阅读说明：本技术 一种五和辣木营养米粉及其制备方法 (Wuhe-moringa oleifera nutritional rice flour and preparation method thereof ) 是由 陈青 李威成 于 2020-06-30 设计创作，主要内容包括：本发明涉及一种五和辣木营养米粉及其制备方法,由如下重量份数的原料组成：大米粉80-90份,富硒辣木粉8-15份,螺旋藻粉8-15份,紫薯粉15-25份,南瓜粉15-25份以及淮山粉15-20份。本发明五和辣木营养米粉配方科学合理,有富硒辣木粉、螺旋藻粉、紫薯粉、南瓜粉、淮山粉组成,营养全面,经久耐存,而且能够养血补钙,润滑肠道,长期食用可增强人体免疫力。(The invention relates to Wuhe moringa oleifera nutritional rice flour and a preparation method thereof, wherein the Wuhe moringa oleifera nutritional rice flour is prepared from the following raw materials in parts by weight: 80-90 parts of rice flour, 8-15 parts of selenium-rich moringa oleifera powder, 8-15 parts of spirulina powder, 15-25 parts of purple sweet potato powder, 15-25 parts of pumpkin powder and 15-20 parts of Chinese yam powder. The five-spice moringa nutritional rice flour is scientific and reasonable in formula, is composed of selenium-rich moringa powder, spirulina powder, purple sweet potato powder, pumpkin powder and Chinese yam powder, is comprehensive in nutrition and durable in storage, can nourish blood and supplement calcium, lubricate intestinal tracts, and can enhance human immunity after being eaten for a long time.)

1. The five-spice and moringa oleifera nutritional rice flour is characterized by comprising the following raw materials in parts by weight: 80-90 parts of rice flour, 8-15 parts of selenium-rich moringa oleifera powder, 8-15 parts of spirulina powder, 15-25 parts of purple sweet potato powder, 15-25 parts of pumpkin powder and 15-20 parts of Chinese yam powder.

2. The five-spice and moringa nutritional rice flour as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 80 parts of rice flour, 8 parts of selenium-rich moringa oleifera powder, 15 parts of spirulina powder, 20 parts of purple sweet potato powder, 20 parts of pumpkin powder and 15 parts of Chinese yam powder.

3. The five-spice and moringa nutritional rice flour as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 84 parts of rice flour, 15 parts of selenium-rich moringa oleifera powder, 8 parts of spirulina powder, 25 parts of purple sweet potato powder, 25 parts of pumpkin powder and 18 parts of Chinese yam powder.

4. The five-spice and moringa nutritional rice flour as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 90 parts of rice flour, 10 parts of selenium-rich moringa oleifera powder, 12 parts of spirulina powder, 15 parts of purple sweet potato powder, 22 parts of pumpkin powder and 17 parts of Chinese yam powder.

5. The preparation method of penta-and moringa oleifera nutritional rice flour as claimed in any one of claims 1 to 4, comprising the steps of:

s001, rice milk making

Selecting qualified new rice and beating the new rice into rice milk, and soaking the rice in clear water for 10-12 hours before beating the rice milk;

s002, mixing raw materials and humidifying

Uniformly mixing the selenium-rich moringa oleifera powder, the spirulina powder, the purple sweet potato powder, the pumpkin powder and the Chinese yam powder in parts by weight, adding the mixture into the rice milk prepared in the step S001, and uniformly stirring the mixture to form a dough;

s003. pasting and extruding into strips

Gelatinizing the uniformly mixed dough obtained in the step S002 at the temperature of 90-110 ℃ for 30-40min, extruding the dough into strips through an extruder, and cutting the strips as required to obtain wet powder;

s004. soaking and activating

Soaking the wet powder prepared in the step S003 in spring water for 1 to 2 hours and then rubbing the wet powder to be scattered;

s005. naturally drying

Naturally drying the wet powder scattered in the step S004 at normal temperature;

s006 shaping and packaging

Shaping the naturally dried rice flour as required, and sealing and packaging.

6. The preparation method according to claim 5, wherein in the step S002, the selenium-enriched moringa oleifera powder and the spirulina powder are uniformly mixed, and antibacterial peptide accounting for 0.2-0.5% of the sum of the two in parts by mass is added during mixing.

7. The method of claim 7, wherein the antimicrobial peptide is an antimicrobial peptide rich in certain amino acid residues but free of cysteine residues.

Technical Field

The invention relates to the technical field of rice flour, in particular to Wuhe moringa oleifera nutritional rice flour and a preparation method thereof.

Background

Rice flour is a traditional food which is well liked by people and has a long history. At present, rice flour in the market only takes rice as a raw material, has single nutrient content and cannot meet the increasing nutritional requirements of people. Aiming at the problem of low nutritional value of rice flour, the method of adding nutrients in the process of making rice flour is adopted by the prior scholars to improve the nutritional value, but most of the made rice flour is not tightly combined with the nutrients, is easy to lose in the cooking process, and has low actual retention rate of the nutrients.

Disclosure of Invention

Aiming at the defects or shortcomings in the prior art, the invention aims to solve the technical problems that: a nutritious rice flour containing WUHENZHU and Moringa oleifera and its preparation method are provided.

In order to achieve the purpose, the invention adopts the technical scheme that the five-spice and moringa oleifera nutritional rice flour is prepared from the following raw materials in parts by weight: 80-90 parts of rice flour, 8-15 parts of selenium-rich moringa oleifera powder, 8-15 parts of spirulina powder, 15-25 parts of purple sweet potato powder, 15-25 parts of pumpkin powder and 15-20 parts of Chinese yam powder.

As a further improvement of the invention, the feed additive comprises the following raw materials in parts by weight: 80 parts of rice flour, 8 parts of selenium-rich moringa oleifera powder, 15 parts of spirulina powder, 20 parts of purple sweet potato powder, 20 parts of pumpkin powder and 15 parts of Chinese yam powder.

As a further improvement of the invention, the feed additive comprises the following raw materials in parts by weight: 84 parts of rice flour, 15 parts of selenium-rich moringa oleifera powder, 8 parts of spirulina powder, 25 parts of purple sweet potato powder, 25 parts of pumpkin powder and 18 parts of Chinese yam powder.

As a further improvement of the invention, the feed additive comprises the following raw materials in parts by weight: 90 parts of rice flour, 10 parts of selenium-rich moringa oleifera powder, 12 parts of spirulina powder, 15 parts of purple sweet potato powder, 22 parts of pumpkin powder and 17 parts of Chinese yam powder.

The invention also aims to provide a preparation method of the five-spice and moringa oleifera nutritional rice flour, which comprises the following steps:

s001, rice milk making

Selecting qualified new rice and beating the new rice into rice milk, and soaking the rice in clear water for 10-12 hours before beating the rice milk;

s002, mixing raw materials and humidifying

Uniformly mixing the selenium-rich moringa oleifera powder, the spirulina powder, the purple sweet potato powder, the pumpkin powder and the Chinese yam powder in parts by weight, adding the mixture into the rice milk prepared in the step S001, and uniformly stirring the mixture to form a dough;

s003. pasting and extruding into strips

Gelatinizing the uniformly mixed dough obtained in the step S002 at the temperature of 90-110 ℃ for 30-40min, extruding the dough into strips through an extruder, and cutting the strips as required to obtain wet powder;

s004. soaking and activating

Soaking the wet powder prepared in the step S003 in spring water for 1 to 2 hours and then rubbing the wet powder to be scattered;

s005. naturally drying

Naturally drying the wet powder scattered in the step S004 at normal temperature;

s006 shaping and packaging

Shaping the naturally dried rice flour as required, and sealing and packaging.

As a further improvement of the invention, in the step S002, the selenium-rich moringa powder and the spirulina powder are uniformly mixed, and antibacterial peptide accounting for 0.2-0.5% of the sum of the two in parts by mass is added during mixing.

As a further improvement of the invention, the antimicrobial peptide is an antimicrobial peptide rich in certain amino acid residues but free of cysteine residues. .

The invention has the beneficial effects that:

1. the moringa oleifera nutritional rice flour is scientific and reasonable in formula, is composed of selenium-rich moringa oleifera powder, spirulina powder, purple sweet potato powder, pumpkin powder and Chinese yam powder, is comprehensive in nutrition, and is durable and storable.

2. The nutrient components of the five-spice and moringa nutritional rice flour are high in stability, and nutrition can be locked until the five-spice and moringa nutritional rice flour is absorbed by a human body after being eaten. Under the catalytic action of amylase, the antioxidant and anti-aging molecular moleplant of the selenium-rich moringa oleifera powder is also enzymolyzed to form alkaloid, so that the selenium-rich moringa oleifera powder can be strongly sterilized and bacteriostatic, and simultaneously becomes a natural preservative to prolong the storage life of the rice flour.

3. The moringa oleifera nutritional rice noodle disclosed by the invention plays a role in enhancing toughness, avoids the phenomena of brittleness, hardness and easy breakage, has good sterilization and bacteriostasis effects on escherichia coli in a neutral medium, and can better lubricate intestinal tracts under the further enhancement effect of a large amount of crude fibers of the purple sweet potato powder, so that people can easily defecate.

4. Most of the nutrient components such as lysine, methionine, protein and the like contained in the selenium-rich moringa powder, the spirulina powder and the Chinese yam powder in the raw materials have hydrophilicity, and particularly, after hot water is added, the water solubility is stronger under the promotion of enzymatic hydrolysis and antibacterial peptide, and the rice flour is easier to soften and cook, so that after the rice flour is made, the rice flour can be eaten only by being washed with boiled water for 5-8 minutes, and the method is convenient and fast and is difficult to realize by other dry rice flours.

5. The rice noodle prepared by the invention does not contain any gluten fortifier and thickening colloid; an acid leaching process is not adopted, so that the possibility of generating harmful intermediate products is reduced; the product production has no pollution, no waste residue, waste gas and harmful substances are generated, and green production is realized; the product has good storage stability in dry and wet states, does not need acid washing and scattering, has a glossy and compact tissue state, is complete in line, is storage-resistant and is convenient to eat.

Drawings

FIG. 1 is a process flow diagram provided by the present invention.

Detailed Description

The invention is further described with reference to the following description and embodiments in conjunction with the accompanying drawings.

The five-spice and moringa oleifera nutritional rice flour disclosed by the invention is composed of the following raw materials in parts by weight: 80-90 parts of rice flour, 8-15 parts of selenium-rich moringa oleifera powder, 8-15 parts of spirulina powder, 15-25 parts of purple sweet potato powder, 15-25 parts of pumpkin powder and 15-20 parts of Chinese yam powder.

When the five-spice and moringa oleifera nutritional rice flour is prepared, the five-spice and moringa oleifera nutritional rice flour is prepared by the following steps:

s001, rice milk making

Selecting qualified new rice and beating the new rice into rice milk, and soaking the rice in clear water for 10-12 hours before beating the rice milk;

s002, mixing raw materials and humidifying

Uniformly mixing the selenium-rich moringa oleifera powder, the spirulina powder, the purple sweet potato powder, the pumpkin powder and the Chinese yam powder in parts by weight, adding the mixture into the rice milk prepared in the step S001, and uniformly stirring the mixture to form a dough;

wherein, the selenium-rich moringa oleifera powder and the spirulina powder are uniformly mixed, and antibacterial peptide which is 0.2 to 0.5 percent of the sum of the two in parts by mass is added during mixing, and the antibacterial peptide is preferably the antibacterial peptide which is rich in certain amino acid residues and does not contain cysteine residues.

S003. pasting and extruding into strips

Gelatinizing the uniformly mixed dough obtained in the step S002 at the temperature of 90-110 ℃ for 30-40min, extruding the dough into strips through an extruder, and cutting the strips as required to obtain wet powder;

s004. soaking and activating

Soaking the wet powder prepared in the step S003 in spring water for 1 to 2 hours and then rubbing the wet powder to be scattered;

s005. naturally drying

Naturally drying the wet powder scattered in the step S004 at normal temperature;

s006 shaping and packaging

Shaping the naturally dried rice flour as required, and sealing and packaging.

Specific examples are given in table 1 below:

the trace elements of examples 1-6 were measured to obtain the data as shown in table 2 below:

the data obtained by testing in the table 2 shows that the five-spice and moringa nutritional rice flour prepared by the invention is rich in various vitamins necessary for human bodies, the contents of various trace elements can meet the requirements of the human bodies when the five-spice and moringa nutritional rice flour is eaten as daily staple food, the iron, zinc and calcium charges promote the blood replenishing and blood generating effects of the human bodies, and the protein, potassium and selenium further activate the human body system and improve the immunity.

The mouthfeel of the rice flour of examples 1-6 was evaluated to obtain the following data in Table 3:

as seen from Table 3, the five-spice and moringa nutritional rice noodles have lower breaking rate, and have obviously better cooking retention rate, sense and efficacy.

The five-spice and moringa oleifera nutritional rice flour has the following beneficial effects:

1. the rice flour is scientific and reasonable in formula, is composed of selenium-rich moringa oleifera powder, spirulina powder, purple sweet potato powder, pumpkin powder and Chinese yam powder, is comprehensive in nutrition, and is durable and storable.

2. The amylase in the rice is activated after the rice is soaked, the selenium-rich moringa oleifera powder and the spirulina powder are added and uniformly stirred, and then the protein in the selenium-rich moringa oleifera powder and the spirulina powder is subjected to partial enzymolysis, so that the contents of minerals or trace elements such as calcium, potassium, iron, zinc, selenium and the like in the moringa oleifera powder and the spirulina powder are released to form free cationic substances, stable substances are easily formed with unsaturated acid, unstable carotene and the like in the spirulina powder, the stability of the nutritional ingredients of the rice flour is enhanced, and the nutrition can be locked until the rice flour is absorbed by a human body after being eaten. Under the catalytic action of amylase, the antioxidant and anti-aging molecular moleplant of the selenium-rich moringa oleifera powder is also enzymolyzed to form alkaloid, so that the selenium-rich moringa oleifera powder can be strongly sterilized and bacteriostatic, and simultaneously becomes a natural preservative to prolong the storage life of the rice flour.

3. A small amount of antibacterial peptide is added as a main chain when the selenium-rich moringa powder and the spirulina powder are mixed, so that the lysine, methionine and the like in the selenium-rich moringa powder and the spirulina powder are grafted with the antibacterial peptide to form a lysine and methionine copolymer, the stability is enhanced, the loss of effective components of raw materials is not caused, the pullulan in the rice flour is copolymerized after the selenium-rich moringa powder and the spirulina powder are mixed, so that the toughness is enhanced in vermicelli, the phenomena of brittleness, hardness and breakage are avoided, meanwhile, the neutral medium has good sterilization and bacteriostasis effects on escherichia coli, and under the further enhancement effect of a large amount of crude fibers of the purple sweet potato powder, intestinal tracts can be better lubricated, and people can easily defecate.

4. Most of the nutrient components such as lysine, methionine, protein and the like contained in the selenium-rich moringa powder, the spirulina powder and the Chinese yam powder in the raw materials have hydrophilicity, and particularly, after hot water is added, the water solubility is stronger under the promotion of enzymatic hydrolysis and antibacterial peptide, and the rice flour is easier to soften and cook, so that after the rice flour is made, the rice flour can be eaten only by being washed with boiled water for 5-8 minutes, and the method is convenient and fast and is difficult to realize by other dry rice flours.

5. The rice noodle prepared by the invention does not contain any gluten fortifier and thickening colloid; an acid leaching process is not adopted, so that the possibility of generating harmful intermediate products is reduced; the product production has no pollution, no waste residue, waste gas and harmful substances are generated, and green production is realized; the product has good storage stability in dry and wet states, does not need acid washing and scattering, has a glossy and compact tissue state, is complete in line, is storage-resistant and is convenient to eat.

The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.