CN115736181A - High-protein low-glycolipid recombinant rice and preparation method thereof - Google Patents
High-protein low-glycolipid recombinant rice and preparation method thereof Download PDFInfo
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- CN115736181A CN115736181A CN202211513703.5A CN202211513703A CN115736181A CN 115736181 A CN115736181 A CN 115736181A CN 202211513703 A CN202211513703 A CN 202211513703A CN 115736181 A CN115736181 A CN 115736181A
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- rice
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- glycolipid
- protein
- recombinant rice
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Abstract
The invention discloses a high-protein low-glycolipid recombinant rice and a preparation method thereof, wherein the preparation method comprises the following steps: the method comprises the steps of cleaning, baking, cooling and crushing a plurality of raw materials, sieving the raw materials with a 80-mesh sieve, taking down the crushed raw materials, uniformly mixing the raw material powder sieved with the 80-mesh sieve, feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, shearing and granulating to obtain a recombinant rice primary product, drying, sterilizing and cooling the granulated recombinant rice to obtain the high-protein low-glycolipid recombinant rice, selecting a plurality of natural products and optimizing the proportion, so that the nutrition is more comprehensive, the active ingredients are mutually cooperated, the gastrointestinal peristalsis is accelerated, the intestinal health is improved, the effects of low fat, weight loss and health promotion are achieved, and the method is simple in process, low in cost, pollution-free and easy for industrial production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to high-protein low-glycolipid recombinant rice and a preparation method thereof.
Background
With the improvement of the living standard of people, the dietary structure is changed, and the high-salt, high-sugar and high-fat diet is gradually increased, which brings potential threat to human health. The key point for solving the problem lies in improving the dietary structure and gradually changing to the consumption trend of nutrient foods with reasonable nutrition and health care function. In recent years, more and more dietary fiber-enriched foods, such as bread, noodles, biscuits, steamed foods and the like, appear all over the world, and new choices are provided for the health of people.
The rice is a main food crop in China, most residents in China eat three meals every day almost, and the rice is a very good medium for absorbing and supplementing nutrients, but the nutrient components of the rice are single, mainly carbohydrates and a small amount of protein, and the small amount of protein almost disappears due to the processes of fine processing, elutriation and cooking, so that the satisfactory nutritional function is difficult to achieve, and therefore, the high-protein low-glycolipid recombinant rice and the preparation method thereof are provided to solve the problems.
Disclosure of Invention
The present invention aims to provide a high-protein low-glycolipid recombinant rice and a preparation method thereof, so as to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme:
a high protein, low glycolipid recombinant rice comprising: 50-75 parts of rice flour, 1-25 parts of whey protein powder, 5-30 parts of whole grain powder, 1-10 parts of medicinal and edible food powder, 1-10 parts of bean powder, 1-15 parts of potato powder, 5-10 parts of dietary fiber and 15-30 parts of resistant starch.
As a further scheme of the invention: the rice flour is prepared by coarsely pulverizing dried rice or brown rice or germinated brown rice to particle size of 1-3mm, baking at 120-180 deg.C for 5-30 min, finely pulverizing, and sieving with 80 mesh sieve; the whole grain powder is single grain powder or mixed grain powder obtained by cleaning one or more grain raw materials of oat, buckwheat, quinoa, millet, black rice, corn and sorghum rice, drying for 1-1.5 hours at 50-70 ℃, baking for 40-80 minutes at 95-140 ℃, sequentially cooling, crushing and sieving with an 80-mesh sieve.
As a further scheme of the invention: the whey protein powder is precious protein separated and extracted from milk by adopting an advanced process, and is pushed to be protein king by the advantages of high purity, high absorption rate, most reasonable amino acid composition and the like, the whey protein is easy to digest, has high biological value, high efficiency, high protein efficiency ratio and high utilization rate, and is a fine product in protein.
As a further scheme of the invention: the medicinal and edible food powder is prepared from one or more of Poria, fructus Lycii, rhizoma Dioscoreae, rhizoma Polygonati, fructus Alpinae Oxyphyllae, bulbus Lilii, radix Puerariae, fructus Hordei Germinatus, semen Nelumbinis, semen euryales, folium Mori, mori fructus, fructus Hippophae, perillae herba, fructus Momordicae Charantiae, rhizoma Polygonati Odorati, fructus Cucurbitae Moschatae, cortex Cinnamomi, and Coicis semen by cleaning, drying at 45-65 deg.C for 1-2 hr, baking at 80-120 deg.C for 30-55 deg.C, sequentially cooling, pulverizing, and sieving with 80 mesh sieve to obtain single or multiple raw materials.
As a further scheme of the invention: the bean powder is prepared by cleaning one or more of soybean, red bean, black bean, mung bean, chickpea, white hyacinth bean and red bean, drying at 55-70 ℃ for 1-1.5 hours, baking at 120-180 ℃ for 40-50 minutes, cooling, crushing and sieving with a 80-mesh sieve to obtain single or multiple raw material mixed bean powder; the potato powder comprises any one or more of sweet potatoes, purple potatoes and potatoes, is dried for 1-2.5 hours at the temperature of 35-80 ℃ after being cleaned, is baked for 50-90 minutes at the temperature of 130-170 ℃, is sequentially cooled and crushed, and is sieved by a sieve of 80 meshes to obtain the single or multiple raw material mixed potato powder.
As a further scheme of the invention: the dietary fiber comprises any one or a mixture of more of wheat dietary fiber, oat dietary fiber, soybean dietary fiber, wheat sprout dietary fiber, buckwheat dietary fiber, fruit dietary fiber, pectin, guar gum, seaweed gum, arabic gum, carrageenan, jerusalem artichoke powder, konjac flour, polydextrose, resistant starch, resistant dextrin, chitin, chitosan, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, oligomannose, polydextrose, glucose, beta-glucan, raffinose, stachyose, laminarin and trehalose.
As a further scheme of the invention: the resistant starch comprises one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and white kidney bean resistant starch.
A preparation method of high-protein low-glycolipid recombinant rice comprises the following steps:
the method comprises the following steps: pretreating raw materials, cleaning, baking, cooling, crushing various raw materials, sieving with a 80-mesh sieve, and taking down the crushed raw materials;
step two: preparing mixed powder, namely uniformly mixing the raw material powder sieved by the 80-mesh sieve in the step one;
step three: extruding and granulating, namely feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: and (4) drying and sterilizing, namely drying, sterilizing and cooling the recombinant rice obtained by granulating in the step three to obtain the high-protein low-glycolipid recombinant rice.
As a further scheme of the invention: the temperature control areas of the three extrusion forming steps are respectively arranged: the temperature of the feeding area in the 1 st area is 50-65 ℃, the temperature of the transition area in the 2 nd area is 80-95 ℃, the temperature of the curing area in the 3 rd area is 100-130 ℃, and the temperature of the puffing area in the 4 th area is 70-90 ℃; the technological parameters of feeding and conveying in the third step are as follows: the feeding speed is 10-20kg/h, the materials are conveyed into the machine barrel at the rotating speed of 130-160r/min and are conveyed along the screw thread direction along with the rotation of the screw, and the screw thread space is gradually reduced, so that the materials are gradually compacted.
As a still further scheme of the invention: in the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 30-45 ℃, and the sterilization is carried out under the far infrared rays with the wavelength of 600-850 mu m.
Compared with the prior art, the invention has the beneficial effects that: the high-protein low-glycolipid recombinant rice is prepared by selecting various natural products and optimizing the proportion, has more comprehensive nutrition, has the synergistic effect of active ingredients, accelerates gastrointestinal motility, improves intestinal health, achieves the effects of low fat, weight reduction and health promotion, and has the advantages of simple process, low cost, no pollution and easy industrial production.
Drawings
FIG. 1 is a schematic structural diagram of the present invention.
Detailed Description
In one embodiment, as shown in fig. 1, a high protein low glycolipid recombinant rice comprising: 50-75 parts of rice flour, 1-25 parts of whey protein powder, 5-30 parts of whole grain powder, 1-10 parts of medicinal and edible food powder, 1-10 parts of bean powder, 1-15 parts of potato powder, 5-10 parts of dietary fiber and 15-30 parts of resistant starch; the rice flour is prepared by coarse pulverizing dried rice or brown rice or germinated brown rice to particle size of 1-3mm, baking at 120-180 deg.C for 5-30 min, fine pulverizing, and sieving with 80 mesh sieve; the whole grain powder is single grain powder or mixed grain powder obtained by cleaning any one or more grain raw materials of oat, buckwheat, quinoa, millet, black rice, corn and sorghum rice, drying for 1-1.5 hours at 50-70 ℃, baking for 40-80 minutes at the temperature of 95-140 ℃, sequentially cooling, crushing and sieving with a 80-mesh sieve; whey protein powder is precious protein separated and extracted from milk by an advanced process, and is pushed to be 'king of protein' due to the advantages of high purity, high absorption rate, most reasonable amino acid composition and the like, the whey protein is easy to digest, has high biological value, high efficiency, high protein efficiency ratio and high utilization rate, and is a fine product in the protein.
The medicinal and edible food powder is prepared from one or more of Poria, fructus Lycii, rhizoma Dioscoreae, rhizoma Polygonati, fructus Alpinae Oxyphyllae, bulbus Lilii, radix Puerariae, fructus Hordei Germinatus, semen Nelumbinis, semen euryales, folium Mori, mori fructus, fructus Hippophae, perillae herba, fructus Momordicae Charantiae, rhizoma Polygonati Odorati, fructus Cucurbitae Moschatae, cortex Cinnamomi, and Coicis semen, by cleaning, drying at 45-65 deg.C for 1-2 hr, baking at 80-120 deg.C for 30-55 deg.C, sequentially cooling, pulverizing, and sieving with 80 mesh sieve to obtain single or multiple raw materials.
The bean powder is prepared by cleaning one or more of semen glycines, semen Phaseoli, semen Sojae Atricolor, semen Phaseoli Radiati, semen Ciceris Arietini, semen lablab album, and semen Phaseoli, drying at 55-70 deg.C for 1-1.5 hr, baking at 120-180 deg.C for 40-50 min, cooling, pulverizing, and sieving with 80 mesh sieve to obtain single or multiple mixed bean powder; the potato powder comprises one or more of sweet potato, purple potato and potato, is dried for 1-2.5 hours at 35-80 ℃ after being cleaned, is baked for 50-90 minutes at 130-170 ℃, is sequentially cooled and crushed, and is sieved by a sieve with 80 meshes to obtain the single or multiple raw material mixed potato powder.
The dietary fiber comprises any one or more of wheat dietary fiber, oat dietary fiber, soybean dietary fiber, wheat sprout dietary fiber, buckwheat dietary fiber, fruit dietary fiber, pectin, guar gum, seaweed gum, arabic gum, carrageenan, jerusalem artichoke powder, konjac flour, polydextrose, resistant starch, resistant dextrin, chitin, chitosan, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, oligomannose, polydextrose, glucose, beta-glucan, raffinose, stachyose, laminarin and trehalose; the resistant starch comprises one or more of corn resistant starch, banana resistant starch, chickpea resistant starch, lotus seed resistant starch, mung bean resistant starch and white kidney bean resistant starch;
dietary fiber is mainly a polysaccharide which cannot be utilized by human body, i.e. a polysaccharide which cannot be digested by digestive enzymes in human gastrointestinal tract and is not absorbed and utilized by human body, and the polysaccharide is mainly derived from complex carbohydrate of plant cell wall, and can also be called non-starch polysaccharide, i.e. polysaccharide without alpha-glucan, and the dietary fiber is a carbohydrate which cannot be digested by human body, so that the dietary fiber can be divided into two basic types when dissolved in water: water-soluble fibers and water-insoluble fibers; cellulose, part of hemicellulose and lignin are 3 common water insoluble fibers present in plant cell walls; pectin, gum and the like belong to water-soluble fibers, and exist in non-fibrous substances in the nature, common foods such as barley, beans, carrots, citrus, flax, oat bran and the like contain abundant water-soluble fibers, and the water-soluble fibers can slow down the digestion speed and excrete cholesterol at the highest speed, help to regulate the function of an immune system and promote the discharge of toxic heavy metals in the body, so that the blood sugar and the cholesterol in blood can be controlled above the optimal level, and a diabetic can be helped to improve the insulin level and the triglyceride; water insoluble fiber includes cellulose, lignin and some hemicellulose and wheat bran, corn bran, celery, pericarp and rhizome vegetables from food; the water-insoluble fiber can reduce the risk of intestinal cancer, prevent constipation and diverticulitis by absorbing toxic substances in food, and reduce toxin discharged from bacteria in digestive tract; most plants contain water-soluble and water-insoluble fiber, so balanced dietary intake of water-soluble and water-insoluble fiber can achieve different benefits.
A preparation method of high-protein low-glycolipid recombinant rice comprises the following steps:
the method comprises the following steps: pretreating raw materials, cleaning, baking, cooling, crushing various raw materials, sieving with a 80-mesh sieve, and taking down the crushed raw materials;
step two: preparing mixed powder, namely uniformly mixing the raw material powder sieved by the 80-mesh sieve in the step one;
step three: extruding and granulating, namely feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: drying and sterilizing, namely drying, sterilizing and cooling the recombinant rice obtained by granulating in the third step to obtain the high-protein low-glycolipid recombinant rice;
setting temperature control areas of three extrusion forming steps respectively: the temperature of the feeding area in the 1 st area is 50-65 ℃, the temperature of the transition area in the 2 nd area is 80-95 ℃, the temperature of the curing area in the 3 rd area is 100-130 ℃, and the temperature of the puffing area in the 4 th area is 70-90 ℃; the technological parameters of feeding and conveying in the third step are as follows: the feeding speed is 10-20kg/h, the materials are conveyed into the machine barrel at the rotating speed of 130-160r/min and are conveyed along the screw thread direction along with the rotation of the screw, and the thread pitch is gradually reduced, so that the materials are gradually compacted;
in the fourth step, the temperature of the drying and sterilizing fluidized bed is set to be 30-45 ℃, and the sterilization is carried out under the far infrared ray with the wavelength of 600-850 mu m.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A high-protein low-glycolipid recombinant rice comprising: 50-75 parts of rice flour, 1-25 parts of whey protein powder, 5-30 parts of whole grain powder, 1-10 parts of medicinal and edible food powder, 1-10 parts of bean powder, 1-15 parts of potato powder, 5-10 parts of dietary fiber and 15-30 parts of resistant starch.
2. The recombinant rice with high protein and low glycolipid according to claim 1, characterized in that the rice flour is rice flour obtained by coarsely pulverizing dried rice or brown rice or germinated brown rice to a particle size of 1-3mm, then baking at 120-180 ℃ for 5-30 minutes, finely pulverizing, and sieving with 80 mesh sieve; the whole grain powder is single grain powder or mixed grain powder obtained by cleaning any one or more of oat, buckwheat, quinoa, millet, black rice, corn and sorghum rice, drying at 50-70 ℃ for 1-1.5 hours, baking at 95-140 ℃ for 40-80 minutes, sequentially cooling, crushing and sieving with a 80-mesh sieve.
3. The recombinant rice with high protein and low glycolipid as claimed in claim 1, wherein said whey protein powder is a precious protein extracted from milk using advanced process.
4. The recombinant rice with high protein and low glycolipid according to claim 1, characterized in that the edible and medicinal food powder is prepared from any one or more of poria cocos, wolfberry, yam, polygonatum rhizome, sharpleaf galangal fruit, lily, kudzu root, malt, lotus seed, gorgon fruit, mulberry leaf, mulberry, sea buckthorn, perilla, balsam pear, polygonatum odoratum, pumpkin, cinnamon and coix seed, and is dried for 1-2 hours at 45-65 ℃, baked at 80-120 ℃ for 30-55 ℃ and sequentially cooled and crushed, and sieved with a 80-mesh sieve to obtain a single raw material or a mixture of multiple raw materials.
5. The recombinant rice as claimed in claim 1, wherein the bean powder is prepared by mixing one or more of soybean, red bean, black bean, mung bean, chickpea, white hyacinth bean and red bean, washing, drying at 55-70 deg.C for 1-1.5 hr, baking at 120-180 deg.C for 40-50 min, cooling, pulverizing, and sieving with 80 mesh sieve; the potato powder comprises any one or more of sweet potatoes, purple potatoes and potatoes, is dried for 1-2.5 hours at the temperature of 35-80 ℃ after being cleaned, is baked for 50-90 minutes at the temperature of 130-170 ℃, is sequentially cooled and crushed, and is sieved by a sieve of 80 meshes to obtain the single or multiple raw material mixed potato powder.
6. The high-protein low-glycolipid recombinant rice according to claim 1, characterized in that the dietary fiber comprises any one or more of wheat dietary fiber, oat dietary fiber, soybean dietary fiber, wheat germ dietary fiber, buckwheat dietary fiber, fruit dietary fiber, pectin, guar gum, alginate jelly, gum arabic, carrageenan, jerusalem artichoke powder, konjac flour, polydextrose, resistant starch, resistant dextrin, chitin, chitosan, fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide, isomalto-oligosaccharide, oligomannose, polydextrose, glucose, beta-glucan, raffinose, stachyose, laminarin and trehalose.
7. The high-protein low-glycolipid recombinant rice according to claim 1, characterized in that said resistant starch comprises one or several of resistant corn starch, resistant banana starch, resistant chickpea starch, resistant lotus seed starch, resistant mung bean starch, resistant navy bean starch.
8. A method for preparing a high-protein low-glycolipid recombinant rice, which is applied to the recombinant rice of any one of claims 1-7, said method comprising the steps of:
the method comprises the following steps: pretreating raw materials, cleaning, baking, cooling, crushing various raw materials, sieving with a 80-mesh sieve, and taking down the crushed raw materials;
step two: preparing mixed powder, namely uniformly mixing the raw material powder sieved by the 80-mesh sieve in the step one;
step three: extruding and granulating, namely feeding, conveying, extruding and molding the uniformly mixed raw materials by a double-screw extruder, and shearing and granulating to obtain a recombined rice primary product;
step four: and (4) drying and sterilizing, namely drying, sterilizing and cooling the recombinant rice obtained by granulating in the step three to obtain the high-protein low-glycolipid recombinant rice.
9. The method for preparing high protein low glycolipid recombinant rice according to claim 8, characterized in that the three extrusion forming temperature control zones are respectively set: the temperature of the feeding area in the 1 st area is 50-65 ℃, the temperature of the transition area in the 2 nd area is 80-95 ℃, the temperature of the curing area in the 3 rd area is 100-130 ℃, and the temperature of the puffing area in the 4 th area is 70-90 ℃; the technological parameters of feeding and conveying in the third step are as follows: the feeding speed is 10-20kg/h, the materials are conveyed into the machine barrel at the rotating speed of 130-160r/min and are conveyed along the screw thread direction along with the rotation of the screw, and the screw thread space is gradually reduced, so that the materials are gradually compacted.
10. The method as claimed in claim 8, wherein the fluidized bed temperature for drying and sterilization is set to 30-45 ℃ and sterilization is performed under far infrared ray having a wavelength of 600-850 μm.
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| CN112971030A (en) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | Selenium-rich high-dietary-fiber recombinant rice and processing method thereof |
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| CN112971030A (en) * | 2021-03-22 | 2021-06-18 | 武汉隆丰园生物科技有限公司 | Selenium-rich high-dietary-fiber recombinant rice and processing method thereof |
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