CN114601110A - 一种低血糖生成指数的重组乌米饭及其制备方法 - Google Patents
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Abstract
本发明公开了一种低血糖生成指数的重组乌米饭及其制备方法,属于食品加工技术领域。本发明在制备蓝黑色素时,通过添加氨基酸触发乌饭树树叶蓝黑色素的呈色反应过程,同时控制色素生成条件保持蓝黑色素色泽品质的均一性,克服了传统染米方法对春季树叶的依赖性,提高了不同季节乌饭树树叶的利用率和重组乌米饭的色泽稳定性。
Description
技术领域
本发明涉及一种低血糖生成指数的重组乌米饭及其制备方法,属于食品加工技术领域。
背景技术
截止到2019年,国际糖尿病联盟(IDF)统计,在20岁到79岁的人群中,共有4.63亿的糖尿病人群,其中我国糖尿病患者总人数约为1.164亿,位居世界首位。大米是我国最重要的主粮之一,全国65%以上的人口以大米为主食。天然大米的血糖生成指数为80~90,属高血糖生成指数食物,食用后对人体血糖影响极大,不利于糖尿病患者血糖的稳定。随着生活质量的提高,消费者意识到精制大米流失了较多营养成分,对其带来的糖尿病等健康隐患也日益警惕。因此,开发低血糖生成指数的大米是改善饮食结构势在必行的重要措施。
乌米饭是一种食用历史悠久的谷物食品,我国东部沿海地区食用乌米饭的***。此外,乌饭树树叶是一种优质的药用植物资源,《中药大辞典》载述乌饭树树叶可“益精气、强筋骨、明目止泻”。现代研究发现乌饭树树叶含有多种天然活性物质,具有调控血糖、抗氧化、抑菌、抗疲劳、预防和改善眼疾等生理功效。我国乌饭树资源蕴藏量丰富,尤以江、浙、皖、闽等地居多,目前国内采食乌饭树并用于食品加工的相关人群超过3亿人,涵盖9个省市,具有广泛的消费基础。
然而,现阶段乌米饭加工食品多以作坊式时令小吃的形式流传,截至目前还未形成规模化加工,在促进其产业化推广方面面临着诸多挑战,尤其是在色素成分研究和制作工艺方面。在色素成分方面,在前期色素成分有关的研究中一直存在误区:将粗提物中类黄酮化合物作为色素量化指标。这与乌米饭表面的蓝黑色外观并不相符,因而导致乌米饭产品品质参差不齐、可控性差。在制作工艺方面,乌米饭的上染率与外观受树叶季节性影响极大,仅春季树叶才能染出色泽品质较好的乌米饭。因此,在乌米饭的实际制作过程中,对树叶季节性依赖度较高。目前,现有的乌米饭专利均是以新鲜乌饭树树叶为主要原料直接对大米进行染色制备(例如CN104855862A、CN106721985A、CN109953255A),尚未出现可有效控制色素形成的加工方法以保证乌米饭产品品质的稳定性。
与此同时,现有传统工艺制作的乌米饭的血糖生成指数约为65~75,还不能满足消费者对于低血糖生成指数乌米饭的需求。
发明内容
[技术问题]
本发明要解决的技术问题是现有乌米饭色泽外观不稳定、血糖生成指数较高的问题。
[技术方案]
本发明提供了一种利用乌饭树树叶制备用于乌米饭的蓝黑色素的方法,包括如下步骤:
(1)将乌饭树树叶用清水洗净,按树叶和水以质量比1:3~7的比例磨浆,磨浆后用纱布过滤杂质,调节滤液pH为3~5;
(2)向滤液中加入滤液质量0.1~2%的氨基酸,置于40~65℃下反应3~6小时,反应完成后,过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素;
所述氨基酸为赖氨酸、蛋氨酸、苯丙氨酸、甘氨酸、丙氨酸、谷氨酸、天冬氨酸中的一种或几种。
所述步骤(1)调节滤液pH所用的酸度调节剂为柠檬酸、苹果酸、酒石酸中的一种或几种。
本发明还提供了一种可提高色泽外观稳定性、具有较低血糖生成指数的重组乌米饭的制备方法,所述重组乌米饭的血糖生成指数为40~55,所述重组乌米饭的原料,按质量比计,包含40~70:20~40:3~8:0.5~2的大米、燕麦、乌饭树树叶蓝黑色素、单甘酯;
所述重组乌米饭的制备方法,包括如下步骤:
步骤(1):混粉制备
对大米、燕麦除杂,将大米、燕麦粉碎、过筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):挤压造粒
将步骤(1)所得混粉放入双螺杆挤压机中造粒,所述挤压机参数为:螺杆转速100~260rpm,切刀转速450~1000rpm,套筒从进料口到出料口设置五段温度依次为60~80℃,90~110℃,100~120℃,60~80℃,50~70℃;
步骤(3):将步骤(2)造粒所得重组乌米饭进行干燥,即得低血糖生成指数的重组乌米饭。
在本发明的某些实施方式中,步骤(1)所述大米、燕麦、乌饭树树叶蓝黑色素、单甘酯的质量比是40~70:20~40:3~8:0.5~2。
在本发明的某些实施方式中,步骤(1)所述大米、燕麦、乌饭树树叶蓝黑色素、单甘酯的质量比是55~65:25~40:4~7:1.2~2。
在本发明的某些实施方式中,步骤(1)所述大米为糯米、粳米、籼米中的一种或几种。
在本发明的某些实施方式中,步骤(1)所述过筛为过60~120目筛。
在本发明的某些实施方式中,步骤(1)所述水的用量为固体原料的15%~40%。
在本发明的某些实施方式中,步骤(3)所述干燥方式为热风干燥或流化床干燥。
[有益效果]
采用本发明制作方法制得的重组乌米饭的血糖生成指数为40~55,能够满足消费者对于低血糖生成指数乌米饭的需求。
本发明在制备蓝黑色素时,通过添加氨基酸触发乌饭树树叶蓝黑色素的呈色反应过程,同时控制色素生成条件保持蓝黑色素色泽品质的均一性,克服了传统染米方法对春季树叶的依赖性,提高了不同季节乌饭树树叶的利用率和重组乌米饭的色泽稳定性。
具体实施方式
实施例1
本实施例用于制作重组乌米饭的原料,按质量比计,是55:40:7:1.5:30的糯米、燕麦、乌饭树树叶蓝黑色素、单硬酯酸甘油酯、水。
按照如下步骤制备重组乌米饭:
步骤(1):混粉制备,即,对大米、燕麦除杂,将大米、燕麦粉碎、过100目筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):挤压造粒,即,将步骤(1)所得混粉放入双螺杆挤压机中造粒,挤压机参数为:螺杆转速120rpm,切刀转速600rpm,套筒从进料口到出料口设置五段温度依次为65℃、100℃、120℃、75℃、60℃;
步骤(3):将步骤(2)造粒所得重组乌米饭进行流化床干燥即得重组乌米饭。重组乌米饭的颜色呈现蓝黑色,色度值为L=38.67、a=-0.13、b=-14.70,蒸制后其血糖生成指数为43。
其中,乌饭树树叶蓝黑色素的制备方法是:将乌饭树树叶用清水洗净,按树叶和水以质量比1:4的比例磨浆,磨浆后用纱布过滤杂质,用柠檬酸调节滤液pH为3.3,加入1.0%的赖氨酸,置于60℃下水浴5小时,反应完成后经过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素。
实施例2
本实施例用于制作重组乌米饭的原料,按质量比计,是60:35:6:1.2:35的糯米、燕麦、乌饭树树叶蓝黑色素、单硬酯酸甘油酯、水。
按照如下步骤制备重组乌米饭:
步骤(1):混粉制备,即,对大米、燕麦除杂,将大米、燕麦粉碎、过80目筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):挤压造粒,即,将步骤(1)所得混粉放入双螺杆挤压机中造粒,所述挤压机参数为:螺杆转速160rpm,切刀转速700rpm,套筒从进料口到出料口设置五段温度依次为60℃、100℃、120℃、80℃、50℃;
步骤(3):将步骤(2)造粒所得重组乌米饭进行流化床干燥即得重组乌米饭,颜色呈现蓝黑色,色度值为L=40.26、a=0.10、b=-12.81,蒸制后其血糖生成指数为48。
其中,乌饭树树叶蓝黑色素的制备方法是:将乌饭树树叶用清水洗净,按树叶和水以质量比1:5的比例磨浆,磨浆后用纱布过滤杂质,用苹果酸调节滤液pH为3,加入1.2%的甘氨酸,置于55℃下水浴5小时,反应完成后经过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素。
实施例3
本实施例用于制作重组乌米饭的原料,按质量比计,是65:25:4:1.5:25的糯米、燕麦、乌饭树树叶蓝黑色素、单油酸甘油酯、水。
按照如下步骤制备重组乌米饭:
步骤(1):混粉制备,即,对大米、燕麦除杂,将大米、燕麦粉碎、过100目筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):挤压造粒,即,将步骤(1)所得混粉放入双螺杆挤压机中造粒,所述挤压机参数为:螺杆转速200rpm,切刀转速800rpm,套筒从进料口到出料口设置五段温度依次为75℃、105℃、120℃、75℃、60℃;
步骤(3):将步骤(2)造粒所得重组乌米饭进行热风干燥即得重组乌米饭,颜色呈现蓝黑色,色度值为L=45.19、a=-0.30、b=-9.62,蒸制后其血糖生成指数为52。
其中,乌饭树树叶蓝黑色素的制备方法是:将乌饭树树叶用清水洗净,按树叶和水以质量比1:6的比例磨浆,磨浆后用纱布过滤杂质,用柠檬酸调节滤液pH为4.0,加入1.8%的苯丙氨酸,置于55℃下水浴4小时,反应完成后经过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素。
实施例4
本实施例用于制作重组乌米饭的原料,按质量比计,是60:30:7:1.6:40的糯米、燕麦、乌饭树树叶蓝黑色素、单月桂酸甘油酯、水。
按照如下步骤制备重组乌米饭:
步骤(1):混粉制备,即,对大米、燕麦除杂,将大米、燕麦粉碎、过100目筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):挤压造粒,即,将步骤(1)所得混粉放入双螺杆挤压机中造粒,所述挤压机参数为:螺杆转速180rpm,切刀转速750rpm,套筒从进料口到出料口设置五段温度依次为65℃、100℃、110℃、80℃、55℃;
步骤(3):将步骤(2)造粒所得重组乌米饭进行热风干燥即得重组乌米饭,颜色呈现蓝黑色,色度值为L=43.19、a=-0.91、b=-10.33,蒸制后其血糖生成指数为50。
其中,乌饭树树叶蓝黑色素的制备方法是:将乌饭树树叶用清水洗净,按树叶和水以质量比1:7的比例磨浆,磨浆后用纱布过滤杂质,用柠檬酸调节滤液pH为3.5,加入2.0%的谷氨酸,置于60℃下水浴3.5小时,反应完成后经过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素。
对比例1与实施例1相比,区别在于,制备色素时不添加氨基酸
所得重组米颜色呈现墨绿色,色度值为L=41.33、a=-10.39、b=3.25,蒸制后其血糖生成指数为60。
对比例2与实施例1区别在于,采用精氨酸
所得重组米颜色呈现浅棕黑色,色度值为L=50.17、a=-4.33、b=13.85,蒸制后其血糖生成指数为68。
虽然本发明已以较佳实施例公开如上,但其并非用以限定本发明,任何熟悉此技术的人,在不脱离本发明的精神和范围内,都可做各种的改动与修饰,因此本发明的保护范围应该以权利要求书所界定的为准。
Claims (10)
1.一种制备重组乌米饭的方法,其特征在于,所述重组乌米饭的原料包含大米、燕麦、乌饭树树叶蓝黑色素、单甘酯;
包括如下步骤:
步骤(1):对大米、燕麦除杂,将大米、燕麦粉碎、过筛,然后将大米粉、燕麦粉、乌饭树树叶蓝黑色素粉以及单甘酯粉、水混合得到混粉;
步骤(2):将步骤(1)所得混粉放入双螺杆挤压机中造粒;
步骤(3):将步骤(2)造粒所得重组乌米饭进行干燥,即得重组乌米饭;
所述乌饭树树叶蓝黑色素的制备包括以下步骤:(1)将乌饭树树叶洗净,加水磨浆,磨浆后用纱布过滤杂质,调节滤液pH为3~5;(2)向滤液中加入滤液质量0.1~2%的氨基酸,置于40~65℃下反应3~6小时,反应完成后,过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素;所述氨基酸为赖氨酸、蛋氨酸、苯丙氨酸、甘氨酸、丙氨酸、谷氨酸、天冬氨酸中的一种或几种。
2.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,所述重组乌米饭的原料,按质量比计,包含40~70:20~40:3~8:0.5~2的大米、燕麦、乌饭树树叶蓝黑色素、单甘酯。
3.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,造粒时,挤压机参数为:螺杆转速100~260rpm,切刀转速450~1000rpm,套筒从进料口到出料口设置五段温度依次为60~80℃,90~110℃,100~120℃,60~80℃,50~70℃。
4.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,所述大米、燕麦、乌饭树树叶蓝黑色素、单甘酯的质量比是55~65:25~40:4~7:1.2~2。
5.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,所述大米为糯米、粳米、籼米中的一种或几种。
6.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,所述水的用量为固体原料的15%~40%。
7.根据权利要求1所述的一种制备重组乌米饭的方法,其特征在于,所述干燥方式为热风干燥或流化床干燥。
8.根据权利要求1-7任一项所述方法制备得到的重组乌米饭。
9.一种利用乌饭树树叶制备用于乌米饭的蓝黑色素的方法,其特征在于,包括如下步骤:
(1)将乌饭树树叶用清水洗净,按树叶和水以质量比1:3~7的比例磨浆,磨浆后用纱布过滤杂质,调节滤液pH为3~5;
(2)向滤液中加入滤液质量0.1~2%的氨基酸,置于40~65℃下反应3~6小时,反应完成后,过滤杂质、浓缩、干燥得到乌饭树树叶蓝黑色素;
所述氨基酸为赖氨酸、蛋氨酸、苯丙氨酸、甘氨酸、丙氨酸、谷氨酸、天冬氨酸中的一种或几种。
10.根据权利要求9所述方法制备得到的蓝黑色素及其在食品染色中的应用。
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