatum leaves contain various natural active substances and have the physiological effects of regulating and controlling blood sugar, resisting oxidation, inhibiting bacteria, resisting fatigue, preventing and improving eye diseases and the like. The oriental blueberry resource is abundant in China, is particularly abundant in places such as the river, the Zhejiang, the Wan and the Min, has more than 3 hundred million people who eat oriental blueberry and are used for food processing at present, covers 9 provinces and has wide consumption foundation.
However, the dark rice processed food is mostly distributed in the form of workshop-style snacks, and the scale processing is not formed at present, so that a plurality of challenges are faced in promoting the industrialization popularization of the dark rice processed food, especially in the aspects of pigment component research and manufacturing process. In terms of pigment composition, there has been a false positive in previous studies on pigment compositions: and (3) taking the flavonoid compounds in the crude extract as a pigment quantification index. This is not consistent with the bluish-black appearance of the surface of the black rice, thus resulting in uneven quality and poor controllability of the black rice product. In the aspect of the manufacturing process, the dye uptake and the appearance of the black rice are greatly influenced by the seasonality of leaves, and the black rice with good color and quality can be dyed only by the leaves in spring. Therefore, the seasonal dependence on leaves is high in the actual making process of the dark rice. At present, the existing oriental blueberry patents take fresh oriental blueberry leaves as main raw materials to directly dye rice (such as CN104855862A, CN106721985A and CN109953255A), and no processing method capable of effectively controlling pigment formation exists to ensure the stability of the quality of the oriental blueberry products.
Meanwhile, the blood sugar generation index of the black rice prepared by the traditional process is about 65-75, and the requirement of consumers on the black rice with low blood sugar generation index cannot be met.
Disclosure of Invention
[ problem ] to
The invention aims to solve the technical problems of unstable color and appearance and higher glycemic index of the existing black rice.
[ solution ]
The invention provides a method for preparing a blueblack pigment for black rice by using oriental blueberry leaves, which comprises the following steps:
(1) washing the leaves of vaccinium bracteatum with clear water, and mixing the leaves and the water according to a mass ratio of 1: grinding the mixture according to the proportion of 3-7, filtering impurities by using gauze after grinding, and adjusting the pH of filtrate to 3-5;
(2) adding amino acid accounting for 0.1-2% of the mass of the filtrate into the filtrate, reacting at 40-65 ℃ for 3-6 hours, filtering impurities after the reaction is finished, concentrating and drying to obtain blueberry leaf blue melanin;
the amino acid is one or more of lysine, methionine, phenylalanine, glycine, alanine, glutamic acid and aspartic acid.
And (2) the acidity regulator used for regulating the pH value of the filtrate in the step (1) is one or more of citric acid, malic acid and tartaric acid.
The invention also provides a preparation method of the recombined black rice, which can improve the color and appearance stability and has a lower glycemic index, wherein the glycemic index of the recombined black rice is 40-55, and the raw materials of the recombined black rice comprise, by mass, 40-70: 20-40: 3-8: 0.5-2 of rice, oat, blueberry leaf blue melanin and monoglyceride;
the preparation method of the recombined black rice comprises the following steps:
step (1): preparation of the Mixed powder
Removing impurities from rice and oat, pulverizing rice and oat, sieving, and mixing rice flour, oat flour, blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): extrusion granulation
Putting the mixed powder obtained in the step (1) into a double-screw extruder for granulation, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 100-260 rpm, the rotating speed of the cutter is 450-1000 rpm, and the temperature of five sections of the sleeve from the feed inlet to the discharge outlet is 60-80 ℃, 90-110 ℃, 100-120 ℃, 60-80 ℃ and 50-70 ℃ in sequence;
and (3): and (3) drying the recombined black rice obtained by granulation in the step (2) to obtain the recombined black rice with low glycemic index.
In certain embodiments of the present invention, the mass ratio of the rice, the oat, the blueberry leaf blue melanin and the monoglyceride in the step (1) is 40-70: 20-40: 3-8: 0.5 to 2.
In certain embodiments of the present invention, the mass ratio of the rice, the oat, the blueberry leaf blue melanin and the monoglyceride in the step (1) is 55-65: 25-40: 4-7: 1.2 to 2.
In certain embodiments of the present invention, the rice in step (1) is one or more of glutinous rice, polished round-grained rice and indica rice.
In certain embodiments of the present invention, the sieving in step (1) is 60-120 mesh sieving.
In certain embodiments of the present invention, the amount of water used in step (1) is 15% to 40% of the solid feedstock.
In certain embodiments of the present invention, the drying manner in step (3) is hot air drying or fluidized bed drying.
[ advantageous effects ]
The recombinant black rice prepared by the preparation method disclosed by the invention has the glycemic index of 40-55, and can meet the requirements of consumers on the black rice with the low glycemic index.
When the blue melanin is prepared, the amino acid is added to trigger the color generation reaction process of the blueberry leaf blue melanin, and the pigment generation condition is controlled to keep the uniformity of the color quality of the blue melanin, so that the dependence of the traditional rice dyeing method on the spring leaves is overcome, and the utilization rate of the blueberry leaves in different seasons and the color stability of the recombined blueberry are improved.
Detailed Description
Example 1
In this example, the raw materials for preparing the reconstituted black rice are, by mass, 55: 40: 7: 1.5: 30 of glutinous rice, oat, blueberry leaf blue melanin, glyceryl monostearate and water.
The recombined black rice is prepared according to the following steps:
step (1): mixing rice and oat, removing impurities, pulverizing rice and oat, sieving with 100 mesh sieve, and mixing rice flour, oat flour, Oriental blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): and (3) extruding and granulating, namely, putting the mixed powder obtained in the step (1) into a double-screw extruder for granulating, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 120rpm, the rotating speed of the cutter is 600rpm, and the five sections of the temperature of the sleeve from the feed inlet to the discharge outlet are 65 ℃, 100 ℃, 120 ℃, 75 ℃ and 60 ℃ in sequence;
and (3): and (3) carrying out fluidized bed drying on the recombined black rice obtained by granulation in the step (2) to obtain the recombined black rice. The color of the recombined black rice is blue black, the chroma values are L-38.67, a-0.13 and b-14.70, and the glycemic index is 43 after steaming.
The preparation method of the blueberry leaf blue melanin comprises the following steps: washing the leaves of vaccinium bracteatum with clear water, and mixing the leaves and the water according to a mass ratio of 1: 4, grinding the materials into thick liquid according to the proportion, filtering impurities by using gauze after grinding the thick liquid, adjusting the pH of the filtrate to 3.3 by using citric acid, adding 1.0 percent of lysine, placing the mixture in a water bath at 60 ℃ for 5 hours, filtering the impurities after the reaction is finished, concentrating and drying the mixture to obtain the blueberry leaf blue melanin.
Example 2
The raw materials for preparing the recombined black rice in the embodiment are 60: 35: 6: 1.2: 35 glutinous rice, oat, blueberry leaf blue melanin, glyceryl monostearate, and water.
The recombined black rice is prepared according to the following steps:
step (1): mixing rice and oat, removing impurities, pulverizing rice and oat, sieving with 80 mesh sieve, and mixing rice flour, oat flour, Oriental blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): and (2) extruding and granulating, namely, putting the mixed powder obtained in the step (1) into a double-screw extruder for granulating, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 160rpm, the rotating speed of the cutter is 700rpm, and the five sections of the temperature of the sleeve from the feed inlet to the discharge outlet are 60 ℃, 100 ℃, 120 ℃, 80 ℃ and 50 ℃ in sequence;
and (3): and (3) carrying out fluidized bed drying on the recombined black rice obtained by granulation in the step (2) to obtain the recombined black rice, wherein the recombined black rice is blue-black in color, the colorimetric values are L-40.26, a-0.10 and b-12.81, and the glycemic index of the recombined black rice is 48 after steaming.
The preparation method of the blueberry leaf blue melanin comprises the following steps: washing the leaves of vaccinium bracteatum with clear water, and mixing the leaves and the water according to a mass ratio of 1: 5, grinding the materials into thick liquid, filtering impurities by using gauze after grinding the thick liquid, adjusting the pH of the filtrate to 3 by using malic acid, adding 1.2 percent of glycine, placing the mixture in a water bath at 55 ℃ for 5 hours, and filtering the impurities, concentrating and drying the mixture after the reaction is finished to obtain the blueberry leaf blue melanin.
Example 3
The raw materials for preparing the recombined black rice in the embodiment are 65: 25: 4: 1.5: 25 of glutinous rice, oat, blueberry leaf blue melanin, glycerol monooleate and water.
The recombined black rice is prepared according to the following steps:
step (1): mixing rice and oat, removing impurities, pulverizing rice and oat, sieving with 100 mesh sieve, and mixing rice flour, oat flour, Oriental blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): and (2) extruding and granulating, namely, putting the mixed powder obtained in the step (1) into a double-screw extruder for granulating, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 200rpm, the rotating speed of the cutter is 800rpm, and five sections of temperature of the sleeve from the feed inlet to the discharge outlet are 75 ℃, 105 ℃, 120 ℃, 75 ℃ and 60 ℃ in sequence;
and (3): and (3) drying the recombined black rice obtained by granulation in the step (2) by hot air to obtain the recombined black rice, wherein the recombined black rice is blue-black in color, has the colorimetric values of L-45.19, a-0.30 and b-9.62, and has the glycemic index of 52 after being steamed.
The preparation method of the blueberry leaf blue melanin comprises the following steps: washing vaccinium bracteatum leaves with clear water, and mixing the vaccinium bracteatum leaves with water according to a mass ratio of 1: 6, grinding the materials into pulp, filtering impurities by using gauze after grinding, adjusting the pH of the filtrate to 4.0 by using citric acid, adding 1.8 percent of phenylalanine, placing the filtrate in a water bath at 55 ℃ for 4 hours, filtering the impurities after the reaction is finished, concentrating and drying to obtain the blueberry leaf melanin.
Example 4
The raw materials for preparing the recombined black rice in the embodiment are 60: 30: 7: 1.6: 40 glutinous rice, oat, blueberry leaf blue melanin, glycerol monolaurate and water.
The recombinant black rice is prepared according to the following steps:
step (1): mixing rice and oat, removing impurities, pulverizing rice and oat, sieving with 100 mesh sieve, and mixing rice flour, oat flour, Oriental blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): and (2) extruding and granulating, namely, putting the mixed powder obtained in the step (1) into a double-screw extruder for granulating, wherein the parameters of the extruder are as follows: the rotating speed of the screw is 180rpm, the rotating speed of the cutter is 750rpm, and five sections of temperatures of 65 ℃, 100 ℃, 110 ℃, 80 ℃ and 55 ℃ are arranged from the feed inlet to the discharge outlet of the sleeve in sequence;
and (3): and (3) drying the recombined black rice obtained by granulation in the step (2) by hot air to obtain the recombined black rice, wherein the recombined black rice is blue-black in color, has the colorimetric values of L being 43.19, a being-0.91 and b being-10.33, and has the glycemic index of 50 after steaming.
The preparation method of the blueberry leaf blue melanin comprises the following steps: washing the leaves of vaccinium bracteatum with clear water, and mixing the leaves and the water according to a mass ratio of 1: 7, grinding the mixture into thick liquid, filtering impurities by using gauze after grinding the thick liquid, adjusting the pH of the filtrate to 3.5 by using citric acid, adding 2.0 percent glutamic acid, placing the mixture in a water bath at 60 ℃ for 3.5 hours, filtering the impurities after the reaction is finished, concentrating and drying the mixture to obtain the blueberry leaf melanin.
Comparative example 1 is different from example 1 in that no amino acid is added in the preparation of the pigment
The obtained recombined rice is dark green, has colorimetric values of L ═ 41.33, a ═ 10.39 and b ═ 3.25, and has a glycemic index of 60 after steaming.
Comparative example 2 differs from example 1 in that arginine is used
The obtained recombined rice has light brown black color, has color values of L of 50.17, a of-4.33 and b of 13.85, and has a glycemic index of 68 after steaming.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method for preparing recombined black rice is characterized in that raw materials of the recombined black rice comprise rice, oat, blueberry leaf blue melanin and monoglyceride;
the method comprises the following steps:
step (1): removing impurities from rice and oat, pulverizing rice and oat, sieving, and mixing rice flour, oat flour, blueberry leaf melanin powder, monoglyceride powder and water to obtain mixed powder;
step (2): putting the mixed powder obtained in the step (1) into a double-screw extruder for granulation;
and (3): drying the recombined black rice obtained by granulation in the step (2) to obtain recombined black rice;
the preparation method of the blueberry leaf blue melanin comprises the following steps: (1) cleaning vaccinium bracteatum leaves, adding water to grind into thick liquid, filtering impurities by using gauze after grinding into thick liquid, and adjusting the pH value of filtrate to 3-5; (2) adding amino acid accounting for 0.1-2% of the mass of the filtrate into the filtrate, reacting at 40-65 ℃ for 3-6 hours, filtering impurities after the reaction is finished, concentrating and drying to obtain blueberry leaf blue melanin; the amino acid is one or more of lysine, methionine, phenylalanine, glycine, alanine, glutamic acid and aspartic acid.
2. The method for preparing the recombined black rice according to claim 1, wherein the recombined black rice comprises the following raw materials in a mass ratio of 40-70: 20-40: 3-8: 0.5-2 of rice, oat, blueberry leaf blue melanin and monoglyceride.
3. The method of claim 1, wherein the extruder parameters during pelleting are: the rotating speed of the screw is 100-260 rpm, the rotating speed of the cutter is 450-1000 rpm, and the temperature of the five sections of the sleeve from the feed inlet to the discharge outlet is 60-80 ℃, 90-110 ℃, 100-120 ℃, 60-80 ℃ and 50-70 ℃ in sequence.
4. The method for preparing recombined black rice according to claim 1, wherein the mass ratio of the rice, the oat, the blueberry leaf blue melanin and the monoglyceride is 55-65: 25-40: 4-7: 1.2 to 2.
5. The method for preparing reconstituted black rice according to claim 1, wherein the rice is one or more of glutinous rice, non-glutinous rice and indica rice.
6. The method for preparing reconstituted black rice according to claim 1, wherein the amount of water is 15% to 40% of the solid raw material.
7. The method for preparing reconstituted black rice according to claim 1, wherein the drying manner is hot air drying or fluidized bed drying.
8. The reconstituted black rice prepared by the method according to any one of claims 1 to 7.
9. A method for preparing a blueblack pigment for black rice by using oriental blueberry leaves is characterized by comprising the following steps:
(1) washing the leaves of vaccinium bracteatum with clear water, and mixing the leaves and the water according to a mass ratio of 1: grinding the mixture according to the proportion of 3-7, filtering impurities by using gauze after grinding, and adjusting the pH of filtrate to 3-5;
(2) adding amino acid accounting for 0.1-2% of the mass of the filtrate into the filtrate, reacting at 40-65 ℃ for 3-6 hours, filtering impurities after the reaction is finished, concentrating and drying to obtain blueberry leaf blue melanin;
the amino acid is one or more of lysine, methionine, phenylalanine, glycine, alanine, glutamic acid and aspartic acid.
10. The bluish-black pigment prepared according to the method of claim 9 and its use for food dyeing.
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