CN115500459B - Instant rice suitable for instant brewing on plateau - Google Patents

Instant rice suitable for instant brewing on plateau Download PDF

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Publication number
CN115500459B
CN115500459B CN202211072254.5A CN202211072254A CN115500459B CN 115500459 B CN115500459 B CN 115500459B CN 202211072254 A CN202211072254 A CN 202211072254A CN 115500459 B CN115500459 B CN 115500459B
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rice
parts
flour
instant
protein peptide
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CN115500459A (en
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李建湘
高成斌
龚战胜
翟成功
田野
游权
毛国峰
陈永红
苏喜生
周叙含
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Jiangsu Mingchao Food Technology Co ltd
Army Service Academy of PLA
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Jiangsu Mingchao Food Technology Co ltd
Army Service Academy of PLA
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    • 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
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • 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)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Manufacturing & Machinery (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses instant rice suitable for being eaten at a plateau, which is mainly prepared from the following raw materials: 25-35 parts of rice flour, 25-35 parts of highland barley flour, 5-15 parts of buckwheat flour, 2-5 parts of coconut oil, 2-7 parts of corn oligopeptide, 2-5 parts of animal-derived protein peptide combination, 0.5-5 parts of algal polysaccharide, 0.05-0.5 part of gamma-aminobutyric acid, 0.2-0.5 part of calcium acetate and 0-2 parts of mono-diglycerol fatty acid ester. According to the formula, the food-grade polysaccharide and the polypeptide are added to prevent starch ageing, reduce the curing temperature and rehydration time of the prepared rice, improve the quality and quantity of protein of the rice, solve the problems of easy breakage and taste of the prepared rice, and enable the prepared rice to be soaked with warm water at about 50 ℃ for 5-10min to be quickly and fully rehydrated, so that the color, shape, taste and taste of the self-heating rice are basically achieved, and the purposes that the self-heating rice can be eaten by being soaked with warm water or hot water, being simply heated by a heating bag and the like in a plateau area are achieved.

Description

Instant rice suitable for instant brewing on plateau
Technical Field
The invention relates to the field of foods, in particular to a process for instant brewing instant rice suitable for a plateau.
Background
The food which can be eaten after being processed normally in the plain area, especially rice, can be taken in the plateau area due to the special natural conditions of high altitude, thin air, low air pressure, low oxygen partial pressure, low air temperature, high wind humidity and the like, and the problems of half-life or half-life can occur in the plateau area, so that the taste and nutrition digestion and absorption of the food are seriously affected. In recent years, daily diet guarantee in the plateau area can solve the problem of rice clamping through special equipment, cooking time increasing and other methods. The regular eating of the compressed dry food also affects the health of people on the plateau. The rice is eaten in most areas of people's eating habits in China, and the rice is positively favored by people from all areas of the country on the plateau, so that the instant rice which can be eaten directly or simply processed and is fragrant, sweet and delicious can be provided, and the instant rice is a good supplement for the prior plateau ration.
The instant rice is classified into dehydrated instant rice and moisturizing instant rice according to the water content. The dehydrated instant rice is instant rice with water content reduced to below 10% after gelatinizing rice to different degrees, and needs rehydration when eating, so that the rice can fully absorb water, and the viscoelasticity taste of fresh rice can be recovered or partially recovered, and the storage property is good. However, dehydrated rice is currently largely classified into extrusion-puffed rice and α -type dehydrated rice. The starch of the extruded and puffed rice is completely gelatinized, the moisture content is controlled to be low after the rice is dried, the rice is recombined and granulated to be fragile, the appearance form is poor, and the original taste and flavor of the rice can be lost; the alpha-type dehydrated rice is not completely gelatinized, and can be cooked into rice with original taste and flavor only by heating twice by using a heating bag, so that the consumer acceptance is high. The self-heating instant rice products sold in the market in China mainly belong to alpha-type dehydrated rice, and the market of the self-heating instant rice is mainly tested in non-plateau areas with relatively developed economy and plateau areas with the altitude of more than 3000 meters, and basically has the problems of retrogradation after being clamped or cooked, poor chewing strength, insufficient viscoelasticity, poor taste and the like.
The extruded and puffed rice is completely gelatinized, and if the problems of fragility and mouthfeel can be solved, the rice can be fully rehydrated, and the purposes that the rice can be eaten in plateau areas by using warm or hot water for brewing, heating a bag for simple heating and the like can be solved.
In the relevant comparison file of instant rice for instant brewing:
CN 112641045A discloses instant self-heating rice and a preparation method thereof, wherein the self-heating rice consists of 80-100 parts of raw material rice flour, 0-20 parts of coarse cereal powder, 20-30 parts of water and 5-20 parts of food additives, the rice after grinding, extrusion curing and cutting forming is quickly rehydrated during brewing, the rice is heated to quickly absorb water and expand, and the reconstituted rice is full, uniform and glossy in color, moderate in softness and hardness, complete in particle and free from clamping. The food additive comprises modified starch, mono-di-glycerin fatty acid ester and calcium dihydrogen phosphate, which are respectively 6-18 parts, 0.5-3 parts and 0.05-1.2 parts. CN 113383902A discloses a balanced nutrition brewing coarse cereal rice and a preparation method thereof, the balanced nutrition brewing coarse cereal rice comprises an independent regenerated coarse cereal rice Bao Hecai bag, and the regenerated coarse cereal rice is mainly prepared from the following raw materials: 40-90% of rice, 2-40% of wheat, 2-20% of oat rice, 2-10% of sweet potato powder, 1-8% of potato powder and 1-10% of lotus root starch. CN1513356a relates to instant dehydrated rice and a preparation method thereof, the formula is rice, the rice is directly frozen and dried after curing, and the fresh rice can be obtained within 3 minutes after being soaked in hot water with the temperature of more than 60 ℃.
CN 102754776B relates to a method for processing rice which can be brewed and eaten, the formula is only rice, the rice is directly frozen and dried after curing, the finished product is put into a container to be brewed with water at 90 ℃ for 4-5 minutes and then eaten, and the original fragrance and taste of the rice are fully maintained.
CN 114223843A discloses a rapid brewing type coarse grain recombined rice and a preparation method thereof, wherein the recombined rice comprises 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa flour, 2-5 parts of brown rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high-amylose corn starch and 5-10 parts of isolated soybean protein powder. The invention uses high-amylose corn starch and soybean isolated protein powder and other components, so that the product has more Q-shaped taste and better toughness.
The food additive ratio of the comparative document CN 112641045A is too large, which seriously affects the taste; neither CN1513356A nor CN 102754776B is prepared rice, and the rice is directly frozen and dried after being cured; CN 113383902A and CN 114223843A are both coarse grain recombined rice, CN 113383902A is a heavy preparation method, and both belong to low GI foods, and are difficult to meet the energy demand of the plateau.
Disclosure of Invention
The invention aims to: the invention provides instant rice suitable for being brewed on a plateau, which solves the problems of fragility and poor taste of the brewed rice, and achieves the purposes of being brewed by warm or hot water in a plateau area, being simply heated by a heating bag and the like.
The technical scheme is as follows: in order to solve the technical problems, the technical scheme adopted by the invention is as follows:
instant rice suitable for being brewed on plateau, which comprises the following raw materials in parts by mass: 25-35 parts of rice flour, 25-35 parts of highland barley flour, 5-15 parts of buckwheat flour, 2-5 parts of coconut oil, 2-7 parts of corn oligopeptide, 2-5 parts of animal-derived protein peptide combination, 0.5-5 parts of algal polysaccharide, 0.05-0.5 part of gamma-aminobutyric acid, 0.2-0.5 part of calcium acetate and 0-2 parts of mono-diglycerol fatty acid ester.
Further, the molecular weight of the corn oligopeptide is 300-500Da, and the protein content is 98%.
Further. The animal-derived protein peptide combination comprises yak meat protein peptide, egg yolk protein peptide and bead peptide powder, which are mixed according to the mass ratio of 1:0.1:1:1;
further, the animal-derived protein peptide composition is prepared from yak meat powder, egg yolk powder and pig blood powder as raw materials according to the mass ratio of 1:1:1, regulating the concentration of the mixed protein to 100mg/ml, regulating the pH value to 7.0-8.5, adding lactobacillus johnsonii (Lactobacillus hilgardii) at 42 ℃ for fermentation for 6 hours according to 0.1%, adding commercially available mixed protease (the active unit of the aspergillus niger protease, the acid protease and the subtilisin are mixed according to the ratio of 1:1:1), hydrolyzing for 4 hours at the pH value of 7.5 and 55 ℃, inactivating enzyme for 10 minutes in a water bath at 90 ℃, sterilizing, centrifuging, taking supernatant, ultrafiltering by using an ultrafiltration membrane with the specification of 1000Da to obtain molecular polypeptide with the specification of 1000Da, concentrating by vacuum distillation, precipitating by adopting ethanol with the mass concentration of 95%, and performing vacuum freeze drying to obtain the animal protein peptide combination, wherein the protein content of the animal protein peptide combination is more than or equal to 95%.
According to the principle that biological medicine freeze-dried products can be quickly rehydrated and the activity is not affected, the food-grade hydrophilic protective agent (algal polysaccharide and corn oligopeptide) with nutritional value pair, gamma-aminobutyric acid for improving the plateau function and animal protein peptide are added into the formula of the prepared rice (instant rice), and an extrusion puffing process is adopted, so that the problems of easiness in crushing and taste of the prepared rice are solved, and meanwhile, the prepared rice can be quickly and fully rehydrated by using warm water at about 50 ℃ for 5-10min, so that the color, shape, taste and taste of the self-heating rice are basically achieved, and the purposes of eating by using warm water for brewing, heating package for simple heating and the like in a plateau area are solved. The highland barley is a special highland product, so that the Gao Yuanxi clothing property is improved; the dietary fiber content of highland barley and buckwheat flour is high, so that the satiety can be increased; the seaweed polysaccharide can reduce the curing temperature of the self-heating rice, improve the immunity of human bodies and improve the gastrointestinal function; the corn oligopeptide can also reduce the temperature of instant brewing and can enhance the absorption of calcium, phosphorus and trace elements; the animal protein peptide not only improves the protein structure, supplements iron, reduces the instant brewing temperature and improves the taste of rice, but also has the effects of improving the brain oxygen content, improving the memory, eliminating the oxidation free radicals and the like; gamma-aminobutyric acid can improve the hypoxia tolerance, and calcium acetate can reduce the temperature of instant brewing besides calcium supplement. Therefore, the prepared rice can be used as instant rice suitable for instant brewing on the plateau.
The invention relates to a method for preparing instant rice suitable for instant brewing on a plateau, which comprises the following steps:
1) Weighing the raw materials according to the parts by weight;
2) Mixing rice flour, semen Avenae Nudae powder, and semen Fagopyri Esculenti powder with water, wherein the water content is 40-50%;
3) Mixing corn oligopeptide, animal-derived protein peptide combination, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and mono-diglycerol fatty acid ester, adding 40% drinking water, mixing, and pre-heating to 85deg.C;
4) Feeding the mixed powder into a bin at 105-110 ℃ for steam curing for about 20min, adding the mixture obtained in the step 3), and fully stirring and mixing for 15-20min to obtain a mixed rice mixture;
5) Extruding the mixture in the step 4) by using a vacuum double-screw compression rice flour machine, wherein the extruding is performed by 3 sections with variable temperature extruding, the temperatures of the 3 sections are 81-85 ℃, 108-111 ℃ and 98-103 ℃, the screw rotating speed of the passing screw rice flour machine is 130-200rpm, and the passing time of the rice flour mixture in each stage is 6-12 s. The diameter of the extruded rice flour is 2.0mm; then carrying out air cooling regeneration, cutting and/or curling shaping in cold air at 15 ℃ to obtain shaped modulation rice grains, wherein the cutting speed is 600-900rpm;
6) Passing the shaped rice grains in the step 5) through a fluidized bed, separating scraps from the rice grains by adopting a vibrating screen, drying by adopting microwaves, wherein the microwave heating temperature is 90-105 ℃, the drying time is 3-6 hours, and the water content is reduced to 9.0% -12.5%;
7) And (3) subpackaging the prepared rice obtained by microwave drying in the step (6) according to the specification, vacuumizing, and carrying out vacuum degree of a rice bag to 0.03-0.05 MPa.
The beneficial effects are that: compared with the prior art, the invention has the remarkable advantages that: highland barley is added in the formula, so that the highland barley has the characteristics of improving the food structure of the prepared rice and improving the habit of plateau edible people; the combination of the added corn oligopeptide and animal protein peptide not only increases the protein content, corrects the defect of rice lysine limitation and realizes amino acid complementation, but also is helpful for modulating the taste and rehydration of rice; the added seaweed polysaccharide also helps to regulate the taste and rehydration of rice, has anti-aging effect, and can reduce the addition amount of the mono-diglyceride fatty acid ester. Meanwhile, the added gamma-aminobutyric acid can improve the hypoxia tolerance, and animal-derived protein peptide, seaweed polysaccharide and corn oligopeptide are helpful for human body adaptation to the plateau environment. The prepared rice of the invention can be quickly and fully rehydrated by soaking in warm water at about 50 ℃ for 5-10min, has the mouthfeel of natural rice, has complete shape and no clamping, and solves the problems of eating in plateau areas by soaking in warm or hot water, simple heating in a heating bag and the like.
Detailed Description
The following detailed description of embodiments of the invention is intended to be illustrative of the invention and is not to be taken as limiting the invention. The specific techniques or conditions are not identified in the examples and are performed according to techniques or conditions described in the literature in this field or according to the product specifications. The equipment, reagents or apparatus used were conventional products available commercially without the manufacturer's knowledge.
In the following examples and comparative examples:
the production equipment is Shandong morning sun science and technology Co., ltd., god Cheng Weibo drying equipment Co., ltd., and the equipment data related to the preparation method refers to the data provided by the manufacturer.
Algal polysaccharide, a product of Sian century health biotechnology Co., ltd, has a net polysaccharide content of 50% and is light yellow powder, and the product is BNK002;
food-grade corn oligopeptide powder which is purchased from Anhua Heng bioengineering company, has a molecular weight of 300-500Da and a protein content of 99%, and is light yellow powder with a product number of 0356;
all kinds of vitamins and minerals are food grade or medicinal grade and are collected from Nanjing medical company and are in the effective period.
Heating bag, nanjing aerospace technology Co., ltd.
The animal source protein peptide combination comprises: the yak beef protein peptide, egg yolk protein peptide and globin are prepared from yak meat powder, egg yolk powder and pig blood powder according to the mass ratio of 1:1:1, regulating pH to 7.0-8.5, adding Lactobacillus hilus (Lactobacillus hilgardii) (with the strain number of Lactobacillus hilus: CICC 24171) according to the proportion of 0.1%, fermenting at 42 ℃ for 6 hours, adding commercially available mixed protease, hydrolyzing at pH7.5 and 55 ℃ for 4 hours, inactivating enzyme in water bath at 90 ℃ for 10min, centrifuging, collecting supernatant, ultrafiltering with ultrafiltration membrane of 1000Da, obtaining molecular polypeptide below 1000Da, concentrating by vacuum distillation, precipitating with 95% ethanol, and vacuum freeze-drying to obtain animal-derived protein peptide composition with protein content of more than 95%.
The mixed protease is Aspergillus niger protease, acid protease and subtilisin, and the activity unit is 1:1:1, and the dosage of each enzyme is 1000IU/g raw material. Wherein the food-grade Aspergillus niger protease and the acid protease are purchased from Henghua road biotechnology Co., ltd. In Nanjing, the specification is 40 ten thousand u/g and 20 ten thousand u/g respectively, and the food-grade subtilisin is purchased from Guangdongming strong food technology Co., ltd, the specification is 16 ten thousand u/g.
Example 1 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice is prepared from the following raw materials in parts by weight: 25 parts of rice flour, 35 parts of highland barley, 15 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester.
The preparation method of the instant rice comprises the following steps:
(1) Weighing the raw materials according to the parts by weight;
(2) Mixing rice flour, semen Avenae Nudae powder, and semen Fagopyri Esculenti powder with water for 50min to water content of 40-50%;
(3) Mixing corn oligopeptide, animal-derived protein peptide combination, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and mono-diglycerol fatty acid ester, adding 40% drinking water, mixing, and pre-heating to 85deg.C;
(4) Steaming soaked rice, semen Avenae Nudae and semen Fagopyri Esculenti powder at 105-110deg.C for 20min, gelatinizing to 90%, air cooling to 85deg.C, sequentially adding oleum Cocois, algal polysaccharide, corn oligopeptide, animal-derived protein peptide combination, gamma-aminobutyric acid, calcium acetate, and mono-and diglyceride fatty acid ester, stirring thoroughly, and mixing for 20min to obtain mixed rice;
(5) The temperature-changing filament extrusion is carried out on the modulated rice mixture, the temperature of the three stages is 83 ℃, 109 ℃ and 100 ℃ in sequence, the rotating speed of a screw rod of a passing screw rod rice flour machine is 150rpm, and the passing time of the rice flour mixture in each stage is 10s. The diameter of the extruded rice flour is 2.0mm; then carrying out air cooling regeneration, cutting and/or curling shaping in cold air at 15 ℃ with the cutting speed of 650rpm to obtain shaped prepared rice grains;
(6) The molded rice grains in the step (5) are passed through a fluidized bed, and the scraps and the rice grains are separated by a vibrating screen, and are dried by microwaves, wherein the microwave heating temperature is 90-105 ℃, the drying time is 3-6 hours, and the water content is reduced to 9.0% -12.5%;
(7) Subpackaging the prepared rice obtained by microwave drying in the step (6) according to the specification, vacuumizing, and preserving at normal temperature, wherein the vacuum degree of a rice bag is 0.03-0.05 MPa;
(8) The water content (national standard long-shaped rice is less than 14.5%) and the broken rice rate (the length is less than three quarters of whole rice in the same batch is broken rice) of the modulated rice are detected according to GB/T1354-2018, and the broken rice rates of first, second and third national standards of long-shaped rice are respectively less than 15%, 20% and 30%).
Example 2 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester.
Example 3 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice comprises the following components in parts by weight: 25 parts of rice flour, 25 parts of highland barley, 5 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester.
Example 4 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 1 part of algal polysaccharide, 1.5 parts of corn oligopeptide, 1.5 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester.
Example 5 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 1 part of algal polysaccharide, 1.5 parts of corn oligopeptide, 1.5 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of mono-diglyceride fatty acid ester.
Example 6 preparation of instant cooked rice suitable for use in plateau
The instant brewed instant rice comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley, 10 parts of buckwheat flour, 5 parts of potato modified starch, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid and 0.15 part of calcium acetate.
Comparative example 1
The instant brewed instant rice of the comparative example comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 5 parts of potato modified starch and 2 parts of mono-diglyceride fatty acid ester.
Comparative example 2
The instant brewed instant rice of the comparative example comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester.
Comparative example 3
The instant brewed instant rice of the comparative example comprises the following components in parts by weight: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of mono-diglyceride fatty acid ester.
Comparative example 4
The instant brewed instant rice of the comparative example comprises the following components in parts by weight: 30 parts of rice flour, 20 parts of highland barley, 10 parts of buckwheat flour, 3 parts of coconut oil, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.15 part of calcium acetate, 5 parts of potato modified starch and 0.5 part of mono-diglyceride fatty acid ester.
Table 1 examples and comparative examples instant brew rice dosage form
As is clear from Table 1, the water content of each of the examples was not significantly different from that of the prepared rice prepared in the comparative example, except that the water content of comparative examples 1, 2 and 4, in which algal polysaccharide was not added, was slightly higher, but the broken rice rate was greatly different depending on the formulation. Examples 1-6 all added algal polysaccharide, corn oligopeptide and animal protein peptide combinations, and examples 1-3 had different ration ratios to minimize the broken rice rate in example 2; the combined addition amount of algal polysaccharide, corn oligopeptide and animal protein peptide of examples 4-5 is halved, and even if the modified starch of example 5 is added to 5%, the broken rice rate is obviously increased compared with that of example 2; example 6 without the addition of mono-di-glycerol fatty acid ester, the rice milling rate was between examples and other examples; the rice breakage rate of comparative examples 1 to 4 was significantly higher than that of example 2, particularly comparative example 1, with or without the addition of algal polysaccharide, corn oligopeptide, animal-derived protein peptide combination and calcium acetate, even with the addition of 5% modified starch and 2% mono-di-glycerol fatty acid ester, the rice breakage rate was as high as 26.3%, and comparative examples 2 to 4 were without the addition of one of algal polysaccharide, corn oligopeptide, animal-derived protein peptide combination, the rice breakage rate was still between 15.6 and 18.5%, even with the addition of modified starch, the rice breakage rate was not decreased. In conclusion, the mixed use of the seaweed polysaccharide, the corn oligopeptide and the animal protein peptide has a certain interaction synergistic effect on the influence of the broken rice rate, and can completely replace modified starch and partially or completely replace the mono-diglyceride fatty acid ester.
The beneficial effects of the instant brewed rice of the present invention are further illustrated by the following evaluation thereof.
1. Sensory evaluation
165 g of prepared rice in each of the examples and comparative examples are respectively placed in an edible container, 215ml of 50-DEG C warm drinking water is added according to the proportion of 1:1.3, stirred, covered with a cover, kept warm for 10min and taken out.
10 professionals are required to analyze the color, form, smell, taste, mouthfeel and the like by adopting a general evaluation method in the field, wherein the mouthfeel comprises softness, viscosity and elasticity. The sensory evaluation is divided into 10 points, and the weights of all indexes in the total points are respectively as follows: 0.15, 0.2, 0.3, scoring details are given in table 2.
TABLE 2 sensory scoring criteria
Assessment of color and morphology: the evaluation is carried out by observing instant rice, placing the sample in a place with sufficient light, carefully observing the color and shape of the sample, scoring according to the method in the scoring table, and recording.
Evaluation of mouthfeel: the samples were placed in the mouth, chewed carefully, the mouthfeel of the samples was felt, scored according to the method in table 2, and recorded.
Evaluation of smell: the sample was placed about 5cm in front of the nose, deeply sucked with a breath, carefully discriminated the fragrance released from the instant rice, repeated 3 to 5 times, scored according to the method in table 2, and recorded.
Evaluation of taste: the samples were placed in the mouth, carefully aftertaste, chewed slowly, repeated 3-5 times, and recorded.
The sensory scores of the instant rice prepared in examples 1 to 6 and comparative examples 1 to 4 are shown in table 3:
table 3 sensory scoring results of the instant rice prepared in examples 1 to 6 and comparative examples 1 to 4
Index (I) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4
Color 9.51 9.48 9.43 9.42 9.52 9.44 9.21 9.42 9.44 9.53
Morphology of the product 8.83 9.57 8.76 8.26 8.46 9.53 8.2 7.76 7.95 8.02
Smell of 9.22 9.19 9.13 9.18 8.15 9.25 7.32 8.65 7.68 7.21
Taste and flavor 9.15 9.22 9.2 9.26 8.1 9.12 7.21 8.78 7.26 7.66
Mouthfeel of the product 9.05 9.56 8.86 8.63 8.65 9.35 8.37 8.56 7.78 8.02
Total score 9.14 9.4075 9.0525 8.929 8.542 9.3245 8.0285 8.221 7.9305 8.0125
The sensory score results showed that examples 1, 2, 3 and 6, in which the combination of the total algal polysaccharide, the corn oligopeptide and the animal-derived protein peptide was added, were shown to have the highest score of example 2 and were shown to have the highest score of example 6 times, respectively, for sensory scores of 9 or more; examples 4 and 5 are half-added, example 5 also adds 5 parts of modified starch, also affecting the score; the sensory scores of comparative examples 1, 2, 3 and 4, to which no or some of the items were added, were relatively low, and in particular, the addition of 5 parts of modified starch and 2 parts of mono-di-glycerol fatty acid ester did not improve the morphology but also pulled down the odor and taste scores. The combination of algal polysaccharide, corn oligopeptide and animal protein peptide has a certain mutual synergistic effect on the sensory score, and can completely replace modified starch and partially or completely replace mono-diglyceride fatty acid ester.
2. Instant brewing and brewing rice rehydration time
50 g of prepared rice with complete grain shapes of each example and comparative example are respectively taken, the diameters of 30 grains are respectively measured, the rice is respectively poured into a small beaker, 100ml of 50 ℃ hot water with the volume being 2 times is added, the mixture is put into a water bath kettle for heat preservation at 50 ℃ and timing, and the rice grains are fully rehydrated by stirring with a small spoon during the time. Taking out about 40 grains in each of the examples at 3min, 6min, 10min, 15min and 20min, placing the re-wet rice grains on filter paper to suck excessive water on the surface, measuring 30 grains of the re-wet rice grains with complete grain shape in each example, and taking the average value. The maximum diameter of the rice after rehydration is reached or basically reached, the data of 2 continuous detection are similar, and the detection is no longer carried out at the later time. As is clear from the table below, the maximum reconstitution diameter is about 1.3 times, i.e., about 2.6mm, the diameter before reconstitution.
TABLE 4 diameter (mm) of rice grains before and after reconstitution of instant brewing
Group of Before rehydration 3min after rehydration 6min after rehydration 10min after rehydration 15min after rehydration 20min after rehydration
Example 1 2.01±0.11 2.38±0.12 2.51±0.11 2.62±0.12 2.63±0.13 -
Example 2 2.01±0.12 2.47±0.09 2.59±0.12 2.60±0.14 2.59±0.13 -
Example 3 2.01±0.11 2.37±0.09 2.50±0.12 2.59±0.09 2.61±0.11 -
Example 4 2.01±0.13 2.23±0.11 2.33±0.12 2.53±0.11 2.62±0.13 2.61±0.12
Example 5 2.01±0.10 2.23±0.11 2.38±0.11 2.50±0.15 2.59±0.09 2.60±0.13
Example 6 2.01±0.11 2.40±0.15 2.51±0.12 2.58±0.16 2.59±0.12 -
Comparative example 1 2.01±0.09 2.13±0.09 2.20±0.12 2.35±0.11 2.42±0.15 2.46±0.16
Comparative example 2 2.01±0.11 2.16±0.10 2.25±0.12 2.36±0.17 2.43±0.14 2.50±0.12
Comparative example 3 2.01±0.12 2.15±0.10 2.25±0.12 2.41±0.11 2.52±0.12 2.58±0.17
Comparative example 4 2.01±0.13 2.12±0.10 2.25±0.12 2.38±0.11 2.44±0.12 2.53±0.13
From Table 4, it is clear that examples 1, 2, 3 and 6, in which algal polysaccharides, corn oligopeptide, animal-derived protein peptide combinations and calcium acetate were added, were rehydrated to a grain diameter of about 2.6mm within 10min, and that example 2 was fastest and comparative example 1, in which algal polysaccharides, corn oligopeptide, animal-derived protein peptide combinations and calcium acetate were not added. Therefore, seaweed polysaccharide, corn oligopeptide, animal-derived protein peptide combination and calcium acetate all have influence on rehydration time of the prepared rice, and meanwhile, the application effect is better. In particular, the formula of the embodiment 2 is optimal, the prepared rice can be fully rehydrated after being soaked in hot water at 50 ℃ for about 6min, the broken rice rate is low, the prepared rice has natural and uniform color and luster, the rice grains are not bonded, the fragrance is strong, the hardness is moderate, the viscosity is high, the teeth are not sticky, the chewing force is high, and the Q bullet is high.

Claims (1)

1. Instant rice suitable for being brewed on altitude, which is characterized in that: the rice consists of the following components in parts by mass: 30 parts of rice flour, 30 parts of highland barley flour, 10 parts of buckwheat flour, 3 parts of coconut oil, 2 parts of algal polysaccharide, 3 parts of corn oligopeptide, 3 parts of animal-derived protein peptide combination, 0.05 part of gamma-aminobutyric acid, 0.3 part of calcium acetate and 0.5 part of mono-diglyceride fatty acid ester;
the molecular weight of the corn oligopeptide is 300-500Da, and the protein content is 98%;
the animal-derived protein peptide combination comprises: yak beef protein peptide, egg yolk protein peptide and globin peptide powder; the animal-derived protein peptide composition is prepared from yak meat powder, egg yolk powder and pig blood powder as raw materials according to the mass ratio of 1:1:1, mixing the mixed proteins according to the proportion, wherein the concentration of the mixed proteins is 100mg/ml, regulating the pH to 7.0-8.5, and adding the Lactobacillus johnsonii according to 0.1 percentLactobacillus hilgardii) Fermenting at 42deg.C for 6 hr, adding commercially available mixed protease, hydrolyzing at 55deg.C for 4 hr at pH7.5, inactivating enzyme in water bath at 90deg.C for 10min, sterilizing, centrifuging to obtain supernatant, and ultrafiltering with 1000Da ultrafiltration membrane to obtain 1000Da, concentrating the polypeptide under reduced pressure, precipitating with 95% ethanol, and vacuum freeze drying to obtain animal protein peptide composition with protein content of more than 95%; the mixed protease is Aspergillus niger protease, acid protease and subtilisin, and the activity unit is 1:1:1, mixing the materials in a proportion, wherein the dosage of each enzyme is 1000IU/g of the raw materials;
the method for preparing instant rice suitable for plateau instant brewing comprises the following steps:
(1) Weighing the raw materials according to the parts by weight;
(2) Mixing the rice flour, highland barley flour and buckwheat flour with water content of 40-50%;
(3) Mixing the corn oligopeptide, animal-derived protein peptide combination, coconut oil, algal polysaccharide, gamma-aminobutyric acid, calcium acetate and mono-and diglyceride fatty acid ester, adding 40% drinking water, uniformly mixing, and preheating to 85 ℃ for later use;
(4) Feeding the mixed powder obtained in the step (2) into a bin at 105-110 ℃ for steam curing for about 20min, adding the mixed material obtained in the step (3), and fully stirring and mixing for 15-20min to obtain a mixed rice mixed material;
(5) Extruding the mixture in the step (4) by using a vacuum double-screw compression rice flour machine, wherein the extruding is performed by 3 sections with variable temperature extruding, the temperatures of the 3 sections are 81-85 ℃, 108-111 ℃, 98-103 ℃ respectively, the screw rotating speed of the passing screw rice flour machine is 130-200rpm, and the passing time of the rice flour mixture in each stage is 6-12 s;
the diameter of the extruded rice flour is 2.0mm; then carrying out air cooling regeneration, cutting and/or curling shaping in cold air at 15 ℃ to obtain shaped modulation rice grains, wherein the cutting speed is 600-900rpm;
(6) The molded rice grains in the step (5) are passed through a fluidized bed, and a vibrating screen is adopted to separate chips from the rice grains, and then the rice grains are dried by microwaves, wherein the microwave heating temperature is 90-105 ℃, the drying time is 3-6 hours, and the water content is reduced to 9.0% -12.5%;
(7) And (3) subpackaging the prepared rice obtained by microwave drying in the step (6) according to the specification, and vacuumizing, wherein the vacuum degree of the rice bag is 0.03-0.05 MPa.
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