Instant nutritional granules based on edible rice bran and dairy products and preparation method of instant nutritional granules

Abstract

The invention provides instant nutritional granules based on edible rice bran and dairy products and a preparation method thereof, and the instant nutritional granules comprise the following raw materials by mass: 30-40% of edible rice bran, 45-55% of dairy products, 10-15% of sugar substitutes, 2-5% of an emulsifier and 0-3% of a nutrition enhancer. The edible rice bran is used for replacing a traditional barley raw material, the formula is optimized, the problems that traditional wheat milk is high in sugar, single in nutrition and prone to caking after being brewed are solved, and the product is suitable for consumer groups of all ages.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of nutritional products, and more particularly to a kind of instant nutritional granules based on edible rice bran and dairy products and a preparation method thereof. BACKGROUND

[0002] Since the 1960s, malted milk has entered the market as a nutritional supplement, and its core technology relies on the saccharification extraction process of barley malt. The typical production process is divided into three stages: ① raw material processing stage: barley is soaked for germination for 72 hours (humidity 80%), and α-amylase is activated to hydrolyze starch to maltose; ② saccharification and concentration stage: the saccharification liquid is reacted at 60-65°C for 4 hours, and then concentrated under vacuum to form malt with a solid content of ≥70%; ③ mixing and drying stage: after mixing malt with milk powder and sucrose, granules are formed by spray drying (inlet air temperature 180°C).

[0003] However, due to the limitation of climate conditions (annual precipitation ≥500mm), the global scale production area is concentrated in Europe and Northeast China, and the raw material procurement cost accounts for more than 40%; the energy consumption of the saccharification stage accounts for 55% of the total production energy consumption, and the germination process requires precise temperature and humidity control, resulting in high production costs. In addition, the proportion of maltose and sucrose in traditional malted milk is as high as 65-75%, while the protein content is only 8-10%, and it lacks dietary fiber, γ-oryzanol and other ingredients, resulting in nutrient deficiency and not meeting the daily intake of 50-150g of whole grains recommended by the "Chinese Dietary Guidelines (2022)". In addition, in the traditional process, the high temperature of spray drying results in a loss rate of more than 30% of heat-sensitive nutrients (lactobacillus B1), the granule structure is dense, the solubility is less than 90%, and the product is prone to caking during brewing, limiting the user experience. SUMMARY

[0004] Based on the above technical problems in the prior art, the present application provides an instant nutritional granule based on edible rice bran and dairy products, which replaces traditional barley raw materials with edible rice bran and optimizes the formula, solving the problems of high sugar, single nutrition and easy caking of traditional malted milk, making the product suitable for all age groups.

[0005] To achieve the above purpose, the technical scheme of the present application is as follows:

[0006] An instant nutritional granule based on edible rice bran and dairy products, comprising, by mass percentage:

[0007]

[0008] In some embodiments, the edible rice bran is a multi-effect treated food-grade rice bran with a lipase activity inactivation rate of ≥98% and a γ-oryzanol retention rate of ≥95%.

[0009] In some embodiments, the dairy product comprises at least one of whole milk powder, skim milk powder, whey protein.

[0010] In some embodiments, the dairy product comprises, by mass percentage, 70-85% of whole milk powder and 15-30% of whey protein.

[0011] In some embodiments, the sugar substitute comprises at least one of fructooligosaccharide, erythritol, isomalt.

[0012] In some embodiments, the sugar substitute comprises, by mass percentage, 60-80% of fructooligosaccharide and 20-40% of erythritol.

[0013] In some embodiments, the emulsifier comprises at least one of lecithin, glycerol monostearate, sucrose fatty acid ester.

[0014] In some embodiments, the emulsifier comprises, by mass percentage, 70-90% of lecithin and 10-30% of glycerol monostearate.

[0015] In some embodiments, the nutritional fortifier comprises at least one of calcium, iron, zinc, iodine, selenium, potassium, copper, magnesium fortifier; specifically including but not limited to calcium carbonate, zinc lactate, calcium gluconate, iodine from seaweed, magnesium lactate, copper gluconate, etc.

[0016] In some embodiments, the instant nutritional granules have a dietary fiber content of 8-12wt%, a protein content of 16-20wt%, and a total sugar content of ≤30wt%; the instant nutritional granules have a particle size of 0.5-1.5mm, a bulk density of 0.3-0.4g / cm 3 , and an instant time of ≤5s.

[0017] The present application also provides a preparation method of the instant nutritional granules of any of the above embodiments, which comprises the following steps:

[0018] S1, milk base mixing and homogenization: mixing the edible rice bran, dairy product, sugar substitute, and emulsifier in proportion, adding deionized water to prepare a slurry with a solid content of 35-45%, and then performing homogenization treatment to obtain a mixed slurry;

[0019] S2, vacuum degassing: vacuum degassing the mixed slurry;

[0020] S3, gradient microwave drying and granulation: gradient microwave drying and granulation of the mixed slurry after vacuum degassing, so that the moisture of the obtained granules is ≤5%;

[0021] S4, sterilization and packaging: the dry particles are sterilized and then packaged, and the residual oxygen in the package is less than or equal to 1%.

[0022] In some embodiments, in step S1, the homogenization conditions are: the slurry is homogenized at a temperature of 40-50 DEG C using a high-speed shearing emulsifier at a speed of 10,000-15,000 rpm for 10-20 min.

[0023] In some embodiments, in step S2, the mixed slurry is introduced into a vacuum degassing tank, and the vacuum degree is controlled to be-0.07 to-0.09 MPa, and the degassing time is 15-25 min.

[0024] In some embodiments, in step S3, the drying is performed in two stages, specifically:

[0025] In the first drying stage, the microwave power is 2-4 kW, the humidity is 40-60%, and the drying time is 8-12 min, so that the moisture content of the mixed slurry is reduced from 40% to 10-15%;

[0026] In the second shaping stage, the microwave power is 0.8-1.2 kW, the humidity is 15-25%, and the drying time is 4-6 min, so that the moisture content of the particles is less than or equal to 5%.

[0027] Compared with the prior art, the present application has the following advantages:

[0028] The present application uses food-grade rice bran to replace traditional barley as raw material, and is combined with dairy products, sugar substitutes and emulsifiers, and the formula is optimized, which effectively increases the content of dietary fiber, protein, gamma-oryzanol and vitamins and other nutrients in the instant nutritional granules, and at the same time, the antioxidant components and nutritional density are improved, and the sugar content is reduced, which has the characteristics of gluten-free and low GI, so that the application range of the instant nutritional granules covers all age groups of consumers, and is especially suitable for daily nutritional supplement of special groups such as infants, the elderly, diabetic patients and lactose intolerant people.

[0029] The preparation method of the present application reduces the gas bubbles in the raw material slurry from the initial 500 microns to less than 50 microns by homogenizing the raw materials and then vacuum aeration, so as to avoid the formation of holes in the particles during the drying process; then the microwave gradient drying method is used in the drying process, so as to shape the particles and improve the porous network structure of the particles, so that the particles can be quickly dissolved in water. At the same time, the method of the present application can effectively improve the low energy efficiency problem of the traditional process.

[0030] The present application effectively improves the nutritional richness of the instant nutritional granules by combining the nutritional fortification, formula scientificity and process energy efficiency, and lays a foundation for the development of whole grain milk-based instant nutritional food. DETAILED DESCRIPTION

[0031] Numerous specific details are set forth in the following description to provide a full understanding of the invention. However, the invention can be practiced in many other ways different from those described herein, and similar modifications can be made by those skilled in the art without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0032] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0033] Example 1: Basic Type of Wheat Flour Extract

[0034] An instant nutritional granule based on edible rice bran and dairy products, comprising the following raw materials by weight percentage: edible rice bran: 30%; whole milk powder: 45%; whey protein: 10%; fructooligosaccharides: 12%; lecithin: 3%.

[0035] Its preparation method includes the following steps:

[0036] ① Milk-based mixture: Mix whole milk powder, whey protein, fructooligosaccharides, lecithin and edible rice bran, add deionized water to prepare a slurry with a solid content of 40%; place the slurry at 45℃ for high-speed shear emulsification (12000rpm, 15min) to reduce the viscosity of the slurry to 800cp, and obtain a mixed slurry;

[0037] ② Vacuum degassing: Place the mixed slurry in a vacuum degassing tank, control the vacuum degree to -0.08 MPa, and degas for 20 minutes to increase the density of the mixed slurry from 1.15 g / cm³ to 1.25 g / cm³. 3 ;

[0038] ③ Microwave gradient drying: The degassed mixed slurry is subjected to microwave gradient drying for granulation, specifically as follows:

[0039] Primary drying: Microwave power of 3kW, humidity of 50%, drying for 10 minutes, reducing the moisture content of the mixed slurry from 40% to 15%, forming a porous structure;

[0040] Secondary shaping: microwave power of 1kW, humidity of 20%, drying for 5min to obtain instant nutrient granules with moisture ≤5% and particle size of 0.5-1mm;

[0041] ④ Sterilization and Packaging: The instant nutritional granules are irradiated with ultraviolet light (wavelength: 254nm, power: 30J / m²). 2 After sterilization, it is sealed with nitrogen (oxygen residue ≤1%).

[0042] The instant nutritional granules prepared in this embodiment were tested and found to have a solubility of ≥97%, dietary fiber of 8.5%, and protein of 18.2%; the shelf life was 18 months (passed the accelerated test at 40℃ / 75% humidity).

[0043] Example 2: Low-GI type bran milk powder

[0044] An instant nutritional granule based on edible rice bran and dairy products, comprising the following raw materials by weight percentage: edible rice bran: 40%; whey protein concentrate (WPC80): 15%; fructooligosaccharides: 10%; erythritol: 5%; glyceryl monostearate: 2%.

[0045] Its preparation method includes the following steps:

[0046] ① Milk-based mixture: Mix whey protein concentrate, fructooligosaccharides, erythritol, glyceryl monostearate and edible rice bran, add deionized water to prepare a slurry with a content of 40%; place the slurry at 45℃ for high-speed shear emulsification (12000rpm, 20min) to reduce the viscosity of the slurry to 700cp, and obtain a mixed slurry;

[0047] ② Vacuum degassing: Place the mixed slurry in a vacuum degassing tank, control the vacuum degree to -0.08 MPa, and degas for 20 minutes to increase the density of the mixed slurry from 1.15 g / cm³ to 1.25 g / cm³. 3 ;

[0048] ③ Microwave gradient drying: The degassed mixed slurry is subjected to microwave gradient drying for granulation, specifically as follows:

[0049] Primary drying: Microwave power of 3kW, humidity of 50%, drying for 12 minutes, reducing the moisture content of the mixed slurry from 45% to 12%, forming a porous structure;

[0050] Secondary shaping: microwave power of 0.8kW, humidity of 20%, drying for 6min) to densify the particle surface (Ra≤0.5μm) and obtain instant nutrient particles;

[0051] ④ Sterilization and Packaging: The instant nutritional granules are irradiated with ultraviolet light (wavelength: 254nm, power: 35J / m). 2 After sterilization, it is sealed with nitrogen (oxygen residue ≤1%).

[0052] The instant nutritional granules prepared in this embodiment were tested and found to have a GI value ≤35, total sugar content ≤20%, vitamin B1 retention rate ≥95%, and γ-oryzanol ≥50mg / 100g.

[0053] Example 3: High-calcium children's bran milk powder

[0054] An instant nutritional granule based on edible rice bran and dairy products, comprising the following raw materials by mass percentage: edible rice bran: 40%; whole milk powder: 40%; cocoa powder: 3%; fructooligosaccharides: 12%; lecithin: 3%; calcium carbonate: 2% (calcium fortifier);

[0055] Its preparation method includes the following steps:

[0056] ① Milk-based mixture: Mix whole milk powder, fructooligosaccharides, cocoa powder, lecithin, calcium carbonate and edible rice bran, and add deionized water to prepare a slurry with a solid content of 40%; place the slurry at 45℃ for high-speed shear emulsification (12000rpm, 20min) to reduce the viscosity of the slurry to 800cp, and obtain a mixed slurry;

[0057] ② Vacuum degassing: Place the mixed slurry in a vacuum degassing tank, control the vacuum degree to -0.08 MPa, and degas for 15 minutes to increase the density of the mixed slurry from 1.15 g / cm³ to 1.35 g / cm³. 3 ;

[0058] ③ Microwave gradient drying: The degassed mixed slurry is subjected to microwave gradient drying for granulation, specifically as follows:

[0059] Primary drying: Microwave power of 3kW, humidity of 50%, drying for 15 minutes, reducing the moisture content of the mixed slurry from 45% to 12%, forming a porous structure;

[0060] Secondary shaping: microwave power of 1.0kW, humidity of 20%, drying for 10min to densify the particle surface (Ra≤0.5μm) and obtain instant nutrient particles;

[0061] ④ Sterilization and Packaging: The instant nutrient granules are irradiated with ultraviolet light (254nm, 35J / m²). 2 After sterilization, it is sealed with nitrogen (oxygen residue ≤1%).

[0062] The instant nutritional granules prepared in this embodiment were tested and found to have a dietary fiber content of 12.3%, a calcium content of ≥200mg / 100g, a reconstitution turbidity of ≤10NTU, and a stability of ≥2h.

[0063] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0064] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of the invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these modifications and improvements all fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the appended claims.

Claims

1. A type of instant nutritional granule based on edible rice bran and dairy products, characterized in that, By mass percentage, its raw materials include:

2. The instant nutritional granules based on edible rice bran and dairy products according to claim 1, characterized in that, The edible rice bran is food-grade rice bran that has undergone multi-effect treatment, with a lipase activity inactivation rate ≥98% and a γ-oryzanol retention rate ≥95%.

3. The instant nutritional granules based on edible rice bran and dairy products according to claim 1, characterized in that, The dairy products include at least one of whole milk powder, skim milk powder, and whey protein.

4. The instant nutritional granules based on edible rice bran and dairy products according to claim 1, characterized in that, The sugar substitute includes at least one of fructooligosaccharides, erythritol, and isomaltitol.

5. The instant nutritional granules based on edible rice bran and dairy products according to claim 1, characterized in that, The emulsifier includes at least one of lecithin, glyceryl monostearate, and sucrose fatty acid ester.

6. The instant nutritional granules based on edible rice bran and dairy products according to any one of claims 1-5, characterized in that, The instant nutritional granules contain 8-12 wt% dietary fiber, 16-20 wt% protein, and ≤30 wt% total sugar; the particle size is 0.5-1.5 mm, and the bulk density is 0.3-0.4 g / cm³. 3 Dissolving time ≤ 5s.

7. The method for preparing instant nutritional granules based on edible rice bran and dairy products according to any one of claims 1-6, characterized in that, Includes the following steps: S1. Milk-based mixing and homogenization: The edible rice bran, dairy products, sugar substitute and emulsifier are mixed in proportion, and deionized water is added to make a slurry with a solid content of 35-45%. Then, homogenization is performed to obtain a mixed slurry. S2, Vacuum degassing: Vacuum degassing is performed on the mixed slurry; S3. Gradient microwave drying granulation: The mixed slurry after vacuum degassing is subjected to gradient microwave drying granulation so that the moisture content of the obtained particles is ≤5%. S4. Sterilization and Packaging: The dried granules are sterilized and then packaged, with the residual oxygen content inside the package ≤1%.

8. The method for preparing instant nutritional granules based on edible rice bran and dairy products according to claim 7, characterized in that, In step S1, the homogenization conditions are as follows: the slurry is homogenized at a temperature of 40-50℃ using a high-speed shear emulsifier with a rotation speed of 10000-15000 rpm and a homogenization time of 10-20 min.

9. The method for preparing instant nutritional granules based on edible rice bran and dairy products according to claim 7, characterized in that, In step S2, the mixed slurry is introduced into a vacuum degassing tank, and the vacuum degree is controlled at -0.07 to -0.09 MPa, and the degassing time is 15-25 min.

10. The method for preparing instant nutritional granules based on edible rice bran and dairy products according to claim 7, characterized in that, In step S3, drying is carried out in a two-stage gradient, specifically as follows: Primary drying stage: microwave power is 2-4kW, humidity is 40-60%, and drying time is 8-12min, so that the moisture content of the mixed slurry is reduced from 40% to 10-15%. Secondary shaping stage: microwave power is 0.8-1.2kW, humidity is 15-25%, and drying time is 4-6 minutes, so that the moisture content of the particles is ≤5%.

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