A kind of whole grain instant black rice flour processing method that reduces the loss of active substance

Abstract

The invention belongs to the technical filed of black rice processing, and specifically discloses a processing method of instant whole-grain black rice flour capable of reducing active substance loss. The processing method of the instant whole-grain black rice flour capable of reducing active substance loss comprises the following steps: S1, crushing fresh black rice, and carrying out sieving; S2, adding a compound exogenous additive into the crushed black rice, and carrying out uniform mixing, wherein the compound exogenous additive is a mixture of citric acid, calcium carbonate, vitamin C and glucose; S3, performing extrude-puffing on the uniformly mixed crushed black rice and the compound exogenous additive so as to obtain a black rice sample; and S4, crushing the black rice sample, and carrying out sieving so as to obtain black rice flour. A processing method which takes the black rice as the raw material and reduces active substance loss of the extrude-puffed instant whole-grain black rice flour by adding compound exogenous substances is established according to the invention. Compared with directly extrude-puffed black rice, the extrude-puffed black rice after addition of the compound exogenous substances has obviously improved active substances retention rate, as well as increased anti-oxidation capability. Moreover, brewing performance and sensory quality of the extrude-puffed instant black rice flour are obviously improved; and sensory score of the extrude-puffed instant black rice flour is significantly increased.

Description

technical field [0001] The application belongs to the technical field of black rice processing, and in particular relates to a whole grain instant black rice flour processing method capable of reducing the loss of active substances. Background technique [0002] Black rice (Black rice) is an important high-quality rice seed resource with a long history of planting. my country's black rice resources account for more than 90% of the world. Black rice is a whole grain for both medicine and food. It has always been known as "medicine rice", "longevity rice" and "the king of rice in the world". Black rice is rich in nutrition, of which carbohydrates account for 78.73%, protein accounts for 11.03%, fat accounts for 3.73%, iron 10.5mg / 100g, calcium 74mg / 100g, zinc 2.6mg / 100g, flavonoids 0.31g / 100g, dietary fiber 1.11g / 100g, these ingredients are significantly higher than ordinary white rice. In addition, black rice also contains polyphenols, anthocyanins, flavonoids, oryzanol, a...

AI Technical Summary

Problems solved by technology

However, the high temperature during the extrusion process also caused the loss of nutrients such as vitamins and trace elements in black rice, the degradation and destruction of the main active substances polyphenols, flavonoids and anthocyanins, etc., and the reduction of antioxidant activity

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