CN106722154A - A kind of purple potato health-care rice with anti-oxidation function and preparation method thereof - Google Patents
A kind of purple potato health-care rice with anti-oxidation function and preparation method thereof Download PDFInfo
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- CN106722154A CN106722154A CN201611034912.6A CN201611034912A CN106722154A CN 106722154 A CN106722154 A CN 106722154A CN 201611034912 A CN201611034912 A CN 201611034912A CN 106722154 A CN106722154 A CN 106722154A
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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
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of purple potato health-care rice with anti-oxidation function and preparation method thereof, the purple potato health-care rice is by following mass percent into being grouped into：High-resistance starch rice 35 45%, purple sweet potato powder 45 55%, composite nourishing energizing agent 1 2%, blueberry Fruit powder 2 4%, purple sweet potato anthocyanin concentrate 5 15%, wherein the composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate, dietary fiber according to mass ratio for 1: 1: 2: 3: 1: 4 ratio is composited.The present invention retains the nutritional ingredient of purple sweet potato powder by the optimization of various conditions, while in turn ensure that the mouthfeel of ground rice, smooth, easily bites broken, is easy to eat, and is not only of high nutritive value, and good in taste, easy to be welcomed by the people.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of purple potato health-care rice with anti-oxidation function and its
Preparation method.
Background technology
Edible rice has nutritive value higher.But the content of lysine and threonine is less in rice protein, so
It is not a kind of complete protein, its nutritive value is less than animal protein.Rice is the staple food of Asians, and rice can provide rich
The nutritional ingredients such as rich vitamin, oryzanol, protein, anthocyanidin have tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, the strong will of strengthening the essence and the five internal organs,
Promoting blood circulation, hearing-improing and eyesight improving, be only tired of, quench the thirst, effect of antidiarrheal, congee has tonifying spleen and stomach, clearing lung-heat effect.Rice also has skin care
Purposes effect, using rice extract solution as main component (it is rich in the compositions such as y- oryzanol, rice chaff sterol, OPC), has
The gentle safety of property, imitates with stronger profit contour painting, and can supplement skin and lack moisture, makes the smooth exquisiteness of skin, full of bullet
Property effect.It can be seen that effect of rice is relatively more, but traditional rice does not have oxidation resistant function but.
Traditional oxidation resistant product mainly has grape seed extract, lycopene, Tea Polyphenols, astaxanthin, vitamin C, dimension life
Plain E etc.；And product type is based on health products, medicine, cosmetics；Product form is mainly chewing compressing tablet, oral liquid, skin care
Product.These are substantially the product of high cost, price is difficult to be received by major part, and cannot function as daily food and make
With.
There is purple sweet potato anthocyanin, purple sweet potato anthocyanin has the work(such as anti-oxidant, removing free radical, anti-mutation in itself in purple potato
Effect, but its processing extraction technique has a great impact to it, and be used in mixed way with other compositions, the work(itself having
Effect increases or reduces no document and reported, and also not on purple sweet potato powder, purple sweet potato anthocyanin concentrate and rice
Powder be prepared by mixing into the report of health-care rice.
The content of the invention
To solve defect in the prior art, the present invention provides a kind of purple potato health-care rice with anti-oxidation function, the health care
Rice can provide the nutrition of overall balance, can enhancing development, build up health, improve immunologic function, physical fitness.And
With stronger anti-oxidation function.
Present invention also offers the preparation method of above-mentioned purple potato health-care rice, the method is by the sieve to various process conditions
Choosing, it is low that obtained health-care rice solves existing artificial nutrition enriched rice boiling fastness, rice chewiness difference and the low problem of Taste quality.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of purple potato health-care rice with anti-oxidation function, it is by following mass percent into being grouped into：Resistance shallow lake
Powder rice 35-45%, purple sweet potato powder 45-55%, composite nourishing energizing agent 1-2%, blueberry Fruit powder 2-4%, purple sweet potato anthocyanin are dense
Contracting liquid 5-15%, total content is 100%, wherein the composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate,
Dietary fiber is according to mass ratio for 1: 1: 2: 3: 1: 4 ratio is composited.
The preparation method of above-mentioned purple potato health-care rice, comprises the following steps：
(1) preparation of purple sweet potato powder；
(2) extraction and concentration of purple sweet potato anthocyanin；
(3) pretreatment of high-resistance starch rice powder；
(4) mixing of powder is pre-processed：By high-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry fruit
Powder obtains pre-processing powder according to the ratio using three-dimensional mixer is well mixed；
(5) purple sweet potato anthocyanin concentrate backfill：By purple sweet potato anthocyanin concentrate added to pretreatment powder, purple potato health care is obtained
The premix of rice；
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulation, polishing, dry, packaging
Obtain the purple potato health-care rice with anti-oxidation function.
Specifically, the preparation of the purple sweet potato powder is concretely comprised the following steps：Select without lesion, without rotten anthocyanin purple potato high
Kind, cleaned, boiling, peeling, mud processed, cooling, vacuum drying chamber dry, pulverize machine crushing, cross the screening of 100 mesh sieve, most
After prepare purple sweet potato powder.
The time of the boiling is that 10-20min, temperature are 90-110 DEG C, and the vacuum of the vacuum drying chamber is 0.05-
0.07MPa, drying time are 8-10h, drying temperature is 70-80 DEG C.
Preferably, the time of the boiling is that 15min, temperature are 90 DEG C, and the vacuum of the vacuum drying chamber is
0.06MPa, drying time are 9h, drying temperature is 75 DEG C.
Wherein, the preparation method of the purple sweet potato anthocyanin concentrate is：The appropriate purple sweet potato powder is weighed, 5 times of bodies are added
Product concentration is 5% citric acid, by solid-liquid ratio 1: 90 or 1: 120, keeps 55-65 DEG C of heating water bath 1-2h, gap glass bar
Stirring, uses two-layer filtered through gauze after the completion for the treatment of, obtain filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple
Potato anthocyanin concentrate.
Preferably, by solid-liquid ratio 1: 100,60 DEG C of heating water bath 1h are kept, gap is stirred with glass bar, used after the completion for the treatment of
Two-layer filtered through gauze, obtains filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
Wherein, the preprocess method of the high-resistance starch rice powder is：Selection high-resistance starch rice kind work(rice 3
Number, using air-flow crushing, obtain the rice meal of 40-60 mesh.
And in above-mentioned steps, single-screw extrusion machine, feeding section, extruded segment and melt zone three are used in the step (6)
The extrusion temperature in individual stage is respectively 60 DEG C, 150 DEG C and 100 DEG C, and material moisture is 20-25%, the main frame speed 30- of equipment
40r/min；Rate of feeding 25-38r/min, rotary-cut speed：15-20r/min.
Beneficial effects of the present invention are：
1st, the present invention is the traditional purple sweet potato rice antioxidant effect of lifting, the natural anthocyanin of purple potato is extracted, is concentrated, returned
Fill out, the extraction conditions of the natural anthocyanin of optimal purple potato have been drawn by screening.
2nd, in order to take into account the crowds high to starch sensitiveness such as three height, obesity, diabetes, from the rice of high-resistance starch
Kind, postprandial blood sugar generation index is effectively alleviated by scientific formula；
3rd, by the application of scientific formula and screw Extrusion Technology, the existing artificial nutrition enriched rice boiling fastness of solution is low, rice
Meal chewiness difference and the low problem of Taste quality.
4th, increased selenium element content, also containing zinc, calcium, high protein nutrition health-care functions, rich in vitamin, polysaccharide,
Various trace elements and dietary fiber, can provide the nutrition of overall balance, and the composite health care rice has enhancing development, increase
Strong constitution, improves immunologic function, effect of physical fitness.
5th, the optimization that the present invention passes through various conditions, retains the nutritional ingredient of purple sweet potato powder, while in turn ensure that the mouth of ground rice
Sense, smooth, easily bites broken, is easy to eat, and is not only of high nutritive value, and good in taste, easy to be welcomed by the people.
Specific embodiment
Specific embodiment of the invention is described in more detail below.It should be appreciated that may be realized in various forms this hair
It is bright without that should be limited by embodiments set forth here.Conversely, there is provided these embodiments are able to be best understood from this
Invention, and can by the scope of the present invention it is complete convey to those skilled in the art.
As the "comprising" in specification in the whole text and claim mentioned in or " including " be an open language, therefore should
It is construed to " include but be not limited to ".To implement better embodiment of the invention, so description is specification subsequent descriptions
For the purpose of the rule of specification, the scope of the present invention is not limited to.Protection scope of the present invention is when regarding appended power
Profit requires that the person of defining is defined.
Embodiment 1
A kind of purple potato health-care rice with anti-oxidation function, it is by following mass percent into being grouped into：Resistance shallow lake
Powder rice 35%, purple sweet potato powder 50%, composite nourishing energizing agent 1%, blueberry Fruit powder 4%, purple sweet potato anthocyanin concentrate 10%, always
Content is 100%, wherein the composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate, dietary fiber according to
Mass ratio is 1: 1: 2: 3: 1: 4 ratio is composited.
The preparation method of above-mentioned purple potato health-care rice, comprises the following steps：
(1) preparation of purple sweet potato powder：Selection selection is cleaned without lesion, the kind without rotten anthocyanin purple potato high, steams
Boil, remove the peel, mud processed, cooling, vacuum drying chamber dry, pulverize machine crushing, cross the screening of 100 mesh sieve, finally prepare purple potato
Powder.The time of the boiling is that 10min, temperature are 95 DEG C, and the vacuum of the vacuum drying chamber is 0.05MPa, drying time
For 10h, drying temperature are 80 DEG C.
(2) extraction and concentration of purple sweet potato anthocyanin：The appropriate purple sweet potato powder is weighed, it is 5% to add 5 times of volumetric concentrations
Citric acid, by solid-liquid ratio 1: 100, keeps 60 DEG C of heating water bath 1h, and gap is stirred with glass bar, and two-layer gauze is used after the completion for the treatment of
Filtering, obtains filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
(3) pretreatment of high-resistance starch rice powder：Selection high-resistance starch rice kind work(rice 3, using air-flow powder
It is broken, obtain the rice meal of 40-60 mesh.
(4) mixing of powder is pre-processed：By high-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry fruit
Powder obtains pre-processing powder according to the ratio using three-dimensional mixer is well mixed；
(5) purple sweet potato anthocyanin concentrate backfill：Purple sweet potato anthocyanin concentrate is located according to 10% mass ratio added to pre-
Reason powder, obtains the premix of purple potato health-care rice；
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulation, polishing, dry, packaging
Obtain the purple potato health-care rice with anti-oxidation function：Using single-screw extrusion machine, feeding section, extruded segment and melt zone three phases
Extrusion temperature be respectively 60 DEG C, 150 DEG C and 100 DEG C, material moisture is 20%, the main frame speed 30r/min of equipment；Feeding
Speed 25r/min, rotary-cut speed：15r/min.
Embodiment 2
A kind of purple potato health-care rice with anti-oxidation function, it is by following mass percent into being grouped into：Resistance shallow lake
Powder rice 40%, purple sweet potato powder 50%, composite nourishing energizing agent 1%, blueberry Fruit powder 3%, purple sweet potato anthocyanin concentrate 6%, its
Described in composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate, dietary fiber according to mass ratio be 1: 1: 2: 3
: 1: 4 ratio is composited.
The preparation method of above-mentioned purple potato health-care rice, comprises the following steps：
(1) preparation of purple sweet potato powder；Selection selection is cleaned without lesion, the kind without rotten anthocyanin purple potato high, steams
Boil, remove the peel, mud processed, cooling, vacuum drying chamber dry, pulverize machine crushing, cross the screening of 100 mesh sieve, finally prepare purple potato
Powder.The time of the boiling is that 15min, temperature are 90 DEG C, and the vacuum of the vacuum drying chamber is 0.06MPa, drying time
For 9h, drying temperature are 75 DEG C.
(2) extraction and concentration of purple sweet potato anthocyanin：The appropriate purple sweet potato powder is weighed, it is 5% to add 5 times of volumetric concentrations
Citric acid, by solid-liquid ratio 1: 90, keeps 60 DEG C of heating water bath 1.5h, and gap is stirred with glass bar, and two-layer yarn is used after the completion for the treatment of
Cloth is filtered, and obtains filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
(3) pretreatment of high-resistance starch rice powder；Selection high-resistance starch rice kind work(rice 3, using air-flow powder
It is broken, obtain the rice meal of 40-60 mesh.
(4) mixing of powder is pre-processed：By high-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry fruit
Powder obtains pre-processing powder according to the ratio using three-dimensional mixer is well mixed；
(5) purple sweet potato anthocyanin concentrate backfill：Purple sweet potato anthocyanin concentrate is located according to 10% mass ratio added to pre-
Reason powder, obtains the premix of purple potato health-care rice；
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulation, polishing, dry, packaging
Obtain the purple potato health-care rice with anti-oxidation function.Specially use single-screw extrusion machine, feeding section, extruded segment and melt zone three
The extrusion temperature in individual stage is respectively 60 DEG C, 150 DEG C and 100 DEG C, and material moisture is 22%, the main frame speed 35r/ of equipment
min；Rate of feeding 30r/min, rotary-cut speed：18r/min.
Embodiment 3
A kind of purple potato health-care rice with anti-oxidation function, it is by following mass percent into being grouped into：Resistance shallow lake
Powder rice 45%, purple sweet potato powder 45%, composite nourishing energizing agent 2%, blueberry Fruit powder 2%, purple sweet potato anthocyanin concentrate 6%, always
Content is 100%, wherein the composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate, dietary fiber according to
Mass ratio is 1: 1: 2: 3: 1: 4 ratio is composited.
The preparation method of above-mentioned purple potato health-care rice, comprises the following steps：
(1) preparation of purple sweet potato powder：Selection selection is cleaned without lesion, the kind without rotten anthocyanin purple potato high, steams
Boil, remove the peel, mud processed, cooling, vacuum drying chamber dry, pulverize machine crushing, cross the screening of 100 mesh sieve, finally prepare purple potato
Powder.The time of the boiling is that 20min, temperature are 85 DEG C, and the vacuum of the vacuum drying chamber is 0.07MPa, drying time
For 8h, drying temperature are 80 DEG C.
(2) extraction and concentration of purple sweet potato anthocyanin：The appropriate purple sweet potato powder is weighed, it is 5% to add 5 times of volumetric concentrations
Citric acid, by solid-liquid ratio 1: 120, keeps 65 DEG C of heating water bath 1h, and gap is stirred with glass bar, and two-layer gauze is used after the completion for the treatment of
Filtering, obtains filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
(3) pretreatment of high-resistance starch rice powder；
(4) mixing of powder is pre-processed：By high-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry fruit
Powder obtains pre-processing powder according to the ratio using three-dimensional mixer is well mixed；
(5) purple sweet potato anthocyanin concentrate backfill：By purple sweet potato anthocyanin concentrate added to pretreatment powder, purple potato health care is obtained
The premix of rice；Selection high-resistance starch rice kind work(rice 3, using air-flow crushing, obtains the rice meal of 40-60 mesh.
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulation, polishing, dry, packaging
Obtain the purple potato health-care rice with anti-oxidation function.Using single-screw extrusion machine, feeding section, extruded segment and melt zone three phases
Extrusion temperature be respectively 60 DEG C, 150 DEG C and 100 DEG C, material moisture is 25%, the main frame speed 30r/min of equipment；Feeding
Speed 38r/min, rotary-cut speed：15r/min.
Embodiment 4
A kind of purple potato health-care rice with anti-oxidation function, it is by following mass percent into being grouped into：Resistance shallow lake
Powder rice 35%, purple sweet potato powder 45%, composite nourishing energizing agent 2%, blueberry Fruit powder 3%, purple sweet potato anthocyanin concentrate 15%, its
Described in composite nourishing energizing agent be selenium, zinc, calcium, vitamin E, Inositol Nicotinate, dietary fiber according to mass ratio be 1: 1: 2: 3
: 1: 4 ratio is composited.
The preparation method of above-mentioned purple potato health-care rice, comprises the following steps：
(1) preparation of purple sweet potato powder：Selection selection is cleaned without lesion, the kind without rotten anthocyanin purple potato high, steams
Boil, remove the peel, mud processed, cooling, vacuum drying chamber dry, pulverize machine crushing, cross the screening of 100 mesh sieve, finally prepare purple potato
Powder.The time of the boiling is that 12min, temperature are 85 DEG C, and the vacuum of the vacuum drying chamber is 0.07MPa, drying time
For 10h, drying temperature are 80 DEG C.
(2) extraction and concentration of purple sweet potato anthocyanin：The appropriate purple sweet potato powder is weighed, it is 5% to add 5 times of volumetric concentrations
Citric acid, by solid-liquid ratio 1: 90, keeps 55 DEG C of heating water bath 2h, and gap is stirred with glass bar, and two-layer gauze is used after the completion for the treatment of
Filtering, obtains filtrate, and the filtrate is placed in into 50 DEG C of rotary evaporator is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
(3) pretreatment of high-resistance starch rice powder：Selection high-resistance starch rice kind work(rice 3, using air-flow powder
It is broken, obtain the rice meal of 40-60 mesh.
(4) mixing of powder is pre-processed：By high-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry fruit
Powder obtains pre-processing powder according to the ratio using three-dimensional mixer is well mixed；
(5) purple sweet potato anthocyanin concentrate backfill：By purple sweet potato anthocyanin concentrate added to pretreatment powder, purple potato health care is obtained
The premix of rice；
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulation, polishing, dry, packaging
Obtain the purple potato health-care rice with anti-oxidation function.Using single-screw extrusion machine, feeding section, extruded segment and melt zone three phases
Extrusion temperature be respectively 60 DEG C, 150 DEG C and 100 DEG C, material moisture is 23%, the main frame speed 38r/min of equipment；Feeding
Speed 35r/min, rotary-cut speed：18r/min.
In order to prove beneficial effects of the present invention, optimal preparation condition is filtered out, applicant carried out following experiment, tool
Body is as follows：
Test influence of the digestion time to purple sweet potato powder quality index
In the preparation process of purple sweet potato powder, applicant be respectively adopted digestion time for 5min, 10min, 15min, 20min,
25min, set boiling temperature as 100 DEG C, vacuum drying chamber vacuum for 0.07MPa, temperature be 75 DEG C, drying time be 9
Hour.Product samples each 3 parallel analysis, same as below.Influence of the different digestion times to purple sweet potato powder quality index is shown in Table
1。
Influence of the different digestion times of table 1 to purple sweet potato powder quality index
| Digestion time/min | Moisture/% | Sensory evaluation scores/point |
| 5 | 8.65 | 65 |
| 10 | 8.32 | 78 |
| 15 | 7.91 | 86 |
| 20 | 8.24 | 74 |
| 25 | 8.12 | 69 |
When can be seen that digestion time for 15min from the contrast of table 1, the moisture of purple sweet potato powder is minimum, and sensory evaluation is most
It is high.
Influence of the different boiling temperatures of experiment two to purple sweet potato powder quality index
In the preparation process of purple sweet potato powder, applicant be respectively adopted boiling temperature for 90 DEG C, 95 DEG C, 100 DEG C, 105 DEG C,
110 DEG C, set digestion time as 15min, vacuum drying chamber vacuum for 0.07MPa, temperature be 75 DEG C, drying time be 9
Hour.Product samples each 3 parallel analysis, same as below.Influence of the different boiling temperatures to purple sweet potato powder quality index is shown in Table
2。
Influence of the different boiling temperatures of table 2 to purple sweet potato powder quality index
| Boiling temperature/DEG C | Moisture/% | Sensory evaluation scores/point |
| 90 | 8.59 | 68 |
| 95 | 8.45 | 73 |
| 100 | 8.02 | 82 |
| 105 | 8.31 | 76 |
| 110 | 8.25 | 72 |
From the contrast of table 2 can be seen that boiling temperature for 100 DEG C when, the moisture of purple sweet potato powder is minimum, and sensory evaluation is most
It is high.
Influence of the different drying times of experiment three to purple sweet potato powder quality index
In the preparation process of purple sweet potato powder, applicant be respectively adopted respectively 7h of different drying times, 8h, 9h, 10h,
11h, sets digestion time as 15min, boiling temperature are 100 DEG C, and the vacuum of vacuum drying chamber is 0.07MPa, temperature is 75
DEG C, product samples each 3 parallel analysis, same as below.Influence of the different boiling temperatures to purple sweet potato powder quality index is shown in Table 3.
Influence of the different boiling temperatures of table 3 to purple sweet potato powder quality index
| Drying time/h | Moisture/% | Sensory evaluation scores/point |
| 7 | 8.62 | 72 |
| 8 | 8.45 | 76 |
| 9 | 8.12 | 87 |
| 10 | 8.01 | 76 |
| 11 | 7.85 | 78 |
From the contrast of table 3 as can be seen that with the growth of drying time, moisture is gradually reduced, drying time is higher than 9
After hour, moisture reduces amplitude and reduces, and from for sensory evaluation, dries 9 hours most preferably, both comprehensive, when selection is dried
Between for 9 hours it is optimal.
Influence of the vacuum of the different vacuum drying chambers of experiment four to purple sweet potato powder quality index
In the preparation process of purple sweet potato powder, applicant be respectively adopted vacuum for 0.05MPa, 0.06MPa, 0.07MPa,
0.08MPa, 0.09MPa, set digestion time as 15min, boiling temperature be 100 DEG C, vacuum drying chamber temperature be 75 DEG C, dry
Time is 9 hours.Product samples each 3 parallel analysis, same as below.The vacuum of different vacuum drying chambers is to purple sweet potato powder quality
The influence of index is shown in Table 4.
Influence of the vacuum of the different vacuum drying chambers of table 4 to purple sweet potato powder quality index
| Vacuum/MPa | Moisture/% | Sensory evaluation scores/point |
| 0.05 | 8.72 | 79 |
| 0.06 | 8.26 | 86 |
| 0.07 | 8.22 | 81 |
| 0.08 | 8.11 | 76 |
| 0.09 | 7.95 | 75 |
From the contrast of table 4 as can be seen that with the increase of vacuum, moisture is reduced, but when more than 0.06MPa
When, the amplitude reduction that moisture is reduced, and when vacuum is 0.06MPa, sensory evaluation highest.In summary both considerations,
Selection vacuum is that 0.06MPa is optimal.
Influence of the temperature of the different vacuum drying chambers of experiment five to purple sweet potato powder quality index
In the preparation process of purple sweet potato powder, applicant be respectively adopted the temperature of vacuum drying chamber for 65 DEG C, 70 DEG C, 75 DEG C,
80 DEG C, 85 DEG C, set digestion time as 15min, boiling temperature be 100 DEG C, the vacuum of vacuum drying chamber be 0.07MPa, it is dry
The dry time is 9 hours.Product samples each 3 parallel analysis, same as below.The temperature of different vacuum drying chambers is to purple sweet potato powder quality
The influence of index is shown in Table 5.
Influence of the temperature of the different vacuum drying chambers of table 5 to purple sweet potato powder quality index
From the contrast of table 5 as can be seen that when the temperature of vacuum drying chamber is 75 DEG C, the moisture of purple sweet potato powder is minimum, sense
Official evaluates highest.
To sum up, the optimum condition of purple sweet potato powder preparation is：The time of boiling is 15min, and temperature is 90 DEG C, and the dry time is
9h, the vacuum of vacuum drying chamber is 0.06MPa, and the temperature of vacuum drying chamber is 75 DEG C.
Test influence of six solid-liquid ratios to Anthocyanin content
When purple sweet potato anthocyanin concentrate is prepared, applicant selects different solid-liquid ratios for 1: 50 respectively, 1: 80,1: 100,
1: 120,1: 150, water bath heating temperature is set as 60 DEG C, heat time are 1h, 5 times of volumetric concentrations of addition are 5% citric acid,
Product samples each 3 parallel analysis, same as below.The influence that different feed liquid compares Anthocyanin content is shown in Table 6.
The different feed liquid of table 6 compares the influence of Anthocyanin content
| Solid-liquid ratio | Anthocyanin content (mg/100mg) |
| 1∶50 | 62 |
| 1∶80 | 69 |
| 1∶100 | 83 |
| 1∶120 | 85 |
| 1∶150 | 88 |
From the contrast of table 6 as can be seen that with the increase of solid-liquid ratio, its anthocyanin content gradually increases, but works as feed liquid
During than more than 1: 100, its amplification diminishes, and illustrates that the anthocyanin of extraction tends to complete, is further added by when solid-liquid ratio is higher than 1: 100
Solid-liquid ratio can only waste water, therefore, it is optimal that solid-liquid ratio is at 1: 100.
Test influence of seven water bath heating temperatures to Anthocyanin content
Prepare purple sweet potato anthocyanin concentrate when, applicant select respectively different bath temperatures for 50 DEG C, 55 DEG C, 60
DEG C, 65 DEG C, 70 DEG C, it is 1h to set the heating water bath time, adds the citric acid that 5 times of volumetric concentrations are 5%, and solid-liquid ratio is 1: 100,
Product samples each 3 parallel analysis, same as below.Influence of the different bath temperatures to Anthocyanin content is shown in Table 7.
Influence of the different bath temperatures of table 7 to Anthocyanin content
| Bath temperature/DEG C | Anthocyanin content (mg/100mg) |
| 50 | 65 |
| 55 | 72 |
| 60 | 80 |
| 65 | 82 |
| 70 | 83 |
Be can be seen that under identical water bath time from the contrast of table 7, with the raising of bath temperature, anthocyanin content
Gradually increase, the increased amplitude of early stage anthocyanin content is larger, and the later stage is smaller, from the point of view of comprehensive energy consumption, select optimal water-bath temperature
Spend is 60 DEG C.
Test influence of the eight heating water bath times to Anthocyanin content
Prepare purple sweet potato anthocyanin concentrate when, applicant select respectively different water bath times for 0.5h, 1h, 1.5h,
2h, 2.5h, set water bath heating temperature as 60 DEG C, and 5 times of volumetric concentrations of addition are 5% citric acid, and solid-liquid ratio is 1: 100, is produced
Product sample each 3 parallel analysis, same as below.Influence of the different water bath times to Anthocyanin content is shown in Table 8.
Influence of the different water bath times of table 8 to Anthocyanin content
Be can be seen that under identical bath temperature from the contrast of table 8, with the increase of water bath time, anthocyanin content
Gradually increase, more than 1 hour after, although also increasing, but increasing degree slows down, therefore comprehensive energy consumption and time-saving angle
For degree, selection 1h is optimal water bath time.
To sum up, preparing purple sweet potato anthocyanin concentrate optimum condition is：Solid-liquid ratio 1: 100, keeps 60 DEG C of heating water bath 1h.
Test influence of the extrusion temperature of nine feedings section, extruded segment and melt zone to health-care rice quality
The main influence to the boiling fastness, rice chewiness and Taste quality of health-care rice is evaluated, wherein, boiling fastness (%)
=leachable quality/sample rice quality X100%, and rice chewiness and Taste quality are determined by the sensory evaluation of people, it is full
It is divided into 100 points, is weighed according to marking is how many.
Boiling fastness, rice chewing of the applicant to the different extrusion temperatures of feeding section, extruded segment and melt zone to health-care rice
Property and Taste quality are evaluated, and set material moisture as the main frame speed 35r/min of 25%, equipment；Rate of feeding 30r/
Min, rotary-cut speed：15r/min, investigates the shadow of the different extrusion temperatures to health-care rice quality of feeding section, extruded segment and melt zone
Ring, specifically compare and be shown in Table 9.
Influence of the different extrusion temperatures of the feeding of table 9 section, extruded segment and melt zone to health-care rice quality
In three sections of extrusion process, different temperature have a great impact to the quality of rice, and the contrast more than can be with
Find out, when the extrusion temperature of feeding section, extruded segment and melt zone three phases is respectively 60 DEG C, 150 DEG C and 100 DEG C, comprehensively comment
Valency highest.
Test influence of the ten different material water content to health-care rice quality
In the preparation process of health-care rice, applicant select different material moistures 10%, 15%, 20%, 25%,
30%th, 35%, using single-screw extrusion machine, the extrusion temperature of feeding section, extruded segment and melt zone three phases is respectively 60 DEG C,
150 DEG C and 100 DEG C, the main frame speed 30-40r/min of equipment；Rate of feeding 25-38r/min, rotary-cut speed：15-20r/min.
Influence of the different material moistures to health-care rice quality is shown in Table 10.
Influence of the different material moisture of table 10 to health-care rice quality
| Material moisture/% | Boiling fastness/% | Sensory evaluation |
| 10 | 5 | 73 |
| 15 | 8 | 81 |
| 20 | 12 | 88 |
| 25 | 11 | 92 |
| 30 | 8 | 75 |
| 35 | 9 | 67 |
From the contrast of table 10 as can be seen that different material moistures have to the boiling fastness of rice, chewiness and Taste quality
Very big influence, is comprehensively contrasted, and is optimal selection when water content is 25%.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Any modification, equivalent and simple modifications for being made in content etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of purple potato health-care rice with anti-oxidation function, it is characterised in that it is by following mass percent into being grouped into：
High-resistance starch rice 35-45%, purple sweet potato powder 45-55%, composite nourishing energizing agent 1-2%, blueberry Fruit powder 2-4%, purple potato
Anthocyanin concentrate 5-15%, total content is 100%, wherein the composite nourishing energizing agent is selenium, zinc, calcium, vitamin E, flesh
Alcohol nicotinate, dietary fiber are according to mass ratio for 1: 1: 2: 3: 1: 4 ratio is composited.
2. the preparation method of purple potato health-care rice according to claim 1, it is characterised in that comprise the following steps：
(1) preparation of purple sweet potato powder；
(2) extraction and concentration of purple sweet potato anthocyanin；
(3) pretreatment of high-resistance starch rice powder；
(4) mixing of powder is pre-processed：High-resistance starch rice powder, purple sweet potato powder, composite nourishing energizing agent and blueberry Fruit powder are pressed
Obtain pre-processing powder using three-dimensional mixer is well mixed according to the ratio；
(5) purple sweet potato anthocyanin concentrate backfill：By purple sweet potato anthocyanin concentrate added to pretreatment powder, purple potato health-care rice is obtained
Premix；
(6) premix of above-mentioned purple potato health-care rice is processed using screw Extrusion Technology, through granulating, polishing, dry, be packaged to be
Purple potato health-care rice with anti-oxidation function.
3. the preparation method of purple potato health-care rice according to claim 2, it is characterised in that the tool of the preparation of the purple sweet potato powder
Body step is：Select without lesion, the kind without rotten anthocyanin purple potato high, cleaned, boiling, peeling, mud processed is cooled down, very
Empty drying box dry, pulverize machine crushing, cross the screening of 100 mesh sieve, finally prepare purple sweet potato powder.
4. the preparation method of purple potato health-care rice according to claim 3, it is characterised in that the time of the boiling is
15min, temperature are 100 DEG C, and the vacuum of the vacuum drying chamber is 0.06MPa, drying time is that 9h, drying temperature are 75
℃。
5. the preparation method of purple potato health-care rice according to claim 4, it is characterised in that the purple sweet potato anthocyanin concentrate
Preparation method be：The appropriate purple sweet potato powder is weighed, 5 times of volumetric concentrations of addition are 5% citric acid, by solid-liquid ratio 1: 100,
60 DEG C of heating water bath 1h are kept, gap is stirred with glass bar, and two-layer filtered through gauze is used after the completion for the treatment of, obtains filtrate, and this is filtered
Liquid is placed in 50 DEG C of rotary evaporator and is concentrated under reduced pressure into purple sweet potato anthocyanin concentrate.
6. the preparation method of purple potato health-care rice according to claim 4, it is characterised in that the high-resistance starch rice powder
Preprocess method be：Selection high-resistance starch rice kind work(rice 3, using air-flow crushing, obtains the rice of 40-60 mesh
Powder.
7. the preparation method of purple potato health-care rice according to claim 4, it is characterised in that using single in the step (6)
Screw extruder, the extrusion temperature of feeding section, extruded segment and melt zone three phases is respectively 60 DEG C, 150 DEG C and 100 DEG C, thing
Material water content is 20-25%, and the main frame speed of equipment is 30-40r/min, rate of feeding is that 25-38r/min, rotary-cut speed are
15-20r/min。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652641A (en) * | 2013-11-30 | 2014-03-26 | 广西桂林天然食品有限公司 | High-protein selenium-rich, zinc-rich and calcium-rich five-color compound nutrition health care rice |
| CN104982832A (en) * | 2015-06-12 | 2015-10-21 | 合肥市香口福食品厂 | High-protein health-care purple yam rice and preparation method thereof |
| CN105394580A (en) * | 2015-11-24 | 2016-03-16 | 肖天焱 | Coarse cereal and kudzu vine root health-care rice and preparation method thereof |
| CN106071836A (en) * | 2016-06-14 | 2016-11-09 | 安徽平唐微食疗科技有限公司 | A kind of hypoglycemia patient selenium-rich Rhizoma Steudnerae Henryanae extruding rice and preparation method thereof |
-
2016
- 2016-11-22 CN CN201611034912.6A patent/CN106722154A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652641A (en) * | 2013-11-30 | 2014-03-26 | 广西桂林天然食品有限公司 | High-protein selenium-rich, zinc-rich and calcium-rich five-color compound nutrition health care rice |
| CN104982832A (en) * | 2015-06-12 | 2015-10-21 | 合肥市香口福食品厂 | High-protein health-care purple yam rice and preparation method thereof |
| CN105394580A (en) * | 2015-11-24 | 2016-03-16 | 肖天焱 | Coarse cereal and kudzu vine root health-care rice and preparation method thereof |
| CN106071836A (en) * | 2016-06-14 | 2016-11-09 | 安徽平唐微食疗科技有限公司 | A kind of hypoglycemia patient selenium-rich Rhizoma Steudnerae Henryanae extruding rice and preparation method thereof |
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