CN105901503A - A preparing method of nutritious rice flour - Google Patents
A preparing method of nutritious rice flour Download PDFInfo
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- CN105901503A CN105901503A CN201610241850.XA CN201610241850A CN105901503A CN 105901503 A CN105901503 A CN 105901503A CN 201610241850 A CN201610241850 A CN 201610241850A CN 105901503 A CN105901503 A CN 105901503A
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- rice
- aspergillus oryzae
- powder
- rice flour
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 51
- 235000009566 rice Nutrition 0.000 title claims abstract description 51
- 235000013312 flour Nutrition 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000008935 nutritious Nutrition 0.000 title abstract 4
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 22
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 22
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 17
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000021329 brown rice Nutrition 0.000 claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000047 product Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 6
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 6
- 230000035784 germination Effects 0.000 claims description 6
- 239000001963 growth medium Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000005720 sucrose Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 239000011790 ferrous sulphate Substances 0.000 claims description 3
- 235000003891 ferrous sulphate Nutrition 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 3
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 3
- 235000019341 magnesium sulphate Nutrition 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 235000010344 sodium nitrate Nutrition 0.000 claims description 3
- 239000004317 sodium nitrate Substances 0.000 claims description 3
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 12
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 8
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 6
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000006870 function Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 19
- 235000001014 amino acid Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Cereal-Derived Products (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparing method of nutritious rice flour, belongs to the technical field of food processing and particularly relates to a preparing method of nutritious rice flour. The method includes adding water and cane sugar into food-grade rice protein powder, fully stirring, sterilizing, inoculating with aspergillus oryzae, fermenting, boiling after fermentation is finished, cooling to obtain a sterilized fermentation liquid, fully mixing germinated brown rice flour and the sterilized fermentation liquid, hydrolyzing, filtering to obtain filtrate, subjecting the filtrate to concentration and spray drying to obtain refined dry flour, and fully mixing puffed rice flour and the refined dry flour according to a mass ratio of 10:1 to obtain a finished product. The nutritious rice flour prepared by the method contains large amounts of amino acids and rice peptides, is rich in functional components such as gamma-aminobutyric acid, and has good healthcare functions for human bodies.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the manufacture method of a kind of ourishing rice flour.
Background technology
Rice is the staple food that Chinese have eaten thousand of years, is deeply liked by compatriots.Rice nutrition is enriched, rich in starch, protein, fat and multivitamin and mineral, wherein biological value and the protein score, PS of the albumen in rice are all high than other corn gluten protein, and the aminoacid Compositional balance of rice protein is reasonable, be other vegetable protein incomparable.Rice protein is acknowledged as the vegetable protein of high-quality, meets the idealized model that WHO/FAO recommends.Rice protein peptide is the small molecular protein hydrolyzate that rice protein obtains through degraded, although the amino acid content of rice protein peptide is consistent with kind and rice protein, but rice protein peptide has the unexistent biological activity of many rice proteins.Rice protein Toplink hinders the re-absorption of intestinal inner cholesterol, and it can be promoted to excrete, so rice protein peptide has the effect reducing serum cholesterol, additionally, rice protein peptide also has reducing blood pressure, promotes lipid metabolism, strengthens physical ability and the effect of setting up etc..Containing a small amount of γ-aminobutyric acid in rice, after rice germinates, its alpha-aminobutyric acid content also can increase several times, γ-aminobutyric acid has nourishing the brain and improving intelligence, epilepsy, hypnotic, beauty treatment skin moistening, delay the function of brain aging, additionally, γ-aminobutyric acid can be with blood pressure lowering, promotion kidney Fitness improvement, suppression fatty liver and obesity, activation liver function.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of ourishing rice flour rich in the functional component such as rice protein peptide and γ-aminobutyric acid.
The object of the present invention is achieved like this:
Weigh the food stage rice protein powder of certain mass, add the clear water of 15-20 times of quality, add the sucrose of food stage rice protein powder quality 10%, stir, under the conditions of 121 DEG C, sterilizing 20 minutes, cool to 25-28 DEG C, inoculate aspergillus oryzae seed liquor by the inoculum concentration of 5-10%, shaking table top fermentation 24-28 hour of 150-200rpm, 25-28 DEG C, be cooled to after then boiling 10 minutes 35-40 DEG C sterilization fermentation liquid.
Sprout brown rice is pulverized to obtain germination brown rice powder, weigh the germination brown rice powder of certain mass, add the sterilization fermentation liquid of 15-20 times of quality, mix homogeneously, is adjusted to 4.8-5.2 by pH, maintains 6-8 hour under the conditions of 35-40 DEG C, it is warmed up to 50-55 DEG C again, keep 1-2 hour, filter to get filtrate after then boiling 10 minutes, filtrate is the most concentrated, be spray-dried after obtain refined dry powder.
Obtaining puffed rice by expanded for rice, puffed rice is pulverized to obtain puffed rice powder, according to puffed rice powder and refined dry powder quality, the two mix homogeneously is got product by the ratio than 10:1.
Present invention additionally comprises following feature:
The preparation method of described aspergillus oryzae seed liquor is: weigh sucrose 3g, sodium nitrate 0.3g, peptone 0.2g, potassium dihydrogen phosphate 0.1g, potassium chloride 0.05 g, magnesium sulfate 0.03g, ferrous sulfate 0.001g, it is dissolved in water and is settled to 100ml, pH is adjusted to 6.8-7.2, obtains aspergillus oryzae seed liquor culture medium.By aspergillus oryzae seed liquor culture medium 121 DEG C of sterilizings 20 minutes, it is cooled to 25-28 DEG C, inoculates aspergillus oryzae, the shaking table of 150-200rpm, 25-28 DEG C is cultivated 16-20 hour.
The ourishing rice flour made by the inventive method, containing substantial amounts of aminoacid and rice protein peptide, simultaneously possibly together with functional components such as abundant γ-aminobutyric acid, has good health-care effect to human body.
Specific embodiments
The aspergillus oryzae CICC41382 that the present invention uses purchases in Chinese industrial Microbiological Culture Collection administrative center.
Weigh sucrose 3g, sodium nitrate 0.3g, peptone 0.2g, potassium dihydrogen phosphate 0.1g, potassium chloride 0.05 g, magnesium sulfate 0.03g, ferrous sulfate 0.001g, be dissolved in water and be settled to 100ml, pH is adjusted to 7.0, obtain aspergillus oryzae seed liquor culture medium.By aspergillus oryzae seed liquor culture medium 121 DEG C of sterilizings 20 minutes, it is cooled to 26 DEG C, inoculates aspergillus oryzae, 180rpm, the shaking table of 26 DEG C are cultivated and within 18 hours, i.e. obtains aspergillus oryzae seed liquor.
Weigh the food stage rice protein powder of certain mass, add the clear water of 20 times of quality, add the sucrose of food stage rice protein powder quality 10%, stir, sterilizing 20 minutes under the conditions of 121 DEG C, cool to 26 DEG C, and the inoculum concentration by 8% inoculates aspergillus oryzae seed liquor, in 180rpm, the shaking table top fermentation 26 hours of 26 DEG C, be cooled to after then boiling 10 minutes 37 DEG C sterilization fermentation liquid.
Sprout brown rice is pulverized to obtain germination brown rice powder, weigh the germination brown rice powder of certain mass, add the sterilization fermentation liquid of 20 times of quality, mix homogeneously, is adjusted to 5.0 by pH, maintains 7 hours under the conditions of 37 DEG C, it is warmed up to 52 DEG C again, keep 1.5 hours, filter to get filtrate after then boiling 10 minutes, filtrate is the most concentrated, be spray-dried after obtain refined dry powder.
Obtaining puffed rice by expanded for rice, puffed rice is pulverized to obtain puffed rice powder, according to puffed rice powder and refined dry powder quality, the two mix homogeneously is got product by the ratio than 10:1.
Claims (1)
1. a manufacture method for ourishing rice flour, is characterized in that being prepared from through the following course of processing:
(1) weigh sucrose 3g, sodium nitrate 0.3g, peptone 0.2g, potassium dihydrogen phosphate 0.1g, potassium chloride 0.05 g, magnesium sulfate 0.03g, ferrous sulfate 0.001g, it is dissolved in water and is settled to 100ml, pH is adjusted to 6.8-7.2, obtain aspergillus oryzae seed liquor culture medium, by aspergillus oryzae seed liquor culture medium 121 DEG C of sterilizings 20 minutes, it is cooled to 25-28 DEG C, inoculates aspergillus oryzae, the shaking table of 150-200rpm, 25-28 DEG C is cultivated and within 16-20 hour, i.e. obtains aspergillus oryzae seed liquor；
(2) weigh the food stage rice protein powder of certain mass, add the clear water of 15-20 times of quality, add the sucrose of food stage rice protein powder quality 10%, stir, under the conditions of 121 DEG C, sterilizing 20 minutes, cool to 25-28 DEG C, inoculate aspergillus oryzae seed liquor by the inoculum concentration of 5-10%, shaking table top fermentation 24-28 hour of 150-200rpm, 25-28 DEG C, be cooled to after then boiling 10 minutes 35-40 DEG C sterilization fermentation liquid；
(3) sprout brown rice is pulverized to obtain germination brown rice powder, weigh the germination brown rice powder of certain mass, add the sterilization fermentation liquid of 15-20 times of quality, mix homogeneously, is adjusted to 4.8-5.2 by pH, maintains 6-8 hour under the conditions of 35-40 DEG C, it is warmed up to 50-55 DEG C again, keep 1-2 hour, filter to get filtrate after then boiling 10 minutes, filtrate is the most concentrated, be spray-dried after obtain refined dry powder；
(4) obtaining puffed rice by expanded for rice, puffed rice is pulverized to obtain puffed rice powder, according to puffed rice powder and refined dry powder quality, the two mix homogeneously is got product by the ratio than 10:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241850.XA CN105901503A (en) | 2016-04-19 | 2016-04-19 | A preparing method of nutritious rice flour |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610241850.XA CN105901503A (en) | 2016-04-19 | 2016-04-19 | A preparing method of nutritious rice flour |
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| CN105901503A true CN105901503A (en) | 2016-08-31 |
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| CN201610241850.XA Withdrawn CN105901503A (en) | 2016-04-19 | 2016-04-19 | A preparing method of nutritious rice flour |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819850A (en) * | 2016-11-23 | 2017-06-13 | 长沙理工大学 | A kind of preparation method of selenium-rich germinated fermentation rice-flour noodles |
| CN109198437A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Instant germination profound rice fermentation rice song rice flour of one kind and preparation method thereof |
| CN109198434A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant millet fermentation rice song rice flour and preparation method thereof |
| CN109198438A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant glutinous rice fermentation rice song rice flour and preparation method thereof |
| CN109198440A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant cereal composite fermentation rice song rice flour and preparation method thereof |
| CN109588630A (en) * | 2019-01-31 | 2019-04-09 | 文彦然 | Lard powder |
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| CN104087643A (en) * | 2014-07-29 | 2014-10-08 | 哈尔滨伟平科技开发有限公司 | Method for preparing potato protein polypeptide |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819850A (en) * | 2016-11-23 | 2017-06-13 | 长沙理工大学 | A kind of preparation method of selenium-rich germinated fermentation rice-flour noodles |
| CN109198437A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Instant germination profound rice fermentation rice song rice flour of one kind and preparation method thereof |
| CN109198434A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant millet fermentation rice song rice flour and preparation method thereof |
| CN109198438A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant glutinous rice fermentation rice song rice flour and preparation method thereof |
| CN109198440A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant cereal composite fermentation rice song rice flour and preparation method thereof |
| CN109588630A (en) * | 2019-01-31 | 2019-04-09 | 文彦然 | Lard powder |
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Application publication date: 20160831 |