阅读说明：本技术 一种高抗氧化性全谷物米粉的制备方法 (Preparation method of whole grain rice flour with high oxidation resistance ) 是由 易翠平 谢岚 祝红 于 2020-06-17 设计创作，主要内容包括：本发明公开了一种高抗氧化性全谷物米粉的制备方法,所述制备方法包括：选取原料糙米,碾磨得到精米与米糠,其中米糠通过植物乳杆菌YI-Y2013(Lactobacillus plantarum YI-Y2013,CCTCC NO:M 2017533)在料水比1:2～5,温度33～39℃条件下发酵14～18小时,将发酵米糠回填至浸泡好的精米中同步磨浆、调浆至含水量为55％～70％、蒸片2～4分钟、切条成型,制备得到DPPH自由基清除能力和总铁还原力成倍增长的高抗氧化性全谷物米粉,该米粉的吸水率增加、蒸煮损失降低,风味物质更为丰富,食用品质与普通米粉没有显著差异。(The invention discloses a preparation method of high-oxidation-resistance whole-grain rice flour, which comprises the following steps: selecting raw material brown rice, grinding to obtain polished rice and rice bran, fermenting the rice bran for 14-18 hours under the conditions that the ratio of material to water is 1: 2-5 and the temperature is 33-39 ℃ by Lactobacillus plantarum YI-Y2013(Lactobacillus plantarum YI-Y2013, CCTCC NO: M2017533), backfilling the fermented rice bran into the soaked polished rice, synchronously grinding the rice into pulp, regulating the pulp to the water content of 55-70%, steaming for 2-4 minutes, and cutting into strips for forming to obtain the high-oxidation-resistance whole-grain rice flour with the DPPH free radical scavenging capacity and the total iron reducing capacity increased in multiples, wherein the rice flour has the advantages of increased water absorption rate, reduced steaming loss, richer flavor substances and NO obvious difference between the eating quality and the common rice flour.)

1. A preparation method of whole grain rice flour with high oxidation resistance is characterized in that: comprises the following steps of (a) carrying out,

the method comprises the following steps: selecting raw material brown rice without impurities and mildew;

step two: milling, namely milling the selected brown rice raw material to obtain polished rice and rice bran;

step three: separating materials, namely sieving the rice bran obtained in the second step, placing the rice bran into a dry storage vessel, and storing the rice bran at 4 ℃; and simultaneously, independently storing the polished rice.

Step four: fermenting, namely sterilizing the rice bran obtained in the third step, and then inoculating a strain for fermentation;

step five: soaking rice, namely soaking the polished rice obtained in the second step for 3-5 hours after washing;

step six: backfilling and grinding the rice, namely synchronously grinding and mixing the soaked rice in the fifth step and the fermented rice bran in the fourth step to obtain rice pulp A;

step seven: mixing the slurry, namely performing moisture adjustment on the rice slurry A obtained in the step six to obtain rice slurry B;

step eight: steaming the slices, namely steaming the rice milk B in the step seven;

step nine: washing rice flakes with water, cooling, cutting into strips, forming and packaging.

2. The method of making high antioxidant whole grain rice flour as claimed in claim 1, wherein: the rice bran is sieved to be 60-100 meshes.

3. The method of making high antioxidant whole grain rice flour as claimed in claim 1, wherein: the fermentation strain is Lactobacillus plantarum YI-Y2013(Lactobacillus plantarum YI-Y2013, CCTCC NO: M2017533).

4. The method of making high antioxidant whole grain rice flour as claimed in claim 1, wherein: the technological parameters of the rice bran fermentation are as follows: the ratio of the material to the water is 1: 2-5, the temperature is 33-39 ℃, and the time is 14-18 hours.

5. The method of making high antioxidant whole grain rice flour as claimed in claim 1, wherein: the moisture content of the rice milk B is controlled to be 55-70%.

6. The method of making high antioxidant whole grain rice flour as claimed in claim 1, wherein: the tablet steaming time is 2-4 minutes.

Technical Field

The invention relates to the technical field of food, in particular to a preparation method of whole grain rice flour with high oxidation resistance.

Background

Recent big data show that the prevalence rate of chronic diseases in China reaches 23%, 2 hundred million people are overweight or obese, 1 hundred million people are diabetic, and 1.6 hundred million people have abnormal blood lipids, so that people can be aware of the importance of healthy diet. The whole grain food can reduce the risk of chronic diseases, and is a consensus of the international and domestic schools. The brown rice serving as a whole-grain raw material is rich in soluble and insoluble dietary fibers, B vitamins, proteins, mineral elements, natural antioxidant and the like, has prevention and treatment effects on cardiovascular diseases, diabetes, hyperlipidemia and other chronic diseases, but has rough mouthfeel and unsatisfactory processing quality, and is low in popularization degree.

Rice flour is a staple food made of traditional rice in southern China and southeast Asia. The development of whole grain rice flour products will have a positive impact on increasing whole grain food consumption and improving consumer dietary structure. However, the rice bran fiber in the brown rice prevents the hydration and gelatinization of starch, and has adverse effect on the formation of the gel structure of the rice flour, so that the whole grain rice flour is easy to break, has poor cooking quality and rough taste, and is not approved by consumers. Some research reports about preparing whole grain rice flour exist, such as patent 201710059439.5 ' a processing method of fresh wet-process brown rice noodles ', patent 201911346990.3 ' a method for improving quality and quality guarantee period of fresh wet brown rice noodles by microwave pretreatment of rice bran ', patent 201910602415.9 ' a method for processing fresh wet brown rice noodles by utilizing salt ions to pretreat rice bran ', patent 201910602399.3 ' a processing method of fresh wet brown rice noodles for improving texture and quality guarantee period ', and patent 201810783590.8 ' a manufacturing method of fresh wet brown rice noodles suitable for people with high blood sugar and blood fat, the fresh wet brown rice noodles prepared by the methods have smooth surface, improved texture property, reduced boiling breakage rate and loss rate and good taste, but the lateral emphasis of the fresh wet brown rice noodles is mainly on improving the boiling and texture quality of the brown rice noodles, while the whole grain rice flour prepared by backfilling fermentation not only is close to common rice flour in eating quality, and the oxidation resistance is obviously improved.

Disclosure of Invention

The invention aims to provide a preparation method of whole grain rice flour with high oxidation resistance, which comprises the following steps,

the method comprises the following steps: selecting raw material brown rice without impurities and mildew;

step two: milling, namely milling the selected brown rice raw material to obtain polished rice and rice bran;

step three: separating materials, namely sieving the rice bran obtained in the second step, placing the rice bran into a drying storage vessel, and storing the rice bran in an environment of 4 ℃; simultaneously, independently storing the polished rice;

step four: performing rice bran fermentation, namely sterilizing the rice bran obtained in the third step, and then inoculating a strain for fermentation;

step five: soaking rice, namely soaking the polished rice obtained in the second step for 3-5 hours after washing;

step six: backfilling and grinding the rice in the fifth step and the fermented rice bran in the fourth step, and synchronously grinding and mixing to obtain rice pulp A;

step seven: mixing the slurry, namely performing moisture adjustment on the rice slurry A obtained in the step six to obtain rice slurry B;

step eight: and (5) steaming slices, namely steaming the rice milk B in the step seven.

Step nine: washing rice flakes with water, cooling, cutting into strips, forming and packaging.

Further, the rice bran is sieved to 60-100 meshes.

Further, the fermentation strain is Lactobacillus plantarum YI-Y2013(Lactobacillus plantarum YI-Y2013, CCTCC NO: M2017533).

Further, the rice bran fermentation process parameters are as follows: the ratio of the material to the water is 1: 2-5, the temperature is 33-39 ℃, and the time is 14-18 hours.

Further, the water content of the rice milk B is controlled to be 55-70%.

Furthermore, the tablet steaming time is 2-4 minutes.

Through the foregoing disclosure of the invention, the invention has the following features:

according to the invention, the separation of the polished rice and the rice bran is realized by rice milling processing of the brown rice, the storage and processing of the separation products of the polished rice and the rice bran are synchronously performed, the final taste and texture of the rice flour are guaranteed in the polished rice milling process, the rice bran of the separation product is improved in good oxidation resistance through biological modification, the sensory acceptability of the rice flour is improved by controlling the granularity, the edible quality of the rice flour is improved through process optimization, the preparation of the high-oxidation-resistance whole-grain rice flour is realized through multiple steps, the oxidation resistance value is increased on the basis of complete nutrition of the whole-grain rice flour, and the quality is close to that.

In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail below.

Drawings

FIG. 1 is a comparative schematic view of an embodiment of the present invention;

FIG. 2 is a schematic view of the cooking characteristics of different rice noodles of the present invention;

fig. 3 is a schematic view showing the oxidation resistance of the fermented brown rice flour of the present invention compared to that of the common brown rice flour.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.