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Instant purple coarse rice flour rich in anthocyanin and preparation method thereof

A technology of brown rice flour and anthocyanins, applied in the direction of food science, etc., can solve the problems of low degree of comprehensive utilization of purple rice, inability to impart viscosity to products, and long dissolution duration, so as to improve taste and digestibility, and shorten consumption Time, the effect of improving water solubility and gelatinization degree

Inactive Publication Date: 2021-06-04
SOUTH CHINA AGRI UNIV +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese patent CN 107080160A discloses a method for processing whole grain instant black rice flour that reduces the loss of active substances. The mixture of citric acid, calcium carbonate, vitamin C and glucose is used as a compound exogenous source, and is added to the black rice flour after the material is crushed for extrusion. The maximum anthocyanin retention rate of the black rice sample obtained by pressing and puffing is 53.97% of that before extrusion. Compared with the sample obtained by optimizing the extrusion process parameters in this patent, the anthocyanin retention rate is lower
Since anthocyanins are water-soluble pigments, the longer the soaking and germination time, the longer the dissolution duration and the greater the loss, resulting in a decrease in nutritional value
In addition, this processing procedure is relatively complicated. If the conditions are not properly controlled, it is easy to cause a large amount of starch degradation, so that the product cannot be given the proper viscosity.
[0005] In addition, the current sales of purple rice products are still mainly raw grains, the comprehensive utilization of purple rice is not high, and ready-to-eat products are scarce. The effect of extrusion parameters on the content of anthocyanins in purple rice has not been reported yet

Method used

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  • Instant purple coarse rice flour rich in anthocyanin and preparation method thereof
  • Instant purple coarse rice flour rich in anthocyanin and preparation method thereof
  • Instant purple coarse rice flour rich in anthocyanin and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 A kind of preparation method of instant purple brown rice flour rich in anthocyanins

[0037] (1) pulverizing: the purple brown rice raw material is pulverized with a pulverizer, and crosses a 60-mesh sieve to obtain the purple brown rice flour;

[0038] (2) Water adjustment: add appropriate amount of water to adjust the moisture content of the material to about 20%, and it is evenly wet;

[0039] (3) Extrusion and puffing: Get the purple brown rice flour processed in step (2) and place it in the feed container of the extrusion extruder, set the temperature in the first zone to be 80°C, the temperature in the second zone to be 100°C, and the temperature in the third zone to be 140°C, screw speed 25Hz, feed rate 20Hz;

[0040] (4) Drying and crushing: Get the puffed product obtained in step (3) and dry it with hot air at 55° C. for 3 hours, and crush and sieve to obtain extruded puffed purple brown rice flour. The water solubility index is 6.04, the gelatin...

Embodiment 2

[0041] Embodiment 2 A kind of preparation method of instant purple brown rice flour rich in anthocyanins

[0042] (1) pulverizing: the purple brown rice raw material is pulverized with a pulverizer, and crosses a 60-mesh sieve to obtain the purple brown rice flour;

[0043] (2) Water adjustment: add appropriate amount of water to adjust the moisture content of the material to about 18%, and it is evenly wet;

[0044] (3) Extrusion and puffing: take the purple brown rice flour processed in step (2) and place it in the feed container of the extrusion extruder, set the temperature in the first zone to 90°C, the temperature in the second zone to 110°C, and the temperature in the third zone to 160°C, screw speed 20Hz, feed rate 15Hz;

[0045] (4) Drying and crushing: Get the puffed product obtained in step (3) and dry it with hot air at 55° C. for 3 hours, and crush and sieve to obtain extruded puffed purple brown rice flour. The water solubility index is 10.64, the gelatinization...

Embodiment 3

[0046] Embodiment 3 A kind of preparation method of instant purple brown rice flour rich in anthocyanins

[0047] (1) pulverizing: the purple brown rice raw material is pulverized with a pulverizer, and crosses a 60-mesh sieve to obtain the purple brown rice flour;

[0048] (2) Water adjustment: add appropriate amount of water to adjust the moisture content of the material to about 20%, and it is evenly wet;

[0049] (3) Extrusion and puffing: get the brown rice flour processed in step (2) and place it in the feeding container of the extrusion extruder, set the temperature in the first zone to be 85°C, the temperature in the second zone to be 105°C, and the temperature in the third zone to be 150°C, screw speed 25Hz, feed rate 10Hz;

[0050] (4) Drying and crushing: Get the puffed product obtained in step (3) and dry it with hot air at 55° C. for 3 hours, and crush and sieve to obtain extruded puffed purple brown rice flour. The water solubility index is 7.56, the gelatinizatio...

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Abstract

The invention provides instant purple coarse rice flour rich in anthocyanin and a preparation method thereof. The preparation method comprises the following steps of crushing and sieving purple coarse rice, adjusting the water content, then carrying out extrusion puffing by using a twin-screw extrusion puffing machine, drying the extrudate, crushing and sieving to obtain the instant purple coarse rice flour. According to the method, by effectively regulating and controlling technological parameters of extruding and puffing of purple rice, the loss of anthocyanin of the purple coarse rice powder can be greatly reduced, the water solubility index and the gelatinization degree are improved, and the purple coarse rice flour is easy to brew after being added with water, convenient to carry, easy to absorb and suitable for industrial production.

Description

technical field [0001] The invention belongs to the technical field of deep processing of grain products, and more specifically relates to an instant purple brown rice flour rich in anthocyanins and a preparation method thereof. Background technique [0002] Purple rice, commonly known as "Purple Pearl", has a long history of planting. It is a rare variety of colored rice. It has a purple-black appearance and slender grains. It is suitable for both food and deep processing. According to "Compendium of Materia Medica", purple rice has the functions of "nourishing yin and tonifying kidney, invigorating spleen and warming liver, improving eyesight and promoting blood circulation", and is a kind of rice for nourishing health and nourishing blood. In addition, compared with ordinary white rice, purple rice is not only richer in protein, amino acid, dietary fiber, vitamins and mineral elements necessary for human body, but also rich in functional active substances that ordinary w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/17A23L7/191A23L7/117A23L33/00
CPCA23L7/17A23L7/191A23L7/117A23L33/00
Inventor 黄苇方浩标郑经绍余宏达
Owner SOUTH CHINA AGRI UNIV
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