阅读说明：本技术 一种以稻谷为原料制备富含γ-氨基丁酸精米的方法 (Method for preparing polished rice rich in gamma-aminobutyric acid by taking paddy as raw material ) 是由 田金虎 叶兴乾 刘东红 陈士国 于 2019-09-12 设计创作，主要内容包括：本发明公开了一种以稻谷为原材料制备富含γ-氨基丁酸精米的方法,属于功能性谷物加工制备领域,该方法以普通稻谷为原料,通过低温浸泡、湿热处理、低温烘干、脱壳、抛光处理等步骤,制备出颗粒饱满、光泽度高、颜色微黄、口感优良的富含γ-氨基丁酸的精米产品,较传统的精米营养价值及经济价值更高。(The invention discloses a method for preparing polished rice rich in gamma-aminobutyric acid by taking rice as a raw material, which belongs to the field of functional grain processing and preparation.)

1. a method for preparing polished rice rich in gamma-aminobutyric acid by taking paddy as a raw material is characterized by comprising the following steps: the method comprises the following steps:

S1, soaking: adding the common rice into purified water, mixing and stirring, and soaking for 15-25 hours at 5-15 ℃, wherein the common rice accounts for 20-40% of the weight of the purified water.

S2, centrifugal dewatering: and (4) centrifuging the soaked rice in a centrifuge to remove the water on the surface of the soaked rice.

S3, wet heat treatment: and (3) placing the centrifuged rice in a constant temperature and humidity box for damp-heat treatment, wherein the temperature of the damp-heat treatment is 55-80 ℃, the humidity is 80-98%, and the damp-heat treatment time is 4-6 hours.

S4, drying grains: and taking out the paddy subjected to the damp-heat treatment, and placing the paddy in a hot air drier for drying by circulating hot air, wherein the moisture content of the dried paddy is controlled to be 12-14%.

S5, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.

S6, polishing: and polishing the brown rice by adopting a grain polishing machine to obtain polished rice.

s7, screening: and (3) removing impurities from the polished rice through a color selector to obtain a polished rice product with excellent quality and full particles.

2. the method for preparing polished rice enriched in gamma-aminobutyric acid according to claim 1, wherein: in the step S2, the centrifugation speed is 400-500 rpm/min, and the centrifugation time is 20-40 seconds.

3. the method for preparing polished rice enriched in gamma-aminobutyric acid according to claim 1, wherein: in the step S6, the polishing degree of the brown rice is 96-98%.

4. The method for preparing polished rice enriched in gamma-aminobutyric acid according to claim 1, wherein: in step S7, the method includes: broken particle screening and foreign matter screening:

S7a classification: grading the polished rice, and screening out damaged grains;

s7b color selection: performing spectrum screening on the finished product before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like.

Technical Field

The invention relates to the field of functional grain processing and preparation, in particular to a method for preparing polished rice rich in gamma-aminobutyric acid by taking rice as a raw material.

Background

With the continuous improvement of living standard, consumers pay more and more attention to the nutritional ingredients in food, but the attention of common consumers to the nutrition of food is directed to fast food, the variation of the nutritional ingredients in dishes, the contents of sugar, oil and salt and the like, only a small part of the food is focused on the main food, and most of the food is limited to the digestion problem of starch in the main food. At present, few reports are made about the retention and enhancement of functional nutritional ingredients in staple food. Polished rice is one of the important staple foods on dining tables of residents in China, however, as the polished rice is excessively refined in the processing process, the nutrient components in the polished rice are less reserved, and other nutrient components except protein and starch are almost completely lost. Therefore, how to improve the nutritive value of the staple food polished rice has important significance.

Gamma-aminobutyric acid is a bioactive component widely existing in animals and plants. Research shows that the gamma-aminobutyric acid has various physiological activities, such as blood pressure reduction, nerve protection, fat accumulation inhibition, amino acid metabolism balance promotion, organism immunity enhancement and the like. Therefore, the method for obtaining more gamma-aminobutyric acid from natural animals and plants has important significance for maintaining human health. At present, the research on gamma-aminobutyric acid is more intensive in Japan and other countries, and different kinds of products such as germinated rice rich in gamma-aminobutyric acid, tea beverages, tomato juice beverages and the like are sold in the market. However, at present, the functional products rich in gamma-aminobutyric acid are few in China. Research shows that the rice germ and the rice husk contain rich gamma-aminobutyric acid, but the gamma-aminobutyric acid is seriously lost in the rice husking and polishing processes. Therefore, how to transfer the gamma-aminobutyric acid in the rice germ and the rice hull to the rice grains is more significant.

Disclosure of Invention

In order to solve the problems, the invention provides a method for preparing polished rice rich in gamma-aminobutyric acid by using rice as a raw material.

In order to achieve the purpose, the technical scheme of the invention is as follows: a method for preparing polished rice rich in gamma-aminobutyric acid by taking paddy as a raw material comprises the following steps:

s1, soaking: adding common rice into purified water, mixing and stirring, and soaking for 15-25 hours at 5-15 ℃, wherein the common rice accounts for 20-40% of the weight of the purified water. In the method, the used raw materials are common rice, the rice hulls contain rich trace elements, amino acids and other components, and the nutritional components in the rice hulls can be transferred to the rice grains to the maximum extent by soaking the rice hulls in low-temperature water and pretreating the rice hulls under the condition of damp heat. This scheme adopts low temperature water to soak, has avoided soaking the in-process because microorganism breeds and the poor change of corn quality that grease oxidation rancidity etc. arouses. And through long-time soaking treatment, the grains are fully hydrated and swollen, and the transfer of the gamma-aminobutyric acid in the husks to the rice grains is facilitated.

S2, centrifugal dewatering: and (4) centrifuging the soaked rice in a centrifuge to remove the water on the surface of the soaked rice.

S3, wet heat treatment: and (3) placing the centrifuged rice in a constant temperature and humidity box for damp-heat treatment, wherein the temperature of the damp-heat treatment is 55-80 ℃, the humidity is 80-98%, and the damp-heat treatment time is 4-6 hours. The rice after being fully soaked is subjected to damp-heat treatment, so that the gamma-aminobutyric acid in the husk is further transferred into the rice grains, and the content of the gamma-aminobutyric acid in the polished rice is improved.

S4, drying grains: and taking out the paddy subjected to the damp-heat treatment, and placing the paddy in a hot air drier for drying by circulating hot air, wherein the moisture content of the dried paddy is controlled to be 12-14%. In the scheme, the paddy subjected to the wet heat treatment is dried by adopting low-temperature hot air circulation drying, so that the loss of nutrient components caused by high temperature in the drying process and the deterioration of rice quality caused by starch gelatinization/aging are effectively avoided.

S5, shelling: and processing the dried rice by using a grain huller to process the rice into brown rice.

S6, polishing: and polishing the brown rice by adopting a grain polishing machine to obtain polished rice.

S7, screening: and (3) removing impurities from the polished rice through a color selector to obtain a polished rice product with excellent quality and full particles.

Further, in the step S2, the centrifugation speed is 400-500 rpm/min, and the centrifugation time is 20-40 seconds. The centrifugal speed and the centrifugal time related in the step can enable the moisture indicated by the paddy to be thrown out, thereby avoiding the gelatinization and deterioration of the starch caused by excessive moisture content in the subsequent wet heat treatment process.

Further, in the step S6, the polished degree of the brown rice is 96-98%.

Further, in the step S7, the method includes: broken particle screening and foreign matter screening:

Level S7 a: grading the polished rice, and screening out damaged grains;

S7b color selection: performing spectrum screening on the finished product before packaging, and removing yellow rice, burnt rice, puffed grains, impurities and the like.

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

(1) And the low-temperature soaking pretreatment is adopted, so that the microbial pollution and the rancidity of the grease in the soaking treatment process are greatly reduced.

(2) The mode of moist heat treatment is adopted, so that the gamma-aminobutyric acid in the rice husks is transferred into the rice grains to the maximum extent.

(3) The low-temperature hot air drying is adopted, so that the nutritional ingredients in the grains are retained to the greatest extent, the phenomena of starch gelatinization, scorching and the like in the dried grains are also greatly reduced, and the rice retains better nutritional quality and color.

(4) The polished rice still keeps higher content of gamma aminobutyric acid in the cooking process, and the taste of the rice prepared by the polished rice is not different from that of common polished rice.

Detailed Description