CN115708562B

CN115708562B - Anti-aging and retrogradation highland barley coarse cereal instant rice and preparation method thereof

Info

Publication number: CN115708562B
Application number: CN202211503840.0A
Authority: CN
Inventors: 杜艳; 郝静; 樊梅香; 张成萍; 祁兴芳; 张雪; 杨静; 周文菊; 涂兆鑫; 郭慧珍; 马桂莲; 谈有金
Original assignee: Qingdao Huashi Science & Technology Investment Management Co ltd
Current assignee: Qingdao Huashi Science & Technology Investment Management Co ltd
Priority date: 2022-11-28
Filing date: 2022-11-28
Publication date: 2024-04-26
Anticipated expiration: 2042-11-28
Also published as: CN115708562A

Abstract

The invention provides anti-aging and retrogradation highland barley coarse cereal instant rice and a preparation method thereof, and relates to the technical field of food processing. The invention takes highland barley and other minor cereals treated by microwave fluidization technology as raw materials, the minor cereals are fully mixed according to the proportion, and the finished product is obtained after cleaning, adding anti-aging agent for mixing, adding water, packaging and sealing, and stewing and sterilizing. The highland barley coarse cereal instant rice provided by the invention has the characteristics of low fat, low calorie and low GI, has the advantages of balanced nutrition, strong satiety, convenience in eating and the like, solves the problems of drying, hardening and the like of the highland barley coarse cereal instant rice caused by starch aging, and avoids the problems of reduced quality and the like of the highland barley coarse cereal instant rice in the selling and storing processes.

Description

Anti-aging and retrogradation highland barley coarse cereal instant rice and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to anti-aging and retrogradation highland barley coarse cereal instant rice and a preparation method thereof.

Background

Along with the development of national economy and the improvement of living standard, the living rhythm of people is gradually accelerated, and the method has urgent demands on nutritional staple food products. In recent years, the instant rice is deeply favored by consumers due to the advantages of convenience, sanitation, good palatability, conformity with the traditional eating habits of Chinese people and the like. Because various miscellaneous cereals are high-quality cereals with dietotherapy efficacy and are rich in various active nutritional ingredients, the instant rice prepared by the miscellaneous cereals is more beneficial to improving the nutritional structure of resident staple food and provides a certain health care effect than single instant rice.

The miscellaneous cereals generally refer to grain bean crops except for five crops of rice, wheat, corn, soybean and potato, and mainly comprise coix seed, buckwheat (tartary buckwheat and sweet buckwheat), oat (hulless oat), white sorghum, black rice, millet, milo, brown rice and the like. The coarse cereals are generally rich in dietary fibers, beta-glucan, vitamins, various mineral substances and other nutritional ingredients, and the balanced eating of the coarse cereals has good effects of preventing and treating diabetes mellitus and cardiovascular diseases which are increasingly caused by overfeeding of fine processed products, and has the effects of health care and health preservation.

Highland barley is one kind of naked barley, and its nutrient composition accords with the modern 'three high two low' dietary structure needs of high protein, high fiber, high vitamin, low fat and low sugar. In addition, highland barley is also rich in active substances such as minerals, vitamins, natural chlorophyll, antioxidase, flavone and the like, and especially attracts worldwide attention, the highland barley is also rich in beta-glucan with the average content of 5.35 percent which is 50 times that of wheat, and biological and medical expert researches consider that the beta-glucan has important physiological effects of clearing intestines, regulating blood fat, reducing cholesterol, resisting tumors, improving immunity and the like.

At present, the deep research of the coarse cereal instant rice in the aspects of proportioning of coarse cereal rice, cooking conditions and the like is carried out in China. Therefore, in the present day of more focusing on diet, people not only pay attention to the diet, but also pay attention to reasonable diet and nutrition collocation, and the research of the highland barley coarse cereal instant rice has good development prospects in the aspects of fast-paced life of people, pursuing high-quality diet and the like. However, the food fiber content in the coarse cereals is high, so that the curing time in the processing process is long, and the coarse cereals are not suitable for the life rhythm of modern people. In addition, the coarse cereal instant rice is dried, hardened, poor in taste and the like in the selling and storing processes, and has the problems that starch is easy to age, the quality guarantee period is shortened, the digestion and absorption rate is reduced and the like, and the taste and flavor of the fresh rice cannot be recovered after reheating. Therefore, how to provide the coarse cereal instant rice which has longer shelf life, short curing time, can effectively delay starch aging in the storage process and has higher digestion and absorption rate is a technical problem to be solved in the field.

Disclosure of Invention

In order to solve the problems, the invention provides the highland barley coarse cereal instant rice capable of resisting aging and retrogradation and the preparation method thereof. The preparation method of the anti-aging and retrogradation highland barley coarse cereal instant rice specifically comprises the following steps:

(1) Selecting peeled highland barley, oat, quinoa, buckwheat and red bean as raw materials;

(2) Respectively carrying out microwave fluidization treatment on peeled highland barley, oat and red bean;

according to the invention, the internal heat is generated by mutual friction of polar molecules in the raw materials through microwave fluidization treatment, so that the liquid in the coarse cereal rice is instantaneously heated, vaporized and pressurized to expand, and the high molecular substance structure in the components is denatured by virtue of the expansion force of gas, so that the coarse cereal rice has a net tissue structure characteristic and a shaped microporous state, the rehydration rate of the coarse cereal rice is greatly improved, the coarse cereal raw materials are pre-cured from inside to outside, and the coarse cereal rice is easier to cook and eat for the second time or the same cooking and same cooking state of the coarse cereal rice and other coarse cereals is easier to adjust;

(3) Compounding and mixing the treated peeled highland barley, oat, quinoa, buckwheat and red bean to obtain coarse cereal mixed rice;

(4) Washing mixed coarse cereal rice, draining water, adding anti-aging agent, and mixing;

(5) Subpackaging the coarse cereal mixed rice added with the anti-aging agent in the step (4), adding drinking water with the weight of 1.5-2.0 times, sealing, and steaming and sterilizing to obtain the highland barley coarse cereal instant rice.

Further, the microwave fluidization treatment conditions in the step (2) are as follows: the thickness of the spreading material is 1cm, the microwave frequency is 2-6 Hz, the fluidization temperature is 110-130 ℃, and the water supplementing amount is 0-10 wt%.

Further, the microwave fluidization treatment frequency of the peeled highland barley in the step (2) is 4Hz, the microwave fluidization treatment temperature is 120 ℃, and the water supplementing amount is 0wt%; the microwave fluidization treatment frequency of oat is 6Hz, the microwave fluidization treatment temperature is 115 ℃, and the water supplementing amount is 4wt%; the microwave fluidization treatment frequency of the red bean is 3Hz, the microwave fluidization treatment temperature is 125 ℃, and the water supplementing amount is 8wt%.

Further, the anti-aging agent in the step (4) is one or more of soybean polysaccharide, beta-cyclodextrin and hard SSL.

Further, the anti-aging agent in the step (4) is composed of 0.2wt% of soybean polysaccharide, 0.12wt% of beta-cyclodextrin and 0.25wt% of SSL in the coarse cereal mixed rice. Preferably, the anti-aging agent in the step (4) is composed of 0.1 to 0.3 weight percent of soybean polysaccharide, 0.1 to 0.2 weight percent of beta-cyclodextrin and 0.1 to 0.4 weight percent of SSL which account for the mixed rice of coarse cereals.

Further, the cooking temperature in the step (5) is 110-130 ℃ and the cooking time is 35-50 min. Preferably, the cooking temperature in the step (5) is 120 ℃, and the cooking time is 40min.

Further, the raw materials of the highland barley coarse cereal instant rice in the step (5) are as follows: 40-50 wt% of peeled highland barley, 10-20 wt% of oat, 25-20 wt% of quinoa, 15-20 wt% of buckwheat and 10wt% of red bean, wherein the sum of the raw materials is 100wt%.

Furthermore, the cooking is performed by adopting a full-automatic spray type sterilizing kettle. Preferably, the equipment model of the full-automatic spray type sterilization kettle is DN800 multiplied by 1200.

The invention also aims to provide the highland barley coarse cereal instant rice which is prepared by the method and has the effects of resisting aging and regenerating.

Furthermore, the anti-aging and retrogradation highland barley coarse cereal instant rice is matched with a low-fat and low-oil package for eating, and has better mouthfeel.

Through detection, the hardness of the peeled highland barley rice after microwave fluidization treatment is reduced from 1771.52g to 1403.25g, the water absorption rate is increased to 81.50% by 64.05%, and the optimal cooking time is reduced from 47min to 36min; the hardness of oat is reduced from 1711.42g to 862.75g, the water absorption is increased from 58.25% to 80.50%, and the optimal cooking time is reduced from 45min to 35min; the hardness of the red bean is reduced from 4462.43g to 1448.72g, the water absorption rate is increased from 42.25% to 78.50%, and the optimal cooking time is reduced from 54min to 39min. The GI value of the instant rice is 52.12 measured by an in-vitro simulated digestion test method, and meets the requirement of low GI value (GI is less than 55). Finally, compared with common instant rice, the quality guarantee period of the highland barley coarse cereal instant rice is prolonged from 240 days to 360 days.

Compared with the prior art, the invention has the beneficial technical effects that:

(1) According to the invention, three coarse cereals, namely peeled highland barley, oat and red bean, are subjected to microwave fluidization treatment, so that the hardness and chewing difficulty of the coarse cereals are reduced, the adhesiveness of the coarse cereals is improved, the optimal cooking time is obviously shortened, the water absorption rate of the product is improved, the sensory quality and cooking quality of the product are obviously improved, the cereal fragrance is rich, the postprandial satiety is improved, and a certain effect of inhibiting the rise of blood sugar is achieved;

(2) According to the instant rice with coarse cereals, the coarse cereals are not soaked before being cooked, all coarse cereals can achieve the effect of being cooked simultaneously, and the instant rice is cooked in a microwave oven for 2-3 minutes or in a water-proof way for 10 minutes when being eaten, so that the problems that the coarse cereals are difficult to eat, make and process are solved;

(3) According to the invention, by adopting a tempering mode of compounding highland barley and various miscellaneous cereals, the GI value of the miscellaneous cereal instant rice is reduced, a high-quality three-low food is obtained, and the effects of reducing fat and three-high (hyperlipidemia, hypertension and hyperglycemia) can be well achieved after long-term eating;

(4) According to the invention, by adding the specific anti-aging agent before cooking, aging, retrogradation and caking of the highland barley coarse cereal instant rice are effectively prevented, the problems of rice drying, hardening and the like caused by aging of coarse cereal starch are solved, and the problems of reduced quality and short shelf life of the coarse cereal rice in the selling and storing processes are avoided.

Detailed Description

The technical scheme provided by the invention is further described below by combining with the embodiment.

EXAMPLE 1 Effect of microwave fluidization on the texture Properties of coarse cereal Rice

The raw materials were subjected to microwave fluidization using a microwave fluidization device (available from Shandong Dongsu-a mechanical equipment Co., ltd.) having a model of DXY-20.

Texture property measurement: weighing 25g of each of three coarse cereal rice and 25g of polished rice (control group), washing rice, adding water according to the weight ratio of rice to water of 1:1.9, steaming under the same condition, and preserving heat 25 min after steaming.

The texture characteristics are tested by adopting a TPA mode of a texture analyzer, and the specific method comprises the following steps: 3 grains of coarse cereal rice and polished rice with similar appearance and size are selected from different positions in the middle of rice, are radially placed on a test bench, the target value is set to be 50%, the trigger point is 5.0g, the probe is P/25, the speed before measurement, the speed after measurement and the speed after measurement of the probe are respectively 2.0mm/s, 0.5mm/s and 0.5mm/s, the maximum value and the minimum value are removed from 10 parallel results, and the average value is taken.

Measurement of Water absorption: putting 5.0g of a sample weighed in advance into a centrifuge tube, adding 30mL of deionized water, then carrying out constant-temperature water bath at 30 ℃, respectively soaking for 0.5h, 1h, 1.5h, 2h, 2.5h, 3h, 3.5 h and 4h, draining off water by a funnel after the soaking is finished, wiping off residual water on the surface, weighing the mass, and calculating according to a formula to obtain the soaking water absorption rate.

Wherein: m1 is the mass/g of the sample before water absorption; m2 is the mass/g of the sample after water absorption.

Measurement of optimal cooking time: adding 30mL of water and 20g of whole grain sample into a 250mL beaker, heating to boiling on a heating plate, starting timing, taking out 10 rice after 30min, observing whether white cores exist or not, and observing 1 time every 1min until the number of the white cores is less than or equal to 1, and recording time, wherein the time is added with the stewing time of 2min, namely the optimal stewing time.

The microwave fluidization treatment parameters of the coarse cereal rice are as follows:

Treatment 1:

Sample name	Microwave frequency, hz	Fluidization temperature, DEG C	Make-up water, wt%
				Peeled highland barley	2	115	2
Oat (oat)	3	110	0
				Red bean	2	115	4

Treatment 2:

Sample name	Microwave frequency, hz	Fluidization temperature, DEG C	Make up water amount, percent
				Peeled highland barley	4	120	0
Oat (oat)	4	125	2
				Red bean	4	120	6

Treatment 3:

Sample name	Microwave frequency, hz	Fluidization temperature, DEG C	Make up water amount, percent
				Peeled highland barley	3	125	4
Oat (oat)	5	120	6
				Red bean	3	125	8

Treatment 4:

Sample name	Microwave frequency, hz	Fluidization temperature, DEG C	Make up water amount, percent
				Peeled highland barley	5	130	6
Oat (oat)	6	115	4
				Red bean	5	130	10

The detection results are as follows:

The results of the texture characteristics and the cooking characteristics of the coarse cereal rice before and after microwave fluidization treatment are shown in the table above. It can be seen from the table that after the coarse cereal rice is subjected to microwave fluidization treatment, the hardness and the chewing property of the coarse cereal rice are reduced, the adhesiveness and the elasticity of other coarse cereals are increased except that the adhesiveness of oat is reduced, and the hardness of the treated coarse cereal rice is close to that of polished rice. Research shows that the hardness and elasticity in the texture characteristics are obviously inversely related to the palatability index in the sensory evaluation, and the key texture index in the rice palatability evaluation is the hardness and elasticity; the adhesion performance reflects the sensory quality of the rice, and the higher the adhesion is, the softer and delicious the rice is. The reduction of the hardness value and the increase of the adhesiveness of the coarse cereal rice treated by microwave fluidization make the coarse cereal rice have good palatability. The optimal cooking time of the coarse cereal rice is shortened, the water absorption rate is increased after the coarse cereal rice is soaked for 4 hours, which indicates that the palatability is improved and the sensory quality is obviously improved after the coarse cereal rice is subjected to microwave fluidization treatment. The optimal treatment parameters of the three coarse cereals are obtained through comparison of 4 groups of experiments, wherein the optimal treatment parameters are respectively that the microwave fluidization treatment frequency of the peeled highland barley is 4Hz, the microwave fluidization treatment temperature is 120 ℃, and the water supplementing amount is 0wt%; the microwave fluidization treatment frequency of oat is 6Hz, the microwave fluidization treatment temperature is 115 ℃, and the water supplementing amount is 4wt%; the microwave fluidization treatment frequency of the red bean is 3Hz, the microwave fluidization treatment temperature is 125 ℃, and the water supplementing amount is 8wt%. Provides a theoretical basis for developing highland barley coarse cereal instant rice.

Example 2

(1) The adopted microwave fluidization is used for carrying out microwave fluidization treatment on the raw materials, and the treatment parameters are as follows: the microwave fluidization treatment frequency of the peeled highland barley is 4Hz, the microwave fluidization treatment temperature is 120 ℃, and the water supplementing amount is 0wt%; the microwave fluidization treatment frequency of oat is 6Hz, the microwave fluidization treatment temperature is 115 ℃, and the water supplementing amount is 4wt%; the microwave fluidization treatment frequency of the red bean is 3Hz, the microwave fluidization treatment temperature is 125 ℃, and the water supplementing amount is 8wt%;

(2) Mixing 40wt% of peeled highland barley, 15wt% of oat, 15wt% of quinoa, 20wt% of buckwheat and 10wt% of red bean to obtain coarse cereal mixed rice;

(3) Washing mixed coarse cereal rice, drying, adding an anti-aging agent, and uniformly mixing, wherein the anti-aging agent comprises soybean polysaccharide accounting for 0.1% of the total weight of the mixed coarse cereal rice, beta-cyclodextrin accounting for 0.15% of the total weight of the mixed coarse cereal rice, and SSL accounting for 0.25% of the total weight of the mixed coarse cereal rice;

(4) Subpackaging the coarse cereal rice in the step 3, adding 1.5 times of drinking water, sealing, adopting automatic spray type sterilizing kettle equipment (model is DN800 multiplied by 1200), steaming at 120deg.C for 35min, cooling, and taking out to obtain the final product.

Example 3

(1) The adopted microwave fluidization is used for carrying out microwave fluidization treatment on the raw materials, and the treatment parameters are as follows: the microwave fluidization treatment frequency of the peeled highland barley is 4Hz, the microwave fluidization treatment temperature is 120 ℃, and the water supplementing amount is 0wt%; the microwave fluidization treatment frequency of oat is 6Hz, the microwave fluidization treatment temperature is 115 ℃, and the water supplementing amount is 4wt%; the microwave fluidization treatment frequency of the red bean is 3Hz, the microwave fluidization treatment temperature is 125 ℃, and the water supplementing amount is 8wt%.

(2) Mixing 45wt% of peeled highland barley, 20wt% of oat, 10wt% of quinoa, 15wt% of buckwheat and 10wt% of red bean to obtain coarse cereal mixed rice;

(3) Washing mixed coarse cereal rice, drying, adding an anti-aging agent, and uniformly mixing, wherein the anti-aging agent comprises soybean polysaccharide accounting for 0.15% of the total weight of the mixed coarse cereal rice, beta-cyclodextrin accounting for 0.18% of the total weight of the mixed coarse cereal rice, and SSL accounting for 0.20% of the total weight of the mixed coarse cereal rice;

(4) Subpackaging the coarse cereal rice in the step 3, adding 1.5 times of drinking water, sealing, adopting automatic spray type sterilizing kettle equipment (model is DN800 multiplied by 1200), steaming at 115 ℃ for 40min, cooling, and taking out to obtain the finished product.

Example 4

(2) Mixing 50wt% of peeled highland barley, 10wt% of oat, 10wt% of quinoa, 20wt% of buckwheat and 10wt% of red bean to obtain coarse cereal mixed rice;

(3) Washing mixed coarse cereal rice, drying, adding an anti-aging agent, and uniformly mixing, wherein the anti-aging agent comprises soybean polysaccharide accounting for 0.2% of the total weight of the mixed coarse cereal rice, beta-cyclodextrin accounting for 0.15% of the total weight of the mixed coarse cereal rice, and SSL accounting for 0.18% of the total weight of the mixed coarse cereal rice;

(4) Subpackaging the coarse cereal rice in the step 3, adding 1.5 times of drinking water, sealing, adopting automatic spray type sterilizing kettle equipment (model is DN800 multiplied by 1200), steaming at 122 ℃ for 45min, cooling, and taking out to obtain the finished product.

Example 5

(2) Mixing 40wt% of peeled highland barley, 10wt% of oat, 20wt% of quinoa, 20wt% of buckwheat and 10wt% of red bean to obtain coarse cereal mixed rice;

(3) Washing mixed coarse cereal rice, drying, adding an anti-aging agent, and uniformly mixing, wherein the anti-aging agent comprises soybean polysaccharide accounting for 0.2% of the total weight of the mixed coarse cereal rice, beta-cyclodextrin accounting for 0.12% of the total weight of the mixed coarse cereal rice, and SSL accounting for 0.25% of the total weight of the mixed coarse cereal rice;

(4) Subpackaging the coarse cereal rice in the step 3, adding 1.5 times of drinking water, sealing, adopting automatic spray type sterilizing kettle equipment (model is DN800 multiplied by 1200), steaming at 120deg.C for 40min, cooling, and taking out to obtain the final product.

Comparative example 1

(1) The coarse cereals are directly used as raw materials without microwave fluidization treatment;

(3) Washing mixed coarse cereal rice, drying, and adding no anti-aging agent;

Comparative example 2

Comparative example 3

(3) Washing mixed coarse cereal rice, drying, and adding no anti-aging agent;

Test example 1

The GI value, the shelf life and the aging retrogradation condition of the products obtained in examples 2 to 5 and comparative examples 1 to 3 were measured, and the products were subjected to sensory evaluation tests.

GI value measurement: adopting an in-vitro simulated digestion method, taking 200mg of powder obtained by drying and crushing a finished product, putting the powder into a 50mL test tube, adding acetate buffer solution with the concentration of 0.2mol/L and the pH value of 5.2, uniformly mixing, then carrying out boiling water bath, cooling to room temperature, adding mixed enzyme preparation solution of alpha-amylase and saccharifying enzyme, putting the centrifuge tube into an oscillating water bath kettle with the temperature of 37 ℃ and the speed of 150r/min, carrying out enzymolysis reaction, and starting timing; after hydrolysis is completed, respectively and accurately sucking 0.5mL of hydrolysate, adding 5mL of absolute ethyl alcohol for enzyme deactivation, centrifuging for 10min at 4000r/min, taking 0.1mL of supernatant to detect the glucose content, drawing a hydrolysis curve, solving the area under the curve, and calculating the GI value of the sample according to a formula.

Sensory evaluation: sensory evaluation is carried out on highland barley coarse cereal instant rice from the places of smell, color, integrity, hardness, elasticity, viscosity, taste and cold rice respectively;

The specific method comprises the following steps: the highland barley coarse cereal instant rice is taken, a sensory evaluation group consists of 10 food processing professionals, comprehensive evaluation is carried out according to evaluation standards, and the evaluation standards are respectively scored from eight aspects of smell, color, integrity, hardness, elasticity, viscosity, taste and cold rice texture. The sensory evaluation experiment is carried out in a clean and tidy laboratory with independent compartments, so that each panelist does not interfere with and influence each other, and after each panelist finishes tasting 1 sample, the panelist uses purified water to rinse mouth so as not to influence the next taste, and the average value of the scores of 10 persons is taken as the final sensory score. The sensory evaluation of the food is shown as follows:

shelf life test; and carrying out a shelf life test by taking highland barley coarse cereal instant rice without the anti-aging agent as a control to obtain the shelf life of the highland barley coarse cereal instant rice.

Measurement of aging and regeneration conditions: and (3) after the highland barley coarse cereal instant rice is stored for a period of time at normal temperature, determining the retrogradation enthalpy, caking rate and hardness of the rice, and analyzing the aging retrogradation condition of the highland barley coarse cereal instant rice.

Detection result:

(1) Sensory evaluation:

The above table shows the sensory evaluation results of the highland barley coarse cereal instant rice prepared in examples 2 to 5 and comparative examples 1 to 3. As can be seen from the table, the sensory scores of the highland barley coarse cereal instant rice in each group prepared in examples 2-5 are obviously higher than those of the control group (namely comparative examples 1-3). The method is characterized in that after various miscellaneous cereals are treated by a microwave fluidization technology, the cereal flavor is aromatic, the hardness and water absorption rate of the miscellaneous cereals are reduced, the optimal cooking time is shortened, the cooking quality and eating quality of the miscellaneous cereals are improved, and a theoretical basis is laid for preparing the highland barley miscellaneous cereal instant rice product, so that a higher sensory score is obtained. The sensory scores of comparative examples 2 and 3 are higher than that of comparative example 1, which shows that both the microwave fluidization treatment and the addition of the anti-aging agent can improve the eating quality of the instant rice, and the score of comparative example 3 is higher than that of comparative example 2, which shows that the microwave fluidization treatment has a larger influence on the mouthfeel of the product. The result shows that the sensory score of the highland barley coarse cereal rice prepared by the method is higher than that of a control group product, and the highland barley coarse cereal rice has higher acceptability.

(2) GI value and shelf life:

Group of	GI value	Shelf life (Tian)
			Example 2	53.87	358
Example 3	51.24	338
			Example 4	50.87	342
Example 5	52.12	360
			Comparative example 1	52.85	240
Comparative example 2	52.56	343
			Comparative example 3	52.08	328

The table above shows the GI value and the shelf life measurement results of the highland barley coarse cereal instant rice prepared in examples 2 to 5 and comparative examples 1 to 3. As can be seen from the table, the GI values of examples 2-5 and comparative examples 1-3 have no significant change, and the GI values of the highland barley coarse cereal instant rice in 7 groups of experiments are all lower than 55, belonging to low GI foods; the comparative examples show that the shelf life of examples 2-5 is obviously longer than that of comparative example 3, the shelf lives of comparative examples 2 and 3 are obviously increased compared with comparative example 1, and the shelf life of comparative example 2 is longer compared with comparative example 3, which shows that the microwave fluidization treatment of the raw materials and the addition of the anti-aging agent can effectively prolong the shelf life of the product, and the influence on the shelf life is more obvious after the anti-aging agent is added.

(3) Aging and regeneration conditions:

Group of	Retrogradation enthalpy (J/g)	Caking Rate (%)	Hardness (g)
				Example 2	2.65	3.45	1759.45
Example 3	2.76	3.56	1745.13
				Example 4	2.63	3.56	1787.34
Example 5	2.58	3.34	1687.36
				Comparative example 1	5.89	35.25	3536.34
Comparative example 2	2.92	3.68	3087.56
				Comparative example 3	3.67	24.52	1842.65

The above table shows the aging and retrogradation effects of the highland barley coarse cereal instant rice prepared in examples 2 to 5 and comparative examples 1 to 3. As can be seen from the table, the highland barley coarse cereal instant rice is preserved at normal temperature for a period of time, and the retrogradation enthalpy, caking rate and hardness of the products in examples 2-5 are lower than those of comparative examples 1-3. Compared with comparative example 1, the comparative example 2 has obviously reduced retrogradation enthalpy and caking rate, which shows that the addition of the anti-aging agent can obviously improve the aging degree of the product and reduce the caking rate; compared with comparative example 1, comparative example 3 has obviously reduced retrogradation enthalpy and hardness, which indicates that the raw materials can improve the aging degree of the product after microwave fluidization treatment, and simultaneously reduce the hardness of rice. The result shows that the aging degree of the highland barley coarse cereal instant rice can be effectively reduced by adding the anti-aging agent and the microwave fluidization treatment, the hardness of the rice is reduced, and the good taste is maintained in the preservation period.

In conclusion, the highland barley coarse cereal instant rice prepared by the method is superior to the comparative example, and the evaluation results of the sensory evaluation, the GI value, the shelf life and the anti-aging retrogradation effect of the examples show that the indexes of the example 5 are superior to those of other examples, and the highland barley coarse cereal instant rice belongs to low GI foods. Therefore, the formulation in example 5 can be used as a better formulation of the product, and provides a theoretical basis for product industrialization.

The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to assist in understanding the methods of the present invention and the core ideas thereof; also, it is within the scope of the present invention to be modified by those of ordinary skill in the art in light of the present teachings. In view of the foregoing, this description should not be construed as limiting the invention.

Claims

1. The preparation method of the anti-aging and retrogradation highland barley coarse cereal instant rice is characterized by comprising the following steps of:

(5) Subpackaging the coarse cereal mixed rice added with the anti-aging agent in the step (4), adding drinking water with the weight 1.5-2.0 times of that of the coarse cereal mixed rice, sealing, and steaming and sterilizing to obtain highland barley coarse cereal instant rice;

The microwave fluidization treatment conditions in the step (2) are as follows: the thickness of the spreading material is 1 cm, the microwave frequency is 2-6 Hz, the fluidization temperature is 110-130 ℃, and the water supplementing amount is 0-10 wt%;

The microwave fluidization treatment frequency of the peeled highland barley in the step (2) is 4 Hz, the microwave fluidization treatment temperature is 120 ℃, and the water supplementing amount is 0wt%; the microwave fluidization treatment frequency of oat is 6 Hz, the microwave fluidization treatment temperature is 115 ℃, and the water supplementing amount is 4wt%; the microwave fluidization treatment frequency of the red bean is 3 Hz, the microwave fluidization treatment temperature is 125 ℃, and the water supplementing amount is 8wt%;

The anti-aging agent in the step (4) consists of 0.2 weight percent of soybean polysaccharide, 0.12 weight percent of beta-cyclodextrin and 0.25 weight percent of SSL which account for the mixed rice of coarse cereals.

2. The preparation method of the anti-aging and retrogradation highland barley coarse cereal instant rice according to claim 1, wherein the cooking temperature in the step (5) is 110-130 ℃, and the cooking time is 35-50 min.

3. The method for preparing anti-aging and retrogradation highland barley coarse cereal instant rice according to claim 1, wherein the cooking temperature in the step (5) is 120 ℃ and the cooking time is 40 min.

4. The method for preparing the anti-aging and retrogradation highland barley cereal instant rice according to claim 1, wherein the raw materials of the highland barley cereal instant rice in the step (5) are as follows: 40-50% of peeled highland barley, 10-20% of oat, 25-20% of quinoa, 15-20% of buckwheat and 10% of red bean, wherein the sum of the raw materials is 100%.

5. The method for preparing the anti-aging and retrogradation highland barley coarse cereal instant rice according to claim 1, wherein the stewing is performed by adopting a full-automatic spray type sterilization kettle.

6. An anti-aging and retrogradation highland barley coarse cereal instant rice, which is characterized by being prepared by the method of any one of claims 1-5.