Recombinant rice of chlorophytum comosum and preparation method thereof

Abstract

This invention discloses a reconstituted rice made from leafy greens and its preparation method. The method involves mixing brown rice flour pretreated with leafy green filtrate with leafy green residue obtained by treatment with sodium hydroxide and alkaline protease. The mixture is then extruded, molded, and air-dried to obtain high-quality, high-nutrient reconstituted rice made from leafy greens. This method solves the problem of nutrient loss in grain raw materials without adding other additives, while synergistically promoting nutrient absorption, improving raw material utilization and nutrient absorption efficiency, and enhancing the nutritional value of the reconstituted rice.

Description

Technical Field

[0001] This invention relates to the field of reconstituted rice technology, and more particularly to a reconstituted rice made from leafy grass, and a method for preparing this reconstituted rice made from leafy grass. Background Technology

[0002] Reconstituted rice, also known as artificial rice or quick-cooking rice, is mainly made from starchy crops (such as wheat and rice) as raw materials, with appropriate additions of oats, miscellaneous grains, and other auxiliary materials. It is mixed with additives and nutritional fortifiers, pulverized, and then processed using a screw extruder through mixing, granulation, gelatinization, and drying to produce a rice product with an appearance and taste similar to natural rice. Because appropriate auxiliary materials and nutritional fortifiers can be added to prepare compound reconstituted rice, compared to natural rice, it can not only replenish lost nutrients or add new nutrients, improving the nutritional balance of ordinary rice, but also help increase the variety and types of staple foods, improve the utilization rate and added value of reconstituted rice raw materials, and serve as a carrier of micronutrients, meeting the needs of different populations. It also has significant advantages in many aspects such as production processability and storage stability.

[0003] Currently, the preparation of recombinant rice mainly adopts the conventional extrusion puffing method to granulate mixed raw materials and to fortify the recombinant rice with nutrients by supplementing the raw materials or additives. However, the operating conditions of the extrusion puffing process can lead to the loss of raw material nutrients, resulting in problems such as insufficient raw material utilization and the inability of recombinant rice to achieve the expected nutritional value. Furthermore, due to food safety restrictions, it is not possible to add protective agents, which makes it impossible to effectively solve the problem of nutrient loss and limits the development of recombinant rice products. Summary of the Invention

[0004] To address the shortcomings of existing technologies, this invention develops a high-quality reconstituted rice made from edible grass. Utilizing the nutritional and physicochemical properties of edible grass, and based on conventional extrusion puffing methods, this invention pre-treats brown rice and reconstitutes it with specific edible grass residue. This process solves the problem of nutrient loss in grain raw materials without the addition of other additives, while simultaneously promoting nutrient absorption and significantly improving the protein nutritional value and digestibility of the reconstituted rice.

[0005] To achieve the above objectives, the recombinant rice made from leafy greens provided by this invention is obtained by the following preparation method:

[0006] a. Brown rice flour pretreatment: Mix brown rice flour with leafy grass filtrate evenly to obtain brown rice feed;

[0007] The leafy grass filtrate is obtained by mixing leafy grass powder with water to promote the full dissolution of the extract, followed by filtration.

[0008] b. Preparation of recombinant rice: Mix brown rice with edible grass residue evenly, then extrude and air dry to obtain edible grass recombinant rice;

[0009] The edible grass residue is obtained by mixing edible grass powder with water to promote the full dissolution of the extract, filtering the residue, and then treating it with sodium hydroxide solution and alkaline protease.

[0010] Edible grass is rich in nutrients, with a protein content of over 30%, and is rich in the eight essential amino acids, vitamins, and minerals such as potassium, calcium, iron, selenium, phosphorus, zinc, and magnesium. This invention utilizes the high protein and diverse amino acid profile of edible grass to compensate for the poor amino acid profile of grains. In the preparation of reconstituted rice made from edible grass, on the one hand, to overcome the drawback of nutrient loss caused by the extrusion and puffing process, the edible grass filtrate is first mixed with brown rice flour. This pretreatment with the edible grass filtrate protects the nutrients in the brown rice, maximizing the retention of B vitamins, especially heat-sensitive vitamins B1 and niacin. On the other hand, to promote the supplementation of nutrients in the reconstituted rice by edible grass protein and vitamins, sodium hydroxide and alkaline protease are added to the edible grass filtrate for treatment, followed by extrusion with the pretreated brown rice. This process makes the amino acid profile of the resulting reconstituted rice closer to the essential amino acid profile of the human body, especially with a significant increase in lysine, thus compensating for the lack of lysine in grains and significantly improving the quality and nutritional value of the reconstituted rice.

[0011] As a limitation of the above technical solution, the mass ratio of brown rice flour to leafy green filtrate is 10:(1-3).

[0012] As a limitation of the above technical solution, the mass ratio of edible grass powder to water used in the preparation process of edible grass filtrate and edible grass residue is 1:(10-20). The edible grass powder and water are mixed and ultrasonically treated to promote the dissolution of the extract. The ultrasonic treatment conditions are (40-50)℃ for at least 1 hour. The pH of the obtained edible grass filtrate is (5.0-5.5).

[0013] As a limitation of the above technical solution, in the preparation process of leafy grass residue, sodium hydroxide solution is added to the filter residue to control the pH of the mixed material at (9.0-9.5).

[0014] As a limitation of the above technical solution, in the preparation process of leafy grass residue, the mass of alkaline protease added to the filter residue accounts for (0.3-0.5)% of the mass of the filter residue.

[0015] As a limitation of the above technical solution, the preparation process of the leafy grass residue requires that after adding sodium hydroxide solution and alkaline protease to the filter residue, it be stirred and mixed at (50-55)℃ for (1-3)h.

[0016] As a limitation of the above technical solution, the mass ratio of the brown rice feed to the leafy grass residue is 5:(1-3).

[0017] Further limiting the raw material ratios and processing conditions in each process of obtaining leafy grass filtrate, leafy grass residue, and brown rice flour pretreatment and reconstituted rice preparation, in order to prepare high-quality, high-nutrition and easily digestible leafy grass reconstituted rice.

[0018] Meanwhile, the present invention also provides a method for preparing the recombinant rice of leafy grass as described above, comprising:

[0019] i. Obtaining leafy grass filtrate and leafy grass residue: Mix leafy grass powder with purified water and stir evenly. Then, sonicate at (40-45)℃ for (1-2) hours, filter, and take the filtrate as the leafy grass filtrate for later use. Take the filter residue, add sodium hydroxide solution to control the pH of the mixed material to 9.0-9.5, add alkaline protease, and stir and mix at (50-55)℃ for (1-3) hours. The resulting material is used as the leafy grass residue for later use.

[0020] a. Brown rice flour pretreatment: Mix brown rice flour with leafy grass filtrate evenly to obtain brown rice feed;

[0021] b. Preparation of recombinant rice: Mix brown rice with edible grass residue evenly, extrude it into shape using a twin-screw extruder, and finally dry the extruded granules with hot air at (45-55)℃ until the moisture content does not exceed 15%, thus obtaining edible grass recombinant rice.

[0022] As a limitation of the above technical solution, the filtration in step i adopts the extrusion dehydration method.

[0023] As a limitation of the above technical solution, the operating conditions of the twin-screw extruder in step b are as follows: feed rate 20-30 kg / h, screw speed 190-230 r / min, and feeding zone stage temperatures S1: 60-70℃, S2: 100℃, S3: 120℃, S4: 80-90℃, and S5: 60℃.

[0024] The present invention relates to the preparation of reconstituted rice from leafy greens. Based on the conventional twin-screw extrusion molding method, leafy green filtrate and leafy green residue obtained through a specific treatment method are added. The brown rice flour is pretreated and the leafy greens and brown rice are reconstituted. This method solves the problem of nutrient loss in grain raw materials without adding other additives, while synergistically promoting nutrient absorption, improving raw material utilization and nutrient absorption efficiency, and meeting the high standards required to meet the needs of specific population groups.

[0025] In summary, the recombinant rice made from edible grass of this invention is developed based on the idea of ​​compensating for the poor amino acid pattern of grains by leveraging the advantages of edible grass in terms of high protein and rich amino acid variety. It utilizes edible grass filtrate without any other additives to pretreat brown rice, maximizing the retention of B vitamins in the brown rice, especially showing significant protection for heat-sensitive vitamins B1 and niacin. Simultaneously, the recombinant rice is made by combining edible grass filter residue treated with sodium hydroxide and alkaline protease with the filtrate-pretreated brown rice, greatly promoting the supplementation of nutrients by edible grass protein and vitamins. This results in significantly improved protein content, amino acid pattern, protein digestibility, and protein biological value in the recombinant rice. Furthermore, the retention rate of B vitamins after cooking is significantly improved, and the rehydration rate and sensory evaluation are excellent. Attached Figure Description

[0026] Figure 1 The diagram shows the amino acid pattern analysis of recombinant rice from leafy greens and ordinary brown rice in Example 1 of this invention, and the comparison with the essential amino acid pattern of the human body.

[0027] Figure 2 Figure 1 shows a comparison chart of protein content analysis between recombinant rice from leafy green plants (Example 1) and recombinant rice from ordinary brown rice (Comparative Example 5).

[0028] Figure 3 Figure 1 shows a comparison of protein digestibility and biological value (BV) between the recombinant rice of leafy grass in Example 1 of the present invention and the recombinant rice of Comparative Examples 2-4.

[0029] Figure 4 The above is a comparison chart showing the vitamin content analysis of recombinant rice from leafy greens in Example 1 of the present invention, ordinary brown rice, and recombinant rice from Comparative Example 1. Detailed Implementation

[0030] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] The raw materials used in the following examples and comparative examples are all typical products purchased from the market.

[0032] Example 1

[0033] The preparation of a recombinant rice made from leafy grass is described in the following steps.

[0034] i. Obtaining leafy grass filtrate and leafy grass residue: Add leafy grass powder (freeze-dried or hot-air dried powder can be used) to purified water at a mass ratio of 1:10. After stirring evenly, sonicate at 40℃ for 1 hour (other methods such as cell wall breaking or stirring can be used to promote the full dissolution of the extracts in the leafy grass powder, depending on the actual operation). Use a screw extruder to dehydrate and filter, and take the filtrate as the reserve leafy grass filtrate (because the water content and composition of young and old leaves of leafy grass are different). Due to significant differences, to ensure the consistency of raw material quality, it is recommended to prepare edible grass filtrate and filter residue by mixing dried edible grass powder with water. The pH of the edible grass filtrate was tested to be 5.0. Take the filter residue and add sodium hydroxide solution with pH 9.5 at a mass ratio of 1:1. After mixing, the pH of the material is 9.0. Then add alkaline protease (a commercially available solid product with an enzyme activity of 200,000 U / g) at 0.3% of the filter residue mass. Stir and mix at 50°C for 2 hours. The resulting material is used as the reserve edible grass residue.

[0035] a. Brown rice flour pretreatment: Mix brown rice flour and leafy green filtrate at a mass ratio of 10:1 to obtain brown rice feed;

[0036] b. Preparation of reconstituted rice: Brown rice and edible grass residue are added to a mixer at a mass ratio of 5:1 and mixed evenly. The mixture is then extruded into shape using a twin-screw extruder. The feed rate of the twin-screw extruder is 20 kg / h, the screw speed is 190 r / min, and the temperature of each feeding zone is as follows: S1: 60℃, S2: 100℃, S3: 120℃, S4: 80℃, and S5: 60℃. The formed granules are dried with hot air at 45℃ until the moisture content does not exceed 15%, thus obtaining edible grass reconstituted rice.

[0037] The production conditions for recombinant rice made from leafy greens can be adjusted within a certain range.

[0038] In the preparation process of edible grass filtrate and filter residue, the mass ratio of edible grass powder to water can be 1:(10-20), the suitable ultrasonic temperature range is (40-50)℃, and the ultrasonic time is (1-2)h; the pH of the obtained edible grass filtrate is generally (5.0-5.5).

[0039] In the preparation process of leafy grass residue, the pH of the material after mixing the filter residue with sodium hydroxide solution is controlled at (9.0-9.5), and the added alkaline protease is about (0.3-0.5)% of the mass of the filter residue. After mixing, it needs to be stirred and mixed at (50-55)℃ for (1-3)h.

[0040] In the reconstituted rice preparation process, the mass ratio of brown rice flour to leafy grass filtrate should be 10:(1-3), and the mass ratio of brown rice feed to leafy grass residue should be 5:(1-3). The operating conditions of the twin-screw extruder can be in the range of 20-30 kg / h feed speed, 190-230 r / min screw speed, and feeding zone stage temperatures of S1: 60-70℃, S2: 100℃, S3: 120℃, S4: 80-90℃, and S5: 60℃. The drying temperature of the extruded granules is generally (45-55)℃.

[0041] Comparative Example 1

[0042] This comparative example involves directly processing brown rice flour into reconstituted rice using a twin-screw extruder. Specifically, brown rice flour and drinking water are mixed at a mass ratio of 10:1 and extruded. The extrusion puffing operation, conditions, and subsequent drying requirements are the same as in Example 1.

[0043] Comparative Example 2

[0044] The reconstituted rice of this comparative example is made by mixing brown rice flour and edible grass liquid (i.e., edible grass powder added to pure water at a mass ratio of 1:10, ultrasonicated at 40°C for 1 hour to obtain a mixture containing filtrate and residue) at a ratio of 10:2, and extruding it through a twin-screw extruder. The extrusion puffing operation and conditions and subsequent drying requirements are the same as in Example 1.

[0045] Comparative Example 3

[0046] The preparation method of the recombinant rice made from leafy grass in this comparative example differs from that in Example 1. Brown rice is mixed with untreated leafy grass residue (i.e., leafy grass powder is added to pure water at a mass ratio of 1:10, ultrasonicated at 40°C for 1 hour, and the filtered residue is not mixed with sodium hydroxide solution, but with 0.3% alkaline protease, and stirred and mixed at 50°C for 2 hours) (mixing ratio is the same as in Example 1). The mixture is then extruded using a twin-screw extruder. All other production operations and conditions are the same as in Example 1.

[0047] Comparative Example 4

[0048] The preparation method of the recombinant rice made from leafy grass in this comparative example differs from that in Example 1. Brown rice is mixed with untreated leafy grass residue (i.e., leafy grass powder is added to pure water at a mass ratio of 1:10, ultrasonicated at 40°C for 1 hour, and the filtered residue is mixed with only a 1:1 ratio of pH 9.5 sodium hydroxide solution, without adding alkaline protease, and stirred and mixed at 50°C for 2 hours) (mixing ratio is the same as in Example 1). The mixture is then extruded using a twin-screw extruder. All other preparation operations and conditions are the same as in Example 1.

[0049] Comparative Example 5

[0050] In this comparative example, brown rice flour was mixed with edible leaf grass filtrate (i.e., edible leaf grass powder added to pure water at a mass ratio of 1:10, ultrasonicated at 40°C for 1 hour to obtain filtrate) at a ratio of 10:1, and then processed into reconstituted rice using a twin-screw extruder. The extrusion puffing operation and conditions, as well as the subsequent drying requirements, were the same as in Example 1.

[0051] The following analysis examines the quality and nutritional value of the recombinant rice from the examples and comparative studies.

[0052] (I) Analysis of Texture and Sensory Quality

[0053] Analysis items: chewiness, elasticity, hardness, rehydration, and sensory evaluation.

[0054] Rehydration and sensory evaluation were performed according to GB / T 31323-2014 Convenient Rice; chewiness, elasticity, and hardness were tested using a texture analyzer. The texture of the rice was determined using the TPA (texture profile analysis) mode of a TA-XT2i texture analyzer. The parameters of the texture analyzer were as follows: pre-test speed: 5 mm / s, test speed: 0.5 mm / s, post-test speed: 5 mm / s, trigger force: 5 g, interval between two compressions: 5 s, compression degree: 75%, and probe model: P / 36R.

[0055] A comparative analysis of the texture and sensory quality of ordinary brown rice, the three types of recombinant rice in Comparative Examples 2-4, and the leafy grass recombinant rice in Example 1 was conducted. The results are shown in Table 1 below.

[0056]

[0057]

[0058] As can be seen from the results in the table above, the recombinant rice made from leafy grass of the present invention has the highest sensory score of 93 points. Compared with ordinary brown rice, its sensory quality is greatly improved, with a good taste and special aroma, and its chewiness and elasticity are also improved.

[0059] (II) Protein Nutritional Value Analysis

[0060] (1) Amino acids and amino acid patterns

[0061] Amino acid pattern: refers to the composition ratio of various essential amino acids in a certain protein.

[0062] The calculation method takes the tryptophan content of the protein as 1, and calculates the ratio of each of the other essential amino acids. This series of ratios constitutes the amino acid pattern of the protein. The closer the amino acid pattern is to the human amino acid pattern, the higher the nutritional value.

[0063] Determination of amino acid content

[0064] Referencing GB 5009.124-2016 National Food Safety Standard - Determination of Amino Acids in Food

[0065] The amino acid pattern of the recombinant rice from leafy greens in Example 1 was analyzed and compared with the essential amino acid pattern of human body and the amino acid pattern of ordinary brown rice. (See attached image.) Figure 1 .

[0066] The recombinant rice made from leafy greens in this invention fully utilizes the advantages of leafy greens, such as high protein and rich variety of amino acids, effectively compensating for the poor amino acid profile of grains. For example... Figure 1 As shown, compared with ordinary brown rice, the amino acid pattern of recombinant rice made from leafy grass is closer to the pattern of essential amino acids in the human body. In particular, the lysine pattern of recombinant rice made from leafy grass is significantly increased, which is lacking in grains.

[0067] (2) Protein content analysis

[0068] Protein content was determined according to GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Food.

[0069] The protein content of ordinary brown rice, comparative example 5 recombinant rice, and example 1 leafy grass recombinant rice was determined, and the results are shown in the table below. Figure 2 .

[0070] The recombinant rice made from edible grass, due to the addition of edible grass residue, has a protein content that is nearly 50% higher than that of ordinary brown rice and the recombinant rice in Comparative Example 5, thus significantly improving the protein nutritional value of the recombinant rice.

[0071] (3) Protein digestibility and biological value (BV)

[0072] Protein digestibility refers to the degree to which food proteins are broken down by digestive enzymes. The higher the protein digestibility, the greater the likelihood of it being absorbed and utilized by the body, and the higher its nutritional value. The digestibility of protein in food is expressed as the ratio of the amount of nitrogen in the protein that is digested and absorbed to its total nitrogen content. It is divided into apparent digestibility and true digestibility.

[0073]

[0074]

[0075] Biological value (BV) of protein: refers to the ratio of nitrogen that is actually utilized in the body after absorption to nitrogen that is absorbed from dietary protein. It can indicate the degree to which protein is utilized in the body after absorption.

[0076] Biological Value (BV) = Retained Nitrogen / Absorbed Nitrogen × 100% = {[Absorbed Nitrogen - (Urinary Nitrogen - Endogenous Urinary Nitrogen) / Dietary Nitrogen - (Fecal Nitrogen - Fecal Metabolic Nitrogen]} × 100%

[0077] In the evaluation of protein digestibility and biological value (BV), the conversion was based on the determination of nitrogen content, and the conversion was carried out in accordance with the national food safety standards GB 5009.5-2016 Determination of Protein in Food and T / NAIA 044-2021 Determination of Total Nitrogen in Urine of Livestock by Kjeldahl Method.

[0078] The digestibility and biological value (BV) of the four recombinant rice varieties from Example 1 and Comparative Examples 2-4 were measured separately, and the results were compared and analyzed using bar charts. Figure 3 Clearly, the recombinant rice made from leafy grass of the present invention exhibits significant advantages in both protein digestibility and biological value (BV).

[0079] (III) Vitamin Content Analysis

[0080] Vitamin content determination was based on GB 5009.84-2016 National Food Safety Standard - Determination of Vitamin B1 in Food, GB 5009.85-2016 National Food Safety Standard - Determination of Vitamin B2 in Food, and GB 5009.89-2016 National Food Safety Standard - Determination of Niacin and Nicotinamide in Food.

[0081] The vitamin content of recombinant rice from Example 1 (leafy grass), ordinary brown rice, and recombinant rice from Comparative Example 1 was determined, see [see details]. Figure 4 As shown, the recombinant rice made from leafy greens of the present invention can effectively retain B vitamins in brown rice during the brown rice extrusion process, especially showing significant protective effects on heat-sensitive vitamin B1 and niacin. At the same time, the vitamins in leafy greens can also provide a good supplement to the recombinant rice.

[0082] In summary, the reconstituted rice made from edible grass of the present invention, obtained by mixing brown rice flour pretreated with edible grass filtrate with edible grass residue obtained by treatment with sodium hydroxide and alkaline protease, followed by extrusion molding and air drying, significantly improves protein content, amino acid profile, protein digestibility, and protein biological value. Furthermore, it exhibits significantly improved retention of B vitamins after cooking, good rehydration rate, and excellent sensory evaluation. This invention addresses the loss of nutrients in the grain raw materials during the reconstituted rice preparation process without the addition of other additives, while simultaneously greatly promoting the supplementation of nutrients from edible grass protein and vitamins, enhancing nutrient absorption, improving raw material utilization and nutrient absorption efficiency, and ultimately increasing the nutritional value of the reconstituted rice.

Claims

1. A type of reconstituted rice made from leafy grass, characterized in that, Obtained by the following preparation method: i. Obtaining leafy grass filtrate and leafy grass residue: Mix leafy grass powder and purified water at a mass ratio of 1:10~20 and stir evenly. Then, sonicate at 40~45℃ for 1~2 hours, filter, and take the filtrate as the reserve leafy grass filtrate. The pH of the obtained leafy grass filtrate is 5.0~5.

5. Take the filter residue, add sodium hydroxide solution to control the pH of the mixed material to 9.0~9.5, add alkaline protease at 0.3~0.5% of the mass of the filter residue, and stir and mix at 50~55℃ for 1~3 hours. The obtained material is used as the reserve leafy grass residue. a. Pretreatment of brown rice flour: Mix brown rice flour and leafy grass filtrate at a mass ratio of 10:1~3 to obtain brown rice feed; b. Preparation of recombinant rice: Mix brown rice and edible grass residue at a mass ratio of 5:1~3, extrude the mixture into shape using a twin-screw extruder, and finally dry the extruded granules with hot air at 45~55℃ until the moisture content does not exceed 15% to obtain edible grass recombinant rice. The operating conditions of the twin-screw extruder are as follows: feed rate 20~30 kg / h, screw speed 190~230 r / min, and feeding zone stage temperatures S1: 60~70℃, S2: 100℃, S3: 120℃, S4: 80~90℃, and S5: 60℃.

2. A method for preparing the recombinant rice of leafy grass as described in claim 1, characterized in that, The preparation method includes: i. Obtaining leafy grass filtrate and leafy grass residue: Mix leafy grass powder and purified water at a mass ratio of 1:10~20 and stir evenly. Then, sonicate at 40~45℃ for 1~2 hours, filter, and take the filtrate as the reserve leafy grass filtrate. The pH of the obtained leafy grass filtrate is 5.0~5.

5. Take the filter residue, add sodium hydroxide solution to control the pH of the mixed material to 9.0~9.5, add alkaline protease at 0.3~0.5% of the mass of the filter residue, and stir and mix at 50~55℃ for 1~3 hours. The obtained material is used as the reserve leafy grass residue. a. Pretreatment of brown rice flour: Mix brown rice flour and leafy grass filtrate at a mass ratio of 10:1~3 to obtain brown rice feed; b. Preparation of recombinant rice: Mix brown rice and edible grass residue at a mass ratio of 5:1~3, extrude the mixture into shape using a twin-screw extruder, and finally dry the extruded granules with hot air at 45~55℃ until the moisture content does not exceed 15% to obtain edible grass recombinant rice. The operating conditions of the twin-screw extruder are as follows: feed rate 20~30 kg / h, screw speed 190~230 r / min, and feeding zone stage temperatures S1: 60~70℃, S2: 100℃, S3: 120℃, S4: 80~90℃, and S5: 60℃.

3. The method for preparing recombinant rice from leafy greens according to claim 2, characterized in that: In step i, the filtration process uses a squeeze dehydration method.

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