CN112471402A - Production technology of puffed coarse cereal rice cake rich in gamma-aminobutyric acid - Google Patents
Production technology of puffed coarse cereal rice cake rich in gamma-aminobutyric acid Download PDFInfo
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- CN112471402A CN112471402A CN201910884146.XA CN201910884146A CN112471402A CN 112471402 A CN112471402 A CN 112471402A CN 201910884146 A CN201910884146 A CN 201910884146A CN 112471402 A CN112471402 A CN 112471402A
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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
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/174—Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough
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Abstract
The invention relates to a production technology of puffed coarse cereal rice cakes rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing. The production process is simple, the production cost is low, the puffed coarse cereal rice cake produced by the method is high in nutritive value, and is a novel nutritional healthy leisure puffed food, and the GABA content in the puffed coarse cereal rice cake is 260-370 mu g/g.
Description
One, the technical field
The invention relates to a production technology of puffed coarse cereal rice cakes rich in gamma-aminobutyric acid (GABA), belonging to the technical field of food processing.
Second, background Art
Compared with refined rice, the brown rice has complete cortex and embryo, and is rich in dietary fiber, vitamins and trace elements. In addition, the brown rice is rich in functional components such as glutathione, oryzanol, inositol, GABA and the like, and has the health-care effects of delaying senility, preventing cardiovascular and cerebrovascular diseases, reducing blood fat, improving metabolism, enhancing immunity and the like. However, brown rice has rough pericarp and seed coat, poor water swelling and cooking properties, and many kinds of anti-nutritional agents such as phytic acid in the cortex can chelate with metal ions to hinder the absorption of mineral elements. After the brown rice germinates, endogenous enzymes such as phytase, amylase, protease and the like can be activated, so that phytic acid, starch and protein are partially hydrolyzed, mineral elements are released, and the contents of reducing sugar and free amino acid are obviously increased.
The coarse cereal grains in China are various, however, a large number of resources are not fully utilized, and compared with fine rice flour, the coarse cereal grains are rich in nutritional elements such as protein and vitamins, for example, the content of dietary fibers of oat is about 5%, the coarse cereal grains are considered to be coarse cereal grains with the highest content of dietary fibers, and the content of calcium and iron in the coarse cereal grains is 2-3 times that in brown rice; the content of the restrictive amino acid, namely lysine in the highland barley reaches 0.36g/100g, and in addition, the abundant beta-glucan in the highland barley can effectively reduce the content of cholesterol and low-density lipoprotein in blood serum; resistant starch in buckwheat retards postprandial blood glucose elevation by affecting insulin secretion levels in the body. The compound eating of the reinforced coarse cereals leads the daily staple food to be diversified, and the unique food therapy effect can meet the diet requirement of nutrition, health and diversification of consumers.
The GABA content of the grain raw material is increased in the germination process, the GABA has a plurality of physiological regulation functions on a human body, can participate in brain circulation physiological activities, and has the physiological functions of reducing blood pressure, resisting convulsion, relieving pain, resisting fatigue and the like. Under the stress conditions of plants, such as hypoxia, drought, high salt concentration, mechanical damage and the like, GABA can be greatly enriched. Therefore, the food raw material can be subjected to adversity stress in the germination process so as to achieve the aim of enriching GABA.
As the puffing technology matures, it is gradually applied to whole grain food processing. Puffing belongs to high-temperature short-time processing, and can effectively retain nutrient substances in grains; the fat content in the product is reduced, and the digestibility of protein and starch is improved; the content of soluble dietary fiber in the puffed grain is obviously increased, and the tissue structure is softer and looser; the puffed rice cake starch is not easy to regenerate, and the shelf life of the product is prolonged.
The patent publication No. CN104351663A (published as 2015.02.18) discloses a production method of a germinated brown rice puffed cake, which is prepared by taking germinated brown rice as a raw material and performing impurity removal, color selection, water regulation, blending, conditioning, puffing, inspection and packaging, and the method does not enrich functional components GABA in the germinated brown rice. The patent (publication No. CN109221944, published with No. 2019.01.18) discloses a method for preparing germinated brown rice rich in gamma-aminobutyric acid by oxidative stress, wherein fresh brown rice after cleaning and disinfection is soaked in 2, 2' -amidinopropane hydrochloride solution, air exchange and germination are carried out after oxidative stress treatment, air exchange is carried out every 28-32 min, and germination is carried out for 30-36 h.
According to the invention, GABA is enriched in the coarse cereal raw material by using a hypoxia stress germination mode, so that the GABA-enriched puffed coarse cereal rice cake is developed, the operation is simple and feasible, and the product is nutritional and healthy.
Third, the invention
Technical problem
The invention aims to directionally enrich GABA by improving endogenous enzyme activity of brown rice, highland barley, oat and buckwheat in a germination process, and produce puffed coarse cereal rice cakes rich in GABA by using a differential pressure puffing technology.
Technical scheme
The technical scheme of the invention is summarized as follows: the method is characterized in that brown rice, highland barley, oat and buckwheat are used as raw materials, and the puffed rice cake rich in GABA is produced through the processes of selecting, slightly peeling, disinfecting, soaking, low-oxygen germination, formula blending, differential pressure puffing and the like, and the specific steps comprise:
(1) selecting and peeling lightly: selecting the brown rice, highland barley, oat and buckwheat seeds which are full in grains, free of diseases and insect pests and have a germination rate of more than 95% as raw materials, removing impurities, and adjusting the water content to 9% -12% by using a conditioner; slightly peeling the highland barley, the oat and the buckwheat by a skin mill to obtain a raw material with peeling rate of 10-15%;
(2) disinfecting and soaking: soaking and disinfecting with 1% (w/v) sodium hypochlorite aqueous solution for 20min, and repeatedly washing with clear water until the aqueous solution is neutral; adding purified water with the mass-to-volume ratio of 5-10 times (w/v) into the disinfected raw materials, soaking for 2-4 hours at 20-30 ℃, taking out, performing water-cut treatment for 10-30 min, changing water, and soaking for 2-4 hours;
(3) and (3) hypoxia germination: soaking the raw materials, transferring the soaked raw materials into a germination tank, introducing air into the germination tank, controlling the flow rate to be 0.8-1.2L/min, forming a low-oxygen condition, and germinating for 12-24 hours at 20-30 ℃ in a dark place, wherein the bud length is not more than 1 mm; the optimal temperature is 25 ℃, which is the optimal temperature for the action of a key enzyme for synthesizing GABA, namely glutamate deacidification enzyme;
(4) blending the formula: rinsing the germinating raw materials for 3-5 min by using clear water, and throwing away moisture on the surface of the seeds by using a centrifugal dehydrator; uniformly mixing 40-50% of germinated brown rice, 20-30% of germinated highland barley, 10-15% of germinated oat, 5-10% of germinated buckwheat, 3-5% of cane sugar and 2-3% of salt according to the dry weight of the germinated brown rice, and drying the mixture in a hot air drying oven at the temperature of 40-45 ℃ for 2-3 hours; balancing for 7-8 hours at the temperature of 20-35 ℃ to adjust the moisture of the germination raw material to 12% -16%; the water content is preferably 14 percent, so that the optimal puffing effect is achieved;
(5) differential pressure puffing: and (3) puffing the uniformly mixed materials by using a differential pressure puffing machine, controlling the puffing temperature to be 220-240 ℃, and controlling GABA (gamma-aminobutyric acid) in the obtained puffed coarse cereal rice cake to be 260-370 mu g/g.
Advantageous effects
Compared with the prior art, the invention has the following advantages:
(1) the invention carries out light peeling treatment on highland barley, oat and buckwheat with thicker skin layers, thereby improving the puffing performance of the highland barley, the oat and the buckwheat;
(2) according to the invention, the GABA is enriched in the coarse cereal raw material by using a hypoxia stress germination mode, so that the nutritional value of the product is improved;
(3) the invention improves the digestibility of starch and protein in the raw materials by the puffing process, improves the edible quality of the raw materials and enhances the storage resistance of the product;
(4) the method is simple and convenient, and provides a method suitable for industrial production of the puffed coarse cereal rice cake rich in GABA.
Fourth, detailed description of the invention
Example 1
Selecting full-grained brown rice, highland barley, oat and buckwheat seeds with no plant diseases and insect pests and high germination rate as raw materials, removing impurities, and regulating the moisture content to 9% by using a conditioner; slightly peeling the highland barley, the oat and the buckwheat by a skin mill to obtain a raw material with peeling rate of 15%; soaking and disinfecting with 1% (w/v) sodium hypochlorite aqueous solution for 20min, and repeatedly washing with clear water until the aqueous solution is neutral; adding purified water with the mass-volume ratio of 10 times (w/v) into the sterilized raw materials, soaking for 2h at 30 ℃, taking out, cutting off water for 30min, then changing water, soaking for 2h, transferring into a germination tank, introducing air into the germination tank, maintaining the flow at 0.8L/min, and culturing for 24h at 20 ℃ in the dark; washing the germinated raw materials with clear water for 3-5 min, and throwing away moisture on the surface of the seeds by using a centrifugal dehydrator; uniformly mixing 45% of brown rice, 25% of highland barley, 15% of oat, 7% of buckwheat, 5% of sucrose and 3% of salt according to the dry weight, and drying in a hot air drying oven at 40 ℃ for 3 hours; balancing for 7h at 25 deg.C until the water content of the germination raw material reaches 14%; and (3) puffing the uniformly mixed materials by using a differential pressure puffing machine, controlling the puffing temperature at 220 ℃, and obtaining the puffed coarse cereal rice cake with GABA of 370 mu g/g.
Example 2
The raw material selection is the same as that in example 1; regulating the water content of the impurity-removed raw materials to 11% by using a conditioner; slightly peeling the highland barley, the oat and the buckwheat by a skin mill to obtain a raw material with peeling rate of 10%; raw material sterilization was the same as in example 1; adding purified water with the mass-to-volume ratio of 8 times (w/v) into the sterilized raw materials, soaking for 3h at 25 ℃, taking out, cutting off water for 20min, changing water, soaking for 3h, transferring into a germination tank, introducing air into the germination tank, maintaining the flow at 1.0L/min, culturing for 18h at 25 ℃ in the dark, and cleaning and centrifuging the raw materials as in example 1; uniformly mixing 50% of brown rice, 20% of highland barley, 15% of oat, 10% of buckwheat, 3% of sucrose and 2% of salt according to the dry weight, and drying in a hot air drying oven at 45 ℃ for 2 h; balancing at 20 deg.C for 8 hr until the water content of the germination raw material reaches 16%; and (3) puffing the uniformly mixed materials by using a differential pressure puffing machine, controlling the puffing temperature at 230 ℃, and obtaining the puffed coarse cereal rice cake with the GABA content of 320 mu g/g.
Example 3
The raw material selection is the same as that in example 1; regulating the water content of the impurity-removed raw materials to 10% by using a conditioner; slightly peeling the highland barley, the oat and the buckwheat by a skin mill to obtain a raw material with peeling rate of 12%; raw material sterilization was the same as in example 1; adding purified water with the mass-to-volume ratio of 5 times (w/v) into the sterilized raw materials, soaking for 2h at 30 ℃, taking out, cutting off water for 10min, changing water, soaking for 2h again, transferring into a germination tank, introducing air into the germination tank, maintaining the flow at 1.2L/min, culturing for 12h at 30 ℃ in the dark, and cleaning and centrifuging the raw materials as in example 1; uniformly mixing 40% of brown rice, 30% of highland barley, 15% of oat, 9% of buckwheat, 4% of sucrose and 2% of salt according to the dry weight, and drying in a hot air drying oven at 45 ℃ for 2.5 h; balancing at 35 deg.C for 7 hr until the water content of the germination raw material reaches 12%; and (3) puffing the uniformly mixed materials by using a differential pressure puffing machine, controlling the puffing temperature at 240 ℃, and obtaining the puffed coarse cereal rice cake with the GABA of 260 mu g/g.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (2)
1. A production technology of puffed coarse cereal rice cakes rich in gamma-aminobutyric acid (GABA) is characterized in that the puffed coarse cereal rice cakes rich in GABA are prepared from brown rice, highland barley, oat and buckwheat through the processes of selection, light peeling, disinfection, low-oxygen germination, formula blending, differential pressure puffing and the like, and specifically comprises the following steps:
(1) selecting and peeling lightly: selecting the brown rice, the highland barley, the oat and the buckwheat seeds which have full grains, no plant diseases and insect pests and more than 95 percent of germination rate as raw materials, removing impurities, and regulating the water content to 9 to 12 percent by using a conditioner; slightly peeling the highland barley, the oat and the buckwheat according to a known method to obtain a raw material with peeling rate of 10-15 percent;
(2) disinfecting and soaking: sterilizing according to a known method, adding purified water with the mass volume ratio of 5-10 times (w/v) into the sterilized raw materials, soaking for 2-4 h at 20-30 ℃, taking out, performing water-cut treatment for 10-30 min, changing water and soaking for 2-4 h;
(3) and (3) hypoxia germination: soaking the raw materials, transferring the soaked raw materials into a germination tank, introducing air into the germination tank, controlling the flow rate to be 0.8-1.2L/min, and germinating for 12-24 h at 20-30 ℃ in the dark, wherein the bud length is not more than 1 mm;
(4) blending the formula: rinsing the germinated brown rice, the highland barley, the oat and the buckwheat for 3-5 min by using clear water, and throwing away moisture on the surface of seeds by using a centrifugal dehydrator; uniformly mixing 40-50% of germinated brown rice, 20-30% of germinated highland barley, 10-15% of germinated oat, 5-10% of germinated buckwheat, 3-5% of cane sugar and 2-3% of salt according to the dry weight of the germinated brown rice, and drying the mixture in a hot air drying oven at the temperature of 40-45 ℃ for 2-3 hours; balancing for 7-8 hours at the temperature of 20-35 ℃ to adjust the moisture of the germination raw material to 12% -16%;
(5) differential pressure puffing: and (3) puffing the uniformly mixed materials by using a differential pressure puffing machine according to a known technology, and controlling the puffing temperature to be 220-240 ℃ to obtain the puffed coarse cereal rice cake.
2. The production technology of the puffed coarse cereal rice cake rich in GABA according to claim 1, wherein the raw material brown rice can be indica type, japonica type, glutinous type brown rice or compound brown rice, and the GABA content of the prepared puffed coarse cereal rice cake is 260-370 μ g/g.
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Cited By (3)
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| CN113261636A (en) * | 2021-07-01 | 2021-08-17 | 中国科学院成都生物研究所 | Method for high yield of gamma-aminobutyric acid and application thereof |
| CN113303436A (en) * | 2021-05-27 | 2021-08-27 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder rich in gamma-aminobutyric acid |
| CN114451470A (en) * | 2022-01-28 | 2022-05-10 | 浙江省粮食科学研究所有限责任公司 | Compound germinated brown rice tea and preparation method thereof |
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Cited By (3)
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| CN113303436A (en) * | 2021-05-27 | 2021-08-27 | 北大荒粮食集团有限公司 | High-activity coarse cereal nutritional powder rich in gamma-aminobutyric acid |
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| CN114451470A (en) * | 2022-01-28 | 2022-05-10 | 浙江省粮食科学研究所有限责任公司 | Compound germinated brown rice tea and preparation method thereof |
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Application publication date: 20210312 |