CN113273666B - Recombinant rice capable of reducing cholesterol and preparation method thereof - Google Patents
Recombinant rice capable of reducing cholesterol and preparation method thereof Download PDFInfo
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Classifications
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The application discloses recombinant rice capable of reducing cholesterol and a preparation method thereof, wherein the recombinant rice comprises, by weight, 0-30% of sorghum flour, 0-60% of oat, 0-60% of black rice, 0-70% of buckwheat, 0-30% of barley and 0-30% of rice. According to the formula of the recombinant rice capable of reducing cholesterol, the special formula of the recombinant rice is optimized, so that the TC and LDL-C of the liver are obviously reduced, the HDL-C content is obviously increased, slight liver injury is repaired, and the liver health is facilitated; meanwhile, the composition has a certain promoting effect on the synthesis of bile acid, enhances the RCT of cholesterol, reduces the accumulation effect of LDL-C in blood, and achieves a new effect on the effect of promoting the synthesis of fatty acid.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to recombinant rice capable of reducing cholesterol and a preparation method thereof.
Background
A number of epidemiological findings indicate that cardiovascular disease (CVD) caused by coronary heart disease has become one of the highest mortality rates in humans, with about 1/3 of the deaths worldwide occurring annually. Elevated LDL-C levels in hypercholesterolemia are major risk factors for CVD.
The medicine can be used for treating hypercholesterolemia, and can also be used for functional food intervention. The functional food has certain health performance, but needs a large amount of long-term eating to play a beneficial role. And common functional foods, health foods and the like are generally eaten in a small amount and in a short period, and have limited effects. Only when the functional food is introduced into daily diet, the minimum edible limit of the functional food can be met, and the effect of improving the body health of consumers is achieved.
The miscellaneous cereals in China are rich in resources, and the non-glutinous rice, millet, wheat, corn, coix seed, sorghum, soybean, black beans, mung beans, hyacinth beans, chinese yam and the like in the miscellaneous cereals are all medicinal and edible food raw materials, and contain rich mineral substances, vitamins, bioactive substances such as glucan, flavone and the like. A large number of researches show that certain coarse cereals have the effect of reducing cholesterol. However, the major component of miscellaneous cereals is also carbohydrate, and its main function is to supply energy as the rice and flour.
Therefore, how to process the coarse cereals to fully exert the functional characteristics of the coarse cereals, and further prepare the recombined rice and other staple foods, has a certain influence on the health of consumers in China.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the application and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description of the application and in the title of the application, which may not be used to limit the scope of the application.
The present application has been made in view of the above and/or problems occurring in the prior art.
It is therefore an object of the present application to overcome the deficiencies of the prior art and to provide a recombinant rice which reduces cholesterol.
In order to solve the technical problems, the application provides the following technical scheme: a recombinant rice for reducing cholesterol comprises,
the rice flour comprises, by weight, 0-30% of sorghum flour, 0-60% of oat, 0-60% of black rice, 0-70% of buckwheat, 0-30% of barley and 0-30% of rice.
As a preferred embodiment of the recombinant rice for reducing cholesterol according to the present application, wherein: the sorghum flour is 5-15%, the oat is 10-40%, the black rice is 10-20%, the buckwheat is 10-50%, the barley is 5-15% and the rice is 10-30%.
As a preferred embodiment of the recombinant rice for reducing cholesterol according to the present application, wherein: the sorghum flour is 15%, the oat is 40%, the black rice is 10%, the buckwheat is 10%, the barley is 15% and the rice is 10%.
It is still another object of the present application to overcome the deficiencies of the prior art and to provide a method for preparing recombinant rice that reduces cholesterol.
In order to solve the technical problems, the application provides the following technical scheme: a method for preparing recombinant rice capable of reducing cholesterol comprises,
respectively crushing sorghum, oat, black rice, buckwheat, barley and rice raw materials into 40-100 meshes;
adding crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, uniformly mixing, and extruding and forming through a double-screw extruder;
and (3) drying the mixed raw materials after extrusion molding until the moisture content is lower than 14%, thereby obtaining the recombinant rice capable of reducing cholesterol.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the crushed sorghum, oat, black rice, buckwheat, barley and rice are added into a mixer, wherein the content of sorghum powder is 0-30%, the content of oat is 0-60%, the content of black rice is 0-60%, the content of buckwheat is 0-70%, the content of barley is 0-30% and the content of rice is 0-30% based on the total mass of the raw materials.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the sorghum flour is 5-15%, the oat is 10-40%, the black rice is 10-20%, the buckwheat is 10-50%, the barley is 5-15% and the rice is 10-30%.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the sorghum flour is 15%, the oat is 40%, the black rice is 10%, the buckwheat is 10%, the barley is 15% and the rice is 10%.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the powder is extruded and molded by a double screw extruder, wherein pure water is added into the powder after uniform mixing, and the pure water accounts for 23-32% of the mass of the powder.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the extrusion molding is carried out by a double-screw extruder, wherein the temperature of a machine barrel is 50-80 ℃, and the rotating speed of a screw is 90-120 r/min.
As a preferable scheme of the recombinant rice preparation method capable of reducing cholesterol, the application comprises the following steps: the drying treatment is carried out, wherein the drying temperature is 45-50 ℃.
The application has the beneficial effects that:
(1) The application provides a recombinant rice capable of reducing cholesterol, which is prepared by mixing several natural grains according to a specific proportion, has the effect of reducing blood cholesterol, and achieves the optimal level of processing and taste.
(2) According to the formula of the recombinant rice capable of reducing cholesterol, the special formula of the recombinant rice is optimized, so that the TC and LDL-C of the liver are obviously reduced, the HDL-C content is obviously increased, slight liver injury is repaired, and the liver health is facilitated; meanwhile, the composition has a certain promoting effect on the synthesis of bile acid, enhances the RCT of cholesterol, reduces the accumulation effect of LDL-C in blood, and achieves a new effect on the effect of promoting the synthesis of fatty acid.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present application, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art. Wherein:
FIG. 1 is a graph showing the effect of the mixed flour and recombinant rice on liver weight of mice in the practice of the present application.
FIG. 2 is a graph showing the effect of the mixed flour and recombinant rice on serum lipid metabolism in experimental mice in the practice of the present application.
FIG. 3 is a graph showing the effect of the mixed flour and recombinant rice on liver lipid metabolism in mice in the practice of the present application.
FIG. 4 is a graph showing the effect of the mixed flour and recombinant rice on mouse liver histomorphology in the practice of the present application.
FIG. 5 shows the effect of the mixed flour and recombinant rice on the relative expression level of mouse liver cholesterol metabolism gene in the practice of the present application, wherein 1 is blank; 2 is a model; 3 is sample 1;4 is sample 2;5 is sample 3.
Detailed Description
In order that the above-recited objects, features and advantages of the present application will become more apparent, a more particular description of the application will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present application is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the application. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
A recombinant rice capable of reducing cholesterol comprising ingredients: sorghum, oat, black rice, buckwheat, barley and rice are respectively crushed to 40 meshes, and then mixed according to a proportion to form mixed powder, wherein each 100g of mixed powder comprises: 5 parts of sorghum flour, 30 parts of oat, 20 parts of black rice, 30 parts of buckwheat, 5 parts of barley and 10 parts of rice, and extruding and molding by using an extruder.
The application aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps of:
crushing the raw materials to 40 meshes, mixing by a mixer, extruding and forming by a double-screw extruder (the extrusion condition is that the added water accounts for 35% of the mass of the powder, the barrel temperature is set to 90 ℃ and the screw rotating speed is 80 r/min), and drying (the temperature is 45-50 ℃ and the water content is lower than 14%).
The recombinant rice prepared by adopting the scheme has regular shape according to 1: purified water is added in the weight ratio of 1.2, after the steaming and boiling are finished, the sensory evaluation is carried out after the heat preservation is carried out for 15min, and the mouthfeel is similar to that of normal rice.
After 12 weeks of feeding the recombinant rice, the blood cholesterol content of the mice suffering from hypercholesterolemia is obviously reduced.
Example 2
A recombinant rice capable of reducing cholesterol comprises sorghum, oat, black rice, buckwheat, barley and rice which are mixed, respectively crushed into 100 meshes, and then mixed according to a proportion to form mixed powder, wherein each 100g of mixed powder comprises the following components: 5 parts of sorghum flour, 10 parts of oat, 20 parts of black rice, 50 parts of buckwheat, 5 parts of barley and 10 parts of rice, and extruding and molding by using an extruder.
The application aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps of:
crushing the raw materials to 100 meshes, mixing by a mixer, extruding and forming by a double-screw extruder (the extrusion condition is that the added water accounts for 20% of the mass of the powder, the barrel temperature is set to 90 ℃ and the screw speed is 150 r/min), and drying (the temperature is 45-50 ℃ and the water content is lower than 14%).
The recombinant rice prepared by adopting the scheme has regular shape according to 1: purified water is added in the weight ratio of 1.2, after the steaming and boiling are finished, the sensory evaluation is carried out after the heat preservation is carried out for 15min, and the mouthfeel is similar to that of normal rice. After 12 weeks of feeding the recombinant rice, the blood cholesterol content of the mice suffering from hypercholesterolemia is reduced.
Example 3
A recombinant rice capable of reducing cholesterol comprises sorghum, oat, black rice, buckwheat, barley and rice which are mixed, respectively crushed to 60 meshes, and mixed powder is formed by mixing according to a proportion, wherein each 100g of mixed powder comprises: 15 parts of sorghum flour, 40 parts of oat, 10 parts of black rice, 10 parts of buckwheat, 15 parts of barley and 10 parts of rice, and extruding and molding by using an extruder.
The application aims to provide recombinant rice capable of reducing cholesterol, which comprises the following steps of:
crushing the raw materials to 60 meshes, mixing by a mixer, extruding and forming by a double-screw extruder (the extrusion condition is that the added water accounts for 26% of the mass of the powder, the barrel temperature is set to 60 ℃ and the screw rotating speed is set to 100 r/min), and drying (the temperature is 45-50 ℃ and the water content is lower than 14%).
The recombinant rice prepared by adopting the scheme has regular shape according to 1: purified water is added in the weight ratio of 1.2, after the steaming and boiling are finished, the sensory evaluation is carried out after the heat preservation is carried out for 15min, and the mouthfeel is similar to that of normal rice. After 12 weeks of feeding the recombinant rice, the blood cholesterol content of the mice suffering from hypercholesterolemia is reduced.
Example 4
Lipid lowering test results
Effect of lipid-lowering recombinant functional Rice on obese high cholesterol mice
1. Experimental animal
All experimental animals in the experiment are 6-8 weeks old, male C57BL/6 mice (SPF grade), and the weight is 20-22 g.
2. Experimental method
2.1 animal feeding and grouping
On the basis of AIN-93M standard feed, a mouse model of hypercholesterolemia is established. The modeling method is De Sousa A R, de Castro Moreira M E, toledo R C L, et al, extruded Sorghum (Sorghum biocolor L.) reduces metabolic risk ofhepatic steatosis in obese rats consumingahigh fatdiet [ J ]. Food research international,2018, 112 (6): 48-55.
Recombinant rice (recombinant rice prepared in examples 1 to 3, designated as sample 1, sample 2 and sample 3, respectively) was milled to replace carbohydrates in the feeds of hypercholesterolemic mice. The groups were divided into blank, model and experimental groups. The blank group did not make a model, fed standard feed, representing healthy mice; the model group was fed high cholesterol diet for differentiation from the blank group. The ratio of the basic feed of the experimental group is the same as that of the model group, and the recombinant rice is used for replacing carbohydrate in the feed of mice of the model group, so as to distinguish the effect of feeding the recombinant rice under the condition of high cholesterol.
The raising temperature is controlled at 22-26 ℃, the relative humidity is controlled at 50% -70%, the lighting is carried out for 12 hours in the dark alternately, the feeding is carried out for 12 weeks, and the feeding is carried out freely.
3. Experimental results
3.1. Influence of recombinant Rice on feed consumption, body weight and liver weight of experimental mice
The results in table 1 show that the mice showed a difference in feed consumption at the third week after feeding the raw mix powder and the reconstituted rice flour.
The basic feed proportion of the experimental group is the same as that of the model group, and only the grains are matched to replace carbohydrates in the feed of mice in the model group, so that the effect of feeding recombinant rice under the condition of high cholesterol can be distinguished. Therefore, as in the model+sample 1 group, the carbohydrate such as starch in the model feed is replaced by the recombinant rice flour, so that the effect of the recombinant rice on the mice with high cholesterol is observed.
The feed consumption of model + sample 3 was significantly higher than that of the model group (p < 0.05) starting at week five, and the feed consumption of mice of model + sample 1 and model + sample 2 experimental groups increased more at weeks 6 to 8 than that of the model. The increase in feed consumption of sample 3 compared to samples 1 and 2 may be that the palatability was better than that of the raw meal after treatment with the recombinant rice of sample 3.
TABLE 1 influence of Mixed flour and recombinant Rice on the consumption of mouse feed (g/week only)
Note that: the same columns in the figure indicate that there is a significant difference between the two compared to group H, p <0.05.
As can be seen from the results in table 2, there was no significant difference in mouse body weight between the experimental groups (p > 0.05) for the first 7 weeks. Starting at week 8, significant increases in body weight occurred in the model+sample 3 mice compared to the model group (p < 0.05). The body weight of the mice in the model + sample 1 and model + sample 2 experimental groups was significantly higher than that in the model group (p < 0.05) in the last two weeks.
TABLE 2 influence of Mixed flour and recombinant Rice on mouse body weight
Note that: the same columns in the figure indicate that there is a significant difference between the two compared to group H, p <0.05.
From the experimental results, the body weight of the mice in the experimental group of sample 3 was increased to some extent as compared with that of the mice in the model group, which may be caused by the increase of the food intake. Compared with the mixed powder which is not processed through treatment, the weight of the mice in the sample 3 group is not increased significantly, and the recombinant rice is considered to have higher absorption and utilization rate compared with the original powder.
As can be seen from fig. 1, the liver weight of the mice in the model group was significantly increased (p < 0.01) compared to the blank group. Compared with the high cholesterol model group, the liver weights of the mice in the model+sample 1 group and the model+sample 2 experimental group have a certain descending trend, but are not obvious (p > 0.05); model + sample 3 mice had significantly reduced liver weight (p < 0.05).
The experimental results show that although the weight of the mice in the model+sample 3 group is increased to a certain extent compared with the weight of the mice in the model group, the mice do not show great increase and accord with the normal growth trend. The significant reduction of liver weight indicates that the recombinant rice can play a certain positive role in reducing mouse liver and lipid.
3.2 Effect of recombinant Rice on serum lipid metabolism index of Experimental mice
From the results of fig. 2, it can be seen that serum TC and LDL-C levels of mice in the high cholesterol group are significantly increased (p < 0.001), HDL-C levels are significantly decreased (p < 0.05), but TG levels are significantly decreased (p < 0.01) after 12 weeks of high cholesterol model feed feeding compared to the blank group. Model + sample group mice were significantly reduced in both TC and LDL-C content compared to model group (p < 0.001); as can be seen from fig. 2 (b), the effect of the sample group on the serum TG content of mice was insignificant (p > 0.05); from the results of fig. 2 (C), model + sample 3 significantly increased the HDL-C content in serum (p < 0.05).
Experimental results show that compared with samples 1 and 2, the treated recombinant rice has no significant difference in reducing the TC and LDL-C of the serum of the mice, and the control on the TG content of organisms is not significant, but the HDL-C content in the serum can be significantly improved.
3.3 Effect of recombinant Rice on liver lipid metabolism index of Experimental mice
From the results in fig. 3, it can be seen that the content of TC and LDL-C in the liver of mice in the high cholesterol model group is significantly increased (p <0.001 and p < 0.01) compared to the blank group; HDL-C content was significantly reduced (p < 0.001). The results in fig. 3 (d) show that the liver LDL-C content was significantly reduced in mice from model + sample 1 group compared to model group (p < 0.05). Model + sample 3 mice were significantly reduced in liver TC and LDL-C and significantly increased in HDL-C content (p < 0.05) following recombinant rice intervention.
Experimental results show that recombinant rice has better effect of regulating cholesterol content in serum and liver of mice than untreated raw meal, which may be related to increased digestion and absorption of recombinant rice flour by mice.
Example 5
Influence of recombinant Rice on liver histomorphology of Experimental mice
The H & E staining results of the mouse liver tissue sections are shown in fig. 4. The liver tissue of the mice in the blank group has normal structure, the liver cells are uniformly distributed and uniform in size, the cell nucleus is clear, and the liver blood sinus is wider and clear. After being induced by high cholesterol, the liver cells of mice in the model group are distributed in disorder, partial nuclei are solidified, cavitation bubbles and lipid droplets are more, and inflammation conditions occur. The hepatocellular swelling was reduced in mice of model + sample 1 and model + sample 2 groups, with reduced lipid droplets, but the nucleated cells were still of different sizes. The liver cell swelling degree of the mice in the model+sample 3 group is greatly relieved, the cell arrangement is normal, and large-area large lipid drops and vacuole aggregation do not occur. Experimental results show that the recombinant rice can relieve accumulation of lipid drops of liver cells to a certain extent, repair slight liver injury and is beneficial to liver health.
The results in FIG. 5 show that compared with the blank group, the relative expression results of cholesterol metabolism genes of mice in the high cholesterol model group are consistent with the biochemical index results, the expression of HMGCR is obviously increased, and the relative expression of CYP7A1, LXR-alpha, LDL-R and SREBP-2 genes is obviously reduced (p < 0.01).
As shown in fig. 5 (a), the expression level of liver HMGCR was significantly reduced (p < 0.05) in the three experimental groups of model + sample group compared to the high cholesterol model group. Experimental results show that the recombinant rice can achieve the effect of the mixed powder sample and can reduce the synthesis rate of liver cholesterol of mice.
As shown in fig. 5 (b), compared with the high cholesterol model group, the model+sample 1 and model+sample 2 experimental groups mice have no significant difference in the relative expression amount of CYP7 A1; the relative expression level of liver CYP7A1 of mice in the experimental group of model+sample 3 is obviously increased (p < 0.05). Experimental results show that the recombinant rice has a certain promoting effect on the synthesis of bile acid of experimental mice.
As shown in the result of fig. 5 (c), compared with the high cholesterol model group, the liver LXR-alpha gene relative expression amounts of the model+sample 2 and model+sample 3 experimental group mice are significantly increased; no significant changes occurred in the model + sample 1 experimental group. Experimental results show that compared with untreated mixed powder, the treated recombinant rice is more beneficial to strengthening the RCT effect of mouse liver cholesterol, accelerating cholesterol metabolism and reducing cholesterol accumulation in peripheral tissues.
As shown in the results of fig. 5 (d) and (e), the relative expression of both hepatic LDL-R and SREBP-2 genes was significantly higher in model + sample experimental group mice than in model group induced by high cholesterol (p < 0.05), and the effect was more significant in model + sample 3 experimental group. As an activator of the LDL-R gene, the relative expression trend of each experimental group in SREBP-2 was substantially consistent with that of LDL-R. Experimental results show that both the mixed powder and the recombinant rice can obviously improve the transportation of LDL-C in plasma to liver, regulate the balance of cholesterol in blood and reduce the risk of atherosclerosis of organisms.
In conclusion, the recombinant rice retains its effect of limiting cholesterol synthesis rate, enhancing cholesterol RCT, reducing LDL-C accumulation in blood, and achieving novel effect in promoting fatty acid synthesis compared with untreated rice flour.
Example 6
Based on example 3, the effect of different barrel temperatures on the quality of the reconstituted rice was examined, and the conditions and results are shown in Table 3.
TABLE 3 influence of barrel temperature on quality of reconstituted rice
Note that: the data in the table are expressed as mean ± standard deviation, and the same row of letters indicates significant differences (p < 0.05).
As can be seen from Table 3, the hardness and viscosity of the reconstituted rice were highest at 60 ℃. When the temperature is raised to 70-80 ℃, the hardness and the viscosity are greatly reduced. The elasticity of the mixed powder recombined rice is not greatly changed, and the chewing property is continuously reduced after 60 ℃. The boiling expansion rate is lower at 50 ℃, the loss rate is higher, and the boiling expansion rate and the loss rate are better at 60-70 ℃. When the barrel temperature was gradually increased, the sensory score of the rice tended to rise first and then fall, with the highest score at 60 ℃ being significantly higher than the remaining three groups (p < 0.05). When the temperature is lower, the rice surface is loose, and the forming effect is poor. And when the temperature is higher, the surface of the rice is rough and the color is darker, so that the sensory score is lower.
Example 7
Based on example 3, the influence of different screw speeds on the quality of the reconstituted rice was examined, and the conditions and results are shown in Table 4.
TABLE 4 influence of screw speed on quality of reconstituted rice
Note that: the data in the table are expressed as mean ± standard deviation, and the same row of letters indicates significant differences (p < 0.05).
The results in Table 4 show that as the screw speed increases, the hardness and viscosity increase and then decrease; the change is significant (p < 0.05) above 100 r/min. The elasticity of the recombined rice is not greatly changed, and the chewing property reaches the highest at 100 r/min. When the rotating speed is 90 r/min-110 r/min, the boiling expansion rate and the boiling loss rate have no obvious change. When the rotating speed is 120r/min, the steaming expansion rate is obviously reduced, and the loss rate is obviously increased. The sensory score of the reconstituted rice was also lowest at 120r/min.
Example 8
Based on example 3, the influence of different feed water contents on the quality of the reconstituted rice was examined, and the conditions and results are shown in Table 5.
TABLE 5 influence of feed moisture on quality of reconstituted rice
Note that: the data in the table are expressed as mean ± standard deviation, and the same row of letters indicates significant differences (p < 0.05).
As can be seen from Table 5, at the feed moisture content of 23% -26%, there was no significant change in hardness and adhesiveness of the reconstituted rice, and significantly higher than the feed moisture content of both 29% and 32% (p < 0.05). When the water content reaches 32%, the cooking loss of the rice is serious, the cooking expansion rate is low, and the sensory score is low.
The recombinant rice is prepared by mixing several natural grains according to a specific proportion, has the effect of reducing blood cholesterol, and simultaneously combines a specific preparation process to realize that the functions, the processing and the taste reach the optimal level.
It should be noted that the above embodiments are only for illustrating the technical solution of the present application and not for limiting the same, and although the present application has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present application may be modified or substituted without departing from the spirit and scope of the technical solution of the present application, which is intended to be covered in the scope of the claims of the present application.
Claims (5)
1. A recombinant rice capable of reducing cholesterol, characterized in that: comprising the steps of (a) a step of,
the rice flour comprises 15% of sorghum powder, 40% of oat, 10% of black rice, 10% of buckwheat, 15% of barley and 10% of rice by weight of the total mass of the raw materials;
the preparation method of the recombinant rice capable of reducing cholesterol comprises the steps of respectively crushing sorghum, oat, black rice, buckwheat, barley and rice raw materials to 40-100 meshes;
adding crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, uniformly mixing, and extruding and forming through a double-screw extruder;
and (3) drying the mixed raw materials after extrusion molding until the moisture content is lower than 14%, thereby obtaining the recombinant rice capable of reducing cholesterol.
2. The method for preparing recombinant rice capable of reducing cholesterol according to claim 1, wherein: comprising the steps of (a) a step of,
respectively crushing sorghum, oat, black rice, buckwheat, barley and rice raw materials to 40-100 meshes;
adding crushed sorghum, oat, black rice, buckwheat, barley and rice raw materials into a mixer, uniformly mixing, and extruding and forming through a double-screw extruder;
and (3) drying the mixed raw materials after extrusion molding until the moisture content is lower than 14%, thereby obtaining the recombinant rice capable of reducing cholesterol.
3. The method for preparing recombinant rice capable of reducing cholesterol according to claim 2, wherein: the powder is extruded and molded through a double screw extruder, wherein pure water is added into the powder after uniform mixing, and the pure water accounts for 23-32% of the mass of the powder.
4. The method for preparing recombinant rice capable of reducing cholesterol according to claim 2, wherein: the extrusion molding is carried out by a double-screw extruder, wherein the temperature of a machine barrel is 50-80 ℃, and the rotating speed of a screw is 90-120 r/min.
5. The method for preparing recombinant rice capable of reducing cholesterol according to claim 2, wherein: and the drying treatment is carried out, wherein the drying temperature is 45-50 ℃.
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