Nutritional cereal glutinous rice flour and preparation method thereof

Abstract

The invention relates to the technical field of glutinous rice flour food processing, and discloses cereal nutritional glutinous rice flour and a preparation method thereof, the cereal nutritional glutinous rice flour comprises the following raw materials by mass: 40-60 parts of glutinous rice, 10-20 parts of pumpkin, 10-20 parts of millet, 5-15 parts of purple sweet potato, 5-15 parts of corn flour, and 5-10 parts of stomach invigorating powder. The preparation method comprises the following steps: S1, sterilizing cooked pumpkins and purple sweet potatoes respectively by using a pulsed electric field, freeze-drying and crushing; s2, beta-amylase is added into the cooked millet and the cooked glutinous rice for enzymolysis, and then drying treatment is conducted through a spray drying tower; s3, mixing the glutinous rice, the millet, the purple sweet potatoes, the pumpkins, the corn flour and the stomach invigorating powder according to a certain mass part; s4, carrying out refining treatment on the mixed raw materials by adopting a superfine grinding technology; s5, the crushed multi-grain glutinous rice flour is subjected to microwave drying treatment, and redundant moisture is removed; and S6, packaging the dried glutinous rice flour. The prepared cereal nutritional glutinous rice flour has the advantages of being rich in nutrition, capable of reducing blood sugar and invigorating stomach, fine and smooth in taste, convenient and fast.

Description

Technical Field

[0001] The invention relates to the technical field of glutinous rice flour food processing, in particular to nutritious cereal glutinous rice flour and a preparation method thereof. Background Art

[0002] Traditional glutinous rice flour is mainly processed from glutinous rice, with unique flavor and wide application value. However, with people's pursuit of healthy diet, glutinous rice flour with a single raw material can no longer meet market demand. Grains such as pumpkin, millet, purple sweet potato, and corn are rich in various nutrients and have different health benefits, especially significant hypoglycemic effects. Combining these grains with glutinous rice and processing them through specific processes can produce glutinous rice flour with higher nutritional value and specific health functions.

[0003] With the acceleration of modern life and the change of diet structure, high blood sugar has become a health problem that troubles many people. Although traditional glutinous rice flour is delicious, its nutritional value is relatively simple, and it is not friendly to people who need to control blood sugar, and it is difficult to digest after eating a certain amount. Therefore, it is particularly important to develop a new type of glutinous rice flour that retains the traditional flavor and has the effects of lowering blood sugar and strengthening the stomach. Summary of the invention

[0004] In order to overcome the shortcomings of the prior art, the purpose of the present invention is to provide a cereal nutritious glutinous rice flour and a preparation method. The cereal nutritious glutinous rice flour prepared according to the preparation method of the present invention has the advantages of rich nutrition, hypoglycemic and stomachic, delicate taste, and convenience.

[0005] To achieve the above object, the present invention provides the following technical solutions:

[0006] A method for preparing nutritious glutinous rice flour, comprising the following steps:

[0007] S1. The cooked pumpkin and purple sweet potato were sterilized by pulsed electric field, freeze-dried, cut into small pieces and crushed in a planetary ball mill;

[0008] S2. adding β-amylase to the cooked millet and glutinous rice for enzymolysis, and then drying them for 5 to 8 hours;

[0009] S3. Add freeze-dried and crushed purple sweet potato and pumpkin to the enzymatically dried glutinous rice and millet, and then mix with corn flour and stomachic powder in certain parts by mass;

[0010] S4. Use ultra-fine grinding technology to refine the mixed raw materials;

[0011] S5. The crushed multi-grain glutinous rice flour is subjected to microwave drying to remove excess water;

[0012] S6. Package the dried glutinous rice flour to ensure airtightness.

[0013] Preferably, in step S1, the pumpkin and purple sweet potato are peeled before cooking.

[0014] Preferably, in step S1, the freeze-drying temperature is -10 to 0°C, and the drying time is 10 to 12 hours.

[0015] Preferably, in step S1, the electric field strength of the pulse electric field technology is 30-40 kV / cm, and the processing time is 350-400 μs.

[0016] Preferably, in step S1, the forward and reverse rotation speeds of the planetary ball mill are both 360-450 r / min, and the time is 90-110 min.

[0017] Preferably, in step S4, the ultrafine grinding technology is to refine the raw materials by ultrafine grinding machine to make them reach the fineness of glutinous rice flour, and then pass them through a 60-mesh sieve, and the motor power of the ultrafine grinding machine is 2.2kW.

[0018] Preferably, in steps S1 and S2, the cooking process of pumpkin, millet, purple sweet potato and glutinous rice during the preparation process is specifically steaming at a temperature of 100-130° C. for 10-40 min to ensure that the raw materials are fully cooked and the taste is softened.

[0019] Preferably, in step S5, the microwave drying temperature is 35 to 90° C., and the drying time is 5 to 30 min.

[0020] A nutritious glutinous rice flour is prepared according to the preparation method of the nutritious glutinous rice flour, and is composed of the following raw materials in parts by weight:

[0021] 40-60 portions of glutinous rice, 10-20 portions of pumpkin, 10-20 portions of millet, 5-15 portions of purple sweet potato, 5-15 portions of corn flour, and 5-10 portions of stomachic powder.

[0022] Preferably, the stomach-strengthening powder is prepared by mixing bergamot, tangerine peel, atractylodes macrocephala, costusroot, and magnolia bark in a mass ratio of 1-3:2-5:0.7-2:0.5-1.2:1-2.5.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] 1. Rich in nutrition: It combines the nutrients of various grains such as pumpkin, millet, purple sweet potato, corn flour, etc., providing comprehensive dietary fiber, vitamins and minerals.

[0025] 2. Lowering blood sugar and strengthening the stomach: The dietary fiber and specific nutrients in the raw materials help lower blood sugar, making it suitable for people who need to control blood sugar. Adding ingredients such as bergamot and tangerine peel can help digestion.

[0026] 3. Delicate taste: Through ultra-fine grinding technology, glutinous rice flour has a more delicate taste and is easy to digest and absorb.

[0027] 4. Convenient and fast: Ready-to-eat design, just need simple brewing or cooking to eat, suitable for modern fast-paced life. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The present invention is a flow chart for preparing the nutritious glutinous rice flour of the present invention. DETAILED DESCRIPTION

[0029] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0030] A sensory evaluation team was set up with reference to the national standard DB36 / T 001-1999. The team members consisted of 10 people who met the sensory evaluation requirements (5 boys and 5 girls). They evaluated the grain nutritious glutinous rice flour from four aspects: color, flavor, taste and organizational morphology. The full score was 100 points. Each assessor conducted a separate assessment and then calculated the average value to avoid the influence of mutual communication on the results. The sensory scoring standards are shown in Table 1:

[0031] Table 1 Sensory score table of cereal nutrition glutinous rice flour

[0032]

[0033]

[0034] See also Figure 1 , the present invention provides a technical solution:

[0035] Example 1

[0036] A method for preparing nutritious glutinous rice flour:

[0037] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 100°C for 25 min to ensure that the raw materials are fully cooked and softened;

[0038] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -10 ° C for 10 h, cut into small pieces and put into a planetary ball mill for crushing, with the forward and reverse speeds of 360 r / min and the time of 90 min. The electric field strength of the pulse electric field technology was 30 kV / cm and the processing time was 350 μs.

[0039] S3. Add β-amylase to the cooked millet and glutinous rice for enzymolysis, and then dry them for 5h;

[0040] S4. Mix 15 parts of pumpkin, 15 parts of millet, 10 parts of purple sweet potato, 50 parts of glutinous rice, 10 parts of corn flour, and 7 parts of stomachic powder (mixed in a mass ratio of 1:2:0.7:0.5:1 by bergamot, tangerine peel, Atractylodes macrocephala, costusroot, and Magnolia officinalis);

[0041] S5. The mixture is made into glutinous rice flour by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0042] S6. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 55° C. for 15 min;

[0043] S7. Package the dried glutinous rice flour to ensure airtightness.

[0044] Example 2

[0045] A method for preparing nutritious glutinous rice flour:

[0046] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 130°C for 10 min to ensure full maturation of the raw materials and softening of the taste;

[0047] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at 0 ° C for 12 hours, cut into small pieces and put into a planetary ball mill for crushing, with the forward and reverse speeds of 450r / min and the time of 110min. The electric field strength of the pulse electric field technology was 40kV / cm and the processing time was 400μs;

[0048] S3. Add β-amylase to the cooked millet and glutinous rice for enzymolysis, and then dry them for 8h;

[0049] S4. Mix 10 parts of pumpkin, 10 parts of millet, 5 parts of purple sweet potato, 40 parts of glutinous rice, 5 parts of corn flour, and 5 parts of stomachic powder (mixed in a mass ratio of 3:5:2:1.2:2.5 by bergamot, tangerine peel, Atractylodes macrocephala, costus root, and Magnolia officinalis) after cooking and processing;

[0050] S5. The mixture is made into glutinous rice flour by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0051] S6. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 35° C. for 5 min;

[0052] S7. Package the dried glutinous rice flour to ensure airtightness.

[0053] Example 3

[0054] A method for preparing nutritious glutinous rice flour:

[0055] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 110°C for 40 min to ensure full maturation of the raw materials and softening of the taste;

[0056] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -5 °C for 11 h. After being cut into small pieces, they were put into a planetary ball mill for crushing. The forward and reverse speeds were both 400 r / min for 100 min. The electric field strength of the pulse electric field technology was 35 kV / cm and the processing time was 370 μs.

[0057] S3. Add β-amylase to the cooked millet and glutinous rice for enzymatic hydrolysis, and then dry for 6h;

[0058] S4. Mix 20 parts of pumpkin, 20 parts of millet, 15 parts of purple sweet potato, 60 parts of glutinous rice, 15 parts of corn flour, and 10 parts of stomachic powder (mixed in a mass ratio of 2:3:1:0.8:1.5 by bergamot, tangerine peel, Atractylodes macrocephala, costusroot, and Magnolia officinalis) after cooking and processing;

[0059] S5. The mixture is made into glutinous rice flour by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0060] S6. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 90° C. for 30 min;

[0061] S7. Package the dried glutinous rice flour to ensure airtightness.

[0062] Example 4

[0063] A method for preparing nutritious glutinous rice flour:

[0064] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 120°C for 30 min to ensure full maturation of the raw materials and softening of the taste;

[0065] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -8 °C for 10.5 h. After being cut into small pieces, they were put into a planetary ball mill for crushing. The forward and reverse speeds were both 420 r / min for 105 min. The electric field strength of the pulse electric field technology was 37 kV / cm and the processing time was 380 μs.

[0066] S3. Add β-amylase to the cooked millet and glutinous rice for enzymolysis, and then dry them for 7h;

[0067] S4. Mix 12 parts of pumpkin, 13 parts of millet, 11 parts of purple sweet potato, 48 parts of glutinous rice, 9 parts of corn flour, and 8 parts of stomachic powder (mixed by bergamot, tangerine peel, Atractylodes macrocephala, costus root, and Magnolia officinalis in a mass ratio of 2.5:4:1.5:1.1:2.1) after cooking and processing;

[0068] S5. The mixture is made into glutinous rice flour by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0069] S6. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 70° C. for 19 min;

[0070] S7. Package the dried glutinous rice flour to ensure airtightness.

[0071] Comparative Example 1

[0072] A method for preparing nutritious glutinous rice flour:

[0073] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 100°C for 25 min to ensure that the raw materials are fully cooked and softened;

[0074] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -10 ° C for 10 h, cut into small pieces and put into a planetary ball mill for crushing, with the forward and reverse speeds of 360 r / min and the time of 90 min. The electric field strength of the pulse electric field technology was 30 kV / cm and the processing time was 350 μs.

[0075] S3. Add β-amylase to the cooked millet and glutinous rice for enzymolysis, and then dry them for 5h;

[0076] S4. After cooking, 15 parts of pumpkin, 15 parts of millet, 10 parts of purple sweet potato, 50 parts of glutinous rice and 10 parts of corn flour were mixed;

[0077] S5. The mixture is made into glutinous rice flour by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0078] S6. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 55° C. for 15 min;

[0079] S7. Package the dried glutinous rice flour to ensure airtightness.

[0080] Comparative Example 2

[0081] A method for preparing nutritious glutinous rice flour:

[0082] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 100°C for 25 min to ensure that the raw materials are fully cooked and softened;

[0083] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -10 ° C for 10 h, cut into small pieces and put into a planetary ball mill for crushing, with the forward and reverse speeds of 360 r / min and the time of 90 min. The electric field strength of the pulse electric field technology was 30 kV / cm and the processing time was 350 μs.

[0084] S3. Add β-amylase to the cooked millet and glutinous rice for enzymolysis, and then dry them for 5h;

[0085] S4. Mix 15 parts of pumpkin, 15 parts of millet, 10 parts of purple sweet potato, 50 parts of glutinous rice, 10 parts of corn flour, and 7 parts of stomachic powder (mixed by bergamot, tangerine peel, Atractylodes macrocephala, costus root, and Magnolia officinalis in a mass ratio of 1:2:0.7:0.5:1);

[0086] S5. The mixture was placed in a grinder and ground for 20 min, and then passed through a 100-mesh sieve;

[0087] S6. The ground multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 55° C. for 15 min;

[0088] S7. Package the dried glutinous rice flour to ensure airtightness.

[0089] Comparative Example 3

[0090] A method for preparing nutritious glutinous rice flour:

[0091] S1. Steam pumpkin, purple sweet potato, millet and glutinous rice separately at 100°C for 25 min to ensure that the raw materials are fully cooked and softened;

[0092] S2. The cooked pumpkin and purple sweet potato were sterilized by pulse electric field, and then freeze-dried at -10 ° C for 10 h, cut into small pieces and put into a planetary ball mill for crushing, with the forward and reverse speeds of 360 r / min and the time of 90 min. The electric field strength of the pulse electric field technology was 30 kV / cm and the processing time was 350 μs.

[0093] S3. Mix 15 parts of pumpkin, 15 parts of millet, 10 parts of purple sweet potato, 50 parts of glutinous rice, 10 parts of corn flour, and 7 parts of stomachic powder (mixed in a mass ratio of 1:2:0.7:0.5:1 by bergamot, tangerine peel, Atractylodes macrocephala, costus root, and Magnolia officinalis);

[0094] S4. The mixture is made fine by ultrafine grinding machine, and then passed through a 60-mesh sieve. The motor power of the ultrafine grinding machine is 2.2kW;

[0095] S5. The crushed multi-grain glutinous rice flour was subjected to microwave drying to remove excess moisture at a temperature of 55°C for 15 min;

[0096] S6. Package the dried glutinous rice flour to ensure airtightness.

[0097] Performance Test:

[0098] Basic ingredient content test

[0099] The test method for moisture content is the direct drying method of GB / T5009.3-2010; the test method for ash content is GB / T5009.4-2010; the test method for protein content is based on the Kjeldahl nitrogen determination method of GB / T5009.5-2010, with a conversion factor of 5.95; the test method for crude starch content is based on Zheng Tiesong's crude starch content determination 1% hydrochloric acid polarimetry. The above test results are shown in Table 2 below:

[0100] Table 2 Test results of basic ingredients of glutinous rice flour with cereal nutrition

[0101]

[0102]

[0103] As shown in Table 2, it can be concluded that the nutritious glutinous rice flour prepared in Example 1 has the highest protein content, the best basic components measured, and the protein content in Examples 1-4 is higher than that in the comparative example, and the nutritional components are also higher. The amount of ash can indirectly indicate the content of minerals (inorganic salts). The ash content in the glutinous rice flour prepared in Examples 1 to 4 of the present invention is 2 to 3 times that of the comparative example, which can also reflect that the method for preparing glutinous rice flour of the present invention can well retain the content of mineral elements in glutinous rice, which is used to supplement the trace elements required by the human body. The content of crude starch is less than that of the comparative example, which shows that the glutinous rice flour prepared by the present invention is more delicate than that of the comparative example.

[0104] Table 3 lists the sensory scores of the nutritious glutinous rice flours prepared in Examples 1 to 4 and Comparative Examples 1 to 3:

[0105] Table 3 Sensory evaluation of cereal nutrition glutinous rice flour

[0106]

[0107] As shown in Table 3, the nutritious glutinous rice flour prepared in Example 1 is much better than that in Comparative Examples 1 to 3. Comparative Example 1 does not add stomachic powder, resulting in a worse feeling after consumption than Example 1, indicating that stomachic powder can effectively improve the digestion of nutritious glutinous rice flour and achieve a stomachic effect. At the same time, by comparing Comparative Example 2 with Example 1, it can be seen that the ultrafine grinding of the raw materials has a greater impact on the degree of stirring and taste, and is an indispensable step in the preparation process of nutritious glutinous rice flour.

[0108] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing nutritious glutinous rice flour, characterized in that: The following steps are involved: S1. The cooked pumpkin and purple sweet potato were sterilized by pulsed electric field, freeze-dried, cut into small pieces and crushed in a planetary ball mill; S2. adding β-amylase to the cooked millet and glutinous rice for enzymolysis, and then drying them for 5 to 8 hours; S3. Add freeze-dried and crushed purple sweet potato and pumpkin to the enzymatically dried glutinous rice and millet, and then mix with corn flour and stomachic powder in certain parts by mass; S4. Use ultra-fine grinding technology to refine the mixed raw materials; S5. The crushed multi-grain glutinous rice flour is subjected to microwave drying to remove excess water; S6. Package the dried glutinous rice flour to ensure airtightness.

2. The method for preparing a nutritious glutinous rice flour according to claim 1, characterized in that: In step S1, the pumpkin and purple sweet potato are peeled before cooking.

3. The method for preparing a nutritious glutinous rice flour according to claim 1, characterized in that: In step S1, the freeze-drying temperature is -10 to 0°C, and the drying time is 10 to 12 hours.

4. The method for preparing a nutritious glutinous rice flour according to claim 1, characterized in that: In step S1, the electric field strength of the pulse electric field technology is 30-40 kV / cm, and the processing time is 350-400 μs.

5. The method for preparing a nutritious glutinous rice flour according to claim 1, characterized in that: In step S1, the forward and reverse rotation speeds of the planetary ball mill are both 360-450 r / min, and the time is 90-110 min.

6. The method for preparing nutritious glutinous rice flour according to claim 1, characterized in that: In step S4, the ultrafine grinding technology is to refine the raw materials through an ultrafine grinder to make them reach the fineness of glutinous rice flour, and then pass them through a 60-mesh sieve. The motor power of the ultrafine grinder is 2.2kW.

7. The method for preparing nutritious glutinous rice flour according to claim 1, characterized in that: In steps S1 and S2, the cooking process of pumpkin, millet, purple sweet potato and glutinous rice is specifically steaming at a temperature of 100-130° C. for 10-40 minutes to ensure that the raw materials are fully cooked and the taste is softened.

8. The method for preparing nutritious glutinous rice flour according to claim 1, characterized in that: In step S5, the microwave drying temperature is 35 to 90° C., and the drying time is 5 to 30 minutes.

9. A nutritious glutinous rice flour, prepared according to the method for preparing the nutritious glutinous rice flour according to any one of claims 1 to 8, characterized in that: It is composed of the following raw materials in parts by weight: 40-60 portions of glutinous rice, 10-20 portions of pumpkin, 10-20 portions of millet, 5-15 portions of purple sweet potato, 5-15 portions of corn flour, and 5-10 portions of stomachic powder.

10. The nutritious glutinous rice flour according to claim 9, characterized in that: The stomach-strengthening powder is prepared by mixing bergamot, tangerine peel, atractylodes macrocephala, costusroot and magnolia bark in a mass ratio of 1-3:2-5:0.7-2:0.5-1.2:1-2.5.

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