CN115349596A - 一种冷冻米饭及其制备方法 - Google Patents
一种冷冻米饭及其制备方法 Download PDFInfo
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- CN115349596A CN115349596A CN202210985999.4A CN202210985999A CN115349596A CN 115349596 A CN115349596 A CN 115349596A CN 202210985999 A CN202210985999 A CN 202210985999A CN 115349596 A CN115349596 A CN 115349596A
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Classifications
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- 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
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- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
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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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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- C—CHEMISTRY; METALLURGY
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- Chemical & Material Sciences (AREA)
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- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Crystallography & Structural Chemistry (AREA)
- Biochemistry (AREA)
- Materials Engineering (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
本发明公开了一种冷冻米饭及其制备方法,取50‑80份150‑139μm粳米干磨粉,6‑16份圆苞车前子壳粉,0.1‑2.0份粒径5μm以下水溶可得然胶,0.1‑2.0份木甘聚糖与0.1‑5.0份多支链环状糊精均匀分散于60‑80份的水中,静置平衡30min。经过挤压熟化,筛选,包装,杀菌,速冻制得的冷冻米饭。本发明利用圆苞车前子壳粉和可得然胶的热凝胶特性、抗冻性以及特定分子量木甘聚糖的热滞活性制备不同口感,抗冻性好的冷冻米饭;运用超微粉碎技术提升圆苞车前子壳粉和可得然胶中的可溶性膳食纤维含量同时结合多支链环状糊精,使制得的冷冻米饭米香味浓郁,富含膳食纤维且低能量。
Description
技术领域
本发明涉及一种冷冻米饭及其制备方法,属于食品加工技术领域。
背景技术
随着生活节奏的加快,方便食品的种类呈现出爆发式增长的趋势,冷冻米饭作为主食由于食用便捷且更符合中国居民的消费习惯,近年来发展迅猛。目前冷冻米饭开发主要有两个主要的方向:一是以大米或米粉为主辅以其他的配料如小分子糖类,乳化油脂等提升米饭的口感,抗冻性和稳定性;二是以大米之外的原料为主,结合大米蛋白,淀粉模拟大米的口感,如魔芋米等,虽然近年来取得长足进步,但仍有许多改进空间。一方面以大米或米粉为主的体系虽然质构更贴近真实大米口感,但抗冻性性差,干耗严重,复热后大米风味及口感不佳,保质期短;另一方面,以大米之外的原料为主生产的大米口感,风味及营养性能仍有别于传统冷冻米饭,消费者接受度不高。
发明内容
本发明的目的就是针对现有技术的不足,提供一种抗冻性良好,食用品质佳的冷冻米饭及其制备方法,旨在至少在一定程度上解决相关技术中的技术问题之一。
一种冷冻米饭制备方法,包括以下步骤:
准备原料:取50-80份150-139μm的粳米干磨粉,6-16份圆苞车前子壳粉,0.1-2.0份粒径5μm以下水溶可得然胶,0.1-2.0份木甘聚糖与0.1-5.0份多支链环状糊精;
原料混合均匀分散于60-80份的水中,静置平衡30min;
通过双螺杆挤压机进行挤压造粒,得到颗粒状或粒度为4-5mm长度的球状或棒状颗粒,挤压造粒参数为:固体喂料速度在挤压开始前为2-4kg/h,设定双螺杆挤压机四段温度分别为50-70℃、75-85℃、90-100℃、100-120℃,螺杆转速为100-120rpm,挤压机出料口的模头孔径为4-6mm,出料口处的切割机转速为200-240rpm;
经筛选去除次品颗粒,真空包装后,95℃杀菌30min,单体快速冻结至中心温度低于-18℃冻藏贮存。
所述圆苞车前子壳粉,为可溶性膳食纤维大于90%的圆苞车前子壳粉,选用原料纯度大于99%、粒径60-80目、水分7%以下、2%粘度10000-30000cp的圆苞车前子壳粗粉,经过FPA90-Cl和IRC-84弱阴弱阳离子串联树脂柱脱色、脱蛋白和初步分离、超滤浓缩、冻干、超微粉碎制得。
利用圆苞车前子壳粉和可得然胶的热凝胶特性,抗冻性制备不同口感,抗冻性好的冷冻米饭,同时结合特定分子量木甘聚糖的热滞活性抑制储存过程中温度波冻导致大冰晶的形成;运用超微粉碎技术提升圆苞车前子壳粉和可得然胶中的可溶性膳食纤维含量同时结合多支链糊精最大程度的保存冷冻米饭的香气成分,缓和圆苞车前子壳粉的特征风味,使制得的冷冻米饭米香味浓郁,富含膳食纤维且低能量,不仅食用便捷,而且具有降低胆固醇含量,润肠通便的功效。
具体采用以下工艺流程制备(其组分比例按重量份数计):
圆苞车前子壳粉的制备:选取原料纯度大于99%,粒径60-80目,水分7%以下,粘度(2%)10000-30000cp的圆苞车前子壳粗粉经过FPA90-Cl和IRC-84弱阴弱阳离子串联树脂柱脱色、脱蛋白和初步分离,超滤浓缩,冻干,超微粉碎制得。具体步骤如下:
圆苞车前子壳粗粉用热水回流提取2h,3次,合并上清液浓缩,加入95%乙醇使上清液乙醇体积分数达80%,室温静置24h,反复醇沉3次,合并沉淀,冷冻干燥得车前子热浸粗多糖。
将粗多糖经过FPA90-Cl-(70cm×7.5cm)+IRC-84(70cm×7.5cm)阴阳弱离子串联树脂柱脱色脱蛋白和初步分离,得水,0.5,1.0mol/LNaCl洗脱组分。取水洗组分采用DEAECelluloseDE-52(70cm×4.5cm)离子交换柱色谱和SephacrylS-400(70cm×1.6cm)凝胶色谱柱进行分离纯化,依次以蒸馏水和梯度NaCl溶液为洗脱液,体积流量0.5mL/min,流出液5mL/管,合并相同峰位的流份。
冷冻干燥;
超微粉碎工艺为:进料速度为0.02-0.04g/s;气流压力为:进料压力等于粉碎压力等于0.5MPa;粉碎2-3次。
所选水溶可得然胶为,选用凝胶强度大于800g/cm2、粘度在3000cp以上、粒径分布在180-250μm可得然胶粗粉原料,经过超微粉碎制备的粒径5μm以下的成品;超微粉碎工艺条件为:进料速度为0.05-0.07g/s;气流压力为:进料压力等于粉碎压力等于0.6MPa;粉碎1-2次。
水溶可得然胶的制备:选取凝胶强度大于800g/cm2,粘度在3000cp以上(0.1%NaOH,2%),粒径分布在180-250μm可得然胶粗粉作为原料进行超微粉碎。超微粉碎工艺为:进料速度为0.05-0.07g/s;气流压力为:进料压力等于粉碎压力等于0.6MPa;粉碎1-2次。
所选木甘聚糖来源于金针菇菌丝体,采取碱提取和凝胶层析法纯化得到的分子量在10万以上。
木甘聚糖的制备:来源于金针菇菌丝体,采取碱提取和凝胶层析法纯化得到的分子量在10万以上,优选24-32万之间的多糖成分。具体步骤如下:
金针菇菌丝体培养:
金针菇菌丝体的前处理:将冷却后的菌丝体培养液于4℃,10000×g条件下离心15min,用蒸馏水洗涤菌丝体,然后同样的方法离心分离,如此重复三次。经冷冻干燥后研磨成80目粉末待用。
木甘聚糖的碱法提取:
碾磨后的干燥样品于100℃的沸水中连续提取6H,然后于4℃,10000×g条件下离心15min,得到的沉淀物留待下一步处理。
将沉淀物加入到100℃的2%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,沉淀物得到的留待下一步处理。
将沉淀物加入到100℃的25%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,去除沉淀物,将得到的上清液留待下一步处理。
将得到的上清用醋酸中和至PH值中性,然后用95%的乙醇沉淀,经过透析除杂得到多糖粗提取液,冷冻干燥保存。
凝胶层析法纯化:
将多糖粉末溶于水里,通过0.45um膜,然后将多糖溶液过DEAE-52离子交换柱,分别用0、0.1、0.3、0.5MNaOH洗脱,将得到的级分继续用SephadexG-100继续纯化,分别收集纯化的多糖级分。
超滤浓缩及干燥:将上述收集到的多糖级分用超滤管浓缩,保留分子量10万以上的多糖组分,冷冻干燥。
所选多支链环状糊精的制备方法,包括以下步骤:
S1、向淀粉中加水调淀粉浆的质量浓度至15-25%,温度60-70℃,pH至5.5-6.5,制得淀粉浆;淀粉为小麦淀粉、玉米淀粉、马铃薯淀粉或木薯淀粉中一种或多种。
S2、向所述的淀粉浆中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶;
每克干淀粉,α-淀粉酶的加入量为5.4-9.7U,葡萄糖苷酶的加入量为500-1250U,普鲁兰酶的加入量为6-17U;温度60-70℃,反应2.5-3h;
S3、加入麦芽寡糖的分支酶和4,6-α-葡萄糖基转移酶;
每克干淀粉,麦芽寡糖的分支酶的加入量为11-23U,4,6-α-葡萄糖基转移酶的加入量为12-32U;
在温度50-55℃的条件下,反应2.5-3h,反应后加热至145-150℃,保持10-15分钟,终止反应,制得环糊精料液;
S4、向所述的环糊精料液中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶,酶解制得多支链环状糊精粗液;每克干淀粉,α-淀粉酶的加入量为1.4-3.5U,葡萄糖苷酶的加入量为70-115U,普鲁兰酶的加入量为2-3.2U;
反应条件为:温度60-70℃、pH5.5-6.5的条件下,反应1.5-2h。
S5、向所述的多支链环状糊精粗液中加入絮凝剂和活性炭进行脱色,然后经离子交换系统进行处理、纳滤膜过滤,制得多支链环状糊精纯化液;
脱色方法为,多支链环状糊精粗液中加入聚氯化铝,添加量为20-25mg/L,搅拌均匀后保温静置30-40min;
然后加入活性炭,活性炭按多支链环状糊精粗液质量百分比4-5%的比例,搅拌30-40min;
最后采用板框过滤,过滤压力0.5Mpa,水流量3-4.5t/h。
S6、将所述的多支链环状糊精纯化液经浓缩,60℃真空干燥,干燥至水分含量小于13%,制得多支链环状糊精。
所述的纳滤膜过滤的滤膜孔径为0.005-0.01μm,过滤压力为6-10MP。
本发明选取150-139μm粳米干磨粉,圆苞车前子壳粉,水溶可得然胶,多支链环状糊精和木甘聚糖为原料,一方面利用圆苞车前子壳粉和可得然胶的热凝胶特性,抗冻性制备不同口感,抗冻性好的冷冻米饭,同时结合特定分子量木甘聚糖,延缓了冷冻米饭生产运输过程中的品质劣化,干耗;另一方面,运用超微粉碎技术提升圆苞车前子壳粉和可得然胶中的可溶性膳食纤维含量同时结合多支链环状糊精有效保留了米饭中的香气和酯类成分,使制得的冷冻米饭米香味浓郁,富含膳食纤维且低能量,不仅食用便捷,而且具有降低胆固醇含量,润肠通便的功效。
圆苞车前子壳(psylliumhusk)是以圆苞车前种子外壳为原料,经碾磨后制得。在国家卫生和计划生育委员会2014年第10号公告中被列为新资源食品,其膳食纤维含量达80.0%以上,而其他富含纤维谷物如燕麦和小麦的麸中纤维含量分别只有15%和10%。圆苞车前子壳纤维主要由半纤维素组成,这种半纤维素是一种复合的碳水化合物,广泛存在于谷物、水果和蔬菜中。半纤维素不能被人体消化,但是可以在结肠内部分分解,并有益于肠内益生菌,其中含有的阴离子多糖具备的良好增稠、吸水和凝胶特性,在食品中可作为传统胶体的替代品,在食品领域中主要用于持水保油,改善质构及高膳食纤维食品的开发研究。但是,由于纯度不高,有特征型风味,不溶性膳食纤维较多,色泽灰褐,水溶后有杂点影响了实际的应用效果。
可得然胶(Curdlan),又称热凝胶,凝结多糖,是β-1,3-D-葡聚糖中最具特色的一种,不溶于水,分散液加热至80℃以上即可形成热不可逆凝胶且抗冻性极佳,随着可得然胶凝胶强度及浓度的增加,凝胶强度更强,抗冻性也更好,应用在食品中可改善食品凝胶的网络结构,提升产品持水性和冷冻稳定性。但是可得然胶实际应用中也遇到一些瓶颈,一方面由于可得然胶不溶于水,使用时需高速分散或配置成碱溶液,添加量较大,实际应用中很多限制;另一方面冷冻米饭生产中蒸煮熟化时间较短,而市售可得然胶不溶于水,颗粒较粗不利于可得然胶均匀分散在大米淀粉颗粒中形成均匀致密的凝胶网络。
木甘聚糖,来源于金针菇菌丝体,是通过碱提取和凝胶层析法纯化得到的分子量在10万以上的多糖成分,甘露糖与木糖的摩尔比为2∶1。木甘聚糖能够通过特异性地结合到冰晶表面,从而达到抑制冰晶生长的效果,造成冰晶生长点的温度降低,产生热滞活性,减缓冰晶生长对食品质构造成的破坏。
多支链环状糊精是麦芽寡糖的分支酶,4,6-α-葡萄糖基转移酶相结合,制备的一种分支链长、特异性强、分支度高且密集的改性麦芽糊精,能够特异性吸附和保留气味分子,缓和不良风味。
具体实施方式
下面结合具体实施例对本发明作进一步地说明:
实施例1::
1.圆苞车前子壳粉的制备:
具体步骤如下:
1.1选取原料纯度大于99%,粒径60目,水分7%,粘度(2%)10000cp的圆苞车前子壳粗粉用热水回流提取2h,3次,合并上清液浓缩,加入95%乙醇使上清液乙醇体积分数达80%,室温静置24h,反复醇沉3次,合并沉淀,冷冻干燥得车前子热浸粗多糖。
1.2将粗多糖经过FPA90-Cl-(70cm×7.5cm)+IRC-84(70cm×7.5cm)阴阳弱离子串联树脂柱脱色脱蛋白和初步分离,得水,0.5,1.0mol/LNaCl洗脱组分。取水洗组分采用DEAECelluloseDE-52(70cm×4.5cm)离子交换柱色谱和SephacrylS-400(70cm×1.6cm)凝胶色谱柱进行分离纯化,依次以蒸馏水和梯度NaCl溶液为洗脱液,体积流量0.5mL/min,流出液5mL/管,合并相同峰位的流份。
1.3冷冻干燥
1.4超微粉碎工艺为:进料速度为0.04g/s;气流压力为:进料压力等于粉碎压力等于0.5MPa;粉碎2次。
2.水溶可得然胶的制备:选取凝胶强度900g/cm2,粘度在3000cp(0.1%NaOH,2%),粒径分布在250μm可得然胶粗粉作为原料进行超微粉碎。超微粉碎工艺为:进料速度为0.05g/s;气流压力为:进料压力等于粉碎压力等于0.6MPa;粉碎1次。
3.木甘聚糖的制备:来源于金针菇菌丝体,采取碱提取和凝胶层析法纯化得到的分子量在30万左右的多糖成分。具体步骤如下:
3.1金针菇菌丝体培养
3.2金针菇菌丝体的前处理:将冷却后的菌丝体培养液于4℃,10000×g条件下离心15min,用蒸馏水洗涤菌丝体,然后同样的方法离心分离,如此重复三次。经冷冻干燥后研磨成80目粉末待用。
3.3木甘聚糖的碱法提取
3.3.1碾磨后的干燥样品于100℃的沸水中连续提取6H,然后于4℃,10000×g条件下离心15min,得到的沉淀物留待下一步处理。
3.3.2将沉淀物加入到100℃的2%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,沉淀物得到的留待下一步处理。
3.3.3将沉淀物加入到100℃的25%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,去除沉淀物,将得到的上清液留待下一步处理。
3.3.4将得到的上清用醋酸中和至PH值中性,然后用95%的乙醇沉淀,经过透析除杂得到多糖粗提取液,冷冻干燥保存。
3.4凝胶层析法纯化
3.4.1将多糖粉末溶于水里,通过0.45um膜,然后将多糖溶液过DEAE-52离子交换柱,分别用0、0.1、0.3、0.5MNaOH洗脱,将得到的级分继续用SephadexG-100继续纯化,分别收集纯化的多糖级分。
3.4.2超滤浓缩及干燥:将上述收集到的多糖级分用超滤管浓缩,保留分子量30万以上的多糖组分,冷冻干燥。
4.多支链环状糊精制备:
4.1、向淀粉中加水调淀粉浆的质量浓度至15-25%,温度60-70℃,pH至5.5-6.5,制得淀粉浆;淀粉为小麦淀粉。
4.2、向所述的淀粉浆中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶;
每克干淀粉,α-淀粉酶的加入量为9.7U,葡萄糖苷酶的加入量为1250U,普鲁兰酶的加入量为15U;温度70℃,反应2.5h;
4.3、加入麦芽寡糖的分支酶和4,6-α-葡萄糖基转移酶;
每克干淀粉,麦芽寡糖的分支酶的加入量为23U,4,6-α-葡萄糖基转移酶的加入量为25U;
在温度55℃的条件下,反应2.5h,反应后加热至150℃,保持15分钟,终止反应,制得环糊精料液;
4.4、向所述的环糊精料液中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶,酶解制得多支链环状糊精粗液;每克干淀粉,α-淀粉酶的加入量为3.5U,葡萄糖苷酶的加入量为105U,普鲁兰酶的加入量为3.2U;
反应条件为:温度60℃、pH5.5的条件下,反应2h。
4.5、向所述的多支链环状糊精粗液中加入絮凝剂和活性炭进行脱色,然后经离子交换系统进行处理、纳滤膜过滤,制得多支链环状糊精纯化液;
脱色方法为,多支链环状糊精粗液中加入聚氯化铝,添加量为20mg/L,搅拌均匀后保温静置40min;
然后加入活性炭,活性炭按多支链环状糊精粗液质量百分比5%的比例,搅拌40min;
最后采用板框过滤,过滤压力0.5Mpa,水流量-4.5t/h。
4.6、将所述的多支链环状糊精纯化液经浓缩,60℃真空干燥,干燥至水分含量小于13%,制得多支链环状糊精。
所述的纳滤膜过滤的滤膜孔径为0.005μm,过滤压力为8MP。
5.原料混合:取60份150μm粳米干磨粉,6份圆苞车前子壳粉,1.0份粒径5μm以下水溶可得然胶,1.0份多支链糊精与0.5份木甘聚糖均匀分散于80份的水中,静置平衡30min
6.挤压熟化:混合物料通过双螺杆挤压机进行挤压造粒,得到颗粒状或粒度为4-5mm长度的球状或棒状颗粒,经筛选去除次品颗粒。挤压熟化工艺为固体喂料速度在挤压开始前为2kg/h,设定该双螺杆挤压机四段温度分别为55℃、80℃、90℃、100℃,螺杆转速为120rpm,挤压机出料口的模头孔径为5mm,出料口处的切割机转速为200rpm。
7.包装及灭菌:真空封装,95℃杀菌30min。
8.速冻:单体快速冻结至中心温度低于-18℃冻藏贮存。
实施例2::
1.圆苞车前子壳粉的制备:
具体步骤如下:
1.1选取原料纯度大于99%,粒径80目,水分7%,粘度(2%)12000cp的圆苞车前子壳粗粉用热水回流提取2h,3次,合并上清液浓缩,加入95%乙醇使上清液乙醇体积分数达80%,室温静置24h,反复醇沉3次,合并沉淀,冷冻干燥得车前子热浸粗多糖。
1.2将粗多糖经过FPA90-Cl-(70cm×7.5cm)+IRC-84(70cm×7.5cm)阴阳弱离子串联树脂柱脱色脱蛋白和初步分离,得水,0.5,1.0mol/LNaCl洗脱组分。取水洗组分采用DEAECelluloseDE-52(70cm×4.5cm)离子交换柱色谱和SephacrylS-400(70cm×1.6cm)凝胶色谱柱进行分离纯化,依次以蒸馏水和梯度NaCl溶液为洗脱液,体积流量0.5mL/min,流出液5mL/管,合并相同峰位的流份。
1.3冷冻干燥
1.4超微粉碎工艺为:进料速度为0.03g/s;气流压力为:进料压力等于粉碎压力等于0.5MPa;粉碎3次。
2.水溶可得然胶的制备:选取凝胶强度800g/cm2,粘度在3200cp(0.1%NaOH,2%),粒径分布在200μm可得然胶粗粉作为原料进行超微粉碎。超微粉碎工艺为:进料速度为0.04g/s;气流压力为:进料压力等于粉碎压力等于0.6MPa;粉碎2次。
3.木甘聚糖的制备:来源于金针菇菌丝体,采取碱提取和凝胶层析法纯化得到的分子量在30万左右的多糖成分。具体步骤如下:
3.1金针菇菌丝体培养
3.2金针菇菌丝体的前处理:将冷却后的菌丝体培养液于4℃,10000×g条件下离心15min,用蒸馏水洗涤菌丝体,然后同样的方法离心分离,如此重复三次。经冷冻干燥后研磨成80目粉末待用。
3.3木甘聚糖的碱法提取
3.3.1碾磨后的干燥样品于100℃的沸水中连续提取6H,然后于4℃,10000×g条件下离心15min,得到的沉淀物留待下一步处理。
3.3.2将沉淀物加入到100℃的2%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,沉淀物得到的留待下一步处理。
3.3.3将沉淀物加入到100℃的25%的氢氧化钾溶液连续提取2.5H,然后于4℃,10000×g条件下离心15min,去除沉淀物,将得到的上清液留待下一步处理。
3.3.4将得到的上清用醋酸中和至PH值中性,然后用95%的乙醇沉淀,经过透析除杂得到多糖粗提取液,冷冻干燥保存。
3.4凝胶层析法纯化
3.4.1将多糖粉末溶于水里,通过0.45um膜,然后将多糖溶液过DEAE-52离子交换柱,分别用0、0.1、0.3、0.5MNaOH洗脱,将得到的级分继续用SephadexG-100继续纯化,分别收集纯化的多糖级分。
3.4.2超滤浓缩及干燥:将上述收集到的多糖级分用超滤管浓缩,保留分子量30万以上的多糖组分,冷冻干燥。
4.多支链环状糊精制备:
4.1、向淀粉中加水调淀粉浆的质量浓度至22%,温度70℃,pH至5.5,制得淀粉浆;淀粉为玉米淀粉。
4.2、向所述的淀粉浆中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶;
每克干淀粉,α-淀粉酶的加入量为9.7U,葡萄糖苷酶的加入量为750U,普鲁兰酶的加入量为14U;温度65℃,反应2.5h;
4.3、加入麦芽寡糖的分支酶和4,6-α-葡萄糖基转移酶;
每克干淀粉,麦芽寡糖的分支酶的加入量为23U,4,6-α-葡萄糖基转移酶的加入量为32U;
在温度50℃的条件下,反应2.5h,反应后加热至145℃,保持10分钟,终止反应,制得环糊精料液;
4.4、向所述的环糊精料液中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶,酶解制得多支链环状糊精粗液;每克干淀粉,α-淀粉酶的加入量为3.5U,葡萄糖苷酶的加入量为85U,普鲁兰酶的加入量为2.2U;
反应条件为:温度60℃、pH56.5的条件下,反应2h。
4.5、向所述的多支链环状糊精粗液中加入絮凝剂和活性炭进行脱色,然后经离子交换系统进行处理、纳滤膜过滤,制得多支链环状糊精纯化液;
脱色方法为,多支链环状糊精粗液中加入聚氯化铝,添加量为25mg/L,搅拌均匀后保温静置40min;
然后加入活性炭,活性炭按多支链环状糊精粗液质量百分比5%的比例,搅拌40min;
最后采用板框过滤,过滤压力0.5Mpa,水流量4.5t/h。
4.6、将所述的多支链环状糊精纯化液经浓缩,60℃真空干燥,干燥至水分含量小于13%,制得多支链环状糊精。
所述的纳滤膜过滤的滤膜孔径为0.01μm,过滤压力为6MP。
5.原料混合:取65份150μm粳米干磨粉,7份圆苞车前子壳粉,0.5份粒径5μm以下水溶可得然胶,1.5份多支链糊精与0.5份木甘聚糖均匀分散于80份的水中,静置平衡30min
6.挤压熟化:混合物料通过双螺杆挤压机进行挤压造粒,得到颗粒状或粒度为4-5mm长度的球状或棒状颗粒,经筛选去除次品颗粒。挤压熟化工艺为固体喂料速度在挤压开始前为3kg/h,设定该双螺杆挤压机四段温度分别为55℃、80℃、90℃、100℃,螺杆转速为110rpm,挤压机出料口的模头孔径为5mm,出料口处的切割机转速为220rpm。
7.包装及灭菌:真空封装,95℃杀菌30min。
8.速冻:单体快速冻结至中心温度低于-18℃冻藏贮存。
Claims (10)
1.一种冷冻米饭制备方法,其特征在于,包括以下步骤:
准备原料:取50-80份150-139μm的粳米干磨粉,6-16份圆苞车前子壳粉,0.1-2.0份粒径5μm以下水溶可得然胶,0.1-2.0份木甘聚糖与0.1-5.0份多支链环状糊精;
原料混合均匀分散于60-80份的水中,静置平衡30min;
通过双螺杆挤压机进行挤压造粒,得到颗粒状或粒度为4-5mm长度的球状或棒状颗粒,挤压造粒参数为:固体喂料速度在挤压开始前为2-4kg/h,设定双螺杆挤压机四段温度分别为50-70℃、75-85℃、90-100℃、100-120℃,螺杆转速为100-120rpm,挤压机出料口的模头孔径为4-6mm,出料口处的切割机转速为200-240rpm;
经筛选去除次品颗粒,真空包装后,95℃杀菌30min,单体快速冻结至中心温度低于-18℃冻藏贮存。
2.根据权利要求1所述的一种冷冻米饭制备方法,其特征在于,所述圆苞车前子壳粉,为可溶性膳食纤维大于90%的圆苞车前子壳粉,选用原料纯度大于99%、粒径60-80目、水分7%以下、2%粘度10000-30000cp的圆苞车前子壳粗粉,经过FPA90-Cl和IRC-84弱阴弱阳离子串联树脂柱脱色、脱蛋白和初步分离、超滤浓缩、冻干、超微粉碎制得。
3.根据权利要求1所述的一种冷冻米饭制备方法,其特征在于,所选水溶可得然胶为,选用凝胶强度大于800g/cm2、粘度在3000cp以上、粒径分布在180-250μm可得然胶粗粉原料,经过超微粉碎制备的粒径5μm以下的成品;超微粉碎工艺条件为:进料速度为0.05-0.07g/s;气流压力为:进料压力等于粉碎压力等于0.6MPa;粉碎1-2次。
4.根据权利要求1所述的一种冷冻米饭制备方法,其特征在于,所选木甘聚糖来源于金针菇菌丝体,采取碱提取和凝胶层析法纯化得到的分子量在10万以上。
5.根据权利要求1所述的一种冷冻米饭制备方法,其特征在于,所选多支链环状糊精的制备方法,包括以下步骤:
S1、向淀粉中加水调淀粉浆的质量浓度至15-25%,温度60-70℃,pH至5.5-6.5,制得淀粉浆;
S2、向所述的淀粉浆中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶;
每克干淀粉,α-淀粉酶的加入量为5.4-9.7U,葡萄糖苷酶的加入量为500-1250U,普鲁兰酶的加入量为6-17U;温度60-70℃,反应2.5-3h;
S3、加入麦芽寡糖的分支酶和4,6-α-葡萄糖基转移酶;
每克干淀粉,麦芽寡糖的分支酶的加入量为11-23U,4,6-α-葡萄糖基转移酶的加入量为12-32U;
在温度50-55℃的条件下,反应2.5-3h,反应后加热至145-150℃,保持10-15分钟,终止反应,制得环糊精料液;
S4、向所述的环糊精料液中加入α-淀粉酶、葡萄糖苷酶和普鲁兰酶,酶解制得多支链环状糊精粗液;
S5、向所述的多支链环状糊精粗液中加入絮凝剂和活性炭进行脱色,然后经离子交换系统进行处理、纳滤膜过滤,制得多支链环状糊精纯化液;
S6、将所述的多支链环状糊精纯化液经浓缩,60℃真空干燥,干燥至水分含量小于13%,制得多支链环状糊精。
6.根据权利要求5所述的一种冷冻米饭制备方法,其特征在于,S4中,每克干淀粉,α-淀粉酶的加入量为1.4-3.5U,葡萄糖苷酶的加入量为70-115U,普鲁兰酶的加入量为2-3.2U;
反应条件为:温度60-70℃、pH5.5-6.5的条件下,反应1.5-2h。
7.根据权利要求5所述的一种冷冻米饭制备方法,其特征在于,步骤S1中的淀粉为小麦淀粉、玉米淀粉、马铃薯淀粉或木薯淀粉中一种或多种。
8.根据权利要求5所述的一种冷冻米饭制备方法,其特征在于,步骤S5中脱色方法为,多支链环状糊精粗液中加入聚氯化铝,添加量为20-25mg/L,搅拌均匀后保温静置30-40min;
然后加入活性炭,活性炭按多支链环状糊精粗液质量百分比4-5%的比例,搅拌30-40min;
最后采用板框过滤,过滤压力0.5Mpa,水流量3-4.5t/h。
9.根据权利要求5所述的一种冷冻米饭制备方法,其特征在于,所述的纳滤膜过滤的滤膜孔径为0.005-0.01μm,过滤压力为6-10MP。
10.一种冷冻米饭,其特征在于,根据权利要求1到9任一项所述的制备方法所得。
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