CN106261747A - Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof - Google Patents
Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof Download PDFInfo
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- CN106261747A CN106261747A CN201610653009.1A CN201610653009A CN106261747A CN 106261747 A CN106261747 A CN 106261747A CN 201610653009 A CN201610653009 A CN 201610653009A CN 106261747 A CN106261747 A CN 106261747A
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- rice
- coldworking strengthened
- mixing
- rice flour
- blood sugar
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 86
- 235000009566 rice Nutrition 0.000 title claims abstract description 86
- 238000005482 strain hardening Methods 0.000 title claims abstract description 23
- 210000000582 semen Anatomy 0.000 title claims abstract description 20
- 239000008280 blood Substances 0.000 title claims abstract description 11
- 210000004369 blood Anatomy 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 85
- 235000013312 flour Nutrition 0.000 claims abstract description 33
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 238000001125 extrusion Methods 0.000 claims abstract description 19
- 235000012149 noodles Nutrition 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 9
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 9
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 9
- 239000008347 soybean phospholipid Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims abstract description 7
- 210000000481 breast Anatomy 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 244000241257 Cucumis melo Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 11
- 235000013339 cereals Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 2
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000011112 process operation Methods 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 241000219112 Cucumis Species 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000005336 cracking Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000005728 strengthening Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229940040145 liniment Drugs 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of Semen Maydis blood sugar lowering coldworking strengthened rice, be made up of following raw material: crack rice 400 410, wheat flour 65 70, niblet 40 45, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20 23, breast melon 30 34, Herb Gynostemmae Pentaphylli 4 4.4, soybean phospholipid, arabic gum and water are appropriate.Coldworking strengthened rice of the present invention is cracked rice by major ingredient and the reasonably combined processing of multiple auxiliary materials such as niblet, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing prepares, and nutrient is many and distribution uniformity good;In the course of processing, use twice extrusion process operation, the abundant gelatinizing of mixing wet rice flour noodles can be made, then use multistep drying method so that be dried more complete, it is ensured that total quality;It is eaten for a long time health-care effect, can skin Caring skin protection, also hypoglycemic activity.
Description
Technical field
The present invention relates to foodstuff processing technology field, a kind of Semen Maydis blood sugar lowering coldworking strengthened rice and preparation side thereof
Method.
Background technology
Rice is one of daily staple food, and along with the raising day by day of living standard, people increasingly tend to edible high accuracy
Rice, but precision of rice is the highest, its nutritive loss is the most serious, and these lose these nutrients be often human body institute required
, refined rice only contains the protein of 7%, not only protein content is low, and Amino acid profile ratio is the most unreasonable.In order to improve
The nutritive value of rice, needs to add nutrient, to improve the nutritive value of rice.At present, rice nutrition strengthening digestion work
Skill mainly has a leaching suction method, but but this technics comparing is complicated, and required production equipment is more, and investment is big, and production cost is the most relative
Higher, the most also coating method, the cost of its spray liniment is relatively big, also makes production cost of a relatively high.
The side-product that additionally China produces during paddy processing becomes rice, the utilization rate as cracked rice is the lowest, makes
Having become the wasting of resources, owing to the nutritional labeling cracked rice is essentially identical with rice, its main component is starch and 7% left side of about 75%
Right albumen, nutritional quality is preferable, so that make full use of resource of cracking rice to improve its economic worth.
Utilizing interpolation nutrient of cracking rice to reassemble into strengthening rice in prior art is relatively effective Application way, this crowded
Pressureization restructuring rice is of high nutritive value, and balanced in nutrition being difficult to is lost, and can improve because being eaten for a long time flour and the single staple food of rice
The auxotrophy caused;The pulverizing that elaborates to crack rice in " extruding nutrient enhancing rice production technology brief introduction " literary composition is squeezed into restructuring rice
The technological process of production, it is to use a squeezing, maturing pelletizing forming, but in practical operation, the most once extrudes gelatinizing
Degree inadequate, this directly results in the quality of overall strengthening restructuring rice, also affects edible mouthfeel.
Summary of the invention
The invention aims to make up the defect of prior art, it is provided that a kind of Semen Maydis blood sugar lowering coldworking strengthened rice and system thereof
Preparation Method.
The present invention is achieved by the following technical solutions:
A kind of Semen Maydis blood sugar lowering coldworking strengthened rice, it is characterised in that comprise the following steps:
Crack rice 400-410, wheat flour 65-70, niblet 40-45, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-23, breast melon 30-34, Herb Gynostemmae Pentaphylli 4-
4.4, soybean phospholipid, arabic gum and water are appropriate.
The preparation method of described a kind of Semen Maydis blood sugar lowering coldworking strengthened rice, it is characterised in that comprise the following steps:
(1) Herb Gynostemmae Pentaphylli is carried with 14-15 times of water water, be filtrated to get extracting solution, niblet is immersed in extracting solution 25-30 minute
After, remix making beating, be filtrated to get serosity;
(2) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing, breast melon mixing, add 4-5 times of water making beating, filter to obtain serosity, serosity is spray-dried and makes powder, and
Mix with the gained material of step 1 and mix thoroughly;
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts;
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%;
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice;
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C;Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
The invention have the advantage that
Pulverizing of cracking rice in step 3 of the present invention remixes other nutrients, quenched during add soybean phospholipid and arabic gum;
Soybean phospholipid is a kind of food emulsifying agent, can be combined into as helical form complex with amylose, can prevent starch-based product
Bring back to life, retrogradation, and in extrusion process, play lubrication, reduce starch viscosity, beneficially product shaping and discrete another aspect,
Also can strengthen the network structure of protein, prevent because of oil-water separation and be dried the hardening caused, to keep its pliability, improve
Mouthfeel.Arabic gum is a kind of thickening agent, can improve the viscosity of food, is internally formed many network structures at food,
Increase its retentiveness, prevent product shrinkage of subsiding in dry run, make product have more preferable matter structure and local flavor.
A part is mixed wet rice flour noodles by step 4 and first carries out an extrusion cooking, obtain pregelatinized rice flour, be so conducive to
The extruding gelatinizing that again carries out of subsequent step 5 operates, it is possible to makes to mix wet rice flour noodles and finally obtains abundant gelatinizing, is so conducive to
The grain of rice produces compacted zone after the drying and pins oneself and be transferred to the nutrient within the grain of rice;
Prepared coldworking strengthened rice point multistep is dried by step 6, drying effect can be made good, the inside and outside uniform drying of the grain of rice;First
The electric vacunm drying used, it is to be dried under lower temperature and negative pressure, makes the hydrone within the grain of rice pass through pressure
Difference etc. is diffused into grain of rice surface, spills into the low-voltage space of environment, after taken away by vacuum pump, so that grain of rice surface and inside temperature
Degree and humidity are homogeneous, and uniform drying, now the grain of rice has been basically completed dry, uses hot blast to be dried in short-term the most again, can accelerate
Rear rate of drying.
Coldworking strengthened rice of the present invention is to be cracked rice and the reasonably combined processing of multiple auxiliary materials such as niblet, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing by major ingredient
Preparing, nutrient is many and distribution uniformity good;In the course of processing, use twice extrusion process operation, the wet rice of mixing can be made
The abundant gelatinizing of powder, then use multistep drying method so that it is dried more complete, it is ensured that total quality;It is eaten for a long time health care merit
Effect, has hypoglycemic activity.
Detailed description of the invention
A kind of Semen Maydis blood sugar lowering coldworking strengthened rice, is made up of following raw material:
Crack rice 400-410, wheat flour 65-70, niblet 40-45, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-23, breast melon 30-34, Herb Gynostemmae Pentaphylli 4-
4.4, soybean phospholipid, arabic gum and water are appropriate.
The preparation method of a kind of Semen Maydis blood sugar lowering coldworking strengthened rice, comprises the following steps:
(1) Herb Gynostemmae Pentaphylli is carried with 14-15 times of water water, be filtrated to get extracting solution, niblet is immersed in extracting solution 25-30 minute
After, remix making beating, be filtrated to get serosity;
(2) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing, breast melon mixing, add 4-5 times of water making beating, filter to obtain serosity, serosity is spray-dried and makes powder, and
Mix with the gained material of step 1 and mix thoroughly;
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts;
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%;
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice;
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C;Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
Claims (2)
1. a Semen Maydis blood sugar lowering coldworking strengthened rice, it is characterised in that be made up of following raw material:
Crack rice 400-410, wheat flour 65-70, niblet 40-45, Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing 20-23, breast melon 30-34, Herb Gynostemmae Pentaphylli 4-
4.4, soybean phospholipid, arabic gum and water are appropriate.
The preparation method of a kind of Semen Maydis blood sugar lowering coldworking strengthened rice the most according to claim 1, it is characterised in that include with
Lower step:
(1) Herb Gynostemmae Pentaphylli is carried with 14-15 times of water water, be filtrated to get extracting solution, niblet is immersed in extracting solution 25-30 minute
After, remix making beating, be filtrated to get serosity;
(2) by Semen arachidis hypogaeae Folium Styracis Suberifoliae clothing, breast melon mixing, add 4-5 times of water making beating, filter to obtain serosity, serosity is spray-dried and makes powder, and
Mix with the gained material of step 1 and mix thoroughly;
(3) crack rice and cross 100 mesh sieves after crushed, then it is mixed with the gained material of wheat flour and step 2, admix 0.2% simultaneously
Soybean phospholipid and the arabic gum of 0.5%, by quenched for the material of mixing mixing wet rice flour noodles of making, then it is average to mix wet rice flour noodles
It is divided into two parts;
(4) a portion in mixing wet rice flour noodles step 3 obtained puts into the twin (double) screw extruder without die head, and enters machine
Mixing wet rice flour noodles moisture 29%-32%, at discharge end barrel zone temperature 100-110 DEG C, extruding screw rotating speed 200r/min, feeder
Carrying out an extrusion cooking under the extrusion process of rotating speed 28r/min, obtain pregelatinized rice flour, its gelatinization degree is at 70%-75%;
(5) pregelatinized rice flour after an extrusion cooking of step 4 and the another part also not carrying out extruding are mixed wet rice flour noodles
Carry out mixing quenched, place in the twin (double) screw extruder of die head, enter the mixture moisture 31%-34% of machine, at discharging terminal
Cylinder temperature 60-63 DEG C, extruding screw rotating speed 201r/min, carry out secondary extrusion system under the extrusion process of inlet amount 19-21kg/h
Grain processes, and is molded into coldworking strengthened rice;
(6) the coldworking strengthened rice of step 5 molding is first placed in electric vacunm drying case, in vacuum 0.025MPa, is dried temperature
Degree carries out electric vacunm drying about 2 hours under conditions of being 35 DEG C;Again at temperature 100-110 DEG C, wind speed 0.7m/s after taking-up
Under the conditions of hot air drying 8-10 minute, then regulate temperature 60-65 DEG C, be dried 10-13 minute under conditions of wind speed 0.4m/s, extremely
Coldworking strengthened rice drying is to 10-13%.
Priority Applications (1)
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CN201610653009.1A CN106261747A (en) | 2016-08-11 | 2016-08-11 | Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof |
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CN201610653009.1A CN106261747A (en) | 2016-08-11 | 2016-08-11 | Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof |
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CN201610653009.1A Pending CN106261747A (en) | 2016-08-11 | 2016-08-11 | Semen Maydis blood sugar lowering coldworking strengthened rice and preparation method thereof |
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Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
-
2016
- 2016-08-11 CN CN201610653009.1A patent/CN106261747A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1559276A (en) * | 2004-02-17 | 2005-01-05 | 江南大学 | Method for preparing instant rice |
CN101176522A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing nutrition convenient rice by bi-screw secondary compression |
CN104106798A (en) * | 2014-06-20 | 2014-10-22 | 武穴市万星面业有限公司 | Chinese yam rice and preparation method thereof |
Non-Patent Citations (2)
Title |
---|
王东: "双螺杆挤压生产配合营养方便米的研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
田元祥: "《五谷杂粮最养生 一谷补一脏 健康中国人》", 31 July 2015, 浙江科学技术出版社 * |
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