CN115316604A - 一种海水稻糙米米粉的制备方法及其应用 - Google Patents
一种海水稻糙米米粉的制备方法及其应用 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
一种海水稻糙米米粉的制备方法,所述方法包括如下步骤:步骤a,取糙米,加水磨浆,糊化;步骤b,将糊化后的米浆加入纤维素‑半纤维素复合酶进行酶解;步骤c,将酶解后的米浆加入淀粉复合酶进行酶解;步骤d,将步骤c酶解后的米浆挤压膨化,即得海水稻糙米米粉。
Description
技术领域
本发明涉及一种利用海水稻糙米制备一种健康功能食品,属于农产品深加工与保健食品开发技术领域。
背景技术
海水稻,是指“抗盐水稻”“耐盐水稻”“耐盐碱水稻”,指能在盐(碱)浓度0.3%以上的盐碱地生长的具有耐盐碱、抗涝、抗病虫害、抗倒伏等特点的一类水稻品种。海水稻种植在盐碱地上,看似“贫瘠”的盐碱地,实际富含有丰富的矿物质和微量元素,种类、含量远超普通土壤,因此海水稻营养成分也非普通大米可比。海水稻其生长过程中少受病虫害侵扰,可以做到天然绿色。相比传统水稻,海水稻蛋白质含量要高25%以上,米质淳厚营养更丰富,磷、镁、钾、维生素等各种营养元素含量同样也要高。
米粉作为大米深加工的传统方便快捷食品深受消费者青睐。米粉加工可采用精米(去壳大米)或者糙米(带壳大米)作为原料。稻谷中各种营养成分不是均匀分布,糙米中的微量营养素大量存在于皮层、糊粉层、胚芽里,稻壳中含有丰富的纤维素、半纤维素和果胶等物质,同时含有蛋白质、脂肪、维生素及矿物质。糙米中的稻壳含有大量的纤维素(34%~42%)、半纤维素(16%~22%)和木质素(21%~26%),其中的纤维素、半纤维素可以经过生物酶解加工成膳食纤维。膳食纤维不能被人体道消化吸收,不产生热量,但是膳食纤维对人体消化系统正常菌群具有有益作用,还能降低便秘、肥胖、糖尿病、心血管疾病和肠道癌症发生的风险,进而有利于人体的健康。研究发现糙米中膳食纤维含量是大米的4倍,维生素B1含量是精白米的3.5倍,维生素B2含量是精白米的3.47倍。糙米中还含有多种人体所必须的矿物质元素,包括钙、铁、镁、锰、磷、钾、硅、钠、锌等,其中人体所必须的常量元素如钙的含量是精白米中含量的一倍多,镁的含量是精白米的2倍。人体所必须的微量元素如铁是精白米的3倍,锌是精白米的5倍。稻米加工成为精白大米后,除留存碳水化和物外,总的营养成分流失约66%。糙米作为全谷物食品因其营养价值及保健功能,越来越受重视。
但是,糙米在制备米粉的过程中也存在很多问题,比如糙米不经过加工很难直接加以食用;直接粉碎稻壳中的纤维素和木质素等元素也很难被身体加以利用;此外,糙米中大分子淀粉含量较高,人体吸收要经过长时间消化,存在产品口感黏稠,清爽度、透香性较差的问题。
发明内容
为解决现有技术存在的问题,本申请提供一种富含膳食纤维素、易于吸收、易于溶解冲调的海水稻糙米米粉的制备方法及其应用。
作为本申请的一个方面,本申请提供一种海水稻糙米(以下简称“糙米”)米粉的制备方法,该方法包括如下步骤:
步骤a,取糙米,加水磨浆,糊化;
步骤b,将糊化后的米浆加入纤维素-半纤维素复合酶进行酶解;
步骤c,将酶解后的米浆加入淀粉复合酶进行酶解;
步骤d,将步骤c酶解后的米浆挤压膨化,即得海水稻糙米米粉。
优选的,所述制备方法包括如下步骤:
步骤a,取糙米,加水浸泡,磨浆,加热糊化,得到糊化的米浆;
步骤b,将步骤a糊化后的米浆加入0.1~0.5%的纤维素-半纤维素复合酶进行酶解;
步骤c,将步骤c纤维素-半纤维素复合酶酶解后的米浆加入0.2~0.5%的淀粉复合酶进行酶解;
步骤d,将步骤d淀粉复合酶酶解后的米浆进行浓缩、挤压膨化、研磨得到海水稻糙米米粉。
进一步优选的,步骤a中糙米和水的重量体积比为1:5~10(g/ml),浸泡时间为60~120min;更进一步优选的,糙米和水的重量体积比为1:7(g/ml),浸泡时间为90min。
进一步优选的,步骤a糊化温度为80℃~100℃,时间为10-15min;更进一步优选的,步骤a糊化温度为95℃,时间为12min。
进一步优选的,步骤b所述纤维素-半纤维素复合酶中纤维素和半纤维素的用量比为2~3:1,酶解温度为35~50℃,酶解时间为60-80min,pH为9-11。更进一步优选的,所述纤维素-半纤维素复合酶中纤维素和半纤维素的用量比为2.5:1,酶解温度为48℃,酶解时间为75min,pH为9.5。更进一步优选的,酶解后迅速提高反应体系的温度到90-97℃,使得复合酶失活。
进一步优选的,步骤c所述淀粉复合酶由α-淀粉酶和β淀粉酶组成,其中α-淀粉酶和β淀粉酶的用量比为1:2.5~4,酶解温度为65-70℃,酶解时间为60~120min,pH为8-9;更进一步优选的,α-淀粉酶和β淀粉酶的用量比为1:3,酶解温度为67℃,酶解时间为95min,pH为8.5。更进一步优选的,酶解后迅速提高反应体系的温度到95-98℃,使得复合酶失活。
进一步优选的,步骤d浓缩相对真空度为-0.1MPa,浓缩温度55℃至,浓缩至固形物含水量为30%-35%。
进一步优选的,步骤d挤压膨化工艺参数:机桶温度设置:I区、II区、III区、IV区、V区温度分别是55℃、95℃、130℃、40℃、40℃;加压过程中,进料速度60kg/h,挤出温度125℃,螺杆转速200rpm,切片转速3300rpm。
进一步优选的,所述米粉中还可以包含如下成分:多肽,包括但不限于大豆多肽、鱼皮多肽、骨肽、玉米肽等;维生素,包括但不限于维生素B1、维生素B2、维生素B6、维生素A、维生素E、烟酸、叶酸、泛酸;微量元素,包括但不限于钙、镁、锌、硒等;甜味剂,包括但不限于赤藓糖醇。
本申请采用“海水稻糙米”(《大力发展海水稻种植解决我国和世界粮食问题》,温洋,《中国经贸导刊》)作为本研究的原材料,经过一站式加工工艺,将糙米中的纤维素、半纤维素直接利用,加工成含有可溶解/不可溶解膳食纤维素;并将米粉中长链淀粉酶解成易吸收小分子的糊精等物质;同时经过系列加工工艺释放糙米中氨基酸成分。该产品总膳食纤维含量为16.21%,其中可溶性膳食纤维含量13.68%,更易于吸收、易于溶解冲调;该米粉氨基酸含量3.61%,其中鲜味氨基酸(天冬氨酸、谷氨酸、甘氨酸、丙氨酸)的含量0.96%,给米粉增加了风味;该米粉营养均衡,且具有免疫调节作用,可作为成人、儿童的健康食品,也为糖尿病患者、饮酒人士、减肥人士、亚健康状态人士和肠胃病手术后需要流食的病人提供了有益的选择。同时这种海水稻糙米粉制备工艺为海水稻产品附加值的增加提供一种方法。
附图说明
图1为不同饲料组对小鼠脾脏淋巴细胞增殖的影响。
图2为不同饲料组对小鼠NK细胞活性的影响。
具体实施方式
下文将结合具体实施例对本发明做更进一步的详细说明。下列实施例仅为示例性地说明和解释本发明,而不应被解释为对本发明保护范围的限制。凡基于本发明内容所实现的技术均涵盖在本发明旨在保护的范围内。
除非另有说明,实施例中使用的原料和试剂均为市售商品。
实施例1海水稻糙米米粉的制备
1.原料前处理:
称取15kg海水稻糙米(以下简称糙米)作为原料,经过筛选去除糙米中霉变、篦子稻等不合格成分,并用去离子水对上述合格糙米进行清洗备用。
2.原料浸泡、磨浆、调浆、糊化:
称取10kg糙米,按照料液比1:7(g/mL)加入70kg室温去离子水浸泡90min,去除多余水分。将浸泡充分的糙米,用胶体磨磨浆机进行粉碎磨浆60min,过80目筛,得到米浆。然后将米浆注入发酵罐95℃加热搅拌处理12min,使得米浆变成透半明糊状,完成糊化过程,得到糊化的糙米米浆。
3.糙米稻壳纤维素的酶解:
取上述糊化完成的糙米米浆,向米浆中加入30g的食品级纤维素-半纤维素复合酶(纤维素酶(cellulase):半纤维素酶(hemicellulases)=2.5:1);调节pH至9.5,搅拌均匀;加热到48℃进行纤维素酶解;酶解过程在正常大气压下进行,酶解过程始终均匀搅拌,酶解时间75min。酶解完成后,迅速提高反应体系的温度到95℃,使得复合酶灭活。经过纤维素-半纤维素复合酶酶解后由含糙米粗纤维的米浆得到富含膳食纤维的米浆。
4.糙米长链淀粉的酶解:
取上述富含膳食纤维的糙米米浆降温至65℃,向反应体系中加入淀粉复合酶(α-淀粉酶(α-amylase):β-淀粉酶(β-amylase)=1:2.5);按照米浆量的40g添加淀粉复合酶,搅拌均匀;调节酶解糙米浆液的pH值在8.5,提高酶解系统的反应温度到67℃,边搅拌边酶解,酶解时间控制在95min。酶解过程在正常大气压力下进行。将酶解后的糙米米浆加热至95℃持续10min使得淀粉复合酶失活,然后冷却至室温。经过淀粉复合酶酶解后得到富含膳食纤维和短链淀粉的半透明状糙米米浆。
5.酶解完全后糙米米浆浓缩:
对步骤4中得到的糙米米浆进行真空浓缩,浓缩条件:相对真空度-0.1MPa,浓缩温度55℃。浓缩到固形物含水量33%即可进行后续挤压膨化工艺。
6.糙米米粉的挤压膨化与磨粉:
采用LT70L双螺杆挤压膨化机(济南真诺机械有限公司生产)对步骤5中浓缩过的含水量33%糙米米浆进行挤压膨化加工。挤压工艺参数:机桶温度设置:I区、II区、III区、IV区、V区温度分别是55℃、95℃、130℃、40℃、40℃;加压过程中,进料速度60kg/h,挤出温度125℃,螺杆转速200rpm,切片转速3300rpm。挤压完成后经过研磨得到米粉,过100目筛,得到颗粒度均匀的含有高含量膳食纤维、短链淀粉的风味糙米米粉。
7.辅料添加与成品配方海水稻糙米粉调配:
为了满足人体对蛋白质(多肽)、维生素和矿物质的需求,将6步中得到的糙米米粉按照如下表1配方调制,复配好的米粉经过混匀机混匀得到风味配方海水稻糙米米粉米粉10000g。
表1米粉调制配方
实施例2海水稻糙米米粉的抗氧化功能和提高身体免疫力的作用
1.实验方法
以健康昆明小鼠BalB/c为实验动物,以实施例1步骤6获取的海水稻糙米米粉为实验物料,进行实验。将实验动物分为4组,每组10只。分组及喂食饲料种类见表2。
表2分组及喂食饲料种类
组别 | 喂食种类 |
青年对照组 | 标准饲料 |
老年对照组 | 标准饲料 |
青年实验组 | 50%糙米粉+50%标准饲料 |
老年实验组 | 50%糙米粉+50%标准饲料 |
实验期间,动物自由摄水、取食,每隔两天加一次饲料,换水。实验周期为8-10周。实验结束后,将小鼠称重后摘眼球取血,然后将小鼠解剖。依次获取实验小鼠的肝脏、脑组织和血液。对采取样本进行抗氧化指标测定;对采取免疫器官样本进行指数测定,鉴定本方法海水稻糙米米粉免疫力的影响。
抗氧化指标主要基于小鼠血清活性的T-AOC测定来分析。本研究采用上海生工生物工程技术有限公司提供的T-AOC测定试剂盒进行测定,测定完成计算总抗氧化能力。
脾脏淋巴细胞和NK细胞(免疫杀伤细胞)增殖能力的高低可以直接反映淋巴细胞和NK细胞活力的高低,是反映机体细胞免疫功能的重要指标。本实验以不同饲料组喂养小鼠的淋巴细胞和NK细胞(免疫杀伤细胞)的增殖能力进行实验测定,进而反应海水稻糙米米粉对实验动物免疫系统的作用。脾脏细胞按照经典MTT方法进行测定。NK细胞(免疫杀伤细胞)的增殖能力通过细胞培养,测定NK细胞浓度确定。
2.实验结果
2.1抗氧化实验结果
实验结果见表3。
表3不同饲料对小鼠血清、肝脏和脑组织T-AOC的影响(单位U/mg)
组别 | 血清T-AOC | 肝脏T-AOC | 脑组织T-AOC |
青年对照组 | 2.03±0.12 | 1.36±0.17 | 1.03±0.22 |
青年实验组 | 2.37±0.33* | 1.68±0.22** | 1.25±0.28** |
老年对照组 | 1.96±0.26 | 1.23±0.15 | 0.98±0.13 |
老年实验组 | 2.31±0.25** | 1.42±0.13** | 1.20±0.17** |
实验显示,与对照组相比,50%海水稻糙米米粉+50%常规实验饲料喂养的小鼠血清、肝脏和脑组织中总抗氧化能力均显著提高(*p<0.05或**p<0.01)。具体的,青年组小鼠血清、肝脏和脑组织总抗氧化能力T-AOC分别提高了16.74%,23.52%和21.35%;老年组小鼠血清、肝脏和脑组织总抗氧化能力T-AOC分别提高了17.86%,15.45%和22.44%。
2.2免疫力实验结果
实验结果见图1、2。
研究结果显示,与对照组相比,50%海水稻糙米米粉+50%超常规实验饲料喂养的小鼠脾淋巴细胞增殖能力和NK细胞活性有明显提高(分别提高了,青年组11%和9%;老年组12%和10%)。根据上述实验推测海水稻糙米米粉中含有的膳食纤维、维生素和游离氨基酸等物质是赋予其具有良好的免疫调节的功能。
Claims (10)
1.一种海水稻糙米米粉的制备方法,其特征在于,所述方法包括如下步骤:
步骤a,取糙米,加水磨浆,糊化;
步骤b,将糊化后的米浆加入纤维素-半纤维素复合酶进行酶解;
步骤c,将酶解后的米浆加入淀粉复合酶进行酶解;
步骤d,将步骤c酶解后的米浆挤压膨化,即得海水稻糙米米粉。
2.如权利要求1所述的制备方法,其特征在于,所述方法包括如下步骤:
步骤a,取糙米,加水浸泡,磨浆,加热糊化,得到糊化的米浆;
步骤b,将步骤a糊化后的米浆加入0.1~0.5%的纤维素-半纤维素复合酶进行酶解;
步骤c,将步骤c纤维素-半纤维素复合酶酶解后的米浆加入0.2~0.5%的淀粉复合酶进行酶解;
步骤d,将步骤d淀粉复合酶酶解后的米浆进行浓缩、挤压膨化、研磨得到海水稻糙米米粉。
3.如权利要求2所述的制备方法,其特征在于,步骤a中糙米和水的重量体积比为1:5~10,浸泡时间为60~120min;优选的,糙米和水的重量体积比为1:7,浸泡时间为90min。
4.如权利要求2所述的制备方法,其特征在于,步骤a糊化温度为80℃~100℃,时间为10-15min;优选的,步骤a糊化温度为95℃,时间为12min。
5.如权利要求2所述的制备方法,其特征在于,步骤b所述纤维素-半纤维素复合酶中纤维素和半纤维素的用量比为2~3:1,酶解温度为35~50℃,酶解时间为60-80min,pH为9-11;优选的,所述纤维素-半纤维素复合酶中纤维素和半纤维素的用量比为2.5:1,酶解温度为48℃,酶解时间为75min,pH为9.5。
6.如权利要求2所述的制备方法,其特征在于,步骤c所述淀粉复合酶由α-淀粉酶和β淀粉酶组成,其中α-淀粉酶和β淀粉酶的用量比为1:2.5~4,酶解温度为65-70℃,酶解时间为60~120min,pH为8-9;优选的,α-淀粉酶和β淀粉酶的用量比为1:3,酶解温度为67℃,酶解时间为95min,pH为8.5。
7.如权利要求5或6所述的制备方法,其特征在于,酶解后迅速提高反应体系的温度到95-98℃,使复合酶失活。
8.如权利要求2所述的制备方法,其特征在于,步骤d浓缩相对真空度为-0.1MPa,浓缩温度55℃至,浓缩至固形物含水量为30%-35%。
9.如权利要求2所述的制备方法,其特征在于,步骤d挤压膨化工艺参数:机桶温度设置:I区、II区、III区、IV区、V区温度分别是55℃、95℃、130℃、40℃、40℃;加压过程中,进料速度60kg/h,挤出温度125℃,螺杆转速200rpm,切片转速3300rpm。
10.如权利要求2所述的制备方法,其特征在于,所述米粉中还可以包含如下成分:多肽,包括但不限于大豆多肽、鱼皮多肽、骨肽、玉米肽;维生素,包括但不限于维生素B1、维生素B2、维生素B6、维生素A、维生素E、烟酸、叶酸、泛酸;微量元素,包括但不限于钙、镁、锌、硒;甜味剂,包括但不限于赤藓糖醇。
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