CN110916090A - Process for preparing rice noodles from germinated beans and germinated rice - Google Patents
Process for preparing rice noodles from germinated beans and germinated rice Download PDFInfo
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- CN110916090A CN110916090A CN201911286955.7A CN201911286955A CN110916090A CN 110916090 A CN110916090 A CN 110916090A CN 201911286955 A CN201911286955 A CN 201911286955A CN 110916090 A CN110916090 A CN 110916090A
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- rice
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- gaba
- germinated
- brown rice
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
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- Environmental Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a process for preparing rice noodles from germinated beans and germinated rice with high GABA content. 10-15 parts of soybeans are prepared; 45-50 parts of soft rice; the rice noodle is prepared by the following steps: (1.1) soaking the soft brown rice in a sodium hypochlorite solution with the concentration of 3.5% for 30min for disinfection; (1.2) washing with deionized water for three times and draining;(1.3) treating the soft brown rice at 5 ℃ for 3h, heating to 25 ℃ for 15min, carrying out ultrasonic treatment at 35 ℃, 40kHz and 40% of power for 15min, and soaking in a 35 ℃ first nutrient solution for 3 h; the first nutrient solution conditions are as follows: 1.4mmol/L Ca2+Concentration, pH 6. The invention obtains the germinated beans and germinated rice rich in GABA by advanced culture means and culture methods to prepare rice noodles.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a process for preparing rice noodles from germinated beans and germinated rice with high GABA content.
Background
The rice noodles are food with rice as main material and rich in carbohydrate, vitamins, minerals, enzyme, etc. and have the features of fast and homogeneous cooking, being boiling resistant, refreshing, tender and easy digestion. Modern rice noodles are made by the traditional method due to the introduction of mechanized making. Although various rice noodles are sold in the market, Chinese patents also disclose technical schemes of some rice noodles, the rice noodles made of different raw materials have different nutritional values and different tastes, and according to the market demands, more rice noodles made of different raw materials are to be developed to meet the demands of different demand groups. Soft rice (rice) is a high-quality rice with a quality between glutinous and sticky properties, is introduced from Japan, has a low amylose content, and contains various vitamins and trace elements necessary for human bodies such as calcium, iron, zinc, selenium, and the like. The rice is glittering and translucent, the taste is fragrant, soft, sweet and glutinous, the rice is smooth and elastic, the rice does not become hard after being cooled and does not come back, and the rice and porridge are both good products for nourishing the stomach and are healthy staple food suitable for the old and the young. After the introduction of Chinese soft rice from Japan, the soft rice is cultivated in Jiangsu through the efforts of a plurality of rice cultivation experts in China in combination with the planting environment of the rice in the south of the Yangtze river, and the soft rice is gradually a local famous special agricultural product. The plant height of the soft rice variety is generally about 175cm, the plant height can reach 205cm, the stem is thick and strong, the leaves are scattered and light, the ears are long and large, the grains are generally elliptical, and the rice grains are semitransparent. The rice plant has the advantages of no fertilizer tolerance, no premature senility, strong regeneration capacity, cold and drought resistance in the late growth period, but low yield which is only 200 kg/mu and 300 kg/mu. The germinated brown rice of soft rice is bud body of soft rice which is germinated to proper bud length, and mainly comprises two parts of bud and endosperm with cortex. The germination method comprises placing soft brown rice in sufficient water, proper temperature, and sufficient oxygen conditions, absorbing water, swelling, germinating embryo bud, breaking through seed coat, and growing into new individual. The essence of the soft rice germinated brown rice is an enzymolysis process that a large amount of enzymes contained in the soft rice germinated brown rice are activated and released under certain physiological activity process conditions, and the enzymes are converted from a combined state to a free state. The rice noodle made of soft rice is not easy to form.
A method for producing germinated brown rice rich in gamma-aminobutyric acid (GABA) is known, and for example, patent document 1 mainly includes the steps of sorting, sterilizing, soaking, germinating, discharging, drying and the like to produce germinated brown rice rich in functional components such as GABA, inositol hexaphosphate (IP-6), Glutathione (GSH), dietary fiber, antioxidant substances and the like. The document uses ozone for sterilization in a sterilization stage, and is safe and residue-free; the soaking stage uses water sterilized by ozone, so that the safety and the non-toxicity of the product are ensured. The related brown rice germination production method has the advantages of low cost, simple operation, easy large-scale production and the like, and brown rice with brownish yellow color and poor taste is produced into GABA-enriched germinated brown rice. There is also a method of increasing the content of gamma-aminobutyric acid in cereal seeds through the processes of soaking, freezing and thawing, for example, patent document 2. For example, patent document 3 discloses a method for enriching gamma-aminobutyric acid in cereal grains, wherein dried cereal grains with a water content of 10 to 15% are slowly added with water at a water addition rate of 0.5 to 2.0%/hour so that the water content is in the range of 20 to 30%, and the cereal grains are poured into a tank and conditioned for 2 to 15 hours. However, there is no systematic proposal for the germination of soft rice or cereals, and some conventional technical problems remain to be solved, which will be explained later in the specification.
Disclosure of Invention
The invention aims to provide a process for preparing rice noodles from germinated beans and germinated rice.
The purpose of the invention is realized as follows:
a process for preparing rice noodle from germinated soybean and germinated rice comprises preparing soybean 10-15 parts; 45-50 parts of soft rice; the rice noodle is prepared by the following steps:
(1.1) soaking the soft brown rice in a sodium hypochlorite solution with the concentration of 3.5% for 30min for disinfection;
(1.2) washing with deionized water for three times and draining;
(1.3) treating the soft brown rice at 5 ℃ for 3h, heating to 25 ℃ for 15min, carrying out ultrasonic treatment at 35 ℃, 40kHz and 40% of power for 15min, and soaking in a 35 ℃ first nutrient solution for 3 h; the first nutrient solution conditions are as follows: 1.4mmol/L Ca2+Concentration, pH 6;
(1.4) germinating the soft rice for 3-7D at 35 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 12h until the soft rice germs germinate at 5-10 mm; the second nutrient solution is as follows: 2.5mM Ca2+The pH value is natural;
(1.5) taking out the soft-rice germinated brown rice, washing with distilled water for three times, draining, freeze-drying until the water content is less than 15%, sieving with a 100-mesh sieve to obtain soft-rice germinated brown rice, and grinding to obtain soft-rice germinated brown rice flour;
(1.6) germinating semen glycines by the method of (1.1) - (1.5), soaking, mixing with soft germinated brown rice flour, processing the mixed raw materials in a rice noodle machine, and extruding to form strip rice noodle.
At least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and amino carbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.019-0.21 mol/l; the glutamic acid content of the soft brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained soft germinated brown rice is increased to 2.5-4 times of that of the soft brown rice before germination; the content is 300-880 mg/kg.
In (1.4), 140mM NaCl solution is sprayed on the soft brown rice every 8h, and the soft brown rice is simultaneously treated by hypoxia-aeration stress, wherein the aeration rate is 1L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 520-950 mg/kg.
The soft rice germinated brown rice flour obtained after milling treatment is prepared by the following steps:
(2.1) tempering:
accurately weighing the soft rice germinated brown rice with high GABA content, placing the soft rice germinated brown rice in a sealed bag, adding calculated water according to the water content of the whole grains of the soft rice germinated brown rice, sealing and shaking the soft rice germinated brown rice to ensure that the germinated brown rice and the water are fully mixed uniformly, then placing the soft rice at room temperature for 1D (1 day), wherein the water adding amount calculation formula is as follows:
LWadding water (ml); gRThe mass (g) of the soft germinated brown rice; g0The water content (%) of the soft germinated brown rice; gFDesign moisture content (%) for the edible raw material;
(2.2) grinding:
pulverizing and filtering the modified soft rice germinated brown rice by a cyclone pulverizer, drying the soft rice germinated brown rice in a blast drying oven at 40 ℃ until the moisture content is 7 +/-2%, sieving with a 100-mesh sieve, and storing in a sealed bag at 2-3 ℃.
In the process of crushing the soft germinated brown rice, protease is added to hydrolyze rice embryo protein of the soft germinated brown rice, and glutamate decarboxylase and standard amino acid are added to improve GABA content.
Adding ethanol in the crushing and filtering process, filtering the crushed rice through filter paper, and drying the germinated brown rice powder of the soft rice; and controlling GABA crystallization parameters by controlling the concentration, temperature and time conditions of the mixture solution after the ethanol is added, so as to obtain the soft rice germinated brown rice powder rich in GABA grains.
The control of the GABA crystallization parameters by controlling the concentration, the temperature and the time conditions of the mixture solution after the ethanol is added comprises the following steps:
the nucleation rate of GABA crystals is:
a is GABA crystal nucleation rate (# · ml)-1·s-1)，ktIs the nucleation rate constant (# · ml) of GABA crystals-1·s-1)，MxThe GABA crystal suspension density (g.ml)-1) α is the suspension density index factor, β is the stirring speed index factor, ωrIs the stirring speed (r.s) of the mixture solution-1) Q is the supersaturation ratio of the solution, gamma0Index factor of supersaturation degree for nucleation of GABA crystal, xcIs the ethanol mole fraction (mol. mol)-1)，BtNucleation free energy (J. mol) for GABA crystal-1)，RyIs a gas constant (J. mol)-1·K-1) T is the thermodynamic temperature;
the GABA crystal growth rate is:
b is GABA crystal growth rate (cm.s)-1)，ksIs the GABA crystal growth rate constant (cm s)-1)，BsIs free energy (J. mol) for GABA crystal growth-1)，Z0Supersaturation degree for GABA crystal growthAn exponential factor;
the GABA crystal grain number is:
n is GABA crystal particle number density (# · ml)-1·cm-1) V is the volume (ml) of the solution, l is the GABA crystal particle size (mum), and t is the GABA crystallization time;
the mass change rate of a single GABA crystal grain is as follows:
dMd＝2.97ρgkvl2dl
ρgis GABA crystal density, kvIs the volume shape factor of GABA crystal.
The invention has the beneficial effects that:
(1) the invention obtains the germinated beans and germinated rice rich in GABA by advanced culture means and culture methods to prepare rice noodles.
(2) The invention relates to nutritional rice flour with a health care function, which is prepared by processing a reserved physiological layer and germ of rice through a rice flour processing technology.
(3) The rice noodle overcomes the problem that soft rice noodles are difficult to form through the viscosity of the soybean meal, and is beneficial to the extrusion forming of the rice noodles.
Drawings
FIG. 1 is a schematic view of the process of the present invention;
FIG. 2 is a GABA concentration curve of the present invention;
FIG. 3 is a graph of the nucleation rate of GABA crystals of this invention;
FIG. 4 is a GABA crystal growth rate curve of the present invention;
FIG. 5 is a data comparison graph of a microwave cryogenic process mode according to the present invention;
FIG. 6 is a diagram showing the effect of the sodium hypochlorite solution of the present invention.
Detailed Description
The invention is further described below with reference to the accompanying drawings.
As shown in figure 1, the method is a step diagram, the invention preferably selects golden village ecological soft rice, applies a biological process, adopts advanced equipment to culture the brown rice at a certain temperature and humidity, and leads the germ and the physiological layer of the rice to be preserved to germinate to the optimal degree, and then leads the germ and the physiological layer of the rice to be processed by rice noodle processing technology to prepare the nutrient rice noodle with health care function.
The invention is characterized in that soft rice with bud embryo is cultured by the steps of soaking, sterilizing, washing, secondary nutrition infiltration and the like, and then germinated beans and germinated rice are made to prepare rice noodles, and the specific steps comprise: (1.1) soaking the soft brown rice in a sodium hypochlorite solution with the concentration of 3.5% for 30min for disinfection; (1.2) washing with deionized water for three times and draining; (1.3) treating the soft brown rice at 5 ℃ for 3h, heating to 25 ℃ for 15min, carrying out ultrasonic treatment at 35 ℃, 40kHz and 40% of power for 15min, and soaking in a 35 ℃ first nutrient solution for 3 h; the first nutrient solution conditions are as follows: 1.4mmol/L Ca2+Concentration, pH 6; (1.4) germinating the soft rice for 3-7D at 35 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 12h until the soft rice germs germinate at 8-10 mm; the second nutrient solution is as follows: 2.5mM Ca2+The pH value is natural; (1.5) taking out the soft-rice germinated brown rice, washing with distilled water for three times, draining, freeze-drying until the water content is less than 15%, sieving with a 100-mesh sieve to obtain soft-rice germinated brown rice, and grinding to obtain soft-rice germinated brown rice flour; (1.6) germinating semen glycines by the method of (1.1) - (1.5), soaking, mixing with soft germinated brown rice flour, processing the mixed raw materials in a rice noodle machine, and extruding to form strip rice noodle.
First, the present invention firstly uses 3.5% sodium hypochlorite to soak soft rice to not only disinfect the soft rice, as shown in fig. 6, we found that the content of GABA in the germinated soft rice shows a downward trend as the hypochlorite concentration is further increased, because the addition of hypochlorite of a certain concentration during soaking promotes the production of GABA, mainly because hypochlorite can activate GAD, stimulate the enzyme activity, thereby promoting the conversion of glutamic acid into GABA, and achieving the purpose of increasing the GABA content. With further increase in hypochlorite concentration, GABA content in soft rice began to decrease, probably because too high hypochlorite concentration would rather inhibit the activity of GAD, thereby decreasing GABA content. In addition, the invention firstly uses the mode of the combined action of the ultrasonic wave and the low-temperature culture environmental pressure to influence the germination of the soft rice, as shown in figure 5, the step can obviously promote GABA enrichment and accelerate the germination process of the soft rice. The GABA content is properly increased by ultrasonic treatment in the early germination stage, and the ultrasonic treatment has a promoting effect on the content of free amino acids of other species in the early germination stage of the soft rice; endogenous germinated soft rice GAD is the most important enzyme in the conversion of GA to GABA. However, GAD activity was low in the germinated soft rice, and by analysis, the low temperature decreased GABA consumption and increased GAD activity. Data show that the method can effectively enrich GABA, effectively reduce other enzyme activities after low temperature stress at 5 ℃, and effectively improve the ultrasonic effect by performing ultrasonic treatment at normal temperature, which is a remarkable distinguishing characteristic of the invention.
And during germination, calcium ions can further improve GAD activity and promote transformation by secondary nutrient solution culture, and GABA content reaches a culture peak along with the growth of buds by three ways of culture. At least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and amino carbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.019-0.21 mol/l; the glutamic acid content of the soft brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained soft germinated brown rice is increased to 2.5-4 times of that of the soft brown rice before germination; the content is 300-880 mg/kg. In (1.4), 140mM NaCl solution is sprayed on the soft brown rice every 8h, and the soft brown rice is simultaneously treated by hypoxia-aeration stress, wherein the aeration rate is 1L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 520-950 mg/kg.
After the soft brown rice germinates, the total content of starch and amylose is obviously reduced, the content of reducing sugar is obviously improved, the total content of starch and amylose after the soft brown rice germinates is reduced due to the degradation of α -amylase, β -amylase, debranching enzyme, α -glucosidase and the like, the reducing sugar is partially supplied to seeds for germination, the content of crude protein is slightly increased after the germination, the content of corresponding total amino acid is increased, the content of free amino acid is obviously increased, and the ash content is obviously increased due to the increase of trace elements in the germination process.
The soft germinated brown rice flour is obtained after milling treatment, and is prepared by the following steps:
(2.1) tempering:
accurately weighing the soft rice germinated brown rice with high GABA content, placing the soft rice germinated brown rice in a sealed bag, adding calculated water according to the water content of the whole grains of the soft rice germinated brown rice, sealing and shaking the soft rice germinated brown rice to ensure that the germinated brown rice and the water are fully mixed uniformly, then placing the soft rice at room temperature for 1D (1 day), wherein the water adding amount calculation formula is as follows:
LWadding water (ml); gRThe mass (g) of the soft germinated brown rice; g0The water content (%) of the soft germinated brown rice; gFDesign moisture content (%) for the edible raw material;
(2.2) grinding:
pulverizing the modified soft germinated brown rice with cyclone pulverizer, drying in 40 deg.C blast drying oven until water content is 7 + -2%, sieving with 100 mesh sieve, and storing in 2-3 deg.C sealed bag.
In the process of crushing the soft germinated brown rice, protease is added to hydrolyze rice embryo protein of the soft germinated brown rice, and glutamate decarboxylase and standard amino acid are added to improve GABA content.
Adding ethanol in the crushing and filtering process, filtering the crushed rice through filter paper, and drying the germinated brown rice powder of the soft rice; and controlling GABA crystallization parameters by controlling the concentration, temperature and time conditions of the mixture solution after the ethanol is added, so as to obtain the soft rice germinated brown rice powder rich in GABA grains.
The control of the GABA crystallization parameters by controlling the concentration, the temperature and the time conditions of the mixture solution after the ethanol is added comprises the following steps:
the nucleation rate of GABA crystals is:
a is GABA crystal nucleation rate (# · ml)-1·s-1)，ktIs the nucleation rate constant (# · ml) of GABA crystals-1·s-1)，MxThe GABA crystal suspension density (g.ml)-1) α is the suspension density index factor, β is the stirring speed index factor, ωrIs the stirring speed (r.s) of the mixture solution-1) Q is the supersaturation ratio of the solution, gamma0Index factor of supersaturation degree for nucleation of GABA crystal, xcIs the ethanol mole fraction (mol. mol)-1)，BtNucleation free energy (J. mol) for GABA crystal-1)，RyIs a gas constant (J. mol)-1·K-1) T is the thermodynamic temperature;
the GABA crystal growth rate is:
b is GABA crystal growth rate (cm.s)-1)，ksIs the GABA crystal growth rate constant (cm s)-1)，BsIs free energy (J. mol) for GABA crystal growth-1)，Z0Is GABA crystal growth supersaturation degree index factor;
the GABA crystal grain number is:
n is GABA crystal particle number density (# · ml)-1·cm-1) V is the volume (ml) of the solution, l is the GABA crystal particle size (mum), and t is the GABA crystallization time;
the mass change rate of a single GABA crystal grain is as follows:
dMd＝2.97ρgkvl2dl
ρgis GABA crystal density, kvIs the volume shape factor of GABA crystal.
Solution crystallization is the process by which a solid solute is separated from a crystallization mother liquor in a crystalline state. The invention provides a method for crystallizing rice flour in a mode of ethanol precipitation, and provides crystallization control parameters, so that the rice flour rich in GABA (gamma-aminobutyric acid) crystal particles can be obtained through self design. Compared with the prior art, the invention has the distinguishing characteristic that the raw material for making the rice flour is crystallized according to the parameters of the invention after being ground, and the technical problem to be solved by the invention is as follows: in the traditional method for preparing edible raw materials such as rice flour and the like, the rice flour is directly dried after being stirred by water, so that nutritional ingredients such as GABA and the like are easily lost. According to the invention, ethanol is added into the mixed solution to perform crystallization operation, which is not suggested in the field of rice flour production or edible raw material production, and after precipitation experiment simulation and experiment comparison are carried out on the method of the invention by matlab (fig. 2, fig. 3 and fig. 4), the form of the method applied to each parameter of the special rice flour of the invention is obtained, and the method can be further used for guiding products with different grains to be obtained subsequently. In fig. 2-4, a single point is experimental data, a curve is simulation data, and a parameter control form of the method is given through optimal control. FIG. 2 shows that by the method, a special rice flour raw material directly containing GABA grains can be obtained, the nutritional value is higher, only ethanol is used in the manufacturing process, the environment protection is guaranteed, no pollution is separated out, and therefore the raw material does not contain any other antiseptic or additive component. In conclusion, the method has the advantages of high efficiency, high crystal purity, low pollution and low energy consumption, and is the most convenient and rapid method for batch production and small-scale pure product preparation.
Claims (7)
1. A process for preparing rice noodle from germinated soybean and germinated rice comprises preparing soybean 10-15 parts; 45-50 parts of soft rice; the method is characterized by comprising the following steps of:
(1.1) soaking the soft brown rice in a sodium hypochlorite solution with the concentration of 3.5% for 30min for disinfection;
(1.2) washing with deionized water for three times and draining;
(1.3) treating the soft brown rice at 5 ℃ for 3h, heating to 25 ℃ for 15min, carrying out ultrasonic treatment at 35 ℃, 40kHz and 40% of power for 15min, and soaking in a 35 ℃ first nutrient solution for 3 h; the first nutrient solution conditions are as follows: 1.4mmol/L Ca2+Concentration, pH 6;
(1.4) germinating the soft rice for 3-7D at 35 ℃ by using a second nutrient solution in the brown rice germinating machine, and replacing the second nutrient solution every 12h until the soft rice germs germinate at 5-10 mm; the second nutrient solution is as follows: 2.5mM Ca2+The pH value is natural;
(1.5) taking out the soft-rice germinated brown rice, washing with distilled water for three times, draining, freeze-drying until the water content is less than 15%, sieving with a 100-mesh sieve to obtain soft-rice germinated brown rice, and grinding to obtain soft-rice germinated brown rice flour;
(1.6) germinating semen glycines by the method of (1.1) - (1.5), soaking, mixing with soft germinated brown rice flour, processing the mixed raw materials in a rice noodle machine, and extruding to form strip rice noodle.
2. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: at least one substance of lithium carbonate, sodium carbonate, potassium carbonate, beryllium carbonate, magnesium carbonate, calcium carbonate, strontium carbonate, barium carbonate and amino carbonate is added into the first nutrient solution and the second nutrient solution, and the concentration of bicarbonate ions is 0.019-0.21 mol/l; the glutamic acid content of the soft brown rice obtained by the reference measurement method is 1250-1300mg/kg, and the GABA content of the obtained soft germinated brown rice is increased to 2.5-4 times of that of the soft brown rice before germination; the content is 300-880 mg/kg.
3. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: in (1.4), 140mM NaCl solution is sprayed on the soft brown rice every 8h, and the soft brown rice is simultaneously treated by hypoxia-aeration stress, wherein the aeration rate is 1L/min, the average dissolved oxygen concentration is 6.25mg/L, and the GABA content is 520-950 mg/kg.
4. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: the soft rice germinated brown rice flour obtained after milling treatment is prepared by the following steps:
(2.1) tempering:
accurately weighing the soft rice germinated brown rice with high GABA content, placing the soft rice germinated brown rice in a sealed bag, adding calculated water according to the water content of the whole grains of the soft rice germinated brown rice, sealing and shaking the soft rice germinated brown rice to ensure that the germinated brown rice and the water are fully mixed uniformly, then placing the soft rice at room temperature for 1D (1 day), wherein the water adding amount calculation formula is as follows:
Lwadding water (ml); gRThe mass (g) of the soft germinated brown rice; g0The water content (%) of the soft germinated brown rice; gFDesign moisture content (%) for the edible raw material;
(2.2) grinding:
pulverizing and filtering the modified soft rice germinated brown rice by a cyclone pulverizer, drying the soft rice germinated brown rice in a blast drying oven at 40 ℃ until the moisture content is 7 +/-2%, sieving with a 100-mesh sieve, and storing in a sealed bag at 2-3 ℃.
5. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: in the process of crushing the soft germinated brown rice, protease is added to hydrolyze rice embryo protein of the soft germinated brown rice, and glutamate decarboxylase and standard amino acid are added to improve GABA content.
6. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: adding ethanol in the crushing and filtering process, filtering the crushed rice through filter paper, and drying the germinated brown rice powder of the soft rice; and controlling GABA crystallization parameters by controlling the concentration, temperature and time conditions of the mixture solution after the ethanol is added, so as to obtain the soft rice germinated brown rice powder rich in GABA grains.
7. The process for preparing rice noodles from germinated beans and germinated rice as claimed in claim 1, wherein the process comprises the following steps: the control of the GABA crystallization parameters by controlling the concentration, the temperature and the time conditions of the mixture solution after the ethanol is added comprises the following steps:
the nucleation rate of GABA crystals is:
a is GABA crystal nucleation rate (# · ml)-1·s-1)，ktIs the nucleation rate constant (# · ml) of GABA crystals-1·s-1)，MxThe GABA crystal suspension density (g.ml)-1) α is the suspension density index factor, β is the stirring speed index factor, ωrIs the stirring speed (r.s) of the mixture solution-1) Q is the supersaturation ratio of the solution, Y0Index factor of supersaturation degree for nucleation of GABA crystal, xcIs the ethanol mole fraction (mol. mol)-1)，BtNucleation free energy (J. mol) for GABA crystal-1)，RvIs a gas constant (J. mol)-1·K-1) T is the thermodynamic temperature;
the GABA crystal growth rate is:
b is GABA crystal growth rate (cm.s)-1)，ksIs the GABA crystal growth rate constant (cm s)-1)，BsIs free energy (J. mol) for GABA crystal growth-1)，Z0Is GABA crystal growth supersaturation degree index factor;
the GABA crystal grain number is:
n is GABA crystal particle number density (# · ml)-1·cm-1) V is the volume (ml) of the solution, l is the GABA crystal particle size (mum), and t is the GABA crystallization time;
the mass change rate of a single GABA crystal grain is as follows:
dMd＝2.97ρgkvl2dl
ρgis GABA crystal density, kvIs the volume shape factor of GABA crystal.
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| CN110916089A (en) * | 2019-12-14 | 2020-03-27 | 黑龙江省科学院高技术研究院 | Colored soft rice germinated brown rice with high GABA content and preparation method of edible raw material thereof |
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