WO2019233336A1 - 一种马铃薯营养重组米配方及其制备方法 - Google Patents

一种马铃薯营养重组米配方及其制备方法 Download PDF

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WO2019233336A1
WO2019233336A1 PCT/CN2019/089319 CN2019089319W WO2019233336A1 WO 2019233336 A1 WO2019233336 A1 WO 2019233336A1 CN 2019089319 W CN2019089319 W CN 2019089319W WO 2019233336 A1 WO2019233336 A1 WO 2019233336A1
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rice
potato
zone
flour
reconstituted
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PCT/CN2019/089319
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English (en)
French (fr)
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肖志刚
杨庆余
王丽爽
段玉敏
陶莉伟
王娜
沈宇光
王鹏
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沈阳师范大学
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Priority to EP19814704.3A priority Critical patent/EP3741220B1/en
Publication of WO2019233336A1 publication Critical patent/WO2019233336A1/zh

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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
    • A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • 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
    • A23L33/14—Yeasts or derivatives thereof
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • 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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
    • 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

Definitions

  • the present application relates to the field of food deep processing, and in particular to a potato nutritional reconstituted rice formula and a preparation method thereof.
  • the staple food products in China are mainly rice and pasta.
  • the staple food has a single nutritional structure and incomplete nutrition.
  • a single rice staple food has insufficient nutritional intake, which is an unscientific dietary behavior.
  • the overweight and obesity rates due to irrational diets have increased by 7.3 and 4.8 percentage points respectively compared with a decade ago, and the prevalence of chronic diseases such as hypertension and diabetes has increased. The rate has increased significantly.
  • the national staple food has made major breakthroughs in the research and development of many potato products and innovations in processing technology. It has successfully developed staple food products such as potato buns, potato noodles, instant potato powder, and potato cakes, which has enriched China's existing staple food market demand. In line with the country's development needs, the field of potato whole flour reconstituted rice is still blank.
  • Potato whole flour contains a variety of nutrients such as starch, protein, sugar, fat, fiber, ash, vitamins, minerals and so on.
  • the resistant starch granules contained in potato have a high anti-digestive property to a-amylase, the potato is low in calories, the protein contains a variety of essential amino acids in the human body, and the dietary fiber content is high.
  • yeast ⁇ -glucan is an immune polysaccharide isolated from yeast cell wall.
  • the main structure is ⁇ -1-3-D glucan and ⁇ -1-6 glucan. It is green, safe, non-toxic, and It has the function of immune activity, induces the body to produce cellular immunity and humoral immunity, can effectively improve the body's immunity, and has anti-tumor and anti-infective activities.
  • the results of experimental studies at home and abroad show that yeast ⁇ -glucan has a unique triple helix structure and has immunomodulatory activity.
  • yeast ⁇ -glucan is difficult to be digested and absorbed in human digestive organs, and can be used as a prebiotic to regulate the intestine. The flora structure and so on. In 2010, the Ministry of Health's No. 9 Announcement approved yeast ⁇ -glucan as a new food resource, and the recommended usage is ⁇ 250mg / day.
  • Sodium alginate can prevent cardiovascular diseases and reduce obesity.
  • Sodium alginate is an indispensable nutrient (edible fiber) for the human body, and it has a curative effect on preventing colon cancer, cardiovascular disease, obesity, and the accumulation of lead and tin in the body.
  • As a kind of seaweed gum it can improve the properties and structure of food when added to food. It has the characteristics of low heat, non-toxic, easy swelling, high flexibility, etc.
  • When added to food its function is coagulation, increase, emulsification, suspension , Stabilize and prevent food from drying.
  • the main effect is gelation, which can form edible gels close to solids to maintain the shape.
  • Chinese invention patent (application publication number: CN105707703A, application publication date: 2016.06.29) reported a low protein recombinant rice and its manufacturing method, and disclosed that the recombinant rice was composed by mass percentage, of which rice flour was 38.0-46.0% , Auxiliary powder 51.5-58.95% and compound improver 2.50-3.05%.
  • the raw materials are mixed and stirred, squeezed, cooked, and fluidized bed dried to obtain the beneficial kidney ingredients with low protein content, which are accompanied by traditional Chinese medical cognition such as pumpkin powder, sweet potato powder, and yam powder.
  • Emulsifiers, moisture retention agents, hydrophilic colloids, and modified starch and other modifiers are used to prepare reconstituted rice that is similar to the grain shape of the raw rice, has a tight texture, is smooth and smooth, and is complete.
  • Chinese invention patent (application publication number: CN106942583A, application publication date: 2017.07.14) reported a rice reconstituted rice containing celery and its production method. It disclosed that 94-98 parts of rice flour was ground and 2-6 parts of Celery is crushed into juice, mixed and tempered, extruded and dried. The celery is directly mixed with rice flour in the form of nutrient juice without additional water, which is not only easy to operate, but also retains the nutritional functional ingredients of the product to the greatest extent.
  • the recombinant rice prepared by the above invention contains less resistant starch, low digestion resistance, poor anti-regeneration performance, and short shelf life.
  • the method can greatly improve the shortage of the above-mentioned reconstituted rice, expand the application range of potatoes, and enrich the variety of potato products.
  • the potato recombinant rice prepared by this method improves the defects of traditional recombinant rice, such as low resistance starch, single composition, incomplete nutrition, etc.
  • the potato contains resistant starch particles to a-amylase. It has a high degree of anti-digestibility, which can effectively extend the shelf life of rice.
  • yeast ⁇ -glucan, sucrose ester and sodium alginate effectively improves the body's immunity, and it can eliminate the elutriation step and make cooking more convenient.
  • the application discloses a potato nutritional reconstituted rice formula and a preparation method thereof.
  • the purpose is to obtain a potato nutritional reconstituted rice with comprehensive nutrition and anti-regeneration performance.
  • sucrose ester, sodium alginate and yeast ⁇ -glucan The texture of the recombined rice was regulated to obtain recombined rice with good anti-regeneration performance, comprehensive nutrition and excellent texture.
  • the application discloses a potato nutritional reconstituted rice formula and a preparation method thereof.
  • the formula of the reconstituted rice includes: rice flour 70-90%, potato whole flour 10-30%, sucrose ester 0.1-1%, yeast ⁇ -glucan 0.01-0.1% and sodium alginate 0.1% -1%.
  • Double pre-ripening technology of potatoes and rice reduces the viscosity of whole potato flour and effectively improves the processing performance of rice and potatoes.
  • the addition of sucrose ester, yeast ⁇ -glucan and sodium alginate can improve the texture and color of recombinant rice.
  • 1% sodium alginate is sprayed on the surface with a surface sprayer to make the surface of the reconstituted rice smoother, and the color and taste are closer to traditional rice. After drying and spraying, the nutritional reconstituted rice of potato is obtained.
  • the present application also discloses a method for preparing potato nutritional recombinant rice, including the following steps:
  • the rice is pretreated, crushed, sieved and pre-ripened in order;
  • the pre-treatment of the rice the rice is processed by washing, removing impurities, and soaking, the treated rice is weighed and soaked at room temperature for 0.5-4h, and the soaked rice is dried and crushed over 80 -100 mesh sieve to get rice flour;
  • the pretreatment of the potato the potatoes are processed by peeling, beating, and drying, and the processed potatoes are crushed and passed through a 80-150 mesh sieve to obtain whole potato flour;
  • pre-ripening of raw materials pre-ripening the rice flour and the potato whole flour obtained by pre-treatment
  • quenching and tempering adding pre-cooked rice flour and potato whole flour to the mixer to obtain mixed flour; meanwhile adding sodium alginate, sucrose ester and yeast ⁇ -glucan, adding distilled water to the mixed flour Quenching and tempering to obtain a mixed material, and adjusting the water content of the mixed material to 20-40%;
  • Granulation molding The mixed material after quenching and tempering is added to a twin-screw extruder through a feeder.
  • the twin-screw extruder has five heating zones and the aspect ratio of the screw is 16: 1-28: 1,
  • Working temperature of the cavity of each section of the twin-screw extruder The temperature in zone I is 50-70 ° C, zone II is 80-100 ° C, zone °C is 120-140 ° C, and zone IV is 110-120 ° C , V zone 25-40 ° C, screw rotation speed 200-300rpm; the mixed material is formed into gel particles after passing through the process of conveying, extruding, and curing of the twin-screw extruder. -6mm die extrusion molding, to get the preliminary rice;
  • the pre-maturation includes the following steps:
  • the method for pre-cooking rice flour is as follows: placing rice flour into a twin-screw extruder and adopting a low-temperature extrusion puffing method.
  • the working temperature of the cavity of each section of the twin-screw extruder is: the temperature of the zone I is 30-
  • the water content of the rice flour is between 40-45% at 40 ° C, 40-50 ° C in the II region, 50-60 ° C in the hoe area, 60-70 ° C in the IV area and 70-80 ° C in the V area, and the rotation speed is 200-300 rpm.
  • the method for pre-maturing the potato is as follows: the whole potato powder is cooked at low temperature, the low-temperature cooking temperature is 35-60 ° C, and the cooking time is 1-15min. After cooking and pretreatment, the viscosity of the whole potato flour is reduced, and the whole potato flour is in a low gelatinized state, which is conducive to the granulation of the reconstituted rice.
  • the addition ratio of the sucrose ester, the yeast ⁇ -glucan, and the sodium alginate in the step (4) is: 0.1-1% of the sucrose ester, and 0.01 of the yeast ⁇ -glucan -0.1%, the sodium alginate is 0.1% -1%.
  • step (6) the mass fraction of sodium alginate used for spraying is 1-10%, and the amount used for spraying is 20% -40% of the total material weight.
  • the spraying process can improve the color and luster of the nutritional reconstituted rice, and the nutritional and anti-regeneration characteristics of the reconstituted rice prepared by this method are significantly improved.
  • the present invention provides a potato nutritional reconstituted rice formula and a preparation method thereof, which use double pre-ripening technology (low-temperature extrusion and low-temperature cooking) to pretreat rice flour and potato whole flour, respectively, and pre-ripened rice and potato whole Flour can maintain its nutritional value to the greatest extent, while improving the texture characteristics of potatoes and rice.
  • the addition of sucrose ester, yeast ⁇ -glucan and sodium alginate can improve the texture and nutritional characteristics of nutritional recombinant rice, improve the anti-regeneration characteristics of recombinant rice, and effectively extend the shelf life of recombinant rice.
  • the surface smoothness and color of rice are very close to that of natural rice. This application lays a good theoretical and technical foundation for the realization of potato staple food, and expands the new path of potato food industry chain development.
  • FIG. 3 is a scanning electron microscope image of rice flour anti-recovery potato nutritional recombinant rice in an example of the present application.
  • FIG. 1 Please refer to FIG. 1 for the process flow of this application.
  • Examples of this application include:
  • the moisture content of the material is 20%; the material is sent to a twin-screw extruder for molding and granulation, and the working temperature of the cavity of each section of the twin-screw extruder is set: 50 ° C in zone I, 80 ° C in zone II, and III zone 120 ° C, 110 ° C in the IV zone, 30 ° C in the V zone, 240 rpm screw speed, extruded through a die with a circular die diameter of 2mm, and preliminary reconstituted rice was obtained; the configured 1% sodium alginate solution was sprayed with a surface sprayer Sprayed on the surface of the nutritionally reconstituted rice grains, dried at room temperature (25 ° C.) to obtain potato nutritionally reconstituted rice, and then classified and packaged to obtain potato nutritional reconstituted rice.
  • a potato nutritional reconstituted rice recipe prepared according to the present application and a preparation method thereof are shown in Table 1.
  • Table 1 Formulas of potato nutritional reconstituted rice ingredients
  • Table 2 shows the gelatinization characteristics of potato nutritional recombinant rice prepared according to the present application.
  • the nutritional reconstituted rice shows a lower peak viscosity during the gelatinization process;
  • the viscosity also gradually decreased, which indicates that the shear resistance of the nutritional reconstituted rice was reduced; the decrease in the final viscosity resulted in the rearrangement of amylose molecules and the reduction of the ability of the amylose during the cooling and cooling process of the reconstituted rice.
  • the anti-regeneration ability of nutrient recombined rice is improved, and the rice quality can still be better after short-term storage.
  • Figure 2 shows the crystallization characteristics of anti-retrotrophic recombined rice.
  • the X-ray diffraction patterns of rice flour and recombined rice are shown in Figure 2.
  • Rice starch showed diffraction peaks at 15.0 °, 17.0 °, 18.0 °, and 23.0 °, which are typical A-type characteristic peaks.
  • the characteristic crystalline peak intensity decreases, indicating that the crystal structure of starch granules is damaged.
  • FIG. 3 A scanning electron microscope of a potato nutritional reconstituted rice formula and a preparation method thereof prepared according to the present application is shown in FIG. 3.
  • the granules of nutritional reconstituted rice added with potato flour are irregular in shape.
  • the nutritional reconstituted rice prepared by this method the morphological characteristics of the rice grains have changed significantly, and they have a rock shape with sharp edges and corners. This is due to the twin-screw extrusion and shearing effect and the strong friction between the material and the screw and barrel.
  • L * (+ L is the bright direction, -L is the dark direction) and a * (+ a is the red direction, -a is the green direction), b * (+ b is the yellow direction and -b is the blue direction) and the total Color difference ( ⁇ E).
  • L value from 0-100 indicates the brightness from dark to light, a value and b value represent the redness and yellowness of the color, respectively. Higher a value and b value indicate that the color of the sample is redder and yellower.
  • Table 3 shows the color values of rice flour and potato nutrition reconstituted rice.
  • the color of rice is an important indicator, which directly reflects the degree of chemical reaction of starch and protein components in rice and the degree of starch degradation.
  • the color of starch directly affects people's acceptance of the product.
  • the color of nutritional reconstituted rice was measured with a color difference meter. Both the brightness and whiteness of rice flour showed better color.
  • the color of the reconstituted rice is darker, the green and yellow values increase, and the total color difference decreases.
  • the color of the reconstituted rice is slightly darker than that of rice flour, and the brightness becomes darker.
  • the high temperature and high shear of the extrusion cooking accelerate the Maillard reaction, the caramelization reaction, the degradation of the pigment and the hydrolysis reaction, which makes the color of the nutrient reconstituted rice deeper.

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Abstract

一种马铃薯营养重组米配方及其制备方法。通过加入蔗糖酯、海藻酸钠和酵母β-葡聚糖对重组米的质构进行调控。将调质后的混合物料经喂料器加入到双螺杆挤压机中，双螺杆挤压机为五个加热区域，螺杆的长径比为16：1-28：1，双螺杆挤压机各段腔体的工作温度：I区温度为50-70℃，II区80-100℃，Ш区120-140℃，IV区110-120℃，V区25-40℃，螺杆转速为200-300rpm；物料在经过双螺杆挤压机的输送、挤压、熟化作用过程后形成凝胶颗粒，通过具有圆形模孔直径为1-6mm的模具挤出成型，初步得到重组米；经蒸煮预处理后的马铃薯全粉粘度降低，马铃薯全粉处于低糊化状态，获得具有较好抗回生性能、营养全面、质构与优良的重组米。

Description

一种马铃薯营养重组米配方及其制备方法
本申请要求于2018年06月06日提交中国专利局、申请号为201810587048.5，发明名称为“一种马铃薯营养重组米配方及其制备方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本申请涉及食品深加工领域，具体涉及一种马铃薯营养重组米配方及其制备方法。
背景技术
目前我国主食产品以大米、面食为主，主食的营养结构单一、营养不全面，单一的以大米为主食，营养成分的摄入量不足，属不科学饮食行为。据2010-2012年的全国居民营养健康调查结果显示，因膳食结构不合理引发的超重、肥胖率分别比十年前提高了7.3个百分点和4.8个百分点，高血压、糖尿病等慢性病患病率增长速率明显加快。国家马铃薯主食化在多个马铃薯产品的研发和加工技术工艺创新方面有重大突破，成功开发了马铃薯馒头、马铃薯面条、马铃薯速溶粉、马铃薯蛋糕等主食类产品，丰富了我国现有主食食品市场需求，符合国家的发展需求，马铃薯全粉重组米领域尚属空白。
马铃薯全粉含有淀粉、蛋白质、糖、脂肪、纤维、灰分、维生素、矿物质等多种营养元素。马铃薯中含有的抗性淀粉颗粒对a-淀粉酶具有高度的抗消化特性，马铃薯热量较低，蛋白中含有多种人体必需氨基酸，膳食纤维含量高，马铃薯的这些特性既有利于技术操作，又有利于食品生产，符合现代生活对主食消费的新需求、新期待。
酵母β-葡聚糖是从酵母细胞壁中分离出来的一种免疫多糖，主 要结构为β-1-3-D葡聚糖和β-1-6葡聚糖，绿色、安全、无毒，同时具有免疫活性功能，诱发机体产生细胞免疫和体液免疫，可有效提高机体的免疫力，具有抗肿瘤和抗感染活性。国内外的试验研究结果表明，酵母β-葡聚糖具有独特的三股螺旋结构，具有免疫调节的活性，同时酵母β-葡聚糖在人体消化器官中难以被消化吸收，可作为益生元调节肠道菌群结构等。2010年国家卫生部第9号公告批准酵母β-葡聚糖作为新食品资源，推荐使用量≤250mg/天。
海藻酸钠，可预防心血管疾病、降低肥胖症等。海藻酸钠是人体不可缺少的一种营养素(食用纤维)，对预防结肠癌、心血管疾病、肥胖症以及铅、锡等在体内的积累具有辅助疗效作用。它作为海藻胶的一种，添加到食品中可改善食品的性质和结构，它具有低热、无毒、易膨化、柔韧度高等特点，添加到食品中其功能为凝固、增调、乳化、悬浮、稳定和防止食品干燥。最主要的作用是凝胶化，可以形成可食用的凝胶体近似于固体以保持成型形状。
中国发明专利(申请公布号：CN104286838A，申请公布日：2015.01.21)报道了题为一种富含虫草素的虫草重组米及其制作方法，公开了将北虫草培养基超微粉碎至40微米以下(过400目筛)，与粉碎至180微米以下(过80目筛)的碎米粉、谷阮粉按质量百分比：北虫草培养基粉20％-50％，谷肮粉5％-10％进行充分混合，混合物料中加入其总质量10％-30％的水进一步混合调制，调制后经双螺杆挤压成型，切割制粒，在经射频干燥及冷却即得虫草重组米。
中国发明专利(申请公布号：CN105707703A，申请公布日：2016.06.29)报道了题为一种低蛋白重组米及其制作方法，公开了将重组米按质量百分比组成，其中大米粉38.0-46.0％、辅料粉51.5-58.95％和复合改良剂2.50-3.05％。将原料经过混合搅拌，挤压蒸煮及流化床干燥后得到了蛋白质含量低、同时配以南瓜粉、红薯粉和山药粉等中国传统医学认知的益肾食材，并通过在原料粉中添加乳化剂、水分保持剂、亲水性胶体和改性淀粉等改良剂，制备与原料大米的籽粒形态相近、质构紧密、光亮平滑、完整的重组米。
中国发明专利(申请公布号：CN106942583A，申请公布日：2017.07.14)报道了一种含芹菜的大米重组米及其生产方法，公开了将94-98份的大米磨粉，2-6份的芹菜搅碎成汁液、混合调质、挤压成型及干燥等步骤。将芹菜以营养汁液的形式与大米粉直接混合，不另外添加水，不仅操作简单，而且最大程度保留了产品营养功能成分。
上述发明制备的重组米所含的抗性淀粉较少，抗消化性能低，抗回生性能较差，保质期时间较短等不足之处。本方法可极大程度的改善上述重组米的不足，扩大了马铃薯的应用范围，丰富马铃薯产品的种类。与传统的重组米相比，本方法所制备的马铃薯重组米的改善了传统重组米的抗性淀粉成分低，组成单一，营养不全面等缺陷，马铃薯中含有抗性淀粉颗粒对a-淀粉酶具有高度的抗消化性，可以有效延长米饭的保质期，加入酵母β-葡聚糖，蔗糖酯和海藻酸钠有效提高了机体的免疫力，并且可以免除淘洗步骤，更加方便蒸煮。
目前，人们越来越关注饮食健康问题，而普通大米所能提供的营养成分和功能特性单一。随着现代社会生活节奏快，不同营养搭配的主食己成为消费的主流，消费者更倾向于简单、便捷、营养、安全的食品，摄入少量的营养素就能起到补充能量和提高身体免疫力的功能。目前，多数重组米的制作工艺复杂，部分重组米加入的营养成分重复，再加上工艺的缺陷易导致营养成分的损失严重，货架期较短。
申请内容
本申请公开了一种马铃薯营养重组米配方及其制备方法，目的是获得一种具有营养全面并具有抗回生性能的马铃薯营养重组米，通过加入蔗糖酯、海藻酸钠和酵母β-葡聚糖对重组米的质构进行调控，获得具有较好抗回生性能、营养全面、质构优良的重组米。
本申请公开了一种马铃薯营养重组米配方及其制备方法，重组米的配方包括：大米粉70-90％，马铃薯全粉10-30％、蔗糖酯0.1- 1％、酵母β-葡聚糖0.01-0.1％和海藻酸钠0.1％-1％。
马铃薯和大米采用双预熟化技术，马铃薯全粉的黏度降低，有效提高大米和马铃薯的加工性能，蔗糖酯、酵母β-葡聚糖和海藻酸钠的加入可以改善重组米的质构和色泽。混合物料经成型造粒后，在其表面用表面喷涂机喷涂1％的海藻酸钠，使重组米表面更光滑，色泽和口感更接近传统大米，经干燥、和喷涂后获得马铃薯营养重组米。
本申请还公开了一种马铃薯营养重组米的制备方法，包括如下步骤：
(1)将大米依次进行预处理、粉碎、过筛和预熟化；
(2)将马铃薯依次进行预处理、粉碎、过筛和预熟化；
(3)将预熟化后的大米和马铃薯用海藻酸钠、蔗糖酯和酵母β-葡聚糖进行调质，得到调质后的混合粉；
(4)将所述调质后的混合粉依次进行造粒成型、喷涂、干燥，最后包装成型。
优选的，(1)所述大米的预处理：大米经清洗、去杂、浸泡工艺处理，将处理后的大米称重并在室温下浸泡0.5-4h，浸泡后的大米干燥处理并粉碎过80-100目筛，得到大米粉；
(2)所述马铃薯的预处理：马铃薯经去皮、打浆、干燥工艺处理，将处理后的马铃薯粉碎后过80-150目筛，得到马铃薯全粉；
(3)原料的预熟化：将预处理得到的所述大米粉和所述马铃薯全粉预熟化；
(4)调质：将预熟化的大米粉和马铃薯全粉加入混料器内，得到混合粉；同时添加海藻酸钠、蔗糖酯和酵母β-葡聚糖，加入蒸馏水对所述混和粉进行调质，得到混合物料，调整所述混合物料的含水率至20-40％；
(5)造粒成型：将调质后的所述混合物料经喂料器加入到双螺杆挤压机中，所述双螺杆挤压机为五个加热区域，螺杆的长径比为16：1-28：1，所述双螺杆挤压机各段腔体的工作温度：I区温度为50- 70℃，II区80-100℃，Ш区120-140℃，IV区110-120℃，V区25-40℃，螺杆转速为200-300rpm；所述混合物料在经过双螺杆挤压机的输送、挤压、熟化作用过程后形成凝胶颗粒，通过具有圆形模孔直径为1-6mm的模具挤出成型，初步得到重组米；
(6)喷涂：在挤压膨化机出口处喷涂海藻酸钠于所述重组米的表面；
(7)老化干燥：将切割成型的重组米在25℃的条件下采用自然晾干的方式，调整所述重组米的水分含量至8-15％；
(8)包装：将干燥抛光后的重组米称重后包装。
大米经低温挤压膨化预熟化后，大米淀粉中抗性淀粉含量升高，大米各组分充分暴露，有利于造粒成型步骤的进行，其中预熟化包括如下步骤：
所述大米粉预熟化的方法为：将大米粉放入双螺杆挤压机，采用低温挤压膨化方法，所述双螺杆挤压机各段腔体的工作温度为：I区温度为30-40℃、II区40-50℃，Ш区50-60℃，IV区60-70℃和V区70-80℃，转速200-300rpm，所述大米粉的水分在25-45％之间。
所述马铃薯的预熟化的方法为：马铃薯全粉采用低温蒸煮，低温蒸煮温度为35-60℃，蒸煮时间为1-15min。经蒸煮预处理后的马铃薯全粉粘度降低，马铃薯全粉处于低糊化状态，有利于重组米的造粒成型。
所述步骤(4)中的所述蔗糖酯、所述酵母β-葡聚糖、所述海藻酸钠的添加比例是：所述蔗糖酯0.1-1％、所述酵母β-葡聚糖0.01-0.1％、所述海藻酸钠0.1％-1％。
所述步骤(6)喷涂所用海藻酸钠的质量分数为1-10％，喷涂所用量为总物料重量的20％-40％。该喷涂工艺可以改善营养重组米的色泽，提高重组米的亮度，通过该方法制备的重组米的营养性和抗回生特性得到明显改善。
本申请的有益效果：
本申请提供的一种马铃薯营养重组米配方及其制备方法，采用 双预熟化技术(低温挤压和低温蒸煮)分别对大米粉和马铃薯全粉进行预处理，经预熟化处理的大米和马铃薯全粉可最大程度的保持其营养价值，同时改善马铃薯和大米的质构特性。添加蔗糖酯、酵母β-葡聚糖和海藻酸钠可提高营养重组米的质构特性和营养特性，重组米的抗回生特性得到改善，有效延长了重组米的保质期，通过该方法制备的重组米其表面光滑度和色泽与天然大米十分接近。本申请为实现马铃薯主食化奠定了良好的理论和技术基础，拓展了马铃薯食品产业链发展的新径。
附图说明
下面结合附图对本申请作进一步的说明。
图1是本申请的一种马铃薯营养重组米配方及其制备方法的工艺流程图；
图2是本申请实施例中的大米和马铃薯营养重组米的X射线衍射图；
图3是本申请实施例中的大米粉抗回生马铃薯营养重组米的扫描电镜图。
具体实施方式
下面将参考附图来详细描述本申请的具体实施方式。
为了使本申请的目的、技术方案及优点更加清晰，下面结合实施例，对本申请进行进一步详细说明。应当理解，此处所描述的具体实施例仅用于解释本申请，并不用于限定本申请。
本申请的工艺流程请参阅图1，本申请实施例包括：
实施例1
准确称取大米2700g和马铃薯全粉300g，将大米浸泡1h，将浸泡后的大米经调质后经低温挤压预熟化处理(I区30℃，II区40℃，III区50℃，IV区60℃，V区70℃)，马铃薯全粉调浆后采用蒸煮预熟化，蒸煮温度为40℃，蒸煮时间为2min。将大米粉和马铃薯全粉混合调质 后，将3g蔗糖酯、0.3g酵母β-葡聚糖和7.5g海藻酸钠配成溶液加入到预熟化的马铃薯全粉和大米粉的混合粉中，使物料的含水率达到20％；将物料送入双螺杆挤压机进行成型造粒，设定双螺杆挤压机各机段腔体工作温度：I区50℃，II区80℃，III区120℃，IV区110℃，V区30℃，螺杆转速为240rpm，通过圆形模孔直径为2mm的模具挤出，初步得到重组米；将配置好的1％海藻酸钠溶液用表面喷涂机喷涂于营养重组米米粒的表面，经室温干燥(25℃)后获得马铃薯营养重组米，经过分级、包装后获得马铃薯营养重组米。
实施例2
准确称取大米2400g和马铃薯全粉600g，将大米浸泡2h，将浸泡后的大米经调质后经低温挤压预熟化处理(I区35℃，II区45℃，III区55℃，IV区65℃，V区75℃)；马铃薯全粉调浆后采用蒸煮预熟化，蒸煮温度为50℃，蒸煮时间为3min。将大米粉和马铃薯全粉混合调质后，将13.5g蔗糖酯、0.9g酵母β-葡聚糖和15g海藻酸钠配成溶液加入到预熟化的马铃薯全粉和大米粉的混合粉中，使物料的含水率达到25％；将物料送入双螺杆挤压机进行成型造粒，设定双螺杆挤压机各机段腔体工作温度：I区55℃，II区90℃，III区130℃，IV区115℃，V区35℃，螺杆转速为260rpm，通过圆形模孔直径为3mm的模具挤出，初步得到重组米；将配置好的1％海藻酸钠溶液用表面喷涂机喷涂于营养重组米米粒的表面，经室温干燥(25℃)后获得马铃薯营养重组米，经过分级、包装后获得马铃薯营养重组米。
实施例3
准确称取大米2100g和马铃薯全粉900g，将大米浸泡3h，将浸泡后的大米经调质后经低温挤压预熟化处理(I区40℃，II区50℃，III区60℃，IV区70℃，V区80℃)；马铃薯全粉调浆后采用蒸煮预熟化，蒸煮温度为60℃，蒸煮时间为4min。将大米粉和马铃薯全粉混合调质后，将22.5g蔗糖酯、0.5g酵母β-葡聚糖和30g海藻酸钠配成溶液加入到预熟化的马铃薯全粉和大米粉的混合粉中，使物料的含水率达到30％；将物料送入双螺杆挤压机进行成型造粒，设定双螺杆挤压机各机段腔 体工作温度：I区60℃，II区100℃，III区140℃，IV区120℃，V区40℃，螺杆转速为280rpm，通过圆形模孔直径为4mm的模具挤出，初步得到重组米；将配置好的1％海藻酸钠溶液用表面喷涂机喷涂于营养重组米米粒的表面，经室温干燥(25℃)后获得马铃薯营养重组米，经过分级、包装后获得马铃薯营养重组米。
按照本申请制备的一种马铃薯营养重组米配方及其制备方法原料配方如表1所示。
表1马铃薯营养重组米原料配方
Figure PCTCN2019089319-appb-000001
按照本申请制备的马铃薯营养重组米的糊化特性如表2。
表2马铃薯营养重组米的糊化特性
Figure PCTCN2019089319-appb-000002
从表2中可以看出，抗回生营养重组米的峰值粘度逐渐降低，这是由于马铃薯全粉在挤压过程中与大米粉分子发生了分子重排，降低了淀粉颗粒内部分子间的相互作用力，抗回生营养重组米的成型程度较好，说明蔗糖酯对营养重组米的成型具有较好的调控作用，营养重组米在糊化过程中表现出较低的峰值粘度；营养重组米的最低粘度也逐渐下降，这表明营养重组米的抗剪切性能降低；终值粘度的降低，重组米在冷却降温过程中直链淀粉分子发生重排和凝沉能力降低。营养重组米的抗回生能力提高，蒸煮后的大米经过短期存放后，仍可较好保持大米的品质。
图2为抗回生营养重组米的结晶特性，大米粉和营养重组米的X射线衍射图见图2。大米淀粉在15.0°、17.0°、18.0°和23.0°处出现衍射峰，为典型的A型特征峰。对比大米与重组米的XRD图谱后可以发现，大米粉经挤压后X衍射图谱发生了明显的变化，特征结晶峰强度降低，表明淀粉颗粒的晶体结构受到破坏。当受到高温、高压、高剪切和摩擦力的作用下，抗回生营养重组米的晶格有序化程度下降，无定型区域增加，淀粉的“A”型特征峰仍然存在，通过观察添加营养物质的XRD图谱可以看出大量衍射峰消失，淀粉晶型转变为“V”型晶体结构，重组米颗粒逐渐由多晶颗粒结构转变为非晶颗粒结构，营养物质与淀粉分子相结合，从而影响淀粉的结晶度。
按照本申请制备的一种马铃薯营养重组米配方及其制备方法的扫描电镜如图3。添加马铃薯全粉的营养重组米的颗粒呈不规则形状。通过该方法制备的营养重组米，大米颗粒的形貌特征发生了明显改变，呈棱角分明的岩石状，这是由于受到双螺杆挤压剪切作用以及物料与螺杆和机筒之间的强烈摩擦，原有的大米晶体结构消失，淀粉分子发生部分降解，并由于糊化和高压作用相互粘结在一起。对比不同添加量的蔗糖酯、海藻酸钠、酵母β-葡聚糖的营养重组米可以发现，淀粉颗粒由紧密的大块有规则的粘结状转变为破碎的松散状，其特殊的结构特点在淀粉分子之间建立了阻隔，从而使重组米淀粉微观结构呈松散状。
表3大米和马铃薯营养重组米的颜色值
Figure PCTCN2019089319-appb-000003
注：同一列字母不同表示差异显著(P<0.05)。L*(+L为亮色方向，-L为暗色方向)和a*(+a为红色方向，-a为绿色方向)，b*(+b为黄色方向和-b为蓝色方向)和总色差(ΔE)。L值从0-100表明亮度从暗到亮，a值和b值分别代表颜色的红度和黄度，a值和b值越高表明样品的颜色 越红和越黄。
大米粉和马铃薯营养重组米的颜色值见表3。大米的颜色是一个重要指标，直接反映了大米中淀粉和蛋白等组分发生化学反应的程度以及淀粉降解的程度。淀粉的色泽直接影响到人们对产品的接受程度。营养重组米的颜色用色差仪进行测定。大米粉的亮度和白度均呈现较佳的色泽。重组米的颜色较暗，绿色值和黄色值升高，总色差降低，重组米颜色略深于大米粉，亮度变暗。挤压蒸煮的高温和高剪切加速了美拉德反应、焦糖化反应、色素的降解和水解反应的发生，使得营养重组米的颜色加深。
表4大米和马铃薯营养重组米的感官评定
Figure PCTCN2019089319-appb-000004
大米粉和马铃薯营养重组米的感官评定见表4。从实验室选出10名研究生作为感官评价员，对评价员进行培训后，再对重组米进行感官评价。感官评定是一项综合性的指标，可以较全面地评价马铃薯重组米的品质。马铃薯粉的含量过高使营养重组米的颜色变得比较暗黄，而暗黄色不容易被消费者接受，且马铃薯粉含量过高蒸出的米饭变得软烂，口感不好，而且营养重组米中的马铃薯气味过于浓郁会使人们不能很快接受；马铃薯粉含量过低时感官变化较不明显，所以马铃薯粉的含量应适量添加。
以上所述仅为本申请的实施例，并非因此限制本申请的专利范围，凡是利用本申请说明书及附图内容所作的等效结构或等效流程变换，或直接或间接运用在其他相关的技术领域，均包括在本申请的专利保护范围内。

Claims (6)

  1. 一种马铃薯营养重组米配方，其特征在于，所述重组米的配方包括：大米粉70-90％，马铃薯全粉10-30％、蔗糖酯0.1-1％、酵母β-葡聚糖0.01-0.1％、海藻酸钠0.1％-1％。
  2. 一种马铃薯营养重组米的制备方法，其特征在于，包括如下步骤:
    (1)将大米依次进行预处理、粉碎、过筛和预熟化；
    (2)将马铃薯依次进行预处理、粉碎、过筛和预熟化；
    (3)将预熟化后的大米和马铃薯用海藻酸钠、蔗糖酯和酵母β-葡聚糖进行调质，得到调质后的混合粉；
    (4)将所述调质后的混合粉依次进行造粒成型、喷涂、干燥，最后包装成型。
  3. 根据权利要求2所述的一种马铃薯营养重组米的制备方法，其特征在于，包括如下步骤:
    (1)所述大米的预处理：大米经清洗、去杂、浸泡工艺处理，将处理后的大米称重并在室温下浸泡0.5-4h，浸泡后的大米干燥处理并粉碎过80-100目筛，得到大米粉；
    (2)所述马铃薯的预处理：马铃薯经去皮、打浆、干燥工艺处理，将处理后的马铃薯粉碎后过80-150目筛，得到马铃薯全粉；
    (3)原料的预熟化：将预处理得到的所述大米粉和所述马铃薯全粉预熟化；
    (4)调质：将预熟化的大米粉和马铃薯全粉加入混料器内，得到混合粉；同时添加海藻酸钠、蔗糖酯和酵母β-葡聚糖，加入蒸馏水对所述混和粉进行调质，得到混合物料，调整所述混合物料的含水率至20-40％；
    (5)造粒成型：将调质后的所述混合物料经喂料器加入到双螺杆挤压机中，所述双螺杆挤压机为五个加热区域，螺杆的长径比为16：1-28：1，所述双螺杆挤压机各段腔体的工作温度：I区温度为50-70℃，II区80-100℃，Ш区120-140℃，IV区110-120℃，V区25-40℃，螺杆转速为200-300rpm；所述混合物料在经过双螺杆挤压机的输送、挤压、熟化作用过程后形成凝胶颗粒，通过具有圆形模孔直径为1-6mm的模具挤出成型，初步得到重组米；
    (6)喷涂：在挤压膨化机出口处喷涂海藻酸钠于所述重组米的表面；
    (7)老化干燥：将切割成型的重组米在25℃的条件下采用自然晾干的方式，调整所述重组米的水分含量至8-15％；
    (8)包装：将干燥抛光后的重组米称重后包装。
  4. 根据权利要求2所述的一种马铃薯营养重组米的制备方法，其特征在于，所述大米预熟化的方法为：将大米粉放入双螺杆挤压机，采用低温挤压膨化方法，所述双螺杆挤压机各段腔体的工作温度为：I区温度为30-40℃、II区40-50℃，Ш区50-60℃，IV区60-70℃和V区70-80℃，转速200-300rpm，所述大米粉的水分在25-45％之间。
    所述马铃薯的预熟化的方法为：马铃薯全粉采用低温蒸煮，低温蒸煮温度为35-60℃，蒸煮时间为1-15min。
  5. 根据权利要求2所述的一种马铃薯营养重组米的制备方法，其特征在于，所述步骤(4)中的所述蔗糖酯、所述酵母β-葡聚糖、所述海藻酸钠的添加比例是：所述蔗糖酯0.1-1％、所述酵母β-葡聚糖0.01-0.1％、所述海藻酸钠0.1％-1％。
  6. 根据权利要求2所述的一种马铃薯营养重组米的制备方法，其特征在于，步骤(6)喷涂所用海藻酸钠的质量分数为1-10％，喷涂所用量为总物料重量的20％-40％。
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