CN105029225A - 一种果粉安神茉莉香米及其制备方法 - Google Patents
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Abstract
本发明公开了一种果粉安神茉莉香米,由下列重量份的原料制成:大米粉60-70、香蕉粉8-10、苹果粉10-14、草莓粉10-13、纯净水25-28、荷叶粉2-3、豆腐4-6、紫薯8-9、乌灵参0.9-1.2、鹿仙草1.4-2、茉莉花1.3-2.1;蜂蜜、蔗糖酯、植物乳杆菌、戊糖片球菌适量;本发明原料米粉经营养发酵处理,不仅能有效降低米中重金属镉的含量,同时改善了原米粉的口感,增加了再造米的营养价值;本发明制得的保健米营养全面,口感品质好,并通过乌灵参、鹿仙草、茉莉花等食药材的添加,赋予了本发明理气和中、安神开郁、益肾养阴的保健功能。
Description
技术领域
本发明涉及一种保健香米,尤其涉及一种果粉安神茉莉香米及其制备方法。
背景技术
水稻是全世界大多数人的主食之一,而中国居民一日三餐更是离不开大米。然而,近年来全国水稻重金属污染问题严重,继2013年媒体曝光了湖南大米“镉超标”事件以后,全国的大米安全问题就备受各界关注。重金属是指比重大于5的金属(即密度大于4.5g/cm3),常见的有砷、汞、铅、镉、铬、铜等45种,其中,镉是大米卫生标准中重要的限量指标,国家粮食卫生标准中规定了稻米中镉的限量是0.2mg/kg;最早在日本发现的“骨痛病”就是长期食用了废水污染的“镉米”引起的,镉中毒主要会损害人体肾功能、骨骼和消化***,并且还有一定的“三致作用”,慢性病理反应主要是“骨痛病”和“贫血”。
近年来有关于防治重金属污染方面的报道和研究成果颇多,但都是利用一些新型技术修复被重金属污染的土壤和水体,对于直接消减大米或米制品中重金属的技术报道尤为鲜见。
同时,米作为人们最重要的主食之一,提供给人体日常活动所必须的淀粉及其他微量营养物质,但除此之外,普通的米没有其他的辅助功能。随着人们对养生的关注,催生了保健米的生产。
发明内容
本发明克服了现有技术中的不足,提供了一种果粉安神茉莉香米及其制备方法。
本发明是通过以下技术方案实现的:
一种果粉安神茉莉香米,由下列重量份的原料制成:
大米粉60-70、香蕉粉8-10、苹果粉10-14、草莓粉10-13、纯净水25-28、荷叶粉2-3、豆腐4-6、紫薯8-9、乌灵参0.9-1.2、鹿仙草1.4-2、茉莉花1.3-2.1;蜂蜜、蔗糖酯、植物乳杆菌、戊糖片球菌适量;
所述的一种果粉安神茉莉香米的制备方法,其特征在于包括以下步骤:
(1)将乌灵参、鹿仙草、茉莉花加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)紫薯切碎,均匀涂抹上蜂蜜后至于烤箱烘烤2-3分钟;豆腐切块后拌上荷叶粉混合置于蒸锅上隔水熏蒸8-10分钟,取出后与紫薯块混合置于榨浆机中榨取浆液;
(3)将步骤(2)滤得的浆液,再兑入2-3倍的蒸馏水以及混合液质量1-1.5g/kg的蔗糖酯,最后放入胶体磨中磨制均匀;
(4)取适量植物乳杆菌和戊糖片球菌分别进行活化增殖培养,再分别接种至培养基中,于35-37℃下恒培养24-48h,直至菌浓度达到2×109cfu/mL;
(5)将大米粉过40-50目筛,取大米粉置于灭菌的装有去离子水的瓶中,大米粉与去离子水的比例为1∶4-4g/mL,混匀后制得大米浆液,再将步骤(4)所得两种菌悬液分别接种到大米浆液中,植物乳杆菌菌悬液的接种量为2.8-3%(v/v),戊糖片球菌菌悬液的接种量为2-2.5%(v/v),将瓶口密封后放置在40-41℃的恒温培养箱中发酵15-16h;
(6)打开瓶子,往瓶内兑入步骤(3)所得物料混合搅拌均匀,并密封瓶口,继续发酵,8-9h后,用去离子水洗2-3次,再加2-3倍于大米粉质量的去离子水,用离心机以2800-3000r/min转速离心脱水4-5min,脱水后的湿渣于40-45℃热风干燥箱中干燥至恒质量;
(7)将步骤(6)所得粉料与剩余各粉料以及纯净水经过真空混合器快速混合,然后经过双螺杆在高温下挤压成粒状,再经过微波干燥烘干杀菌,最后计量包装,即得。
本发明的优点是:
本发明经发酵后的米粉,镉的平均脱除率可达85.73%,其0.0925mg/kg的残留远远低于国家限量标准0.2mg/kg;
大米粉通过浸泡发酵后,淀粉含量几乎没有变化,其中流失的少量蛋白质和灰分,从配置的营养液中得到弥补,同时改善了原米粉的口感,增加了再造米的营养价值;
同时,发酵液和清洗废液收集后经过无害化处理,其内的重金属镉富集后可回收用于工业生产中;
本发明制得的保健米营养全面,口感品质好,并通过乌灵参、鹿仙草、茉莉花等食药材的的添加,赋予了本发明理气和中、安神开郁、益肾养阴的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种果粉安神茉莉香米,由下列重量份(斤)的原料制成:
大米粉70、香蕉粉8、苹果粉14、草莓粉13、纯净水28、荷叶粉3、豆腐6、紫薯9、乌灵参1.2、鹿仙草2、茉莉花1.3;蜂蜜、蔗糖酯、植物乳杆菌、戊糖片球菌适量;
所述的一种果粉安神茉莉香米的制备方法,其特征在于包括以下步骤:
(1)将乌灵参、鹿仙草、茉莉花加6倍水浸提40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)紫薯切碎,均匀涂抹上蜂蜜后至于烤箱烘烤3分钟;豆腐切块后拌上荷叶粉混合置于蒸锅上隔水熏蒸10分钟,取出后与紫薯块混合置于榨浆机中榨取浆液;
(3)将步骤(2)滤得的浆液,再兑入3倍的蒸馏水以及混合液质量1.5g/kg的蔗糖酯,最后放入胶体磨中磨制均匀;
(4)取适量植物乳杆菌和戊糖片球菌分别进行活化增殖培养,再分别接种至培养基中,于37℃下恒培养28h,直至菌浓度达到2×109cfu/mL;
(5)将糙米粉过40目筛,取糙米粉置于灭菌的装有去离子水的瓶中,糙米粉与去离子水的比例为1∶4g/mL,混匀后制得糙米浆液,再将步骤(4)所得两种菌悬液分别接种到糙米浆液中,植物乳杆菌菌悬液的接种量为3%(v/v),戊糖片球菌菌悬液的接种量为2.5%(v/v),将瓶口密封后放置在41℃的恒温培养箱中发酵16h;
(6)打开瓶子,往瓶内兑入步骤(3)所得物料,混合搅拌均匀,并密封瓶口,继续发酵,9h后,用去离子水洗3次,再加3倍于糙米粉质量的去离子水,用离心机以3000r/min转速离心脱水5min,脱水后的湿渣于45℃热风干燥箱中干燥至恒质量;
(7)将步骤(6)所得粉料与剩余各粉料以及纯净水经过真空混合器快速混合,然后经过双螺杆在高温下挤压成粒状,再经过微波干燥烘干杀菌,最后计量包装,即得。
Claims (2)
1.一种果粉安神茉莉香米,其特征在于由下列重量份的原料制成:
大米粉60-70、香蕉粉8-10、苹果粉10-14、草莓粉10-13、纯净水25-28、荷叶粉2-3、豆腐4-6、紫薯8-9、乌灵参0.9-1.2、鹿仙草1.4-2、茉莉花1.3-2.1;蜂蜜、蔗糖酯、植物乳杆菌、戊糖片球菌适量。
2.根据权利要求1所述的一种果粉安神茉莉香米的制备方法,其特征在于包括以下步骤:
(1)将乌灵参、鹿仙草、茉莉花加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)紫薯切碎,均匀涂抹上蜂蜜后至于烤箱烘烤2-3分钟;豆腐切块后拌上荷叶粉混合置于蒸锅上隔水熏蒸8-10分钟,取出后与紫薯块混合置于榨浆机中榨取浆液;
(3)将步骤(2)滤得的浆液,再兑入2-3倍的蒸馏水以及混合液质量1-1.5g/kg的蔗糖酯,最后放入胶体磨中磨制均匀;
(4)取适量植物乳杆菌和戊糖片球菌分别进行活化增殖培养,再分别接种至培养基中,于35-37℃下恒培养24-48h,直至菌浓度达到2×109cfu/mL;
(5)将大米粉过40-50目筛,取大米粉置于灭菌的装有去离子水的瓶中,大米粉与去离子水的比例为1∶4-4g/mL,混匀后制得大米浆液,再将步骤(4)所得两种菌悬液分别接种到大米浆液中,植物乳杆菌菌悬液的接种量为2.8-3%(v/v),戊糖片球菌菌悬液的接种量为2-2.5%(v/v),将瓶口密封后放置在40-41℃的恒温培养箱中发酵15-16h;
(6)打开瓶子,往瓶内兑入步骤(3)所得物料混合搅拌均匀,并密封瓶口,继续发酵,8-9h后,用去离子水洗2-3次,再加2-3倍于大米粉质量的去离子水,用离心机以2800-3000r/min转速离心脱水4-5min,脱水后的湿渣于40-45℃热风干燥箱中干燥至恒质量;
(7)将步骤(6)所得粉料与剩余各粉料以及纯净水经过真空混合器快速混合,然后经过双螺杆在高温下挤压成粒状,再经过微波干燥烘干杀菌,最后计量包装,即得。
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