CN105029226A - 一种滋阴抗衰草莓果仁米及其制备方法 - Google Patents
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Abstract
本发明公开了一种滋阴抗衰草莓果仁米,由下列重量份的原料制成:草莓粉5-6、大米粉80-90、谷元粉2-3、玉米粉3-4、纯净水20-26、腰果仁4-5、香槟1-1.5、柿饼3-4、0.1-0.2%的茶多酚溶液10-12、千日红2.8-3.3、菜芙蓉花2.1-2.7、地黄叶2.2-3,田菁胶、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,并通过千日红、菜芙蓉花、地黄叶等食药材的添加,赋予了本发明抗氧化、抗疲劳、抗衰老、滋阴补肾、润肤明目的保健功能。
Description
技术领域
本发明涉及一种保健香米,尤其涉及一种滋阴抗衰草莓果仁米及其制备方法。
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,提供了一种滋阴抗衰草莓果仁米及其制备方法。
本发明是通过以下技术方案实现的:
一种滋阴抗衰草莓果仁米,由下列重量份的原料制成:
草莓粉5-6、大米粉80-90、谷元粉2-3、玉米粉3-4、纯净水20-26、腰果仁4-5、香槟1-1.5、柿饼3-4、0.1-0.2%的茶多酚溶液10-12、千日红2.8-3.3、菜芙蓉花2.1-2.7、地黄叶2.2-3,田菁胶、植物乳杆菌、戊糖片球菌适量;
所述的一种滋阴抗衰草莓果仁米的制备方法,其特征在于包括以下步骤:
(1)将千日红、菜芙蓉花、地黄叶加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)取腰果仁置于蒸锅上,用香槟以及适量水混合熏蒸10-15分钟,再取出烘干磨粉,并与药粉合并;
(3)柿饼洗净切碎后兑3-4倍水混合榨浆,滤得浆液,再往浆液中倒入步骤(2)所得物料,并加入适量蒸馏水配置成固含量为30-40%的营养液;
(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,往瓶内兑入营养液、茶多酚溶液以及混合液质量1-1.5g/kg的田菁胶,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,并通过千日红、菜芙蓉花、地黄叶等食药材的的添加,赋予了本发明抗氧化、抗疲劳、抗衰老、滋阴补肾、润肤明目的保健功能。
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:
一种滋阴抗衰草莓果仁米,由下列重量份(斤)的原料制成:
草莓粉6、大米粉90、谷元粉3、玉米粉4、纯净水20、腰果仁5、香槟1.5、柿饼4、0.2%的茶多酚溶液10、千日红3.3、菜芙蓉花2.7、地黄叶2.2,田菁胶、植物乳杆菌、戊糖片球菌适量;
所述的一种滋阴抗衰草莓果仁米的制备方法,其特征在于包括以下步骤:
(1)将千日红、菜芙蓉花、地黄叶加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)取腰果仁置于蒸锅上,用香槟以及适量水混合熏蒸15分钟,再取出烘干磨粉,并与药粉合并;
(3)柿饼洗净切碎后兑3倍水混合榨浆,滤得浆液,再往浆液中倒入步骤(2)所得物料,并加入适量蒸馏水配置成固含量为30%的营养液;
(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)将大米粉过40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∶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,往瓶内兑入营养液、茶多酚溶液以及混合液质量1g/kg的田菁胶,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倍于大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)
1.一种滋阴抗衰草莓果仁米,其特征在于由下列重量份的原料制成:
草莓粉5-6、大米粉80-90、谷元粉2-3、玉米粉3-4、纯净水20-26、腰果仁4-5、香槟1-1.5、柿饼3-4、0.1-0.2%的茶多酚溶液10-12、千日红2.8-3.3、菜芙蓉花2.1-2.7、地黄叶2.2-3,田菁胶、植物乳杆菌、戊糖片球菌适量。
2.根据权利要求1所述的一种滋阴抗衰草莓果仁米的制备方法,其特征在于包括以下步骤:
(1)将千日红、菜芙蓉花、地黄叶加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)取腰果仁置于蒸锅上,用香槟以及适量水混合熏蒸10-15分钟,再取出烘干磨粉,并与药粉合并;
(3)柿饼洗净切碎后兑3-4倍水混合榨浆,滤得浆液,再往浆液中倒入步骤(2)所得物料,并加入适量蒸馏水配置成固含量为30-40%的营养液;
(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,往瓶内兑入营养液、茶多酚溶液以及混合液质量1-1.5g/kg的田菁胶,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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