CN117502594B - Anti-aging fresh rice flour and preparation method thereof - Google Patents
Anti-aging fresh rice flour and preparation method thereof Download PDFInfo
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Classifications
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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
-
- 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
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of foods, in particular to anti-aging fresh rice flour and a preparation method thereof. The raw materials for preparing the anti-aging fresh rice flour comprise rice, pueraria starch, gum arabic, beta-cyclodextrin, chinese yam and okra extracts and water. The fresh rice flour obtained by the invention has weak aging degree, low broken bar proportion and good taste and rice flour texture in the shelf life.
Description
Technical Field
The invention relates to the technical field of foods, in particular to anti-aging fresh rice flour and a preparation method thereof.
Background
The fresh rice flour is a traditional food for southern residents in China, is a rice product with a certain shape, is prepared by taking rice as a raw material through a series of processing, has the characteristics of flexible texture, high elasticity, no paste soup during water boiling and difficult breaking during dry frying, and is deeply favored by consumers by unique flavor, tender and smooth mouthfeel, palatable biting and rich taste collocation.
However, the existing fresh rice flour is easy to age, break and deteriorate in the shelf life, so that the use of the fresh rice flour and the popularization of products are affected, and unpleasant use feeling is brought to consumers.
Disclosure of Invention
The invention is based on the solution of the technical problems, thereby providing an anti-aging fresh rice flour and a preparation method thereof. The fresh rice flour obtained by the technical scheme of the invention has weak aging degree, low broken bar proportion and good taste and rice flour texture in the shelf life.
In one aspect, the invention provides anti-aging fresh rice flour which is prepared from the following raw materials: rice, arrowroot starch, gum arabic, beta-cyclodextrin, yam and okra extracts and water.
Further, the anti-aging fresh rice flour comprises the following raw materials in parts by mass: 30-60 parts of rice, 1-2.8 parts of pueraria starch, 0.5-2.5 parts of gum arabic, 0.5-1.7 parts of beta-cyclodextrin, 0.6-4 parts of Chinese yam and okra extracts and 55-150 parts of water.
Further, the mass ratio of the pueraria starch to the beta-cyclodextrin is (2-3): 1, a step of; still further, it may be selected from (2-3): 1. (2.1-3): 1. (2.1-2.9): 1. (2.2-2.9): 1 or (2.2-2.8): 1.
further, the anti-aging fresh rice flour is prepared by using 32 parts, 35 parts, 38 parts, 40 parts, 42 parts, 45 parts, 48 parts, 50 parts, 52 parts, 55 parts, 58 parts or a range between any two of the above parts by mass.
Further, when the anti-aging fresh rice flour is prepared, the mass part of the pueraria starch is 1.3 parts, 1.5 parts, 1.8 parts, 2.0 parts, 2.2 parts, 2.5 parts, 2.7 parts or a range between any two values.
Further, the anti-aging fresh rice flour is prepared by using 0.8 part, 1.0 part, 1.2 parts, 1.5 parts, 1.8 parts, 2.0 parts, 2.2 parts, 2.4 parts or a range between any two of the above parts by mass of gum arabic.
Further, when the anti-aging fresh rice flour is prepared, the mass part of the beta-cyclodextrin is used in an amount of 0.6 part, 0.8 part, 1.0 part, 1.2 parts, 1.4 parts, 1.5 parts, 1.6 parts or a range between any two of the above.
Further, the mass parts of the yam and okra extracts are 0.7 part, 1.0 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 3.8 parts or a range between any two of the above when the anti-aging fresh rice flour is prepared.
Further, when the anti-aging fresh rice flour is prepared, the mass part of water is 60 parts, 65 parts, 70 parts, 75 parts, 80 parts, 85 parts, 90 parts, 95 parts, 100 parts, 110 parts, 120 parts, 130 parts, 140 parts or a range between any two values.
Further, the preparation method of the yam and okra extracts comprises the following steps:
step 1: pretreatment: weighing the following components in percentage by mass (2-4): 1, crushing and sieving to obtain a mixture 1;
step 2: fermentation: adding water (5-20 times the mass of the mixture 1) into the mixture 1, and mixing to obtain a mixture 2; according to 1X 10 6 -9×10 7 Adding Lactobacillus bulgaricus into the mixture 2 of the individual bacteria/kg, anaerobic fermenting at 30-45deg.C for 4-9 hr, and filtering to obtain filtrate;
step 3: and (3) sterilization: sterilizing the filtrate obtained in the step 2 to obtain a sterilized filtrate;
step 4: alcohol precipitation: precipitating with 3-10 times of sterilized absolute ethanol for 0.2-5 hr, centrifuging, and drying to water content below 10% to obtain rhizoma Dioscoreae and okra extract.
Further, the mass ratio of the yam to the okra in the step 1 is (2.5-3.5): 1, (2.6-3.5): 1, (2.7-3.4): 1, (2.7-3.3): 1 or (2.8-3.2): 1.
Further, the water content of the yam and the okra in the step 1 is lower than 15%, or lower than 12%, lower than 10%, lower than 8%, lower than 6%.
Further, the crushing in the step 1 may be performed by using an existing crushing machine. For example, crushing is performed using a colloid mill.
Further, the sieving in the step 1 can be performed by selecting a sieve with a mesh number of 50-200 meshes, or 60-mesh, 80-mesh, 100-mesh, 120-mesh, 150-mesh and 180-mesh sieves, and the sieved material is selected to perform the operation of the step 2.
Further, the mass ratio of the mixture 1 and water in the step 2 is 1: (6-18), 1: (6-17), 1: (6-16), 1: (6-15) or 1: (7-14).
Further, the mixing in the step 2 is stirring mixing. The stirring speed is 20-2000 rpm, 30-1000 rpm, 40-800 rpm, 50-600 rpm or 80-500 rpm. The stirring time is 0.1-8 hours, 0.2-6 hours, 0.3-5 hours, 0.4-4 hours or 0.5-3 hours.
Further, the lactobacillus bulgaricus is added in the step 2 in a proportion of 1.2×10 6 -8.5×10 7 、1.5×10 6 -8×10 7 、2×10 6 -7×10 7 、3×10 6 -6×10 7 Or 4X 10 6 -5×10 7 Bacteria/kg mixture 2.
Further, the anaerobic fermentation in the step 2 is carried out at a temperature of 31-44 ℃, 32-43 ℃, 33-42 ℃, 34-41 ℃, 35-40 ℃ or 36-39 ℃. The fermentation time is 3.5-9 hours, 3.8-8.5 hours, 4-8 hours, 4.5-7.5 hours or 5-7 hours.
Further, the pore size filtered in step 2 is less than 100 microns, or less than 80 microns, or less than 70 microns, or less than 60 microns, or less than 50 microns, or less than 20 microns, or less than 10 microns, or less than 5 microns.
Further, the sterilization in the step 3 is an ultraviolet sterilization mode.
Further, the mass usage of the absolute ethyl alcohol in the step 4 is 3.5-10 times, 4-9 times, 4.5-8.5 times, 5-8 times or 6-7 times.
Further, the alcohol precipitation time in the step 4 is 0.2-4 hours, 0.2-3 hours, 0.2-2 hours, 0.3-1.5 hours, 0.3-1.2 hours or 0.3-1 hour.
Further, the centrifugal rotation speed is 200-20000 rpm, 500-10000 rpm, 800-8000 rpm, 1000-5000 rpm or 1200-3000 rpm. The centrifugation time is 0.1-4 hours, 0.2-3 hours, 0.2-2 hours, 0.25-1 hours or 0.3-0.8 hours.
Further, the drying temperature in the step 4 is 65-120 ℃, 70-118 ℃, 80-115 ℃, 90-110 ℃ or 92-105 ℃.
Further, the drying in the step 4 is performed until the water content is lower than 9%, lower than 8%, lower than 7%, lower than 6.5% and lower than 6%.
On the other hand, the invention provides a preparation method of the anti-aging fresh rice flour, which comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 2-50 hr, pouring out water, grinding into slurry, and sieving with 50-500 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, rhizoma Dioscoreae and okra extract into the slurry, and stirring to obtain a mixed material;
step D: sealing the mixture obtained in the step C into a bag, and steaming at 100 ℃ for 2-10 minutes to obtain a steamed product;
step E: and D, putting the steamed product obtained in the step D into an extruder for extrusion, cutting off, and aging to obtain the anti-aging fresh rice flour.
Further, the soaking time in the step B is 2-45 hours, 3-40 hours, 4-35 hours, 5-35 hours or 6-18 hours.
Further, the number of the sieving meshes in the step B is 60 meshes, 80 meshes, 100 meshes, 120 meshes, 150 meshes, 200 meshes, 300 meshes or 400 meshes.
Further, the stirring speed in the step C is 20-2000 rpm, 30-1000 rpm, 40-800 rpm, 50-600 rpm or 80-500 rpm. The stirring time is 0.1-8 hours, 0.2-6 hours, 0.3-5 hours, 0.4-4 hours or 0.5-3 hours.
Further, the steaming time in the step D is 2-9 minutes, 3-9 minutes, 4-8 minutes, 5-8 minutes or 6-8 minutes.
Further, the extruder in the step E is a twin-screw extruder.
Further, the extrusion in the step E is performed by passing through the first zone, then passing through the second zone and then passing through the third zone.
Further, the temperature of the extruder in step E is set to: the temperature of the first area is 70-80 ℃, the temperature of the second area is 80-90 ℃, and the temperature of the third area is 90-100 ℃.
Further, the first zone temperature is 71-79 ℃, 72-78 ℃, 72-77 ℃, 73-76 ℃ or 74-75 ℃.
Further, the two-zone temperature is 81-89 ℃, 82-88 ℃, 82-87 ℃, 83-86 ℃ or 84-85 ℃.
Further, the first zone temperature is 91-99 ℃, 92-98 ℃, 92-97 ℃, 93-96 ℃ or 94-95 ℃.
Further, the aging temperature of the step E is 2-8 ℃, 2-7 ℃, 2-6 ℃, 3-6 ℃ or 3-5 ℃. The aging time is 1-5 hours, 1-4 hours, 2-3.5 hours or 2.5-3.5 hours.
Advantageous effects
1. The raw materials for preparing the anti-aging fresh rice flour comprise rice, pueraria starch, gum arabic, beta-cyclodextrin, chinese yam and okra extracts and water. The fresh rice flour obtained by the invention has weak aging degree, low broken bar proportion and good taste and rice flour texture in the shelf life.
2. The fresh rice flour obtained by the invention has the hardness of about 1.98kg after aging, the hardness after 20 days of storage is about 2.27kg, and the hardness after 35 days of storage is about 2.68kg; the hardness change rate of the fresh rice flour is as low as 14.6% in 20 days of low-temperature storage, and the hardness change rate of the fresh rice flour in 35 days of storage is as low as 35.4%; the fresh rice flour disclosed by the invention is low in hardness increase rate after being stored, and has an excellent anti-aging effect.
3. The yam and okra extracts used in the invention can endow the rice flour with excellent anti-aging effect. The extract obtained by fermenting the Chinese yam and the okra by using the lactobacillus bulgaricus can endow rice flour with better anti-aging effect compared with other fermentation strains, and the combination of the Chinese yam and the okra is extracted to have a mutual promotion relationship in increasing the anti-aging effect of the rice flour, and the cooperation of the Chinese yam and the okra can obviously enhance the anti-aging and anti-hardening effects of the rice flour.
4. The mass ratio of the Chinese yam to the okra is (2-4): the extract obtained in the step 1 can play a better role in resisting rice flour aging, and the mass ratio of the extract to the rice flour is (2-4): the rice flour obtained by the method 1 can endow the rice flour obtained by the system with more remarkable anti-aging effect.
5. The broken bar rate of the rice flour boiled in 10 minutes is as low as 2 percent, and the broken bar rate of the rice flour boiled in 30 minutes is as low as 4 percent.
6. The combination of the pueraria starch and the beta-cyclodextrin can endow the rice flour with excellent anti-fracture effect. The kudzuvine root starch and the beta-cyclodextrin have a promoting relationship in increasing the broken bar resistance effect of the rice flour, and the cooperation of the kudzuvine root starch and the beta-cyclodextrin can obviously enhance the broken bar resistance effect of the rice flour. In the fresh rice flour system of the invention (2-3): 1 and beta-cyclodextrin can endow rice flour with more remarkable anti-breakage effect.
7. The fresh rice flour disclosed by the invention has good tasty and smooth degree and good rice fragrance. The rice flour prepared by the technical scheme of the invention has better sensory experience, and gives users better use experience.
Detailed Description
The present invention will be described hereinafter with reference to specific embodiments, and various effects of the present invention will be more clearly shown thereby. It will be appreciated by those skilled in the art that these embodiments are intended to illustrate the invention, not to limit the invention.
1. Preparation of anti-aging fresh rice flour
1. Anti-aging fresh rice flour A
Anti-aging fresh rice flour A raw materials in parts by mass: 50 parts of rice, 2.5 parts of pueraria starch, 1.8 parts of gum arabic, 1 part of beta-cyclodextrin, 2.2 parts of Chinese yam and okra extracts and 80 parts of water; the mass ratio of the pueraria starch to the beta-cyclodextrin is 2.5:1, a step of;
the preparation method of the Chinese yam and okra extracts comprises the following steps:
step 1: pretreatment: selecting Chinese yam and okra with the water content of about 5.8%, wherein the mass ratio of the Chinese yam to the okra is 3.2: crushing by using a colloid mill, and sieving with a 100-mesh sieve to obtain a mixture 1;
step 2: fermentation: adding 12 times of water by mass relative to the mixture 1, and mixing at a stirring speed of 350 rpm for 0.5 hour to obtain a mixture 2; according to 5.2X10 7 Adding Lactobacillus bulgaricus ACCC10638 into the mixture 2 of the individual bacteria/kg, anaerobic fermenting at 38deg.C for 6 hr, and filtering at 20 μm filter pore diameter to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: precipitating with 7 times of sterilized absolute ethanol for 0.5 hr, centrifuging at 2000 rpm for 0.4 hr, and drying at 98deg.C to water content of 6.4% to obtain the rhizoma Dioscoreae and okra extracts:
the preparation method of the anti-aging fresh rice flour A comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 10 hr, pouring out water, grinding into slurry, and sieving with 120 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, rhizoma Dioscoreae and okra extract into the slurry, stirring at 1200 rpm for 1.5 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 7 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 75 ℃, a second region with the temperature of 88 ℃ and a third region with the temperature of 97 ℃; cutting off, and aging at 4deg.C for 3 hr to obtain the final product.
2. Anti-aging fresh rice flour B
Anti-aging fresh rice flour B raw materials in parts by mass: 55 parts of rice, 2.6 parts of pueraria starch, 1.9 parts of gum arabic, 0.9 part of beta-cyclodextrin, 2.1 parts of Chinese yam and okra extracts and 85 parts of water; the mass ratio of the pueraria starch to the beta-cyclodextrin is 2.89:1, a step of;
the preparation method of the Chinese yam and okra extracts comprises the following steps:
step 1: pretreatment: selecting Chinese yam and okra with the water content of about 6.2%, wherein the mass ratio of the Chinese yam to the okra is 2.2: crushing by using a colloid mill, and sieving with a 120-mesh sieve to obtain a mixture 1;
step 2: fermentation: adding 15 times of water in mass relative to the mixture 1 into the mixture 1, and mixing for 1 hour at a stirring speed of 280 rpm to obtain a mixture 2; according to 6.3X10 7 Lactobacillus bulgaricus ACCC10638 is added at a ratio of individual bacteria/kg mixture 2 at a temperature of 35deg.CAnaerobic fermentation is carried out for 7 hours, and filtration is carried out under the filter aperture of 25 microns to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: precipitating with 6 times of sterilized absolute ethanol for 0.8 hr, centrifuging at 2500 rpm for 0.6 hr, and drying at 95deg.C to water content of 7.4% to obtain rhizoma Dioscoreae and okra extract;
the preparation method of the anti-aging fresh rice flour B comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 9.5 hr, pouring out water, grinding into slurry, and sieving with 150 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, rhizoma Dioscoreae and okra extract into the slurry, stirring at 1000 rpm for 1.2 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 6.5 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 78 ℃, a second region with the temperature of 85 ℃ and a third region with the temperature of 95 ℃; cutting off, and aging at 5 ℃ for 3.2 hours to obtain the anti-aging fresh rice flour B.
3. Anti-aging fresh rice flour C:
anti-aging fresh rice flour C raw materials in parts by mass: 50 parts of rice, 1.8 parts of gum arabic, 3.5 parts of beta-cyclodextrin, 2.2 parts of Chinese yam and okra extracts and 80 parts of water;
the preparation method of the Chinese yam and okra extracts comprises the following steps:
step 1: pretreatment: selecting Chinese yam and okra with the water content of about 5.8%, wherein the mass ratio of the Chinese yam to the okra is 3.2: crushing by using a colloid mill, and sieving with a 100-mesh sieve to obtain a mixture 1;
step 2: fermentation: addition in mixture 1 relative to mixture 1Is mixed for 0.5 hour at a stirring speed of 350 rpm to obtain a mixture 2; according to 5.2X10 7 Adding Lactobacillus bulgaricus ACCC10638 into the mixture 2 of the individual bacteria/kg, anaerobic fermenting at 38deg.C for 6 hr, and filtering at 20 μm filter pore diameter to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: precipitating with 7 times of sterilized absolute ethanol for 0.5 hr, centrifuging at 2000 rpm for 0.4 hr, and drying at 98deg.C to water content of 6.4% to obtain the rhizoma Dioscoreae and okra extracts:
the preparation method of the anti-aging fresh rice flour C comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 10 hr, pouring out water, grinding into slurry, and sieving with 120 mesh sieve to obtain slurry;
step C: adding gum arabic, beta-cyclodextrin, rhizoma Dioscoreae and okra extract into the slurry, stirring at 1200 rpm for 1.5 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 7 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 75 ℃, a second region with the temperature of 88 ℃ and a third region with the temperature of 97 ℃; cutting off, and aging at 4deg.C for 3 hr to obtain the final product.
4. Anti-aging fresh rice flour D
Anti-aging fresh rice flour D raw material, and the mass parts are as follows: 50 parts of rice, 3.5 parts of arrowroot starch, 1.8 parts of gum arabic, 2.2 parts of Chinese yam and okra extracts and 80 parts of water;
the preparation method of the Chinese yam and okra extracts comprises the following steps:
step 1: pretreatment: selecting Chinese yam and okra with the water content of about 5.8%, wherein the mass ratio of the Chinese yam to the okra is 3.2: crushing by using a colloid mill, and sieving with a 100-mesh sieve to obtain a mixture 1;
step 2: fermentation: adding 12 times of water by mass relative to the mixture 1, and mixing at a stirring speed of 350 rpm for 0.5 hour to obtain a mixture 2; according to 5.2X10 7 Adding Lactobacillus bulgaricus ACCC10638 into the mixture 2 of the individual bacteria/kg, anaerobic fermenting at 38deg.C for 6 hr, and filtering at 20 μm filter pore diameter to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: precipitating with 7 times of sterilized absolute ethanol for 0.5 hr, centrifuging at 2000 rpm for 0.4 hr, and drying at 98deg.C to water content of 6.4% to obtain the rhizoma Dioscoreae and okra extracts:
the preparation method of the anti-aging fresh rice flour A comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 10 hr, pouring out water, grinding into slurry, and sieving with 120 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, rhizoma Dioscoreae and okra extract into the slurry, stirring at 1200 rpm for 1.5 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 7 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 75 ℃, a second region with the temperature of 88 ℃ and a third region with the temperature of 97 ℃; cutting off, and aging at 4deg.C for 3 hr to obtain the final product.
5. Anti-aging fresh rice flour E: the difference with the anti-aging fresh rice flour A is that: 1.8 parts of kudzuvine root starch and 1.7 parts of beta-cyclodextrin, wherein the mass ratio of the kudzuvine root starch to the beta-cyclodextrin is 1.06:1, a step of; the other materials are the same as the anti-aging fresh rice flour A.
6. Anti-aging fresh rice flour F: the difference with the anti-aging fresh rice flour A is that: 2.8 parts of pueraria starch and 0.7 part of beta-cyclodextrin, wherein the mass ratio of the pueraria starch to the beta-cyclodextrin is 4:1, a step of; the other materials are the same as the anti-aging fresh rice flour A.
7. Anti-aging fresh rice flour G:
anti-aging fresh rice flour G raw materials in parts by mass: 50 parts of rice, 2.5 parts of pueraria starch, 1.8 parts of gum arabic, 1 part of beta-cyclodextrin, 2.2 parts of yam extract and 80 parts of water; the mass ratio of the pueraria starch to the beta-cyclodextrin is 2.5:1, a step of;
the preparation method of the yam extract comprises the following steps:
step 1: pretreatment: selecting yam with water content of about 5.8%, crushing the yam by using a colloid mill, and sieving the yam with a 100-mesh sieve to obtain a material a;
step 2: fermentation: adding 12 times of water with respect to the mass of the mixture 1 into the material a, and mixing for 0.5 hour at the stirring speed of 350 revolutions per minute to obtain a material b; according to 5.2X10 7 Adding lactobacillus bulgaricus ACCC10638 into the mixture of the bacteria/kg material b, performing anaerobic fermentation at 38 ℃ for 6 hours, and filtering at a 20-micrometer filter pore diameter to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: precipitating with 7 times of sterilized absolute ethanol for 0.5 hr, centrifuging at 2000 rpm for 0.4 hr, and drying at 98deg.C to water content of 6.4% to obtain rhizoma Dioscoreae extract:
the preparation method of the anti-aging fresh rice flour G comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 10 hr, pouring out water, grinding into slurry, and sieving with 120 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, and rhizoma Dioscoreae extract into the slurry, stirring at 1200 rpm for 1.5 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 7 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 75 ℃, a second region with the temperature of 88 ℃ and a third region with the temperature of 97 ℃; cutting off, and aging at 4deg.C for 3 hr to obtain the final product.
8. Anti-aging fresh rice flour H:
fresh anti-aging rice flour H raw material, and the mass parts are as follows: 50 parts of rice, 2.5 parts of pueraria starch, 1.8 parts of gum arabic, 1 part of beta-cyclodextrin, 2.2 parts of okra extract and 80 parts of water; the mass ratio of the pueraria starch to the beta-cyclodextrin is 2.5:1, a step of;
the preparation method of the okra extract comprises the following steps:
step 1: pretreatment: selecting okra with water content of about 5.8%, crushing by using a colloid mill, and sieving with a 100-mesh sieve to obtain a material a;
step 2: fermentation: adding 12 times of water with respect to the mass of the mixture 1 into the material a, and mixing for 0.5 hour at the stirring speed of 350 revolutions per minute to obtain a material b; according to 5.2X10 7 Adding lactobacillus bulgaricus ACCC10638 into the mixture of the bacteria/kg material b, performing anaerobic fermentation at 38 ℃ for 6 hours, and filtering at a 20-micrometer filter pore diameter to obtain filtrate;
step 3: and (3) sterilization: performing ultraviolet sterilization on the filtrate obtained in the step 2 to obtain sterilized filtrate;
step 4: alcohol precipitation: ethanol precipitation is carried out for 0.5 hour by using absolute ethyl alcohol with the mass of 7 times of the sterilized filtrate, centrifugation is carried out for 0.4 hour at 2000 r/min, and drying is carried out at 98 ℃ until the water content is 6.4%, thus obtaining the okra extract:
the preparation method of the anti-aging fresh rice flour H comprises the following steps:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 10 hr, pouring out water, grinding into slurry, and sieving with 120 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, and okra extract into the slurry, stirring at 1200 rpm for 1.5 hr to obtain a mixture;
step D: sealing the mixture in the step C, and steaming at 100 ℃ for 7 minutes to obtain a steamed product;
step E: putting the steamed product obtained in the step D into a double-screw extruder for extrusion, wherein the extrusion is carried out by a first region with the temperature of 75 ℃, a second region with the temperature of 88 ℃ and a third region with the temperature of 97 ℃; cutting off, and aging at 4deg.C for 3 hr to obtain the final product.
9. Anti-aging fresh rice flour I: the difference with the anti-aging fresh rice flour A is that: the mass ratio of the Chinese yam to the okra is 1:1, a step of; the other materials are the same as the anti-aging fresh rice flour A.
10. Anti-aging fresh rice flour J: the difference with the anti-aging fresh rice flour A is that: the mass ratio of the Chinese yam to the okra is 1:4, a step of; the other materials are the same as the anti-aging fresh rice flour A.
2. Performance testing
And performing performance test on the anti-aging fresh rice flour A-J.
1. Anti-aging effect test
The aging resistance effect of the rice flour is represented by the hardness change degree of the rice flour after storage.
The specific test method comprises the following steps:
the rice flour obtained by the preparation method is placed in a refrigerator to be stored for 35 days at the temperature of 5 ℃. The hardness of the rice flour after preparation and storage for 20 days and 35 days is tested, and the temperature of the rice flour in the test is room temperature. The hardness test steps are as follows: taking single rice flour with the length of about 7cm, placing the rice flour on a measurement platform, and selecting a P35 test program from a program list to measure hardness; test conditions: the probe is P-0.5 (0.5 mm cylindrical probe), the return height of the correction probe is 10mm, the speed is 1.00mm/s before and after the test and during the test, and the compression degree is 55%; the induction force is 5.0g, the interval time between two pressing is 6s, and the data acquisition is 400pp/s; each sample was repeated 4 times.
Calculating average hardness value/kg of rice flour after boiling and storing for 20 days and 35 days, and then calculating hardness change rate after storing for 20 days and storing for 35 days; wherein, the hardness change rate for 20 days= (average hardness for 20 days-average hardness after boiling)/average hardness after boiling, the hardness change rate for 35 days= (average hardness for 35 days-average hardness after boiling)/average hardness after boiling is stored.
The results are shown in Table 1.
Table 1: anti-aging effect test
As can be seen from the test results in Table 1, the fresh rice flour obtained by the invention has a hardness of about 1.98kg after aging, a hardness of about 2.27kg after storage for 20 days, and a hardness of about 2.68kg after storage for 35 days; the hardness change rate of the fresh rice flour is as low as 14.6% in 20 days of low-temperature storage, and the hardness change rate of the fresh rice flour in 35 days of storage is as low as 35.4%; the fresh rice flour disclosed by the invention has low hardness change after being stored, and has an excellent anti-aging effect.
As can be seen from the comparison of rice flour A and G-J, the extracts of Chinese yam and okra used in the invention can endow the rice flour with excellent anti-aging effect. The rice flour A, G, H can be obtained by comparing, the extract obtained by the common yam and okra can endow rice flour with better anti-aging effect, the extract and the okra have a mutual promotion relationship in increasing the anti-aging effect of the rice flour, and the matching of the extract and the okra can obviously enhance the anti-aging and anti-hardening effects of the rice flour. The mass ratio of the Chinese yam to the okra is (2-4): the extract obtained in the step 1 can play a better role in resisting rice flour aging, and the mass ratio of the extract to the rice flour is (2-4): the rice flour obtained by the method 1 can endow the rice flour obtained by the system with more remarkable anti-aging effect.
2. Strip breakage rate test
Adding water into a container, boiling, adding the rice flour, adding 100 pieces of sheared rice flour with the length of 20 cm, continuously boiling for 10 minutes, and fishing out; naturally cooling, counting the number K of rice noodles with the length of more than 10 cm, and calculating the breakage rate of boiling for 10 minutes, wherein the breakage rate/% = 100% × (100-K)/100. The same test method as described above was then used to test the breakage rate at boiling for 30 minutes. The test results are shown in Table 2.
Table 2: strip breakage rate test
As shown in the test results of Table 2, the breakage rate of the rice flour boiled in 10 minutes is as low as 2%, the breakage rate of the rice flour boiled in 30 minutes is as low as 4%, and the fresh rice flour has excellent effect of preventing breakage and has excellent experience.
As can be seen from the comparison of rice flour A and C-F, the combination of the pueraria starch and the beta-cyclodextrin used in the invention can endow the rice flour with excellent anti-fracture effect. As can be obtained by comparing the rice flour A, C, D, the kudzuvine root starch and the beta-cyclodextrin have a promoting relationship in increasing the anti-breakage effect of the rice flour, and the matching of the kudzuvine root starch and the beta-cyclodextrin can obviously enhance the anti-breakage effect of the rice flour. In the fresh rice flour system of the invention (2-3): 1 and beta-cyclodextrin can endow rice flour with more remarkable anti-breakage effect.
3. Sensory experience assessment
The above rice flour A to J was evaluated in terms of both the degree of smoothness and the smell. Wherein, the fresh rice flour A-J has good tasty and smooth degree, and the smell effect test shows that A-J has good rice smell. The rice flour prepared by the method has good sensory experience, and gives users good use experience.
It will be apparent to those skilled in the art that various modifications and variations can be made to the present invention without departing from the spirit or scope of the invention. Thus, it is intended that the present invention also include such modifications and alterations insofar as they come within the scope of the appended claims or the equivalents thereof.
Claims (9)
1. The anti-aging fresh rice flour is characterized by comprising the following raw materials in parts by mass:
30-60 parts of rice, 1-2.8 parts of pueraria starch, 0.5-2.5 parts of gum arabic, 0.5-1.7 parts of beta-cyclodextrin, 0.6-4 parts of Chinese yam and okra extracts and 55-150 parts of water;
the mass ratio of the pueraria starch to the beta-cyclodextrin is (2-3): 1, a step of;
the preparation method of the Chinese yam and okra extracts comprises the following steps:
step 1: pretreatment: weighing the following components in percentage by mass (2-4): 1, crushing and sieving to obtain a mixture 1;
step 2: fermentation: adding water (5-20 times of the mass of the mixture 1) into the mixture 1, and mixing to obtain a mixture 2; according to 1X 10 6 -9×10 7 Adding Lactobacillus bulgaricus into the mixture 2 of the individual bacteria/kg, anaerobic fermenting at 30-45deg.C for 4-9 hr, and filtering to obtain filtrate;
step 3: and (3) sterilization: sterilizing the filtrate obtained in the step 2 to obtain a sterilized filtrate;
step 4: alcohol precipitation: precipitating with 3-10 times of sterilized absolute ethanol for 0.2-5 hr, centrifuging, and drying to water content below 10% to obtain rhizoma Dioscoreae and okra extract.
2. The anti-aging fresh rice flour according to claim 1, wherein the mass ratio of the pueraria starch to the beta-cyclodextrin is (2.2-2.9): 1.
3. the anti-aging fresh rice flour according to claim 1, wherein the mass ratio of yam to okra is (2.5-3.5): 1.
4. A method for preparing anti-aging fresh rice flour according to any one of claims 1 to 3, comprising the steps of:
step A: weighing the raw materials according to the parts by mass;
and (B) step (B): soaking rice in water for 2-50 hr, pouring out water, grinding into slurry, and sieving with 50-500 mesh sieve to obtain slurry;
step C: adding radix Puerariae starch, gum arabic, beta-cyclodextrin, rhizoma Dioscoreae and okra extract into the slurry, and stirring to obtain a mixed material;
step D: sealing the mixture obtained in the step C into a bag, and steaming at 100 ℃ for 2-10 minutes to obtain a steamed product;
step E: and D, putting the steamed product obtained in the step D into an extruder for extrusion, cutting off, and aging to obtain the anti-aging fresh rice flour.
5. The method for preparing anti-aging fresh rice flour according to claim 4, wherein the soaking time is 5-35 hours.
6. The method for preparing anti-aging fresh rice flour according to claim 4, wherein the steaming time is 3 to 9 minutes.
7. The method of producing anti-aging fresh rice flour according to claim 4, wherein the extruder is a twin screw extruder.
8. The method for preparing anti-aging fresh rice flour according to claim 4, wherein the temperature of the extruder is set as follows: the temperature of the first area is 70-80 ℃, the temperature of the second area is 80-90 ℃, and the temperature of the third area is 90-100 ℃.
9. The method for preparing anti-aging fresh rice flour according to claim 4, wherein the aging temperature is 2-8 ℃ and the aging time is 1-5 hours.
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