CN113229440A - 一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法 - Google Patents
一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法 Download PDFInfo
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Abstract
一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，属于食品加工领域。本发明为了起到免疫调节和改善婴幼儿肠道菌群的作用，所述方法步骤为：在100‑120℃温度、12r/min转速条件下，焙炒粳米10‑30min，将糙米粉碎后送入挤压机中进行挤压蒸煮；将得到的粳米和糙米按照1：1的比例混合并粉碎至60‑80目；将得到的粗粉用70℃的水调浆，控制混合物中大米粉所占质量比为15％；选取α‑淀粉酶和纤维素酶，在pH5.4～5.7的条件下用水释后，添加到米浆中50～60℃酶解30～120min；将米浆升温至90℃保持15min；喷雾干燥进风温度185℃，出风温度85℃；混合均匀后的混合料通过气流粉碎粉碎至80‑120目。本发明具有免疫调节和改善婴幼儿肠道菌群的作用。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法。
背景技术
食物过敏是当今世界性的重大卫生学问题之一，有大量的数据表明在过去20～30年中，食物过敏发病率逐渐上升。相较于成人，食物过敏在儿童中更为常见且接触食物种类越少越容易发生食物过敏。食物过敏临床常表现为胃肠道过敏症状，严重者可致哮喘、休克甚至危及生命，长时间食物过敏还会造成营养不良、影响生长发育。目前对于食物过敏的治疗策略主要是饮食回避，或需给患儿购买价格相对较高的脱敏性食物，会给家庭带来额外的经济负担，也会使患儿家长产生焦虑情绪。
发明内容
本发明的目的是为了解决目前儿童易出现过敏的问题，提供一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，该方法采用全谷物糙米与粳米复配为原料，以超微粉碎、挤压膨化、焙炒、复合酶解的现代加工技术生产米粉，通过以上方法降解糙米中的不溶性纤维素使其可以起到免疫调节和改善婴幼儿肠道菌群的作用。
为实现上述目的，本发明采取的技术方案如下：
一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，所述方法包括以下步骤：
步骤一：焙炒：在100-120℃温度、12r/min转速条件下，焙炒粳米10-30min；
步骤二：挤压膨化：将糙米粉碎后进行挤压蒸煮，挤压条件为：挤压温度100-150℃，加水量20％-30％，螺杆转速100-200r/min进行挤压膨化；
步骤三：粗粉：将步骤一、二得到的粳米和糙米按照1：1的质量比混合并粉碎至60-80目；
步骤四：调浆：将步骤三得到的粗粉使用70℃的水调浆，控制混合物中大米粉所占质量比为15％；
步骤五：酶解：选取α-淀粉酶和纤维素酶，在pH 5.4～5.7的条件下用水稀释后，添加到步骤四所得米浆中50～60℃酶解30～120min；
步骤六：钝化酶：将米浆升温至90℃保持15min；
步骤七：干燥：喷雾干燥进风温度185℃，出风温度85℃；
步骤八：细化：混合均匀后的混合料通过气流粉碎粉碎至80-120目。
本发明相对于现有技术的有益效果为：本方法首次采用糙米为原料生产婴幼儿米粉，糙米中含有较多的膳食纤维，膳食纤维可以增加肠道内拟杆菌属和厚壁菌门的比例，从而避免幼儿肥胖。膳食纤维还可以有效促进一些益生菌的生长，可以使肠道内双歧杆菌的比例显著提高。膳食纤维摄入通过抑制IgE水平，减少Th2细胞因子的生成而增加Th1细胞因子的释放，显著抑制过敏反应；此外，膳食纤维由肠道菌分解代谢产生大量内源性SCFAs，而膳食纤维和细菌SCFA可以通过增强CD103+DC中视黄酸脱氢酶活性和Treg细胞的分化以及IgA的生成从而起到促进口服耐受和保护食物过敏的作用。
具体实施方式
下面结合实施例对本发明的技术方案作进一步的说明，但并不局限于此，凡是对本发明技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，均应涵盖在本发明的保护范围中。
具体实施方式一：本实施方式记载的是一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，所述方法包括以下步骤：
步骤一：焙炒：在100-120℃温度、12r/min转速条件下，在滚筒烘炒机中，焙炒粳米10-30min；通过焙炒进行预糊化处理以达到增香的目的；
步骤二：挤压膨化：将糙米粉碎后送入挤压机中进行挤压蒸煮，挤压条件为：挤压温度100-150℃，加水量20％-30％，螺杆转速100-200r/min进行挤压膨化；通过挤压膨化可起到预糊化淀粉和降解纤维素的作用；
步骤三：粗粉：将步骤一、二得到的粳米和糙米按照1：1的质量比混合并粉碎至60-80目；
步骤四：调浆：将步骤三得到的粗粉使用70℃的水调浆，控制混合物中大米粉所占质量比为15％；
步骤五：酶解：选取α-淀粉酶和纤维素酶，在pH 5.4～5.7的条件下用水稀释后，添加到步骤四所得米浆中50～60℃酶解30～120min，以改善米粉的冲调性和消化性，降低结块率；
步骤六：钝化酶：将米浆升温至90℃保持15min；
步骤七：干燥：喷雾干燥进风温度185℃，出风温度85℃；
步骤八：细化：混合均匀后的混合料通过气流粉碎粉碎至80-120目。
具体实施方式二：具体实施方式一所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，步骤五中，所述α-淀粉酶的添加量为0.01％～0.04％，所述纤维素酶的添加量为0.1％～0.4％。
具体实施方式三：具体实施方式一或二所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，步骤五中，所述α-淀粉酶的具体参数为pH＝5.0-7.0，55～65℃，3700U/mL；所述纤维素酶的具体参数为pH＝4.0-6.5，45～60℃，100万U/mL。所限定的温度为所用酶的最适温度范围。
具体实施方式四：具体实施方式一所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，步骤七干燥后，添加营养强化剂。
具体实施方式五：具体实施方式四所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，所述营养强化剂为钙、铁、锌、维生素或益生菌中的一种。
实施例1：
步骤一：焙炒：粳米挑选去除杂质，在110℃和120r/min转速下在滚筒烘炒机焙炒25min；
步骤二：挤压膨化：将糙米粉碎后送入挤压机中进行挤压蒸煮，挤压条件为：挤压温度150℃，加水量20％-30％，螺杆转速200r/min进行挤压膨化。
步骤三：粗粉：将步骤一、二得到的粳米和糙米按照1：1的比例混合并粉碎至60-80目；
步骤四：调浆：按底物浓度15％将步骤二得到的大米粉使用70℃的水调浆；
步骤五：酶解：选取α-淀粉酶(pH5.0-7.0，55～65℃，3700U/mL)和纤维素酶(pH4.5-6.5，50～60℃，100万U/mL)α-淀粉酶添加量0.04％，纤维素酶添加量0.31％，在pH5.0的条件下用10mL水稀释后，添加到步骤四所得米浆中50℃酶解120min；
步骤六：钝化酶：将米浆升温至70℃保持15min；
步骤七：干燥：喷雾干燥进风温度185℃，出风温度85℃；
步骤八：添加辅料：葡萄糖酸钙910mg，葡萄糖酸亚铁200mg，葡萄糖酸锌90mg，维生素A400μg，维生素D20μg，硫胺素0.2mg，核黄素0.3mg，低聚果糖90mg，动物双歧杆菌(Bb-12)4×107CFU/100g，鼠李糖乳杆菌(HN001)4×107CFU/100g，乳双歧杆菌(Bi-07)4×107CFU/100g(以每100g干物质计)；
步骤九：细化：混合均匀后的混合料通过气流粉碎粉碎至80-100目；
步骤十：内包选用四层复合薄膜，外包铝罐。
本实施例生产的米粉可以使肠道内双歧杆菌的比例从12.4％提高到21.0％，能够明显缓解过敏症状、降低直肠温度及减轻腹泻程度。动物实验表明饲喂本方法生产的米粉可显著减少过敏老鼠IgE、Th2细胞因子(IL-4、IL-5、IL-10、IL-13)释放，促进Th17细胞因子(IL-17)和诱导CD4+Fop3+调节性T细胞的产生，具有明显的免疫调节作用。
Claims (5)
1.一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，其特征在于：所述方法包括以下步骤：
步骤一：焙炒：在100-120℃温度、12r/min转速条件下，焙炒粳米10-30min；
步骤二：挤压膨化：将糙米粉碎后进行挤压蒸煮，挤压条件为：挤压温度100-150℃，加水量20％-30％，螺杆转速100-200r/min进行挤压膨化；
步骤三：粗粉：将步骤一、二得到的粳米和糙米按照1：1的质量比混合并粉碎至60-80目；
步骤四：调浆：将步骤三得到的粗粉使用70℃的水调浆，控制混合物中大米粉所占质量比为15％；
步骤五：酶解：选取α-淀粉酶和纤维素酶，在pH 5.4～5.7的条件下用水稀释后，添加到步骤四所得米浆中50～60℃酶解30～120min；
步骤六：钝化酶：将米浆升温至90℃保持15min；
步骤七：干燥：喷雾干燥进风温度185℃，出风温度85℃；
步骤八：细化：混合均匀后的混合料通过气流粉碎粉碎至80-120目。
2.根据权利要求1所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，其特征在于：步骤五中，所述α-淀粉酶的添加量为0.01％～0.04％，所述纤维素酶的添加量为0.1％～0.4％。
3.根据权利要求1或2所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，其特征在于：步骤五中，所述α-淀粉酶的具体参数为pH＝5.0-7.0，55～65℃，3700U/mL；所述纤维素酶的具体参数为pH＝4.0-6.5，45～60℃，100万U/mL。
4.根据权利要求1所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，其特征在于：步骤七干燥后，添加营养强化剂。
5.根据权利要求4所述的一种具有免疫调节作用的婴幼儿全谷物米粉的制作方法，其特征在于：所述营养强化剂为钙、铁、锌、维生素或益生菌中的一种。
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