CN114617221B - Preparation method of fresh wet black rice flour - Google Patents
Preparation method of fresh wet black rice flour Download PDFInfo
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- CN114617221B CN114617221B CN202210244582.2A CN202210244582A CN114617221B CN 114617221 B CN114617221 B CN 114617221B CN 202210244582 A CN202210244582 A CN 202210244582A CN 114617221 B CN114617221 B CN 114617221B
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 130
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- 238000002360 preparation method Methods 0.000 title claims abstract description 10
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- 238000002791 soaking Methods 0.000 claims abstract description 37
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- 235000019698 starch Nutrition 0.000 claims abstract description 23
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- 238000007670 refining Methods 0.000 claims description 2
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- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 18
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- 235000013305 food Nutrition 0.000 abstract description 4
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- 238000002474 experimental method Methods 0.000 description 16
- 230000000052 comparative effect Effects 0.000 description 14
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- 239000004410 anthocyanin Substances 0.000 description 13
- 150000004636 anthocyanins Chemical class 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 239000000523 sample Substances 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
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- 239000006228 supernatant Substances 0.000 description 4
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- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
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- 239000007974 sodium acetate buffer Substances 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 229920002907 Guar gum Polymers 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 108090000284 Pepsin A Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 238000005119 centrifugation Methods 0.000 description 1
- YTMNONATNXDQJF-UBNZBFALSA-N chrysanthemin Chemical compound [Cl-].O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC2=C(O)C=C(O)C=C2[O+]=C1C1=CC=C(O)C(O)=C1 YTMNONATNXDQJF-UBNZBFALSA-N 0.000 description 1
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- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
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- 201000006549 dyspepsia Diseases 0.000 description 1
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- 239000000665 guar gum Substances 0.000 description 1
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- 235000010417 guar gum Nutrition 0.000 description 1
- 238000007542 hardness measurement Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 238000005457 optimization Methods 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- 235000010374 vitamin B1 Nutrition 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
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a preparation method of black rice flour, and belongs to the technical field of food processing. The preparation method of the fresh wet black rice flour provided by the invention comprises the following steps: mixing cleaned early long-grained nonglutinous rice (black rice) with water, soaking, and draining; collecting and storing water obtained by soaking and cleaning black rice for later use; mixing 80% -95% of early long-shaped rice and 5% -20% of black rice by weight, and adding water obtained by soaking and cleaning black rice for pulping; adding starch for size mixing, and extruding the obtained size by a primary gelatinization rice flour machine to obtain rice flour; wherein, the mass sum of the long-shaped rice and the black rice (based on dry basis) is as follows: the mass of the starch is (10-20): 1; and (3) aging the obtained rice flour in a constant temperature and humidity box, re-boiling with boiling water, cooling, packaging, and sterilizing at high temperature to obtain the finished black rice flour product. The invention solves the problems of low hardness, easy breakage, large cooking loss and the like of the black rice flour, and the prepared black rice flour has the characteristics of nutrition, health, tasty and refreshing taste, chewiness, low cost and the like.
Description
Technical Field
The invention relates to a preparation method of black rice flour, and belongs to the technical field of food processing.
Background
Black rice is black in appearance and is purple-black due to anthocyanin deposited on the surface of the black rice. The black rice contains various trace mineral elements such as iron, manganese, zinc, copper, calcium, magnesium and the like, and also contains substances such as vitamin B1, flavonoid compounds, alkaloids and the like, and has high nutritive value. At present, the main eating forms of the black rice are mainly rice cooking and porridge cooking, but black seed coats of the black rice are not easy to cook, so that the black rice is time-consuming to process, has poor eating taste and is easy to cause dyspepsia. Therefore, the types of the black rice products are single, the deep processing products are not rich enough, and the black rice food has a large market blank.
Rice flour is a strip-shaped or thread-shaped rice product which is made up by using rice as raw material and adopting the procedures of soaking, cooking and pressing. The rice flour has the characteristics of convenient preparation, rich taste and the like, and is favored by consumers. However, the traditional rice flour has the problems of single nutrition, less product types and the like, and is difficult to meet the requirements of people on the nutrition and health of foods.
The black rice with rich nutrition is applied to the production of rice flour, and can improve the intake of nutritional ingredients under the condition of meeting the eating habit of people, thereby having better market prospect. However, the rice flour is generally prepared from early long-shaped rice with higher amylose content, and the amylose content of the black rice is lower than that of common rice, so that the rice flour prepared from the black rice has the problems of high cooking loss rate, high broken bar rate and the like.
Disclosure of Invention
[ technical problem ]
The traditional black rice flour prepared from black rice has the problems of high boiling loss rate, high breakage rate and the like.
Technical scheme
The invention provides a preparation method of fresh wet black rice flour, which has toughness and is hard to break; can effectively retain the unique flavor of black rice, and has higher anthocyanin content and high sensory score of consumers.
The first object of the present invention is to provide a preparation method of fresh wet black rice flour, which comprises the steps of mixing 80% -95% of early long-shaped rice and 5% -20% of black rice by weight, adding black rice water obtained by soaking black rice for pulping, adding one or more of corn starch, waxy corn starch, potato starch, rice starch, tapioca starch and wheat starch for pulping, extruding the obtained slurry by a primary gelatinization rice flour machine, and aging in a constant temperature and humidity box.
The starch in the invention comprises one or more of rice starch, wheat starch, tapioca starch, corn starch and potato starch, and the mass ratio of the dry rice (the sum of the mass of the early long-shaped rice and the mass of the black rice) to the starch is controlled to be (10-20): 1. The temperature is controlled to be 20-30 ℃ in a constant temperature and humidity box, the humidity is 70-80%, and the aging time is 8-10 h.
The technical scheme adopted by the invention is as follows: a preparation method of black rice flour comprises the following steps:
(1) Soaking cleaned early long-shaped rice and water for 48-72 hours according to the weight ratio of 1:1-2, and draining; soaking the cleaned black rice and water for 1-3 hours according to the weight ratio of 1:1-2, draining, and collecting and storing the water obtained by soaking and cleaning the black rice;
(2) Mixing the early long-shaped rice obtained in the step (1) with black rice according to the weight ratio of 80% -95% of the early long-shaped rice and 5% -20% of the black rice, adding water obtained by soaking and cleaning the black rice, pulping by using an automatic pulping machine, adding one or more of corn starch, waxy corn starch, potato starch, rice starch, tapioca starch and wheat starch for pulping, and extruding the obtained pulp by using a primary gelatinization rice flour machine to obtain rice flour;
(3) Placing the rice flour obtained in the step (2) into a constant temperature and humidity box for aging, controlling the temperature to be 20-30 ℃, the humidity to be 70-80%, and the aging time to be 8-10 h;
(4) And (3) re-boiling the rice flour obtained in the step (3) with boiling water, cooling, packaging, and sterilizing at high temperature to obtain the finished black rice flour product.
According to the invention, in the step (1), the mass ratio of the black rice to the water is 1:1-2, the soaking temperature is 20-40 ℃, the soaking time is 1-3 hours, and the water obtained by soaking and cleaning the black rice is collected and stored and used for pulping so as to reduce anthocyanin loss in the black rice.
The invention is characterized in that in the step (2), soaked rice is washed and drained, water obtained by soaking and washing black rice is added for pulping after uniform mixing, and the mass ratio of dry rice (the sum of the mass of early long-shaped rice and black rice) to water is (1.0-2.0) 1
The high-temperature sterilization in the step (4) is to keep the packaged fresh wet rice flour at 85-95 ℃ for 20-30 minutes and then cool the rice flour.
The second object of the invention is to provide a fresh wet black rice flour product prepared by the method.
The invention has the beneficial effects that:
1. the rice flour developed by taking the black rice as the raw material has the unique flavor of the black rice, and can fully play the physiological effect of the important high-quality plant protein of the black rice protein. The anthocyanin content of the rice flour is improved by collecting the water for soaking the black rice.
2. The black rice flour prepared by the invention has the hardness similar to that of common rice flour, and no additive is added.
3. The invention provides a fresh wet black rice flour product, which enriches the product forms of black rice products and promotes the deep processing of black rice.
4. The specific process of the invention is combined with specific proportions of black rice, early long-shaped rice and starch, and specific aging conditions, so that the problems of high cooking loss rate, high breakage rate and the like of fresh wet black rice flour are solved, the rice flour has equivalent hardness and dispersibility to common rice flour, the cooking loss rate and breakage rate are reduced by 5%, the digestion rate is reduced by 10%, and the anthocyanin content can reach 4-15 mg/100g.
5. Compared with the traditional aging modes of low temperature, high humidity and high temperature, the invention adopts normal temperature and normal humidity aging, so that the energy consumption and the cost are lower, the structure of the prepared black rice flour is more stable, the cooking loss rate is lower, and the breakage rate is lower.
Drawings
FIG. 1 is a photograph showing the appearance of black rice flour prepared in examples 1-3 of the present invention; the black rice flour has good dispersibility.
Fig. 2 is a photograph of the appearance of commercial rice flour, and the dispersibility of the rice flour is good.
Detailed Description
The method for measuring the breakage rate comprises the following steps: taking 30 rice noodles with uniform diameter and length of about 20cm, adding 500mL of boiling water, boiling for 3min, picking out the rice noodles, recording the number n of broken rice noodles, and calculating the broken rice noodles rate L according to the following formula:
method for measuring cooking loss: weighing a complete sample of vermicelli, and recording the mass M of the sample 0 And the water content W was measured. The sample is put into a water tank filled with 500mL boiling water with constant weight M 1 Boiling for 3min in the tray of (C). Taking out rice flour, heating the tray on an electric furnace, boiling most of water, oven drying at 105deg.C to constant weight, and recording quality of M 2 . The cooking loss is calculated as follows:
the hardness measurement method comprises the following steps: the texture characteristics of rice flour are measured by adopting a TA-XT plus type physical analyzer, a texture measuring mode is selected as TPA, a probe is P35, and measuring parameters are set as follows: the speed before measurement is 1.0mm/s, the speed after measurement is 1.0mm/s, the compression ratio is 70%, the number of times of parallel measurement is 10 times/sample, and the average value is obtained after the maximum value and the minimum value are removed.
The anthocyanin content measuring method comprises the following steps: 1.0g of the sample was weighed, 10mL of 60% by volume of an acidic ethanol solution (containing 0.03mL of HCl) was added, the mixture was subjected to shaking in a water bath at 30℃for 30 minutes, and then subjected to ultrasonic extraction at 60℃for 50 minutes, centrifugation (4000 r/min) for 20 minutes, 2mL of the supernatant was taken, and diluted to 4mL with pH1.0 (HCl-KCl buffer) and pH 4.5 (acetic acid-sodium acetate buffer), respectively, and absorbance values at wavelengths of 510nm and 710nm were measured. The anthocyanin content is calculated according to formulas (1) and (2):
A＝(A 510 -A 710 )pH1.0-(A 510 -A 710 )pH 4.5 (1)
wherein A is the absorbance; m is M w Relative fraction of cyanidin-3-glucosideSub-mass, 449.2g/mol; DF, dilution factor; v, total volume of the extracting solution; e, extinction coefficient of cyanidin-3-glucoside, 26900; b, colorimetric optical path length, 1cm; m, sample mass g.
The starch digestibility was determined by weighing 0.6g (dry basis) starch in a 50mL centrifuge tube, adding 5mL of 0.25M sodium acetate buffer (pH 5.2), and gelatinizing in a boiling water bath for 30min. Preheating in a water bath shaker at 37deg.C and 160rpm for 10min, adding 50mg guar gum and 20 glass beads (D5-6 mm); starting timing, adding 10mL pepsin once per minute into a centrifuge tube, and ensuring the consistency of reaction time; after each tube sample is reacted for 30min, 5mL of sodium acetate buffer (pH 5.2) is sequentially added, and the reaction is continued for 30min; during this period, 0.125mL of sample solution was taken for 0min and the enzyme was inactivated in 66.6% ethanol; and centrifuging the sample subjected to enzyme deactivation at 3500rpm for 5min, and measuring the supernatant. Immediately and sequentially adding 5mL of mixed enzyme after the gastric stage reaction is finished; and respectively sampling 0.125mL to 5mL of 66.6% ethanol at 10, 20, 30, 60, 90, 120 and 180min to inactivate enzyme; and centrifuging the sample subjected to enzyme deactivation at 3500rpm for 5min, and measuring the supernatant. Accurately sucking 0.05mL of sample supernatant, deionized water and a standard substance, and respectively mixing with 1.5mL of chromogenic liquid (Lidemann GOPOD kit); the absorbance measurements were carried out at 520nm wavelength in a water bath shaker at 37℃for 10min, usually 3 replicates.
The calculation formula is as follows:
glucose standard concentration (mmol/L): depending on the concentration of the standard provided by the kit, e.g., 5.46;
glucose standard concentration (mg/L): 5.46×180= 0.9828
G＝(A-A 0 )×0.9828×40×25/Ast/m
A: absorbance of the sample; a is that 0 : blank absorbance; ast: absorbance of the standard; m: sample mass.
The measurement of dispersibility was not quantified, and the rice flour was evaluated by observing the state of the rice flour after brewing, and the rice flour dispersion state was seen in fig. 1 to 2.
Example 1
(1) Soaking cleaned early long-shaped rice in water for 48 hours according to the weight ratio of 1:1.5, and draining; soaking the cleaned black rice and water for 2 hours according to the weight ratio of 1:1.5, wherein the soaking temperature is 25 ℃, draining, and collecting and storing the water obtained by soaking and cleaning the black rice;
(2) Mixing 95% of early long-shaped rice and 5% of black rice according to the weight ratio of the early long-shaped rice to the black rice (based on dry basis): adding water after soaking and cleaning black rice into the mixture according to the mass ratio of water of 1.5:1, pulping by an automatic pulping machine, adding corn starch for pulping, and extruding the obtained slurry by a primary gelatinized rice flour machine to obtain rice flour, wherein the mass ratio of dry rice (early long-shaped rice to black rice) to corn starch is 20:1 during pulping;
(3) Placing the rice flour obtained in the step (2) in a constant temperature and humidity box for aging, controlling the temperature to be 30 ℃, the humidity to be 80%, and the aging time to be 8 hours;
(4) And (3) re-boiling the rice flour obtained in the step (3) with boiling water, cooling, packaging, and sterilizing at 90 ℃ for 30min to obtain a finished black rice flour product.
Example 2
(1) Soaking cleaned early long-shaped rice in water for 48 hours according to the weight ratio of 1:1.5, and draining; soaking the cleaned black rice and water for 2 hours according to the weight ratio of 1:1.5, wherein the soaking temperature is 25 ℃, draining, and collecting and storing the water obtained by soaking and cleaning the black rice;
(2) Mixing 90% of early long-shaped rice and 10% of black rice according to the weight ratio of the early long-shaped rice to the black rice (based on dry basis): adding water after soaking and cleaning black rice into the mixture according to the mass ratio of water of 1.5:1, pulping by an automatic pulping machine, adding corn starch for pulping, and extruding the obtained slurry by a primary gelatinized rice flour machine to obtain rice flour, wherein the mass ratio of dry rice (early long-shaped rice to black rice) to corn starch is 20:1 during pulping;
(3) Placing the rice flour obtained in the step (2) in a constant temperature and humidity box for aging, controlling the temperature to be 25 ℃, the humidity to be 75%, and the aging time to be 8 hours;
(4) And (3) re-boiling the rice flour obtained in the step (3) with boiling water, cooling, packaging, and sterilizing at 90 ℃ for 30min to obtain a finished black rice flour product.
Example 3
(1) Soaking cleaned early long-shaped rice in water for 48 hours according to the weight ratio of 1:1.5, and draining; soaking the cleaned black rice and water for 2 hours according to the weight ratio of 1:1.5, wherein the soaking temperature is 25 ℃, draining, and collecting and storing the water obtained by soaking and cleaning the black rice;
(2) Mixing 80% of early long-shaped rice and 20% of black rice according to the weight ratio of the early long-shaped rice to the black rice (based on dry basis): adding water after soaking and cleaning black rice into the mixture according to the mass ratio of water of 1.5:1, pulping by an automatic pulping machine, adding corn starch for pulping, and extruding the obtained slurry by a primary gelatinized rice flour machine to obtain rice flour, wherein the mass ratio of dry rice (early long-shaped rice to black rice) to corn starch is 10:1 during pulping;
(3) Placing the rice flour obtained in the step (2) in a constant temperature and humidity box for aging, controlling the temperature to be 20 ℃, the humidity to be 70%, and the aging time to be 8 hours;
(4) And (3) re-boiling the rice flour obtained in the step (3) with boiling water, cooling, packaging, and sterilizing at 90 ℃ for 30min to obtain a finished black rice flour product.
Table 1 comparison of experimental data for various examples
The control group is commercial rice flour, and as can be seen from the data in Table 1, the black rice flour prepared in examples 1-3 has the same hardness as common rice flour, has remarkably reduced cooking loss and breakage rate, has higher anthocyanin content and lower digestion rate, and is slower in digestion and beneficial to health of people.
Comparative example 1
In this comparative example, the black rice was baked at 105℃for 2 hours and then washed and soaked, and the other steps were the same as in example 3. Adjusting the proportion of the long-shaped rice to the black rice and the proportion of the dry rice to the corn starch, in particular:
experiment A group, mixing 95% of early long-shaped rice and 5% of black rice according to the weight ratio of dry rice and corn starch 20:1, adding corn starch in a proportion;
experiment B, mixing 90% of early long-shaped rice and 10% of black rice according to the weight ratio of dry rice and corn starch 20:1, adding corn starch in a proportion;
experiment C, mixing 80% of early long-shaped rice and 20% of black rice according to the weight ratio of dry rice and corn starch 10:1, corn starch is added in proportion.
Table 2 comparison of experimental data of high temperature roasted black rice in different ratios
The data in table 1 and table 2 are compared, and it is found that after the black rice is baked at high temperature, the hardness of the prepared rice flour is reduced, the breakage rate and the cooking loss are both increased to a certain extent, the digestion rate of the rice flour is also increased to a certain extent, meanwhile, the anthocyanin content loss is larger, and the overall quality of the rice flour is reduced.
Comparative example 2
In the comparative example, only adding starch for compounding is omitted, other steps are consistent with those of the example 3, and the proportions of the early long-shaped rice and the black rice and the proportions of the dry rice and the corn starch are adjusted, specifically:
experiment D, mixing 95% of early long-shaped rice and 5% of black rice according to the weight ratio, and adding no starch;
experiment E, mixing 90% of early long-shaped rice and 10% of black rice according to the weight ratio, and adding no starch;
in experiment F, 80% of early long-shaped rice and 20% of black rice are mixed according to the weight ratio, and starch is not added.
Table 3 comparison of experimental data for rice flour without added starch
Comparison of the data in Table 1 and Table 3 shows that the hardness of the rice flour is significantly reduced without adding starch, and the breakage rate and cooking loss are greatly increased. The quality of the rice flour is obviously reduced.
Comparative example 3
In this comparative example, only ordinary water was used instead of the soaked black rice water for refining, and other steps were kept consistent with example 3, and the proportions of early long-grained nonglutinous rice, black rice and dry rice and corn starch were adjusted, specifically:
experiment group G, mixing 95% of early long-shaped rice and 5% of black rice according to the weight ratio of dry rice and corn starch 20:1, adding corn starch in a proportion;
experiment H, mixing 90% of early long-shaped rice and 10% of black rice according to the weight ratio of dry rice and corn starch 20:1, adding corn starch in a proportion;
experiment I, mixing 80% of early long-shaped rice and 20% of black rice according to the weight ratio of dry rice and corn starch 10:1, adding corn starch in a proportion;
table 4 comparison of experimental data without soaked black rice flour
The data in table 1 and table 4 are compared to find that the common water is used for grinding the black rice instead of the water for soaking, the hardness, the cooking loss and the breakage rate of the rice flour are not obviously affected, the anthocyanin content and the digestion rate are mainly affected, wherein the anthocyanin content is reduced by more than 60%, and the digestion rate is increased by about 2%.
Comparative example 4
Referring to example 3, the difference is only that the weight ratio of the early long-grained nonglutinous rice to the black rice in step (2) is not in the range of 80% -95% of the early long-grained nonglutinous rice and 5% -20% of the black rice, and/or that the mass of the dry rice and the starch is not in the range of (10-20): 1.
Experiment J group, mixing according to weight ratio of 60% of early long rice and 40% of black rice, according to dry rice and corn starch 10:1, adding corn starch in a proportion;
experiment K, adding corn starch according to the proportion of 20:1 of dry rice and corn starch according to 100% of early long-shaped rice;
in experiment L, 80% of early long-shaped rice and 20% of black rice are mixed according to the weight ratio, and corn starch is added according to the ratio of 5:1 of dry rice to corn starch.
Table 5 comparison of experimental data for rice flour of different compounding ratios
As can be seen from the comparison of examples and comparative example 4, the different formulations of fresh wet black rice flour have a great influence on the black rice flour products, and when the addition amount is out of the range of the present invention, the hardness, the breakage rate and the cooking loss of the black rice flour are poor.
Comparative example 5
Referring to example 3, the difference is only that the aging temperature in step (3) is not in the range of 20 to 30℃and the aging humidity is not in the range of 70 to 80%.
Experiment M groups, wherein the aging temperature is 10 ℃, and the aging humidity is 50%;
experiment N groups, wherein the aging temperature is 10 ℃, and the aging humidity is 90%;
experiment group O, aging temperature is 40 ℃, and aging humidity is 50%;
experiment P, aging temperature 40 ℃, and aging humidity 90%.
Table 6 comparison of rice flour experimental data for different aging conditions
When the aging temperature and humidity are not in the proper ranges, the whole quality of the rice flour is poor, and the breakage rate and the cooking loss are large.
Comparative example 6
Referring to example 3, the only difference is that the mixture was made up of 70.6% of early long-grained nonglutinous rice and 29.4% of black rice by weight; corn starch was added in a 17:3 ratio of dry rice to corn starch. The mass ratio of the early long-shaped rice to the black rice to the starch is 60:25:15. and no soaked black rice water was collected.
Table 7 comparison of rice flour quality of example 3 and comparative example 6
The rice flour prepared by adopting the compound proportion of the contrast CN 112690397A (namely the comparative example 6) has obvious difference in quality compared with the rice flour prepared by the invention, and the rice flour prepared by the comparative example 6 has larger breakage rate and cooking loss rate and obviously lower anthocyanin content.
As can be seen from the comparison of the data of the above examples with the data of comparative example 6: the invention solves the problems of low hardness, easy breakage, large cooking loss and the like of black rice flour by compounding black rice, early long-shaped rice and starch and optimizing aging conditions. The invention adopts normal room temperature and humidity for aging, thereby greatly saving the aging cost, ensuring better rice flour quality, and solving the problems of larger energy consumption, higher cost, easy pollution of rice flour and the like caused by the traditional low-temperature high-humidity, high-temperature high-humidity or water-cooling aging modes. The invention adopts the optimization of the formula and the process to improve the quality of the black rice flour, does not need intense modes such as high-temperature baking and the like, greatly improves the anthocyanin content of the black rice flour by collecting the soaked black rice water, and maintains the nutritional value of the black rice to the greatest extent. The black rice flour prepared by the invention has the characteristics of nutrition, health, no food additive, tasty and chewy taste, low cost and the like.
While the invention has been described with reference to the preferred embodiments, it is not limited thereto, and 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 (3)
1. The preparation method of the fresh wet black rice flour is characterized by comprising the following steps:
(1) Soaking cleaned early long-shaped rice and water according to the weight ratio of 1 (1-2) for 48-72 h, and draining;
(2) Soaking the cleaned black rice and water according to the weight ratio of 1 (1-2) at 20-40 ℃ for 1-3 h, draining, and collecting and storing the water obtained by soaking and cleaning the black rice for later use;
(3) Mixing the early long-shaped rice obtained in the step (1) and the black rice obtained in the step (2) according to the weight ratio of 80% -95% of the early long-shaped rice and 5% -20% of the black rice, and adding the water obtained by soaking and cleaning the black rice for pulping; adding starch for size mixing, and extruding the obtained size by a primary gelatinization rice flour machine to obtain rice flour; wherein, the mass sum of the early long-shaped rice and the black rice is calculated on a dry basis: the mass of the starch is (10-20): 1; when in pulping, the mass sum of the early long-shaped rice and the black rice is controlled according to dry basis: 1, wherein the water is water obtained by soaking and cleaning black rice or a mixture of water obtained by soaking and cleaning black rice and clear water; when the water obtained by soaking and cleaning the black rice is insufficient, the black rice is complemented by clear water;
(4) Placing the rice flour obtained in the step (3) into a constant temperature and humidity box for aging, controlling the temperature to be 20-30 ℃, the humidity to be 70-80%, and the aging time to be 8-10 h;
(5) Re-boiling the rice flour obtained in the step (4) by boiling water, cooling, packaging, and sterilizing at high temperature to obtain a finished black rice flour product; the high-temperature sterilization is to keep the packaged fresh wet rice flour at 85-95 ℃ for 20-30 minutes and then cool; in the step (3), the starch comprises at least one of corn starch, potato starch, rice starch, bean starch and wheat starch.
2. The method according to claim 1, wherein in step (3), refining is performed by means of an automatic refiner.
3. Fresh wet black rice flour prepared by the method according to any one of claims 1 or 2.
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| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
| CN104286686A (en) * | 2014-09-14 | 2015-01-21 | 周宝龙 | Production method of black rice vermicelli |
| CN111374269A (en) * | 2020-04-16 | 2020-07-07 | 聚宝金昊农业高科有限公司 | Preparation method and product of nutrition-enriched rice noodles |
| CN112690397A (en) * | 2020-12-22 | 2021-04-23 | 平南县韦氏米粉食品厂 | Black rice flour and preparation method thereof |
| CN112760181A (en) * | 2021-02-19 | 2021-05-07 | 合肥工业大学 | Production method of black rice yellow wine |
| CN113812558A (en) * | 2021-09-10 | 2021-12-21 | 江南大学 | Method for preparing fresh wet rice noodles by using high amylose corn starch |
| CN114027437A (en) * | 2021-11-19 | 2022-02-11 | 江南大学 | Tough fresh and wet rice noodles and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171815A (en) * | 2014-06-30 | 2014-12-03 | 肖建平 | Gua rice noodle preparation method including three ripening steps and three aging steps |
| CN104286686A (en) * | 2014-09-14 | 2015-01-21 | 周宝龙 | Production method of black rice vermicelli |
| CN111374269A (en) * | 2020-04-16 | 2020-07-07 | 聚宝金昊农业高科有限公司 | Preparation method and product of nutrition-enriched rice noodles |
| CN112690397A (en) * | 2020-12-22 | 2021-04-23 | 平南县韦氏米粉食品厂 | Black rice flour and preparation method thereof |
| CN112760181A (en) * | 2021-02-19 | 2021-05-07 | 合肥工业大学 | Production method of black rice yellow wine |
| CN113812558A (en) * | 2021-09-10 | 2021-12-21 | 江南大学 | Method for preparing fresh wet rice noodles by using high amylose corn starch |
| CN114027437A (en) * | 2021-11-19 | 2022-02-11 | 江南大学 | Tough fresh and wet rice noodles and preparation method thereof |
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