CN117322575B - Preparation method of sugar-control nutritional rice - Google Patents
Preparation method of sugar-control nutritional rice Download PDFInfo
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- CN117322575B CN117322575B CN202311409669.1A CN202311409669A CN117322575B CN 117322575 B CN117322575 B CN 117322575B CN 202311409669 A CN202311409669 A CN 202311409669A CN 117322575 B CN117322575 B CN 117322575B
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- vegetable oil
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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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or 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
-
- 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
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Manufacturing & Machinery (AREA)
- Cereal-Derived Products (AREA)
Abstract
The application discloses a preparation method of sugar-control nutritional rice, which takes polished round-grained rice, corn, long-shaped rice, wheat and oat as raw materials, and can form nutritional rice rich in protein, carbohydrate, fat, mineral substances, vitamins, dietary fibers and other components, so that the nutritional rice has higher nutritional value. The vegetable oil is added in the mixing process of various raw material powders, so that the vegetable oil is utilized to fully wrap the surfaces of the starch particles to form a lubricating layer, and moisture infiltration is effectively prevented, so that the starch particles are effectively prevented from expanding and swelling in water, the phenomenon that the starch particles are too high in gelatinization degree during extrusion granulation is avoided, the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved.
Description
Technical Field
The application relates to the field of biotechnology, in particular to a preparation method of sugar-control nutritional rice.
Background
Nutritional rice is a new food product that has been processed and modified from traditional rice by physical or chemical means to alter its structure and properties. At present, the nutritional rice is prepared mainly by grinding rice particles into powder, and then adding additives to recombine into a rice product with richer nutrition so as to meet the dietary nutrition requirements of people. However, the current preparation technology of the nutritional rice only considers the nutrition problem of the nutritional rice, but neglects that the nutritional rice is unfavorable for extrusion molding due to the change of structure and properties, and the puffing phenomenon easily occurs, so that the steam drum on the surface of the recombined rice is increased and the quality is poor.
Disclosure of Invention
The application provides a preparation method of sugar-control nutritional rice, which aims to solve the technical problem that the extrusion molding quality is poor due to the fact that the gelatinization degree is too high in the current preparation technology of the nutritional rice.
In order to solve the technical problems, the application provides a preparation method of sugar-control nutritional rice, which comprises the following components in parts by weight:
35-55 parts of polished round-grained rice, 15-35 parts of corn, 5-15 parts of long-shaped rice, 35-55 parts of wheat, 5-15 parts of oat, 0-10 parts of medicine and food homologous food powder and 1-10 parts of vegetable oil;
the preparation method of the sugar-control nutritional rice comprises the following steps:
grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 25% -31%, adding vegetable oil, heating and stirring uniformly to obtain mixed powder, balancing the water content of the mixed powder for 20-28 h, extruding the mixed powder into recombinant rice granules in an extruder at the die head temperature of 93-107 ℃ and the screw speed of 85-115 r/min, drying and sterilizing the recombinant rice granules, and vacuum cooling to obtain the nutritional rice.
In one embodiment, the nutritional rice is composed of the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder and 5.5 parts of vegetable oil.
In one embodiment, the vegetable oil comprises one or more of peanut oil, corn oil, canola oil, olive oil, sesame oil, sunflower oil, walnut oil, linseed oil, tea tree oil, and perilla oil.
In one embodiment, the medicinal and edible food powder comprises one or more of rhizoma Dioscoreae, semen Sesami nigrum, bulbus Lilii, fructus crataegi, perillae herba, mori fructus, fructus Lycii, radix Puerariae, fructus Hordei Germinatus, semen Cassiae, glycyrrhrizae radix, semen Nelumbinis, semen euryales, poria, folium Mori, fructus Hippophae, coicis semen and Concha Ostreae.
In one embodiment, the corn is sweet corn.
In one example, the moisture content was 28%, the moisture was equilibrated for 24 hours, the die temperature was 101℃and the screw speed was 99r/min.
In one embodiment, vacuum cooling is used before the moisture of the dough mixture is equilibrated.
According to the nutritional rice, the polished round-grained rice, the corn, the long-shaped rice, the wheat and the oat are used as main raw materials of the nutritional rice, the medicine and food homologous food powder supplements nutritional components of the nutritional rice, vegetable oil is added in a raw material formula, the surfaces of starch particles are wrapped by the vegetable oil, moisture infiltration and starch gelatinization are prevented, the gelatinization degree and the retrogradation degree of the nutritional rice are ensured to be controlled in a product requirement range, and the taste of the nutritional rice is improved.
The semen oryzae Sativae is prepared from semen oryzae Sativae grains, contains a large amount of carbohydrate, and accounts for 79%, wherein the amylose content is usually 13% -20%; semen oryzae Sativae is rich in protein, calcium, phosphorus, ferrum and B vitamins, and has effects in nourishing yin, promoting salivation, relieving restlessness, quenching thirst, nourishing spleen and stomach, and invigorating lung qi. The fat content is low, typically 2% -3%.
About 60% of the starch in corn is resistant starch, which aids in controlling blood glucose; cellulose is rich and mainly contains insoluble fibers, which is helpful for intestinal digestion; contains multiple vitamins and minerals such as vitamin C, vitamin E, potassium, magnesium, zinc, etc.
The long-shaped rice is made of long-shaped non-waxy rice, and the amylose content of the long-shaped rice is usually 13% -22%; corn is rich in proteins, minerals and B vitamins; the fat content is low, typically 1% -2%.
Wheat has an amylose content of about 19.60%, an amylopectin content of about 51.20%, a protein content of typically 8% -15%, a fat content of typically 1% -2%, and its tough cortex and wheat germ are rich in dietary fibers, minerals and vitamins.
Oat has an amylose content of about 15.50%, an amylopectin content of about 44.53%, is rich in proteins, dietary fibers and some vitamins and minerals, typically 15% to 20% protein, has a higher fat content, and has a 90% oat fat content of 5% to 9%.
Vegetable oils are esters of straight chain higher fatty acids and glycerol, mainly triglycerides, which are commonly used as cooking media and flavor modifiers in food processing to improve the texture and mouthfeel and to increase the aroma and flavor of nutritional rice. The vegetable oil also has stable emulsifying and dispersing properties, and can be combined with the aqueous component to form an emulsifying system so as to well disperse suspended solid particles and uniformly distribute food. Vegetable oils are anionic surfactants that possess both hydrophilic and hydrophobic properties in nature, wherein the hydrophilicity is typically represented by the hydrophilic group carboxylic acid groups and the hydrophobicity by the hydrophobic group long chain alkyl groups.
The nutritional rice takes polished round-grained rice, corn, long-grained rice, wheat and oat as raw materials of the nutritional rice, and can form the nutritional rice rich in protein, carbohydrate, fat, mineral substances, vitamins, dietary fibers and other components, so that the nutritional rice has higher nutritional value; meanwhile, corn and wheat are rich in dietary fibers, and as the dietary fibers such as cellulose and the like cannot be degraded in the gastrointestinal tract, the volume and viscosity of food can be increased, so that the feeling of satiety is increased, and the feeding amount is reduced; can also slow down the digestion and absorption rate of carbohydrates in the food, helping to stabilize blood glucose levels; and can help lower cholesterol levels, particularly low density lipoprotein cholesterol ("bad" cholesterol); the corn is mainly made of resistant starch, and the resistant starch is not degraded by human digestive enzymes in the digestion process, but is fermented by beneficial bacteria in intestinal tracts by reaching the colon, so that the digestion speed of the nutritional rice is slower, the rising speed of blood sugar is slower, the digestion resistance of the nutritional rice is promoted, and the sugar control effect is realized. The vegetable oil is added in the mixing process of various raw material powders, so that the vegetable oil is utilized to fully wrap the surfaces of the starch particles to form a lubricating layer, and moisture infiltration is effectively prevented, so that the starch particles are effectively prevented from expanding and swelling in water, the phenomenon that the starch particles are too high in gelatinization degree during extrusion granulation is avoided, the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved.
In one embodiment, the nutritional rice is composed of the following components in parts by weight:
35-55 parts of polished round-grained rice, 15-35 parts of corn, 5-15 parts of long-shaped rice, 35-55 parts of wheat, 5-15 parts of oat, 0-10 parts of medicine and food homologous food powder, 1-10 parts of vegetable oil and 0.1-1 part of lipase;
the preparation method of the sugar-control nutritional rice comprises the following steps:
grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to regulate the water content to 25% -31%, adding vegetable oil and lipase preheated to 30-45 ℃, heating and stirring uniformly to obtain mixed powder, balancing the water content of the mixed powder for 20-28 h, inactivating the lipase after balancing the water content, extruding the mixed powder into recombinant rice particles by an extruder, extruding the recombinant rice particles at the die head temperature of 93-107 ℃, the screw speed of the extruder of 85r/min-115r/min, drying and sterilizing the recombinant rice particles, and vacuum cooling to obtain the nutritional rice.
In one embodiment, the nutritional rice is composed of the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 5.5 parts of vegetable oil and 0.51 part of lipase.
The lipase belongs to carboxylesterase hydrolase class, can gradually hydrolyze triglyceride into glycerol and higher fatty acid, and the higher fatty acid is mainly oleic acid.
According to the nutritional rice disclosed by the embodiment, the lipase is added into a raw material formula system, the hydrolysis of the lipase on the vegetable oil and the fat in the raw material is utilized, the vegetable oil and the fat are hydrolyzed into the higher fatty acid and the glycerol, the solubility and the stability of the vegetable oil are improved, so that a starch-lipid composite structure is formed, and in a non-liquid state system, the hydrophobicity of the long-chain alkyl group of the fatty acid prevents the starch particles from expanding and swelling in water, so that the starch particles are prevented from being too high in gelatinization degree during extrusion granulation, and the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved. Meanwhile, when the prepared nutritional rice is cooked by adding water, the carboxylic acid group of the vegetable oil is adsorbed in the water phase in the liquid interface, and the alkyl group is stretched upwards in the air or the oil phase, so that the hydrophobicity of the starch particles under the action of the alkyl group is reduced, and the moisture is fully absorbed and puffed under the action of the hydrophilicity of the carboxylic acid group, so that the nutritional rice is fully gelatinized during cooking, and the taste and flavor of the cooked rice of the nutritional rice are improved.
In one embodiment, the vegetable oil and lipase are added to the mix powder in the form of an emulsion, the emulsion being prepared by the steps of: mixing vegetable oil and lipase uniformly, stirring for 2-6h at 30-45 ℃, and inactivating lipase to obtain emulsion.
In one embodiment, the group rice consists of the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 6.5 parts of vegetable oil and 0.23 part of lipase.
In one embodiment, the lipase comprises one or more of an animal lipase, a plant lipase, and a microbial lipase. Preferably a vegetable lipase.
In the preparation method of the sugar-control nutritional rice, the vegetable oil and the lipase are mixed into the emulsion, and the vegetable oil is hydrolyzed into the glycerol and the fatty acid by utilizing the hydrolysis between the vegetable oil and the lipase, so that the solubility and the stability of the vegetable oil are improved, and more starch-lipid complex structures are formed; the oleic acid molecules of the vegetable oil are uniformly dispersed in the water phase by utilizing the emulsification between the vegetable oil and the lipase to form a stable emulsification system, thereby being beneficial to the extrusion molding of the nutritional rice and improving the shelf life of the nutritional rice.
Detailed Description
The following detailed description of the present invention will provide further details in order to make the above-mentioned objects, features and advantages of the present invention more comprehensible. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. The present invention may be embodied in many other forms than described herein and similarly modified by those skilled in the art without departing from the spirit of the invention, whereby the invention is not limited to the specific embodiments disclosed below.
The term "prepared from …" as used herein is synonymous with "comprising". The terms "comprising," "including," "having," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, step, method, article, or apparatus.
When an equivalent, concentration, or other value or parameter is expressed as a range, preferred range, or a range bounded by a list of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when ranges of "1 to 5" are disclosed, the described ranges should be construed to include ranges of "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a numerical range is described herein, unless otherwise indicated, the range is intended to include its endpoints and all integers and fractions within the range.
Furthermore, the indefinite articles "a" and "an" preceding an element or component of the invention are not limited to the requirements of the number of elements or components (i.e. the number of occurrences). Thus, the use of "a" or "an" should be interpreted as including one or at least one, and the singular reference of an element or component also includes the plural reference unless the amount is obvious to the singular reference.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and/or" as used herein includes any and all combinations of one or more of the associated listed items.
Example 1
The nutritional rice comprises the following components in parts by weight:
35 parts of polished round-grained rice, 15 parts of corn, 5 parts of long-grained nonglutinous rice, 35 parts of wheat, 5 parts of oat and 1 part of vegetable oil;
the preparation method comprises the following steps: grinding semen oryzae Sativae, semen Maydis, semen oryzae Sativae, semen Tritici Aestivi and herba Avenae Fatuae, sieving to obtain mixed powder, adding water to regulate water content to 25%, adding vegetable oil, stirring to obtain mixed powder, vacuum cooling to balance water at 4deg.C for 20 hr, extruding the mixed powder into recombinant rice granule at 93 deg.C, extruding screw speed of 85r/min, drying and sterilizing, and vacuum cooling to obtain nutritional rice.
Example 2
The nutritional rice comprises the following components in parts by weight:
55 parts of polished round-grained rice, 35 parts of corn, 15 parts of long-grained nonglutinous rice, 55 parts of wheat, 15 parts of oat, 10 parts of medicine and food homologous food powder and 10 parts of vegetable oil;
the preparation method comprises the following steps: grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 31%, adding vegetable oil, stirring uniformly to obtain mixed powder, vacuum cooling to 4 ℃, balancing water at 4 ℃ for 28h, extruding the mixed powder into recombined rice particles in an extruder at the die head temperature of 107 ℃ and the screw speed of 115r/min, drying and sterilizing the recombined rice particles, and vacuum cooling to obtain the nutritional rice.
Example 3
The nutritional rice comprises the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder and 5.5 parts of vegetable oil;
the preparation method comprises the following steps: grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 28%, adding vegetable oil, stirring uniformly to obtain mixed powder, vacuum cooling to 4 ℃, balancing water at 4 ℃ for 24 hours, extruding the mixed powder into recombined rice particles in an extruder at the die head temperature of 101 ℃ and the screw speed of 99r/min, drying and sterilizing the recombined rice particles, and vacuum cooling to obtain the nutritional rice.
Example 4
The nutritional rice comprises the following components in parts by weight:
35 parts of polished round-grained rice, 15 parts of corn, 5 parts of long-grained nonglutinous rice, 35 parts of wheat, 5 parts of oat, 1 part of vegetable oil and 0.1 part of lipase;
the preparation method comprises the following steps: grinding semen oryzae Sativae, semen Maydis, semen oryzae Sativae, semen Tritici Aestivi and herba Avenae Fatuae, sieving to obtain mixed powder, adding water to the mixed powder to regulate water content to 25%, adding vegetable oil and lipase preheated to 37deg.C, heating and stirring to obtain mixed powder, vacuum cooling to 4deg.C, balancing water at 4deg.C for 28 hr, inactivating lipase, extruding the mixed powder into recombinant rice granule at 93 deg.C, extruding screw speed of 85r/min, drying and sterilizing, and vacuum cooling to obtain nutritional rice.
Example 5
The nutritional rice comprises the following components in parts by weight:
55 parts of polished round-grained rice, 35 parts of corn, 15 parts of long-grained nonglutinous rice, 55 parts of wheat, 15 parts of oat, 10 parts of medicine and food homologous food powder, 10 parts of vegetable oil and 1 part of lipase;
the preparation method comprises the following steps: grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 31%, adding vegetable oil and lipase preheated to 37 ℃, heating and stirring uniformly at 37 ℃ to obtain mixed powder, vacuum cooling to 4 ℃, balancing water in a refrigerator at 4 ℃ for 28 hours, inactivating the lipase after balancing water, putting the mixed powder into an extruder to extrude into recombined rice particles, extruding the recombined rice particles at the die head temperature of 107 ℃, the screw speed of the extruder of 115r/min, drying and sterilizing the recombined rice particles, and vacuum cooling to obtain the nutritional rice.
Example 6
The nutritional rice comprises the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 5.5 parts of vegetable oil and 0.51 part of lipase;
the preparation method comprises the following steps: grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 28%, adding vegetable oil and lipase preheated to 37 ℃, heating and stirring uniformly at 37 ℃ to obtain mixed powder, vacuum cooling to 4 ℃, balancing water in a refrigerator at 4 ℃ for 28 hours, inactivating the lipase after balancing water, putting the mixed powder into an extruder to extrude the mixed powder into recombinant rice particles, extruding the recombinant rice particles at the die head temperature of 101 ℃, the screw speed of the extruder of 99r/min, drying and sterilizing the recombinant rice particles, and vacuum cooling to obtain the nutritional rice.
Example 7
The nutritional rice comprises the following components in parts by weight:
35 parts of polished round-grained rice, 15 parts of corn, 5 parts of long-grained nonglutinous rice, 35 parts of wheat, 5 parts of oat, 1 part of vegetable oil and 0.1 part of lipase;
the preparation method comprises the following steps: mixing vegetable oil and lipase with water, stirring at 37deg.C and acid anaerobic condition at 50r/min for 2 hr, and inactivating lipase to obtain emulsion. Grinding semen oryzae Sativae, semen Maydis, semen oryzae Sativae, semen Tritici Aestivi and herba Avenae Fatuae, sieving to obtain mixed powder, adding water to regulate water content to 25%, adding emulsion, stirring to obtain mixed powder, vacuum cooling to 4deg.C, balancing water at 4deg.C for 20 hr, extruding the mixed powder into recombinant rice granule at 93 deg.C, extruding screw speed of 85r/min, drying and sterilizing, and vacuum cooling to obtain nutritional rice.
Example 8
The nutritional rice comprises the following components in parts by weight:
55 parts of polished round-grained rice, 35 parts of corn, 15 parts of long-grained nonglutinous rice, 55 parts of wheat, 15 parts of oat, 10 parts of medicine and food homologous food powder, 10 parts of vegetable oil and 1 part of lipase;
the preparation method comprises the following steps: mixing vegetable oil and lipase with water, stirring at 37deg.C and acid anaerobic condition at 50r/min for 6 hr, and inactivating lipase to obtain emulsion. Grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 31%, adding emulsion, stirring uniformly to obtain mixed powder, vacuum cooling to 4 ℃, balancing water at 4 ℃ for 28h, extruding the mixed powder into recombined rice particles in an extruder at the die head temperature of 107 ℃ and the screw speed of 115r/min, drying and sterilizing the recombined rice particles, and vacuum cooling to obtain the nutritional rice.
Example 9
The nutritional rice comprises the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 6.5 parts of vegetable oil and 0.23 part of lipase;
the preparation method comprises the following steps: mixing vegetable oil and lipase with water, stirring at 37deg.C and acid anaerobic condition at 50r/min for 4 hr, and inactivating lipase to obtain emulsion. Grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to adjust the water content to 28%, adding emulsion, stirring uniformly to obtain mixed powder, vacuum cooling to 4 ℃, balancing water at 4 ℃ for 24 hours in a refrigeration house, extruding the mixed powder into recombined rice particles in an extruder at the die head temperature of 101 ℃ and the screw speed of the extruder of 99r/min, drying and sterilizing the recombined rice particles, and vacuum cooling to obtain the nutritional rice.
Comparative example 1
The difference from example 3 is that comparative example 1 does not contain vegetable oil.
Comparative example 2
The difference from example 6 is that comparative example 2 does not contain vegetable oil.
Comparative example 3
The difference from example 3 is that the mixed dough was not cooled to 4 ℃ by vacuum cooling, but was directly placed in a 4 ℃ freezer for horizontal equilibration.
Table 1: the component content tables (unit: parts by weight) of examples 1 to 9 and comparative examples 1 to 3
| Test sample | Round-grained rice | Corn | Indica rice | Wheat | Oat (oat) | Food powder | Vegetable oil | Lipase enzyme |
| Example 1 | 35 | 15 | 5 | 35 | 5 | 0 | 1 | 0 |
| Example 2 | 55 | 35 | 15 | 55 | 15 | 10 | 10 | 0 |
| Example 3 | 45 | 20 | 10 | 45 | 10 | 8 | 5.5 | 0 |
| Example 4 | 35 | 15 | 5 | 35 | 5 | 0 | 1 | 0.1 |
| Example 5 | 55 | 35 | 15 | 55 | 15 | 10 | 10 | 1 |
| Example 6 | 45 | 20 | 10 | 45 | 10 | 8 | 5.5 | 0.51 |
| Example 7 | 35 | 15 | 5 | 35 | 5 | 0 | 1 | 0.1 |
| Example 8 | 55 | 35 | 15 | 55 | 15 | 10 | 10 | 1 |
| Example 9 | 45 | 20 | 10 | 45 | 10 | 8 | 6.5 | 0.23 |
| Comparative example 1 | 45 | 20 | 10 | 45 | 10 | 8 | 0 | 0 |
| Comparative example 2 | 45 | 20 | 10 | 45 | 10 | 8 | 0 | 0.51 |
| Comparative example 3 | 45 | 20 | 10 | 45 | 10 | 8 | 5.5 | 0 |
Table 2: preparation process parameter Table for examples 1-9 and comparative examples 1-4
The samples of examples 1 to 9 and comparative examples 1 to 3 were examined respectively, and the specific examination methods and examination results were as follows:
1. sensory evaluation:
the method is slightly adjusted by referring to GB/T15682-2008 sensory evaluation method for checking rice and rice cooking edible quality of grain and oil: the total score of the flavor was adjusted to 30 minutes, and the cold rice texture was not evaluated. The cooked rice of examples 1 to 9 and comparative examples 1 to 3 was subjected to sensory evaluation, and the evaluation results are shown in Table 3.
Table 3: sensory evaluation tables of examples 1 to 9 and comparative examples 1 to 3
| Test sample | Smell of | Appearance structure | Palatability of | Taste and flavor | Total score |
| Example 1 | 15.44 | 15.73 | 21.84 | 22.61 | 75.62 |
| Example 2 | 18.18 | 14.59 | 20.03 | 22.57 | 75.37 |
| Example 3 | 17.85 | 17.76 | 23.63 | 25.01 | 84.25 |
| Example 4 | 15.62 | 16.79 | 22.06 | 22.73 | 77.20 |
| Example 5 | 18.78 | 15.56 | 21.24 | 23.22 | 77.80 |
| Example 6 | 18.16 | 18.46 | 23.77 | 25.76 | 86.15 |
| Example 7 | 15.84 | 17.07 | 22.26 | 23.78 | 78.95 |
| Example 8 | 19.21 | 16.92 | 23.29 | 25.56 | 84.98 |
| Example 9 | 18.91 | 18.65 | 24.78 | 26.94 | 89.25 |
| Comparative example 1 | 13.61 | 17.63 | 23.39 | 23.51 | 78.14 |
| Comparative example 2 | 9.12 | 18.21 | 18.62 | 20.39 | 66.34 |
| Comparative example 3 | 17.76 | 15.61 | 22.39 | 24.87 | 80.63 |
Based on the above Table 3, it is clear from examples 1-3 that the sensory performance of the product prepared from the raw material formulation of example 3 was optimal with the addition of vegetable oil and without the addition of lipase; from examples 4-6, it is known that the sensory performance of the product prepared by the raw material ratio of example 6 is optimal under the condition of adding lipase and vegetable oil simultaneously; from examples 7-9, it is clear that the sensory performance of the product prepared by the raw material ratio of example 9 is optimal when the lipase and the vegetable oil are added in the form of an emulsion; from examples 1 to 9, it was found that the production performed better by using 28% moisture, 24 hours moisture balance, die temperature 101℃and screw speed 99r/min as production process parameters.
From comparison of examples 3 and 6, after lipase is added, the sensory performance of the product is better, and the lipase plays a role in hydrolyzing vegetable oil and fat in raw materials, so that the fat is hydrolyzed into higher fatty acid and glycerin, and better quality and flavor are provided for the nutritional rice; as can be seen from comparison of examples 6 and 9, the addition of the lipase and the vegetable oil in the form of emulsion can make the sensory performance of the product better, which is probably that the hydrolysis and emulsification of the lipase and the vegetable oil in example 9 are more complete than in example 6, so that the lipase and the vegetable oil form an emulsifying system to improve the solubility and stability of the vegetable oil, and the higher fatty acid is easier to penetrate into the mixed powder to wrap the starch particles, so that the dispersibility of the starch particles in the emulsifying system is improved, thereby being more beneficial to mixing with the mixed powder and further being beneficial to processing and forming.
As can be seen from the comparison of the example 3 and the comparative example 1, the vegetable oil is added in the preparation process of the nutritional rice, so that the sensory performance of the product is better; from the comparison of example 3 with comparative example 3, vacuum cooling helps to improve the organoleptic properties of the product, with faster cooling rates, and rapid cooling helps to limit rearrangement and deformation of the starch gelatinised structure, facilitating processing. From comparison of example 6 with comparative example 2, the product with lipase alone performed the worst.
2. Determination of the gelatinization properties:
the gelatinization characteristics of the nutritional rice were measured using a Rapid Viscosimeter (RVA), the nutritional rice was formulated into a starch emulsion solution with a mass fraction of 14%, the starch emulsion solution was placed in the instrument for measurement, and the peak viscosity, valley viscosity, final viscosity, attenuation value, retrogradation value and gelatinization temperature were outputted based on the standard procedure of the rapid viscosimeter, and the outputted results are shown in Table 4. The instrument sets the conditions: preheating at 50deg.C for 1min, heating to 95deg.C at rate of 12deg.C/min, maintaining for 2min, cooling to 50deg.C at rate of 12deg.C/min, and maintaining for 2min.
Table 4: tables of gelatinization characteristics of examples 1 to 9 and comparative examples 1 to 3
| Test sample | Peak viscosity/cp | Valley viscosity/cp | Attenuation value/cp | Final viscosity/cp | Retrogradation value/cp |
| Example 1 | 658 | 238 | 420 | 531 | 293 |
| Example 2 | 686 | 222 | 464 | 528 | 306 |
| Example 3 | 639 | 254 | 385 | 515 | 261 |
| Example 4 | 631 | 236 | 395 | 498 | 262 |
| Example 5 | 655 | 229 | 426 | 513 | 284 |
| Example 6 | 607 | 265 | 342 | 486 | 221 |
| Example 7 | 579 | 242 | 337 | 475 | 233 |
| Example 8 | 608 | 237 | 371 | 487 | 250 |
| Example 9 | 553 | 267 | 286 | 463 | 196 |
| Comparative example 1 | 810 | 201 | 609 | 828 | 627 |
| Comparative example 2 | 897 | 223 | 674 | 921 | 698 |
| Comparative example 3 | 665 | 237 | 428 | 536 | 299 |
Based on the above table 4, it is clear from the comparison of examples 1 to 3, examples 4 to 6 and examples 7 to 9 that the peak viscosity, the attenuation value, the final viscosity and the retrogradation value of examples 3, 6 and 9 are reduced and the valley viscosity is increased, so that the products prepared in examples 3, 6 and 9 are higher in quality, heat and shear resistant, good in shear resistance and thermal stability and not easy to retrograde aging. While examples 2, 5 and 8 have high moisture content, high die temperature and high screw speed, which results in materials with greater shear to break down their starch structure, and thus higher peak and lower trough viscosities. From comparison of examples 3, 6 and 9, the peak viscosity, the attenuation value, the final viscosity and the retrogradation value of example 9 are significantly reduced, and the valley viscosity is increased; the vegetable oil and lipase are mixed into emulsion, so that the vegetable oil is fully hydrolyzed to form more lipid-starch complex structures, the starch structures are more stable, and the shearing resistance and the thermal paste stability are improved, so that the attenuation value and the retrogradation value of the embodiment 9 are lower. From the comparison of example 3 and comparative example 1, it is understood that the peak viscosity, the attenuation value, the final viscosity and the retrogradation value of comparative example 1 are increased and the valley viscosity is decreased when the vegetable oil is not added. From the comparison of example 6 and comparative example 2, it is understood that the peak viscosity, the attenuation value, the final viscosity and the retrogradation value of comparative example 2 are increased and the valley viscosity is decreased when only lipase is added. From the comparison of example 3 with comparative example 3, the vacuum-cooled product had better gelatinization properties.
3. Measurement of cooking characteristics
Cooking loss rate: placing 2g (m 0) of sample rice in a centrifuge tube, pouring 20mL of distilled water, steaming for 10min, transferring all rice soup into a container (m 1), drying in an oven at 105 ℃ until the weight is constant (m 2), and calculating the steaming loss rate= (m 2-m 1)/m 0.
Water absorption rate: 5g (m 0) of sample rice is placed in a beaker, 50mL of distilled water is added, boiling water is used for 10min, the sample rice is drained until no rice water drops after boiling, the sample rice is cooled for 0.5h, and finally the sample mass (m 1) is weighed, and the water absorption= (m 1-m 10)/m 0 is calculated.
Volume expansion ratio: 5g (m 0) of sample rice is placed in a measuring cylinder, the volume (V0) of the sample rice is measured, 50mL of distilled water is added, the boiling water is used for 10min, the sample rice is drained until no rice water drops after boiling, the sample rice is cooled for 0.5h, finally the volume (V1) is measured by the measuring cylinder, and the volume expansion ratio= (V1-V10)/V0 is calculated.
Table 5: table of cooking characteristics of examples 1-9 and comparative examples 1-3
Based on Table 5 above, it is clear from the comparisons of examples 1-3, examples 4-6 and examples 7-9 that the cooking loss rates of examples 2, 5 and 8 are higher, probably the moisture content, die temperature and screw speed of examples 2, 5 and 8 are higher, the moisture and temperature promote starch gelatinization, and the screw has a shearing action on the material, thereby breaking the crystalline structure of the starch and breaking the macromolecular substance into small molecular substances, thereby increasing the content of broken starch, resulting in an increase in rice cooking loss. As can be seen from comparison of examples 3, 6 and 9, the cooking loss rate of example 9 is lower, and the vegetable oil and the lipase are mixed into an emulsion, so that the vegetable oil is fully hydrolyzed into glycerin and fatty acid, the solubility and stability of the vegetable oil are improved, more starch-lipid complex structures are formed, and the rice cooking loss is reduced.
From examples 1-9, it is understood that the water absorption and the volume expansion of the reconstituted nutritional rice are in positive correlation, and that an increase in water absorption promotes an increase in volume expansion. From the comparison of examples 1-3, examples 4-6 and examples 7-9, it is evident that the water absorption and volume expansion of examples 2, 5 and 8 are higher and the preparation process parameters of examples 2, 5 and 8 promote the gelatinization of the starch water absorption and thus the volume expansion of the rice. As is evident from comparison of examples 3, 6 and 9, the water absorption and volume expansion ratio of example 9 are higher, and the vegetable oil and the lipase are mixed into an emulsion, and the vegetable oil and fat are hydrolyzed into higher fatty acid and glycerin, so that the solubility and stability of the vegetable oil are improved, and more starch-lipid complex structures are formed. Under a non-liquid system, the hydrophobicity of fatty acid long-chain alkyl prevents starch particles from expanding and swelling in water, so that the starch particles are prevented from being too high in gelatinization degree during extrusion granulation, the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved; in the liquid interface, the carboxylic acid group of the vegetable oil is adsorbed in the water phase, and the alkyl group is stretched upwards in the air or the oil phase, so that the hydrophobicity of the starch particles under the action of the alkyl group is reduced, and the starch particles fully absorb water and expand under the action of the hydrophilicity of the carboxylic acid group.
As is apparent from the comparison between example 3 and comparative example 1, the comparative example 1 has higher cooking loss rate, water absorption rate and volume expansion rate, and comparative example 1 does not contain vegetable oil but has a less lipid-starch complex structure, thereby sufficiently absorbing water and gelatinizing, but the high water absorption rate and volume expansion rate of comparative example 1 cause excessive soft and inelastic cooked rice, and lower taste of cooked rice. As is clear from the comparison between example 6 and comparative example 2, the comparative example 2 has higher boiling loss rate, water absorption rate and volume expansion rate, which is probably because lipase is added instead of vegetable oil, and the lipase hydrolyzes fat in the raw material, so that the rice is reduced in hydrophobicity due to alkyl group when being boiled, and is easier to fully absorb water and expand due to hydrophilicity of carboxylic acid group. From the comparison of example 3 and comparative example 3, the cooking loss rate, water absorption rate and volume expansion rate of comparative example 3 are all higher, which is probably that the rapid cooling effect of vacuum cooling can limit rearrangement and deformation of the starch gelatinisation structure to some extent, reducing the breakage rate of starch during the preparation process.
4. Determination of digestion Properties
Determination of sample rice starch digestion characteristics based on AOAC method versus Englyst method: 100mg of the sample was weighed into a 50mL centrifuge tube, 25mL of a mixed enzyme solution preheated to 37℃was added, the pH of the mixed enzyme solution was 6.0, and the mixed enzyme solution contained 360U of alpha-pancreatic Amylase (AMY) 3600U and Amyloglucosidase (AMG) 360U, and the mixture was vortexed and mixed uniformly, and was oscillated in a water bath at 160r/min and 37 ℃. After 20min and 120min, 1mL of the reaction solution was taken out, immediately subjected to enzyme deactivation in a boiling water bath, centrifuged to obtain a supernatant, and the glucose content was measured with glucose oxidase (GOPOD), and the fast-digestion starch (RDS) content, the slow-digestion starch (SDS) content and the Resistant Starch (RS) content were calculated, respectively, and the measurement results were shown in Table 6.
Table 6: digestion Property Table for examples 1-9 and comparative examples 1-3
Based on the above Table 6, the SDS content and RS content of examples 1 to 9 were remarkably improved relative to the RS content of commercially available polished round-grained rice about 2%, contributing to the improvement of the glucose controlling effect. Among them, as is apparent from the comparison of examples 1 to 3, examples 4 to 6 and examples 7 to 9, the SDS content and RS content of the products prepared in examples 3, 6 and 9 are significantly improved, and the RDS content is significantly reduced, i.e., the products prepared in examples 3, 6 and 9 have better digestion resistance. It can be seen that the lipid-starch complex structure formed by starch and vegetable oil increases the resistance of starch to enzymolysis, thereby promoting the conversion of RDS into SDS and RS; however, the preparation process parameters of examples 1, 4 and 7 have lower promotion effect on the complex of vegetable oil and starch, and the preparation process parameters of examples 3 and 6 and 9 cause damage to the complex structure formed by vegetable oil and starch, resulting in a lower stability of the complex structure formed by vegetable oil and starch than examples 2, 5 and 8.
From comparison of the digestion characteristic data of examples 3, 6 and 9, the product prepared in example 9 was better in digestion resistance, example 6 times. It can be seen that in the case of adding vegetable oil without lipase, only a small part of vegetable oil is hydrolyzed into higher fatty acid and glycerolipid and starch to form a lipid-starch complex structure, and only a small part of complex structure promotes RDS to be converted into SDS and RS; in the case of adding lipase and vegetable oil simultaneously, more fat in vegetable oil and rice is hydrolyzed into higher fatty acid and glyceride, so that more complex structure is formed to promote RDS to be converted into SDS and RS; when the lipase and the vegetable oil are added in the form of emulsion, the vegetable oil is fully hydrolyzed into higher fatty acid and glyceride, and the conversion of RDS into SDS and RS is more effectively promoted.
From comparison of the digestion performance data of example 3 with comparative example 1, it is evident that the addition of vegetable oil significantly promotes the conversion of RDS to SDS and RS; from comparison of the digestion performance data of example 6 and comparative example 2, it is known that the addition of both vegetable oil and bio-enzyme can significantly promote the conversion of RDS into SDS and RS; from comparison of the digestion performance data of example 3 with comparative example 3, vacuum cooling is able to promote conversion of RDS to RS.
According to the analysis of the above tables 3 to 6, vegetable oil is added in the mixing process of various raw material powders, so that the vegetable oil is utilized to fully wrap the surfaces of the starch particles to form a lubricating layer, and moisture penetration is effectively prevented, so that the starch particles are effectively prevented from expanding and swelling in water, the phenomenon of too high gelatinization degree of the starch particles during extrusion granulation is avoided, the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved.
The lipase is added into a raw material formula system, the hydrolysis of the lipase on the vegetable oil and the fat in the raw material is utilized, the vegetable oil and the fat are hydrolyzed into higher fatty acid and glycerin, the solubility and the stability of the vegetable oil are improved, so that a starch-lipid composite structure is formed, and under a non-liquid state system, the hydrophobicity of long-chain alkyl of the fatty acid prevents starch particles from expanding and swelling in water, so that the starch particles are prevented from being too high in gelatinization degree during extrusion granulation, the extrusion molding of the nutritional rice is facilitated, and the quality of the nutritional rice is improved. Meanwhile, when the prepared nutritional rice is cooked by adding water, the carboxylic acid group of the vegetable oil is adsorbed in the water phase in the liquid interface, and the alkyl group is stretched upwards in the air or the oil phase, so that the hydrophobicity of the starch particles under the action of the alkyl group is reduced, and the moisture is fully absorbed and puffed under the action of the hydrophilicity of the carboxylic acid group, so that the nutritional rice is fully gelatinized during cooking, and the taste and flavor of the cooked rice of the nutritional rice are improved.
Mixing vegetable oil and lipase into emulsion, and hydrolyzing the vegetable oil into glycerol and fatty acid by utilizing hydrolysis between the vegetable oil and lipase to improve solubility and stability of the vegetable oil so as to form more starch-lipid complex structures; the oleic acid molecules of the vegetable oil are uniformly dispersed in the water phase by utilizing the emulsification between the vegetable oil and the lipase to form a stable emulsification system, thereby being beneficial to extrusion molding of the nutritional rice and leading the product performance to be better.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The foregoing embodiments have been provided for the purpose of illustrating the objects, technical solutions and advantages of the present application in further detail, and it should be understood that the foregoing embodiments are merely examples of the present application and are not intended to limit the scope of the present application. It should be noted that any modifications, equivalent substitutions, improvements, etc. made by those skilled in the art, which are within the spirit and principles of the present application, are intended to be included within the scope of the present application.
Claims (7)
1. The preparation method of the sugar-control nutritional rice is characterized in that the nutritional rice comprises the following components in parts by weight:
35-55 parts of polished round-grained rice, 15-35 parts of corn, 5-15 parts of long-shaped rice, 35-55 parts of wheat, 5-15 parts of oat, 0-10 parts of medicine and food homologous food powder, 1-10 parts of vegetable oil and 0.1-1 part of lipase;
the preparation method of the sugar-control nutritional rice comprises the following steps:
grinding polished round-grained rice, corn, long-grained nonglutinous rice, wheat and oat, sieving, mixing with medicinal and edible food powder to obtain mixed powder, adding water to the mixed powder to regulate the water content to 25% -31%, adding vegetable oil and lipase preheated to 30-45 ℃, heating and stirring uniformly to obtain mixed powder, balancing the water content of the mixed powder for 20-28 h, inactivating the lipase after balancing the water content, extruding the mixed powder into recombinant rice particles by an extruder, extruding the recombinant rice particles at the die head temperature of 93-107 ℃, the screw speed of the extruder of 85r/min-115r/min, drying and sterilizing the recombinant rice particles, and vacuum cooling to obtain the nutritional rice;
wherein, vegetable oil and lipase are added into the mixed powder in the state of emulsion, and the preparation steps of the emulsion comprise: mixing vegetable oil and lipase uniformly, stirring for 2-6h at 30-45 ℃, and inactivating lipase to obtain emulsion.
2. The method of making sugar-controlled nutritional rice of claim 1, wherein the vegetable oil comprises one or more of peanut oil, corn oil, canola oil, olive oil, sesame oil, sunflower oil, walnut oil, linseed oil, tea tree oil, and perilla oil.
3. The method for preparing sugar-controlled nutritional rice according to claim 1, wherein the moisture content is 28%, the moisture balance is 24 hours, the die temperature is 101 ℃, and the screw rotation speed is 99r/min.
4. The method for preparing sugar-controlled nutritional rice according to claim 1, wherein the mixed flour dough is cooled in vacuum before being moisture balanced.
5. The method for preparing sugar-controlling nutritional rice according to claim 1, wherein the nutritional rice comprises the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 5.5 parts of vegetable oil and 0.51 part of lipase.
6. The method for preparing sugar-controlling nutritional rice according to claim 1, wherein the nutritional rice comprises the following components in parts by weight:
45 parts of polished round-grained rice, 20 parts of corn, 10 parts of long-grained nonglutinous rice, 45 parts of wheat, 10 parts of oat, 8 parts of medicine and food homologous food powder, 6.5 parts of vegetable oil and 0.23 part of lipase.
7. The method of preparing sugar-controlling nutritional rice according to claim 1, wherein the lipase comprises one or more of animal lipase, plant lipase and microbial lipase.
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| CN110338281A (en) * | 2019-06-17 | 2019-10-18 | 山东惠尔佳生物有限公司 | A kind of fatty powder processing method of micro-capsule coating |
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| CN110338281A (en) * | 2019-06-17 | 2019-10-18 | 山东惠尔佳生物有限公司 | A kind of fatty powder processing method of micro-capsule coating |
| CN112515102A (en) * | 2020-12-04 | 2021-03-19 | 东莞市新泰粮食有限公司 | Composite coarse grain rice and preparation method thereof |
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