CN112544881A - Recombinant instant mountain rice containing vine tea extract and preparation method thereof - Google Patents
Recombinant instant mountain rice containing vine tea extract and preparation method thereof Download PDFInfo
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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
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/15—Vitamins
- A23L33/155—Vitamins A or D
-
- 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
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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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
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
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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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Abstract
The invention discloses a recombined instant mountain rice containing vine tea extract and a preparation method thereof. The preparation method comprises the following steps: drying and shelling whole rice of the wild rice, crushing the whole rice into wild rice flour, heating and softening the rice flour, cooling the rice flour, uniformly mixing the rice flour, the dietary fiber powder, the ampelopsis grossedentata extract, the vitamin A and the vitamin D, and grinding the mixture to be more than 600 meshes to obtain a mixed material; pre-drying the mixed material and then carrying out extrusion forming in a die; and (3) freezing the demoulded product at a temperature of between 65 ℃ below zero and 55 ℃ below zero for 8 to 9 hours, and then carrying out vacuum freeze drying to obtain the dried recombinant instant oryza sativa. The obtained recombinant instant mountain rice has high rehydration speed, only needs 0.5min and has high rehydration; after rehydration, the rice grains are complete, have no fragmentation, and have good surface brightness, luster and moderate hardness; long storage period, rich nutrients and convenient eating.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to recombinant instant mountain rice containing a vine tea extract and a preparation method thereof.
Background
Mountain rice, also called upland rice, is a non-hybrid dry rice variety suitable for cultivation in mountainous regions, and is a type of cultivated rice which has strong drought resistance and is barren-resistant and suitable for direct seeding and dry pipe planting in dry land. The main dry grain crops can be planted in the growing soil, water layer management is not needed in the whole growth period, and the water requirement is generally met by natural rainfall. The mountain rice is mainly cultivated in a mountain environment, has few plant diseases and insect pests, basically does not need to apply pesticides, has the advantages of rich mineral elements and B vitamins, no pesticide residue and the like, but has harder mouthfeel because of less moisture in the growing environment due to the growth in mountains.
Disclosure of Invention
Aiming at the technical problem of hard edible mouthfeel of the mountain rice in the prior art, the invention provides the recombinant instant mountain rice taking the mountain rice as a main raw material and the preparation method thereof. The edible taste of the mountain rice is improved, and the technical problems of poor rehydration, easy fragmentation and incomplete rice grains, poor glossiness and the like are also encountered.
In order to solve the technical problems, the invention specifically provides the following technical scheme:
a preparation method of recombinant instant mountain rice containing vine tea extract comprises the following steps:
(1) drying and hulling the whole wild rice, crushing the dried and hulled wild rice into wild rice powder, heating and softening the wild rice powder, and cooling the wild rice powder for later use;
(2) mixing the cooled rice flour with rice protein powder, dietary fiber powder, Ampelopsis grossedentata extract, and vitamin A (V)A) And vitamin D (V)D) Uniformly mixing, and grinding to more than 600 meshes to obtain a mixed material;
(3) pre-drying the mixed material and then carrying out extrusion forming in a die;
(4) and (3) freezing the demoulded product at a temperature of between 65 ℃ below zero and 55 ℃ below zero for 8 to 9 hours, and then carrying out vacuum freeze drying to obtain the dried recombinant instant oryza sativa.
The invention discovers that the rice powder of the wild rice after being heated, softened and cooled is ground to the fineness of more than 600 meshes (the grain diameter is less than or equal to 23 mu m), and the moisture in the recombined convenient wild rice is sublimated by combining the technology of quick freezing at-65 ℃ to-55 ℃ and vacuum freeze drying in the fine grains of the size, so that the rehydration property of the recombined convenient wild rice can be obviously improved; the rice protein powder, the dietary fiber powder, the vine tea extract and the vitamins are added and mixed uniformly, so that the nutritive value of the recombined instant mountain rice is improved, the mouthfeel is improved, and the rice grains are complete and not easy to crack after rehydration, have good glossiness and are moderate in hardness. Meanwhile, the formula of adding rice protein, dietary fiber, ampelopsis grossedentata extract, vitamin A and vitamin D into the mountain rice flour has a synergistic effect with the specific preparation process (the mountain rice flour and the additives after heating, softening and cooling are ground to be more than 600 meshes, and quick-freezing at-65 ℃ to-55 ℃ and vacuum freeze-drying technology are combined), and the rice flour and the additive are mutually synergistic to obviously improve the rehydration property, the taste and the impression of the recombined instant mountain rice.
Due to the growth environment and variety, the whole-mountain rice has no pesticide residue, the B vitamins and mineral elements are rich, but the protein content of the whole-mountain rice is less than that of common rice, the protein and dietary fiber content of the whole-mountain rice are increased to improve the taste of the whole-mountain rice through recombination, the vitamins are increased to supplement nutrient elements, and the vine tea extract is increased to enhance the antioxidant activity of the product and further improve the rehydration of the product; and the rehydration of the recombined instant oryza sativa is improved by a specific preparation process, such as heating, softening and cooling the oryza sativa rice powder, grinding the oryza sativa rice powder to the fineness of more than 600 meshes, and then combining quick freezing at a temperature of between 65 ℃ below zero and 55 ℃ below zero and a vacuum freeze drying technology.
In order to achieve better technical results, the following preferences are made:
optionally, the recombinant instant mountain rice comprises a main material and an auxiliary material, wherein the main material comprises the following components in percentage by weight: 94-98% of mountain rice, 1-3% of rice protein and 1-3% of dietary fiber; the auxiliary materials comprise vine tea extract, vitamin A and vitamin D, and 0.2-2.0 g of vine tea extract, 1mg of vitamin A and 0.01mg of vitamin D are added into every 100g of the main materials.
Optionally, in the step (1), the granularity of the mountain rice flour is selected from 100 meshes to 300 meshes. In a dry state, the mountain rice is pre-crushed to the fineness of 100-300 meshes (the grain diameter of 48-150 mu m), so that the subsequent heating softening and grinding and pulp grinding are easy to realize.
Optionally, in the step (1), the mountain rice powder can meet the requirement of softening after being steamed for 2 to 10 minutes at 100 ℃.
Optionally, in the step (2), the cooled mountain rice powder is pre-ground to more than 600 meshes, and then ground to more than 600 meshes with rice protein powder, dietary fiber powder, ampelopsis grossedentata extract, vitamin a and vitamin D, and mixed uniformly to obtain a mixed material. On one hand, the uniformity of material mixing and the uniformity of particle size distribution can be improved by two steps, and on the other hand, the nutrient loss of each component can be avoided on the premise of meeting the technical effect of the invention.
Optionally, the milling is carried out in a milling apparatus, for example, a colloid mill may be used.
Optionally, in the step (3), the mixed material is pre-dried to a water content of 40% -45% and then is extruded and molded in a die.
Optionally, the pre-drying condition is 50 ℃ +/-5 ℃ and the vacuum degree of-0.095 MPa +/-0.005 MPa. Drying the wild rice powder to a water content suitable for extrusion forming through low-temperature vacuum pre-drying.
The water content of the invention refers to the wet-based water content, namely the mass of water contained in the material/(the mass of water contained in the material + the mass of dry matter contained in the material) × 100%.
Optionally, the shape of the mold can be selected from various shapes according to needs; the rice-shaped mould can be selected to manufacture the recombined instant mountain rice product with the same shape as the original mountain rice.
Optionally, dispersing and polishing the dried recombined instant mountain rice in a dry environment, subpackaging and vacuum packaging; is convenient for storage, transportation and the like. The drying environment can be a clean workshop, and the relative humidity is less than or equal to 15 percent. The dried recombined instant mountain rice has strong water absorption, and absorbs water and becomes soft when the working environment has higher humidity, so that the relative humidity of the working environment during polishing and packaging is preferably less than or equal to 15 percent.
Optionally, the ampelopsis grossedentata extract is an edible ethanol extraction concentrate of the leaves of the plant ampelopsis grossedentata, wherein the content of dihydromyricetin in percentage by mass is more than 90%. The edible ethanol is preferably an ethanol water solution with the mass percentage concentration of 80%. In the edible ethanol extraction concentrate of the plant ampelopsis grossedentata leaves, more than 90% (mass percentage content) of dihydromyricetin is contained, the rest is mainly soluble fiber, and a small amount of health-care factors such as myricetin, polysaccharide, polyphenol and the like are also contained, wherein the dihydromyricetin, myricetin, polysaccharide, polyphenol and the like can play a role in health care and oxidation inhibition, and the small amount of soluble fiber can play a certain role in improving the rehydration of the product.
Ampelopsis grossedentata (Hand-Mazz) w.T.Wang) is rich in dihydromyricetin. Dihydromyricetin has good antitumor, antiinflammatory, and blood glucose lowering effects, and has strong oxidation resistance.
The raw materials used in the invention can be prepared from commercial products or by the existing preparation method.
The recombinant instant mountain rice is prepared according to the preparation method of the recombinant instant mountain rice. The recombined instant mountain rice has high rehydration speed, only needs 0.5min and has high rehydration; the rice grains are complete after rehydration, have no fragmentation, luster and moderate hardness.
The invention has the following beneficial effects:
the preparation method of the recombined instant mountain rice adopts a specific formula and a specific preparation process, mainly adopts the mountain rice powder which is heated, softened and cooled and is ground to the fineness of more than 600 meshes (the particle size is less than or equal to 23 mu m), and then the moisture in the recombined instant mountain rice is sublimated by combining the fine particles with the size and the subsequent quick freezing and vacuum freeze drying technologies at the temperature of-65 ℃ to-55 ℃, so that the rehydration property of the recombined instant mountain rice can be obviously improved; the rice protein powder, the dietary fiber powder, the vine tea extract and the vitamins are added and mixed uniformly, so that the nutritional value of the recombined instant mountain rice is improved, the mouthfeel is improved, and the antioxidation activity of the product is enhanced and the rehydration of the product is further improved by the vine tea extract. Meanwhile, the formula of adding rice protein, dietary fiber, ampelopsis grossedentata extract, vitamin A and vitamin D into the mountain rice flour has a synergistic effect with the specific preparation process (the mountain rice flour and the additives after heating, softening and cooling are ground to be more than 600 meshes, and quick-freezing at-65 ℃ to-55 ℃ and vacuum freeze-drying technology are combined), and the rice flour and the additive are mutually synergistic to obviously improve the rehydration property, the taste and the impression of the recombined instant mountain rice.
The recombined instant mountain rice has high rehydration speed, short time (only 0.5 min) and high rehydration; after rehydration, the rice grains are complete, have no fragmentation, and have good surface brightness, luster and moderate hardness; long storage period, rich nutrients and convenient eating.
Detailed Description
The present invention is further described in detail with reference to the following examples, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present specification.
In order to make the objects, technical features and advantages of the present invention more comprehensible, embodiments accompanied with examples are described in further detail below. The described embodiments are merely illustrative of some, but not all, of the possible embodiments of the invention and should not be construed as limited to the embodiments set forth herein; rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the concept of example embodiments to those skilled in the art.
The raw materials used in the examples are all commercial products; wherein the Ampelopsis grossedentata extract is the extract of edible ethanol (80 wt% ethanol water solution) from the leaves of Ampelopsis grossedentata, and the content of dihydromyricetin is more than 90 wt%.
Example 1
(1) Taking 97kg of dry and hulled whole wild rice, crushing the dry and hulled wild rice into 200 meshes by using a crusher, putting the crushed wild rice into a multilayer steam box, steaming the wild rice powder at 100 ℃ for 2 minutes at the thickness of each layer of 1cm, and naturally cooling the wild rice powder;
(2) adding the cooled wild rice powder into a colloid mill, grinding for 30min to 600 meshes at the rotation speed of 8000rpm, adding 300g of vine tea extract, 1kg of rice protein powder, 2kg of dietary fiber powder, 1g of vitamin A and 0.01g of vitamin D into the colloid mill, grinding for 5min to 600 meshes in the colloid mill, and uniformly mixing to obtain a mixed material;
(3) putting the mixed material into a vacuum drying oven, and pre-drying for 1 hour at the temperature of 50 ℃ and the vacuum degree of-0.095 MPa until the water content of the mixed material is reduced to 40%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(4) feeding the demoulded product into a quick freezing warehouse at the temperature of minus 60 ℃ for freezing for 8 hours, and then carrying out vacuum freeze drying to obtain dry recombinant instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Example 2
(1) Taking 94kg of dry and hulled mountain rice, crushing the dry and hulled mountain rice into 100 meshes by using a crusher, putting the crushed mountain rice into a multilayer steaming box, steaming the rice for 10 minutes at 100 ℃ with the thickness of each layer being 1cm, and naturally cooling;
(2) adding the cooled wild rice powder into a colloid mill, grinding at 8000rpm for 35min to 650 meshes, adding 200g of vine tea extract, 3kg of rice protein powder, 3kg of dietary fiber powder, 1g of vitamin A and 0.01g of vitamin D, grinding in the colloid mill for 5min to 650 meshes, and uniformly mixing to obtain a mixed material;
(3) putting the mixed material into a vacuum drying oven, and pre-drying for 1 hour at the temperature of 55 ℃ and the vacuum degree of-0.100 MPa until the water content of the mixed material is reduced to 42%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(4) feeding the demoulded product into a quick freezing warehouse at the temperature of-55 ℃ for freezing for 9 hours, and then carrying out vacuum freeze drying to obtain dry recombinant instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 15%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Example 3
(1) Taking 98kg of dry and hulled wild rice, crushing the wild rice into 300 meshes by using a crusher, putting the crushed wild rice into a multilayer steam box, steaming the wild rice powder at 100 ℃ for 5 minutes at the thickness of each layer of 1cm, and naturally cooling;
(2) adding the cooled wild rice powder into a colloid mill, grinding for 30min to 600 meshes at the rotation speed of 8000rpm, adding 2kg of vine tea extract, 1kg of rice protein powder, 1kg of dietary fiber powder, 1g of vitamin A and 0.01g of vitamin D into the colloid mill, grinding for 5min to 600 meshes in the colloid mill, and uniformly mixing to obtain a mixed material;
(3) putting the mixed material into a vacuum drying oven, and pre-drying for 1 hour at the temperature of 45 ℃ and the vacuum degree of-0.090 MPa until the water content of the mixed material is reduced to 45%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(4) feeding the demoulded product into a quick freezing warehouse at the temperature of-65 ℃ for freezing for 8 hours, and then carrying out vacuum freeze drying to obtain dry recombinant instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 15%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 1 ordinary water rice was ripened and dried
(1) Taking 100kg of dry hulled rice, crushing the rice into 200 meshes by using a crusher, putting the crushed rice into a multilayer steam box, steaming the rice at 100 ℃ for 2 minutes with the thickness of each layer being 1cm, and naturally cooling;
(2) putting the cooled rice flour into a vacuum drying oven, and pre-drying for 1 hour at the temperature of 50 ℃ and the vacuum degree of-0.095 MPa until the water content of the mixed material is reduced to 40%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(3) drying the demoulded product at 100 ℃ to obtain dry heavy-composition instant rice;
(4) and (3) conveying the dried recombined instant rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 2 ripening and drying of common Oryza sativa
(1) Taking 100kg of dry and hulled mountain rice, crushing the dry and hulled mountain rice into 200 meshes by using a crusher, putting the crushed rice into a multi-layer steam box, steaming the rice in the steam box at the temperature of 100 ℃ for 2 minutes, and naturally cooling the rice;
(2) putting the cooled wild rice powder into a vacuum drying oven, and drying for 1 hour at the temperature of 50 ℃ and under the vacuum degree of-0.095 MPa until the water content of the mixed material is reduced to 40%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(3) drying the demoulded product at 100 ℃ to obtain dry recombined instant mountain rice;
(4) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 3
The steps (1) to (3) are the same as in example 1;
(4) drying the demoulded product at 100 ℃ to obtain dry recombined instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 4 simple mountain rice powder dried recombinant instant mountain rice product without additive
(1) Taking 100kg of dry and hulled whole mountain rice, crushing the whole mountain rice into 200 meshes by using a crusher, putting the crushed mountain rice into a multilayer steaming box, steaming the rice in the multilayer steaming box at 100 ℃ for 2 minutes with the thickness of each layer being 1cm, and naturally cooling;
(2) adding the cooled wild rice powder into a colloid mill, and grinding for 30min to 600 meshes at the rotation speed of 8000rpm to obtain a material;
(3) putting the material into a vacuum drying oven, and pre-drying for 1 hour at the temperature of 50 ℃ and the vacuum degree of-0.095 MPa until the water content of the material is reduced to 40%; conveying the pre-dried material to an extrusion molding machine, and carrying out extrusion molding in a rice-shaped mold;
(4) drying the demoulded product at 100 ℃ to obtain dry recombined instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 5
The steps (1) to (3) are the same as the comparative example 4;
(4) feeding the demoulded product into a quick freezing warehouse at the temperature of minus 60 ℃ for freezing for 8 hours, and then carrying out vacuum freeze drying to obtain dry recombinant instant mountain rice;
(5) and (3) conveying the dried recombined instant mountain rice into a food clean workshop with the relative humidity of 10%, dispersing and polishing, weighing, subpackaging and vacuum or nitrogen-filled packaging.
Comparative example 6 no Ampelopsis grossedentata extract
The procedure of example 1 was followed except that the vine tea extract was not added.
The products of examples 1-3 and comparative examples 1-6 were rehydrated (100g of rice, 95 ℃ water added, water imbibed to saturation), compared for sensory and mouthfeel, and the results are shown in Table 1:
TABLE 1
As can be seen from Table 1, the product of the invention has the advantages of fast rehydration time, short rehydration time (only 0.5 min), and high rehydration; after rehydration, the rice grains are complete, have no fragmentation, and have good surface brightness, luster and moderate hardness; long storage period, rich nutrients and convenient eating. Compared with the comparative product, the product of the invention has obvious difference of rehydration (P is less than 0.05), and has obvious improvement of appearance and mouthfeel.
The comparison between the products of examples 1-3 and the products of comparative examples 1-6 shows that the rice powder of the wild rice after being heated, softened and cooled is ground to the fineness of more than 600 meshes (the particle diameter is less than or equal to 23 mu m), and the moisture in the recombined convenient wild rice is sublimated by combining the quick-freezing technology at the temperature of-65 ℃ to-55 ℃ and the vacuum freeze-drying technology in the fine particles of the size, so that the rehydration property of the recombined convenient wild rice can be obviously improved; adding the rice protein powder, the dietary fiber powder, the vine tea extract and the vitamins, uniformly mixing, improving the nutritional value of the recombined instant mountain rice, improving the mouthfeel, and ensuring that the rice grains are complete and not easy to crack after rehydration, have good glossiness and moderate hardness; meanwhile, the formula of adding rice protein, dietary fiber, ampelopsis grossedentata extract, vitamin A and vitamin D into the mountain rice flour has a synergistic effect with the specific preparation process (the mountain rice flour and the additives after heating, softening and cooling are ground to be more than 600 meshes, and quick-freezing at-65 ℃ to-55 ℃ and vacuum freeze-drying technology are combined), and the rice flour and the additive are mutually synergistic to obviously improve the rehydration property, the taste and the impression of the recombined instant mountain rice. Wherein, a small amount of soluble fiber in the vine tea extract plays a certain role in improving the rehydration of the product.
The influence of adding the vine tea extract on the storage quality of the recombinant mountain rice is as follows:
aiming at the problem of lipid oxidation in the storage process of the recombined instant mountain rice, a thiobarbituric acid color development method is adopted to measure the content of malondialdehyde serving as an oxidation product, wherein a sample 1 is a sample without adding the vine tea extract in a comparative example 6, a sample 2 is a product in the example 1 with the vine tea extract, the sample is placed in a constant temperature and humidity box with the temperature of 35 ℃ and the relative humidity of 75% to simulate a deterioration-prone storage environment, and the measurement results are shown in a table 2. As can be seen from Table 2, the oxidation product malondialdehyde increased by 70% after the recombinant instant mountain rice without the vine tea extract was stored for 4 months, while the malondialdehyde content increased by only 38% with the vine tea extract.
TABLE 2
The change of the parameters in the preparation method does not influence the preparation of the recombined instant mountain rice, so that the preparation of the recombined instant mountain rice can be realized by the combination of any parameter in the preparation method. And will not be described in detail herein.
Claims (10)
1. A preparation method of recombined instant mountain rice containing vine tea extract is characterized by comprising the following steps:
(1) drying and hulling the whole wild rice, crushing the dried and hulled wild rice into wild rice powder, heating and softening the wild rice powder, and cooling the wild rice powder for later use;
(2) uniformly mixing the cooled mountain rice flour with rice protein powder, dietary fiber powder, vine tea extract, vitamin A and vitamin D, and grinding to more than 600 meshes to obtain a mixed material;
(3) pre-drying the mixed material and then carrying out extrusion forming in a die;
(4) and (3) freezing the demoulded product at a temperature of between 65 ℃ below zero and 55 ℃ below zero for 8 to 9 hours, and then carrying out vacuum freeze drying to obtain the dried recombinant instant oryza sativa.
2. The method for preparing the recombined instant mountain rice as claimed in claim 1, wherein the recombined instant mountain rice comprises a main material and an auxiliary material, wherein the main material comprises the following components in percentage by weight: 94-98% of mountain rice, 1-3% of rice protein and 1-3% of dietary fiber; the auxiliary materials comprise vine tea extract, vitamin A and vitamin D, and 0.2-2.0 g of vine tea extract, 1mg of vitamin A and 0.01mg of vitamin D are added into every 100g of the main materials.
3. The method for preparing recombined instant mountain rice as claimed in claim 1 or 2, wherein in step (1), the grain size of the mountain rice flour is 100-300 meshes.
4. The method for preparing recombinant instant mountain rice as claimed in claim 1 or 2, wherein in the step (1), the mountain rice powder is heat softened by steaming at 100 ℃ for 2-10 minutes.
5. The method for preparing recombined instant mountain rice as claimed in claim 1 or 2, wherein in the step (2), the cooled mountain rice powder is ground to 600 meshes or more in advance, and then ground to 600 meshes or more with rice protein powder, dietary fiber powder, ampelopsis grossedentata extract, vitamin a and vitamin D, and mixed uniformly to obtain a mixed material.
6. The method for preparing restructured instant mountain rice according to claim 1 or 2, wherein in step (3), the mixture is pre-dried to a moisture content of 40% to 45% and then extruded in a die.
7. The method of preparing recombinant instant mountain rice as claimed in claim 6, wherein the pre-drying conditions are 50 ℃ ± 5 ℃ and a vacuum degree of-0.095 MPa ± 0.005 MPa.
8. The method for preparing recombined instant mountain rice as claimed in claim 1 or 2, wherein the dried recombined instant mountain rice is dispersed and polished in a dry environment, packaged and vacuum-packed; the relative humidity of the drying environment is less than or equal to 15 percent.
9. The method for preparing recombinant instant mountain rice as claimed in claim 1 or 2, wherein the Ampelopsis grossedentata extract is edible ethanol extract concentrate of the leaves of the plant Ampelopsis grossedentata, wherein the content of dihydromyricetin is more than 90% by mass.
10. A recombined instant mountain rice containing an ampelopsis grossedentata extract, which is characterized by being prepared by the preparation method of the recombined instant mountain rice containing the ampelopsis grossedentata extract according to any one of claims 1 to 9.
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