阅读说明：本技术 一种口感细腻的复合型营养糙米粉的加工方法 (Processing method of composite nutritional brown rice flour with fine taste ) 是由 陆薇 于 2020-07-13 设计创作，主要内容包括：本发明公开了一种口感细腻的复合型营养糙米粉的加工方法,包括以下步骤：1)将糙米和大米混合、烘干后进行膨化；2)将膨化后的糙米和大米粉碎成米粉料；3)在米粉料中添加复合营养素进行混合；4)过筛后包装,得到复合型营养糙米粉。将糙米和大米以1:1的质量比混合,将糙米和大米混合后采用80℃烘炒的方式烘干至水分12％～13％,再进行膨化,膨化应满足膨化后的糙米和大米的混合物在1000ml量杯满杯的去皮重量为260～320g。(The invention discloses a processing method of composite nutritional brown rice flour with fine taste, which comprises the following steps: 1) mixing brown rice and rice, drying, and puffing; 2) crushing the puffed brown rice and rice into rice powder; 3) adding compound nutrients into rice powder for mixing; 4) sieving, and packaging to obtain compound nutritional brown rice flour. The method comprises the steps of mixing brown rice and rice in a mass ratio of 1:1, drying the mixed brown rice and rice in a baking and frying mode at 80 ℃ until the water content is 12% -13%, and then puffing until the weight of the puffed mixture of the brown rice and the rice is 260-320 g after the mixture is fully peeled in a 1000ml measuring cup.)

1. A processing method of composite nutritional brown rice flour with fine taste is characterized by comprising the following steps:

1) mixing brown rice and rice, drying, and puffing;

2) crushing the puffed brown rice and rice into rice powder;

3) adding compound nutrients into rice powder for mixing;

4) sieving, and packaging to obtain compound nutritional brown rice flour.

2. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 1), the weight ratio of the brown rice to the rice is 1: 1.

3. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 1), the brown rice and the rice are mixed and then dried by adopting a baking and frying mode at 80 ℃ until the water content is 12-13%.

4. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 1), the puffing is performed until the weight of the mixture of the puffed brown rice and the puffed rice is 260-320 g after the mixture is peeled in a 1000ml measuring cup.

5. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 2), the rice powder is prepared by crushing the rice powder through a crusher with phi 0.8mm sieve pores.

6. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 3), the adding amount of the compound nutrient is 2-3 wt% of the rice powder.

7. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 6, wherein the processing method comprises the following steps: in step 3), the components of the compound nutrient comprise 15 parts by weight of dietary fiber, 0.45 part by weight of phytosterol, 0.75 part by weight of phytosterol ester, 0.009 part by weight of lycopene, 0.005 part by weight of lutein, 0.0275 part by weight of soybean isoflavone, 0.025 part by weight of anthocyanin and 0.500 part by weight of glucosamine.

8. The processing method of the composite nutritional brown rice flour with fine mouthfeel according to claim 1, characterized in that: in the step 4), the sieving method is to sieve the rice flour material added with the compound nutrients by a sieving machine, and the sieve mesh of the sieving machine is phi 0.8 mm.

Technical Field

The invention relates to a food method, in particular to a processing method of composite nutritional brown rice flour with fine taste.

Background

The brown rice is nutritious, and contains 8 kinds of amino acids, 16 kinds of minerals, and 21 kinds of vitamins. Dietary fiber increases satiety and reduces ingestion; the brown rice has lower starch content than polished rice and polished flour, and has slow absorption of blood sugar, and can be used for preventing and treating excessive fat. Meanwhile, the dietary fiber in the brown rice can promote intestinal tract movement, improve the living environment of beneficial bacteria in the digestive tract, promote the discharge of vivotoxin and prevent and improve constipation. The rice bran lipopolysaccharide in brown rice can inhibit hypertension, and the gamma-oryzanol has the functions of reducing blood lipid, resisting oxidation, resisting aging and the like. Therefore, the brown rice has extremely high nutritional function and physiological function. However, the brown rice has rough surface and poor taste, and is always difficult to be accepted by sellers. The brown rice bran layer has high crude fiber content and compact texture, water is not easy to enter the inside of endosperm during direct cooking, and starch in the endosperm is not easy to be gelatinized, so that the palatability, the cooking property and the digestibility are poor. In order to improve the acceptance of people on the eating of the brown rice, many scholars actively try and explore to improve the eating quality of the brown rice by adopting various technical methods such as grinding, soaking, sprouting, drying, radiation, enzymolysis, ultrahigh pressure, extrusion and expansion and the like.

At present, the degree of commercialization and commercialization of brown rice flour products in China is low, on one hand, the quality of brown rice flour processed by simply adopting a food grinder is poor, and on the other hand, some enterprises introduce a biochemical method to process brown rice for convenience of flour processing, so that nutrients of brown rice flour are lost.

For example, Chinese patent application (application number: CN201811436641.6) discloses a preparation method of total nutrient instant enzymatic coarse rice powder, relating to the technical field of grain processing. The preparation method of the full-nutrition instant enzymolysis brown rice powder comprises the following steps: the brown rice raw material is subjected to ultrasonic combined alkaline extraction and immobilized enzymolysis, and then is subjected to spray drying after homogenization and concentration.

The technical scheme adopts alkaline extraction and immobilized enzymolysis, so that the nutritional ingredients in the brown rice exist, the process is complex, and the cost is high.

Disclosure of Invention

The invention aims to provide a processing method of composite nutritional brown rice flour with fine taste for solving the technical problems. Meanwhile, the compound nutrient proportion suitable for supplementing energy to human bodies is provided.

A processing method of composite nutritional brown rice flour with fine taste comprises the following steps:

1) mixing brown rice and rice, drying, and puffing;

2) crushing the puffed brown rice and rice into rice powder;

3) adding compound nutrients into rice powder for mixing;

4) sieving, and packaging to obtain compound nutritional brown rice flour.

Further, in the step 1), the weight ratio of the brown rice to the rice is 1: 1.

Further, in the step 1), the brown rice and the rice are mixed and then dried by adopting a baking and frying mode at 80 ℃ until the water content is 12-13%.

Further, in the step 1), the puffing is performed until the weight of the mixture of the puffed brown rice and the puffed rice is 260-320 g after the mixture is peeled in a 1000ml measuring cup.

Further, in the step 2), the rice powder is obtained by crushing the rice powder through a crusher with phi 0.8mm sieve pores.

Further, in the step 3), the adding amount of the compound nutrient is 2-3 wt% of the rice powder.

Further, in step 3), the ingredients of the compound nutrient comprise 15 parts by weight of dietary fiber, 0.45 part by weight of phytosterol, 0.75 part by weight of phytosterol ester, 0.009 part by weight of lycopene, 0.005 part by weight of lutein, 0.0275 part by weight of soybean isoflavone, 0.025 part by weight of anthocyanin and 0.500 part by weight of glucosamine.

Further, in the step 4), the sieving method is to sieve the rice flour material added with the compound nutrients through a sieve machine, wherein the sieve opening of the sieve machine is phi 0.8 mm.

Compared with the prior art, the invention has the following beneficial effects:

the brown rice flour is mixed with rice, so that the taste is more fragrant, mellow and fine, in the processing process, physical processing is adopted, the loss of brown rice nutrients is reduced, and meanwhile, compound nutrients are added, the oxidation resistance of the brown rice flour is improved, and the brown rice flour is not easy to deteriorate. The product is puffed, crushed and refined, so that the rice flour is finer and smoother, is not easy to agglomerate when being brewed, and can be brewed into even paste.

The product has reasonable component proportion, and the compound nutrient is suitable for human body and can supplement energy, and has the effects of resisting aging and preventing and treating cardiovascular diseases. Wherein phytosterols may reduce the risk of cardiovascular disease by lowering cholesterol; the phytosterol ester has the effects of inhibiting the absorption of human body to cholesterol, promoting the degradation and metabolism of cholesterol, inhibiting the biochemical synthesis of cholesterol and the like, can be dissolved in water, and ensures the fine taste of the brown rice powder.

The puffing is carried out to the specified full cup amount, so that the uniformity of the product is ensured on one hand, and the reasonable puffing degree is controlled on the other hand, and the product is easy to be crushed into fine powder.

Detailed Description

The invention is further illustrated by the following examples:

a processing method of composite nutritional brown rice flour with fine taste comprises the following steps:

1) the method comprises the steps of mixing brown rice and rice in a mass ratio of 1:1, drying the mixed brown rice and rice in a baking and frying mode at 80 ℃ until the water content is 12% -13%, and then puffing until the weight of the puffed mixture of the brown rice and the rice is 260-320 g after the mixture is fully peeled in a 1000ml measuring cup.

2) And (3) crushing the puffed brown rice and rice into rice powder by a crusher with phi 0.8mm sieve pores.

3) Adding compound nutrients into the rice flour, and mixing, wherein the adding amount of the compound nutrients is 2-3 wt% of the rice flour; the compound nutrient is prepared from 15 weight parts of dietary fiber, 0.45 weight part of phytosterol, 0.75 weight part of phytosterol ester, 0.009 weight part of lycopene, 0.005 weight part of lutein, 0.0275 weight part of soybean isoflavone, 0.025 weight part of anthocyanin and 0.500 weight part of glucosamine.

4) Sieving the rice flour added with the compound nutrients by a powder sieving machine, wherein the diameter of a sieve pore of the powder sieving machine is 0.8mm, and packaging and inspecting to obtain the compound nutritional brown rice flour.