Preparation method and application of rice composite stabilizer composition

Abstract

The invention discloses a preparation method and application of a rice composite stabilizer composition, wherein the raw materials of the rice composite stabilizer composition include: 10-30 parts of rice flour, 30-50 parts of monoglyceride, 10-30 parts of carrageenan, and 10-30 parts of sodium carboxymethyl cellulose. The rice composite stabilizer composition is applied to ice cream, milk tea, etc. as a stabilizer, and the stability can be improved by adding the synergistic effect of four substances, and the antioxidant capacity of food is enhanced. Under the natural thickening effect of rice, the food has uniform quality and good storage stability, delicate taste, smooth entrance, and endless aftertaste.

Description

Technical Field

[0001] The invention relates to the technical field of food stabilizers, and in particular to a preparation method of a rice composite stabilizer composition and application thereof. Background Art

[0002] The types of food stabilizers on the market in my country are relatively single. Single food additives cannot play a comprehensive functional role in food, and often have problems such as a lot of sediment, poor taste and short shelf life. The above reasons lead to consumers' single choice of stabilizers, which affects consumers' popularity of food. Nowadays, the rapid development of the food industry brings high benefits, but also puts forward higher requirements for the types of food stabilizers and stabilization effects. In order to meet people's increasing requirements for food and improve product quality, it is particularly important to develop a composite stabilizer composition.

[0003] In the prior art, a single stabilizer is usually used to provide a stable environment for food, but the application effect of most stabilizers is poor or insufficient, and it is impossible to effectively and comprehensively reduce the storage loss of food. Summary of the invention

[0004] To solve the above problems, the present invention obtains a composition through a large number of experiments. The composition is applied to products such as milk tea, ice cream, milk jelly, jelly, fruit paste, rice smoothie, rice cheese, etc., and has obvious advantages in product color, stability, flavor presentation, operability and preservation.

[0005] The rice composite stabilizer composition provided by the present invention comprises, by weight, the following raw materials:

[0006]

[0007]

[0008] The method for preparing the rice composite stabilizer composition for food comprises the following steps:

[0009] (1) Weigh the rice;

[0010] (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1-2 cm.

[0011] (3) baking: taking out the soaked rice after soaking and draining the water, drying it naturally at room temperature until there is no water on the surface of the soaked rice, obtaining dried soaked rice, putting the dried soaked rice into an oven for baking, wherein the thickness of the dried soaked rice is 0.5-1.5 cm, the baking temperature is 110-130° C., and the baking time is 20-30 min, thereby obtaining baked rice;

[0012] (4) dry grinding: putting the roasted rice into a grinder and dry grinding for 2-5 min to obtain the rice flour;

[0013] (5) Weighing: Weigh a certain amount of rice flour, monoglyceride, carrageenan, and sodium carboxymethyl cellulose;

[0014] (6) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added;

[0015] (7) Packaging: The mixed stabilizer is packaged into finished products through an automatic packaging system;

[0016] The preparation method of rice flour comprises the step (3) of baking, wherein the baking temperature is 110-130° C. and the baking time is 20-30 min; the moisture content of the baked rice is 5%-10%, and the lower moisture content allows the moisture in the internal tissue of the rice to evaporate while the internal tissue remains unchanged, thereby achieving a tissue softening degree; carbon dioxide gas is generated during the heating process, which also causes the rice skin to expand; and the Maillard reaction of various components and properties is generated inside the food through heating, thereby improving the color and aroma of the rice, and the lower moisture content can increase the relative density of the fusion of the four substances, which is beneficial to the molding of the composite stabilizer composition.

[0017] The method further comprises the step of stirring the mixture in step (6) and crushing the mixture into particles of 30-40 mesh so as to be added to food for use.

[0018] In the rice composite stabilizer composition provided by the present invention, rice as a natural thickener can not only make the product taste more delicate, but also effectively support the product structure without forming ice crystals and collapse; the rice starch granules are the main functional components, which are composed of amylopectin molecules in the form of a crystalline region and an amorphous non-crystalline region with sparse and dense alternations, and amylose molecules in the middle are doped with a spiral structure, and amylose and amylopectin form divergent anisotropy and semi-crystalline structures in the starch granules; the addition of monoglyceride can form a spiral structure with the rice amylose starch, and a lipophilic center is formed on the inner surface of the spiral structure, and the polar hydroxyl group is outside the spiral, thereby changing the crystal structure of the rice starch, and a starch-lipid complex is formed through hydrophobic interaction to delay the aging of the rice starch; the special structure of the carrageenan can solve the problems of large gel brittleness, low elasticity, easy dehydration and shrinkage through the synergistic effect with the other three substances, and can react with rice protein to emulsify, thereby making the emulsified system more stable; the sodium carboxymethyl cellulose is an organic substance, composed of a plurality of sugar groups, constituting a long-chain molecule, in the Na + Under the action of, the fusion effect with the chain structure of rice starch is enhanced, which is conducive to the better formation of gel in food.

[0019] The synergistic effect of the four substances in the rice composite stabilizer composition of the present invention can effectively separate insoluble substances such as oil, fat, protein, etc. in food. The rice composite stabilizer composition can improve stability, improve food tissue structure, enhance the antioxidant performance of food and prevent the decomposition of beneficial ingredients in food, thereby extending the shelf life of food.

[0020] The present invention also provides an application of the rice composite stabilizer composition in food production. Adding the rice composite stabilizer composition in the food production process can not only increase the rice fragrance of the food and provide nutrition for the food, but also improve the taste and flavor of the food, making the food texture soft, smooth, uniform and moderate.

[0021] Compared with the prior art, the present invention has at least the following technical effects:

[0022] 1. The rice composite stabilizer composition of the present invention adopts specific raw materials and reasonably adjusts the proportions of the raw materials, so that the mixing process after the stabilizer greatly saves time, reduces energy consumption and cost, and ensures the feasibility of the preparation method to the greatest extent; it is applied to the preparation of a part of food circulating on the market, can significantly improve the stability of the feed liquid and the food formula, and avoid the nutritional loss of the food.

[0023] 2. The rice composite stabilizer composition provided by the present invention has a good tissue state and uniform pore sizes on the solid surface. It enhances nutrition after consumption and does not cause intestinal discomfort, and is very popular among consumers. DETAILED DESCRIPTION

[0024] The technical solution of the present invention is further described below in conjunction with specific implementation methods, but the present invention is not limited thereto.

[0025] Example 1

[0026] A rice composite stabilizer composition in this embodiment comprises 20 parts of rice flour, 40 parts of monoglyceride, 20 parts of carrageenan, and 20 parts of sodium carboxymethyl cellulose in parts by mass.

[0027] The rice composite stabilizer composition of the present embodiment is used in the following steps:

[0028] (1) Weigh the rice;

[0029] (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1 cm.

[0030] (3) baking: the soaked rice is taken out and drained, and naturally dried at room temperature until there is no water on the surface of the soaked rice to obtain dried soaked rice, and the dried soaked rice is placed in an oven for baking, wherein the thickness of the dried soaked rice is 0.5 cm, the baking temperature is 110° C., and the baking time is 30 min to obtain baked rice;

[0031] (4) dry grinding: putting the roasted rice into a grinder and dry grinding for 2 minutes to obtain the rice flour;

[0032] (5) Weighing: Weigh a certain amount of rice flour, monoglyceride, carrageenan, and sodium carboxymethyl cellulose;

[0033] (6) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added;

[0034] (7) Packaging: The mixed stabilizer is packaged into a finished product through an automatic packaging system.

[0035] Example 2

[0036] A rice composite stabilizer composition in this embodiment comprises, by mass, 10 parts of rice flour, 50 parts of monoglyceride, 10 parts of carrageenan, and 10 parts of sodium carboxymethyl cellulose.

[0037] The method of utilizing the rice composite stabilizer composition of the present embodiment is carried out in the following steps:

[0038] (1) Weigh the rice;

[0039] (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1 cm.

[0040] (3) baking: the soaked rice is taken out and drained, and naturally dried at room temperature until there is no water on the surface of the soaked rice to obtain dried soaked rice, and the dried soaked rice is placed in an oven for baking, wherein the thickness of the dried soaked rice is 0.5 cm, the baking temperature is 110° C., and the baking time is 30 min to obtain baked rice;

[0041] (4) Dry grinding: The roasted rice is placed in a grinder and dry-grinded for 2 minutes to obtain the rice flour.

[0042] (5) Weighing: Weigh a certain amount of rice flour, monoglyceride, carrageenan, and sodium carboxymethyl cellulose;

[0043] (6) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added;

[0044] (7) Packaging: The mixed stabilizer is packaged into a finished product through an automatic packaging system.

[0045] Example 3

[0046] A rice composite stabilizer composition in this embodiment comprises 30 parts of rice flour, 30 parts of monoglyceride, 30 parts of carrageenan, and 30 parts of sodium carboxymethyl cellulose in parts by mass.

[0047] The method of utilizing the rice composite stabilizer composition of the present embodiment is carried out in the following steps:

[0048] (1) Weigh the rice;

[0049] (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1 cm.

[0050] (3) baking: the soaked rice is taken out and drained, and naturally dried at room temperature until there is no water on the surface of the soaked rice to obtain dried soaked rice, and the dried soaked rice is placed in an oven for baking, wherein the thickness of the dried soaked rice is 0.5 cm, the baking temperature is 110° C., and the baking time is 30 min to obtain baked rice;

[0051] (4) dry grinding: putting the roasted rice into a grinder and dry grinding for 2-5 min to obtain the rice flour;

[0052] (5) Weighing: Weigh a certain amount of rice flour, monoglyceride, carrageenan, and sodium carboxymethyl cellulose;

[0053] (6) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added;

[0054] (7) Packaging: The mixed stabilizer is packaged into a finished product through an automatic packaging system.

[0055] Example 4

[0056] A rice composite stabilizer composition in the present embodiment is applied to the preparation of milk tea, which comprises 20g of black tea leaves, 20g of milk powder, 20g of white sugar, 15g of condensed milk, 0.06% of the rice composite stabilizer composition (20 parts of rice flour, 30 parts of monoglyceride, 30 parts of carrageenan, 30 parts of sodium carboxymethyl cellulose) by mass, and the balance is supplemented to 375g with pure water for standby use;

[0057] The milk tea using the present embodiment is carried out according to the following steps:

[0058] (1) Weigh the rice;

[0059] (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1 cm.

[0060] (3) baking: the soaked rice is taken out and drained, and naturally dried at room temperature until there is no water on the surface of the soaked rice to obtain dried soaked rice, and the dried soaked rice is placed in an oven for baking, wherein the thickness of the dried soaked rice is 0.5 cm, the baking temperature is 110° C., and the baking time is 30 min to obtain baked rice;

[0061] (4) dry grinding: putting the roasted rice into a grinder and dry grinding for 2 minutes to obtain the rice flour;

[0062] (5) Weighing: Weigh a certain amount of rice flour, monoglyceride, carrageenan, and sodium carboxymethyl cellulose;

[0063] (6) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added;

[0064] (7) Packaging: Packing the mixed rice composite stabilizer composition into a finished product through an automatic packaging system;

[0065] (8) Boiling: Add a certain amount of pure water to the black tea and boil for 3 minutes, then cover and simmer for 5 minutes;

[0066] (9) Mixing: Filter the cooked tea leaves through a 40-mesh sieve into a pulper, add dry-ground rice powder, and add weighed milk powder, white sugar, condensed milk and rice composite stabilizer composition;

[0067] (10) Beating: Put the prepared mixture into a beater, add hot water, and wet beat for three minutes, and filter it through a 120-mesh sieve. After filtering, the rice milk tea is sterilized by ultraviolet light and vacuum-sealed. The production is completed.

[0068] Example 5

[0069] A rice composite stabilizer composition in this embodiment is applied to ice cream, which is composed of 2350g of fresh milk, 110g of skim milk powder, 410g of white sugar, 160g of cream, and 0.3% of the rice composite stabilizer composition (20 parts of rice flour, 30 parts of monoglyceride, 30 parts of carrageenan, and 30 parts of sodium carboxymethyl cellulose) by mass.

[0070] The ice cream of this embodiment is carried out according to the following steps:

[0071] (1) Mixing: The raw milk is heated to 40-50° C., and the weighed rice composite stabilizer composition described in Example 1 is dry-mixed with sugar at a ratio of 1:12. After the remaining sugar is dry-mixed with milk powder, the raw milk is added under constant stirring and mixed. After the butter is melted, it is poured into the mixed slurry;

[0072] (2) Filtration: The liquid is heated to 65°C and filtered through four layers of gauze;

[0073] (3) Homogenization: After stirring the filtered liquid, homogenize it at 60°C and 3000 rpm for 3 min.

[0074] (4) Cooling: pasteurize the homogenized slurry at 65°C for 25 min, cool it to room temperature, add the weighed flavor and mix;

[0075] (5) Aging: Place the slurry in a refrigerated condition at 2-4°C for 6-12 hours;

[0076] (6) Production: pouring the aged liquid into an ice cream machine for production;

[0077] (7) Canned.

[0078] Example 6

[0079] A rice composite stabilizer composition in the present embodiment is applied to jelly, which is composed of 5g of white sugar, 10g of preserved fruit syrup, 1.5g of carrageenan, 1g of konjac gum, 8g of fruit powder, and 0.3% of the rice composite stabilizer composition (20 parts of rice flour, 30 parts of monoglyceride, 30 parts of carrageenan, and 30 parts of sodium carboxymethyl cellulose) by mass.

[0080] The jelly of the present embodiment is carried out according to the following steps:

[0081] (1) Preparation: Accurately weigh carrageenan, konjac gum (the ratio of carrageenan to konjac gum is 3:2), and a rice composite stabilizer composition, add the uniformly mixed carrageenan and konjac gum into cold water, stir while adding cold water to fully disperse, absorb water, and swell, then mix and dissolve the rice composite stabilizer composition described in Example 1 for later use.

[0082] (2) Boiling the glue: Place the swollen composite glue in a 95℃ water bath and heat for 15 minutes, stirring continuously to prevent the mixed liquid from forming a single gel on the surface, and finally dissolve it into a uniform colloidal solution. Filter to remove white foam and bubbles, and repeat twice.

[0083] (3) Preparation: Cool the composite glue to 50°C, add the dissolved fruit powder, stir evenly and set aside.

[0084] Example 7

[0085] A rice composite stabilizer composition in this embodiment is used for a milkshake, which consists of 200g of yogurt, 150g of fruit, 30g of honey, and 0.3% of the rice composite stabilizer composition (20 parts of rice flour, 30 parts of monoglyceride, 30 parts of carrageenan, and 30 parts of sodium carboxymethyl cellulose) by mass.

[0086] The milkshake of this embodiment is carried out according to the following steps:

[0087] (1) Preparation: Wash the fruit, remove the peel, and cut it into small pieces;

[0088] (2) Stirring: Put the cut fruits and yogurt into a blender, pour in milk, add honey and the rice composite stabilizer composition described in Example 1, and stir all the materials thoroughly;

[0089] (3) Canned.

[0090] Comparative Example 1

[0091] Without adding rice flour, other components are the same as those in Example 4.

[0092] Comparative Example 2

[0093] Unbaked rice replaced the baked rice, and other components were the same as those in Example 4.

[0094] Comparative Example 3

[0095] No stabilizer was added, and other components were the same as those in Example 4.

[0096] The application effect of the rice composite stabilizer composition of the present invention is further illustrated by making a milk tea test. The sensory scoring standard is shown in Table 1:

[0097] Table 1 Sensory scoring criteria

[0098]

[0099] The sensory evaluation team consists of 5 people. After rinsing their mouths with distilled water, the assessors take 5-10 mL of the prepared solution to be evaluated in their mouths, and then score according to the taste in their mouths and the observed tissue state. The specific scoring criteria after the test are shown in Table 2. At room temperature, take a single packaged sample, pour it into a clean and dry paper cup, and visually inspect the color, shape, texture and impurities; taste and sniff to check the smell.

[0100] Table 2 Sensory evaluation of examples and comparative examples

[0101]

[0102] Experimental Results

[0103] It can be seen from Table 2 that after applying the rice composite stabilizer composition of the present invention, the organizational state and taste of the milk tea are significantly higher than those of the control area. Compared with the control area, the milk tea has a brighter and more uniform color, is softer and smoother, has no precipitation, and has a delicate taste without roughness; the sensory score is 90 points. The sensory score of Example 4 shows that the application of the rice composite stabilizer composition of the present invention can improve the sensory organs and quality of milk tea.

[0104] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. The patent protection scope of the present invention shall be based on the claims. Any equivalent structural changes made using the contents of the specification of the present invention should also be included in the protection scope of the present invention.

Claims

1. A rice composite stabilizer composition, characterized in that, The rice composite stabilizer composition is composed of 10-30 parts of rice flour, 30-50 parts of monoglyceride, 10-30 parts of carrageenan, and 10-30 parts of sodium carboxymethyl cellulose by mass; The preparation method of the rice flour is: (1) Weigh the rice; (2) Soaking: After washing the rice, soak it in clean water for 60 minutes to obtain soaked rice. The clean water should cover the rice by 1-2 cm. (3) Baking: After soaking, the soaked rice is taken out and drained, and naturally dried at room temperature until there is no water on the surface of the soaked rice to obtain dried soaked rice, and the dried soaked rice is placed in an oven for baking, wherein the thickness of the dried soaked rice is 0.5-1.5 cm, the baking temperature is 110-130° C., and the baking time is 20-30 min to obtain baked rice; (4) Dry grinding: The roasted rice is placed in a grinder and dry-grinded for 2-5 minutes to obtain the rice flour.

2. A rice composite stabilizer composition according to claim 1, characterized in that, The method for preparing the rice composite stabilizer composition comprises: (1) Weighing; (2) Mixing: Add the weighed components into the mixer through the material conveyor, stir evenly while adding, and mix and stir for 20 minutes after all are added; (3) Packaging: The mixed stabilizer is packaged into finished products through an automatic packaging system.

3. The application of a rice composite stabilizer composition according to claim 1 or 2, characterized in that, The rice composite stabilizer composition is used as a stabilizer in milk tea, ice cream, jelly, fruit paste, rice smoothie and rice cheese products.

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