Method for preparing high-fresh-keeping strong-nutrition glue pudding powder through rapid semi-dry grinding

Abstract

The invention discloses a method for preparing high-fresh-keeping strong-nutrition glue pudding powder through quick semi-dry grinding. Glutinous rice is subjected to hot air pretreatment for a certain time, then water is added for soaking, the glutinous rice is ground in a semi-dry state, then pyrroloquinoline quinone disodium salt and selenized carrageenan are added, and the glutinous rice ball powder with high preservation and strong nutrition is prepared. The method is simple to operate, green and environment-friendly, and the final product quality is high. The moisture absorption rate of the glutinous rice is improved through hot air treatment, and the soaking time is shortened. Due to the addition of the selenized carrageenan and the pyrroloquinoline quinone disodium salt, on one hand, the whiteness and the oxidation resistance of the sweet soup ball powder before storage are improved, the particle size of the sweet soup ball powder is reduced, the texture and the water-retaining property of the sweet soup ball powder are improved, the sensory score of the sweet soup ball powder is improved, and on the other hand, the nutrition of the sweet soup ball powder is also remarkably increased.

Description

Technical Field

[0001] The invention relates to the technical field of semi-dry powder grinding, and in particular to a method for preparing high-fresh-keeping and highly nutritious glutinous rice dumpling flour through rapid semi-dry powder grinding. Background Art

[0002] Glutinous rice has a soft texture, high viscosity, good freeze-thaw stability, and is rich in nutrients, including protein, fatty acids, amino acids, and vitamin B. It is widely used in making Chinese snacks and festive foods such as glutinous rice balls, sesame cakes, and rice cakes. In addition, glutinous rice flour does not contain gluten and has a low allergen content, so it has been very popular in gluten-free foods in recent years.

[0003] The milling process is the key to ensure the excellent quality of most traditional rice foods. Wet milling generally includes processes such as washing, soaking, grinding and drying. In the milling process, a large amount of water is used to completely soak the glutinous rice, so that the cell wall and other polymers produce strong hydration, and the water can be fully immersed in the glutinous rice particles, so that the ground glutinous rice flour has a finer particle size and a lower damaged starch content. However, the disadvantages of wet milling are also obvious. Not only is the technical process cumbersome and the production cycle long, but it also produces a large amount of difficult-to-treat wastewater, which runs counter to the increasingly stringent environmental protection requirements.

[0004] Despite this, wet milling is still difficult to replace with ordinary dry milling because dry milling generates a lot of heat energy during the milling process, which destroys the nutritional structure of glutinous rice flour and increases the content of damaged starch. In addition, it also causes problems such as amylopectin denaturation, resulting in poor quality of processed glutinous rice products.

[0005] In order to solve these problems and promote the transformation and upgrading of the traditional rice product industry and green development, semi-dry milling came into being. At present, for the research on semi-dry milling, a Chinese patent application (CN 103025176 A) discloses a method for manufacturing semi-dry glutinous rice flour, which first treats the raw rice in air at 40°C to 50°C for 10 to 40 minutes, and then uses microwave irradiation for heating treatment, so that a large number of fine cracks are produced on the surface of the rice, and then sprays or sprays for 10 to 15 minutes to make the surface of the raw rice adhere to moisture, and the overall moisture of the rice grains is adjusted to 20% to 30%, and the final glutinous rice flour is obtained by crushing and sieving by air flow milling. This manufacturing method can save water and reduce the content of background microorganisms, but the ground glutinous rice flour has problems such as low whiteness and low nutritional content, which is difficult to meet the needs of actual production. Summary of the invention

[0006] In view of the above-mentioned problems, the purpose of the present invention is to provide a method for preparing high-preservation and high-nutrition glutinous rice flour by rapid semi-dry grinding, which can shorten the pretreatment time without destroying the nutritional structure of glutinous rice flour, and prepare glutinous rice flour with good whiteness and good nutrition through a simpler process and lower cost.

[0007] In view of the above purpose, the present invention first provides a method for preparing high-preservation and high-nutrition glutinous rice dumpling flour by rapid semi-dry grinding, comprising the following steps:

[0008] (1) subjecting glutinous rice to hot air treatment to obtain pretreated glutinous rice;

[0009] (2) adding water to the pretreated glutinous rice to moisten the rice, and crushing the moistened glutinous rice to obtain glutinous rice flour;

[0010] (3) mixing the glutinous rice flour prepared by the semi-dry method in step (2) with water to prepare a glutinous rice flour slurry;

[0011] (4) adding selenized carrageenan and pyrroloquinoline quinone disodium salt to the glutinous rice flour slurry, mixing well and then homogenizing;

[0012] (5) subjecting the homogenized mixture to air drying to obtain glutinous rice dumpling flour.

[0013] Pyrroloquinoline quinone disodium salt, referred to as PQQ, is a new type of water-soluble vitamin and also an oxidoreductase cofactor. It has important physiological effects on microorganisms, animals and plants, and has the effect of enhancing human immunity and anti-oxidation. It passed the safety review of the National Health Commission in 2022 and was approved as a new food ingredient. Selenized carrageenan is a type of polysaccharide organic selenium nutrient enhancer, also known as selenate polysaccharide. It has the advantages of high food safety, no antagonistic reaction with other drugs, and no taboos in food. It is an ideal nutrient enhancer in food.

[0014] In one embodiment of the present invention, the hot air treatment in step (1) comprises treatment in a precision blast drying oven, the treatment temperature is 30 to 60° C., and the hot air treatment time is 30 to 60 minutes.

[0015] In one embodiment of the present invention, the rice moistening process described in step (2) is to spread the pretreated glutinous rice on a tray and water the glutinous rice by spraying, with the mass ratio of glutinous rice to water being 5:2, so that the glutinous rice is in full contact with the water.

[0016] In one embodiment of the present invention, the rice moistening treatment time in step (2) is 5 to 60 minutes.

[0017] In one embodiment of the present invention, the glutinous rice grinding in step (2) is performed by using a hammer cyclone mill.

[0018] In one embodiment of the present invention, the glutinous rice flour in step (2) is the glutinous rice flour obtained by filtering through a 100-mesh sieve.

[0019] In one embodiment of the present invention, in step (3), the preparation method of the glutinous rice flour slurry is: mixing glutinous rice flour with water to prepare a glutinous rice flour slurry with a mass fraction of 30-50%.

[0020] In one embodiment of the present invention, in step (4), the mass ratio of selenized carrageenan to glutinous rice flour is 140-280ug:1kg, the mass ratio of pyrroloquinoline quinone disodium salt to glutinous rice flour is 0.5-5mg:100g, and it is recommended that the daily consumption of glutinous rice flour per person should not exceed 400g.

[0021] In one embodiment of the present invention, in step (4), the speed of homogenization is 500 to 2000 r / min, and the time is 10 to 30 min.

[0022] In one embodiment of the present invention, in step (5), the drying temperature of the homogenized mixture is 40 to 100° C., and the drying time is 10 to 30 min.

[0023] The invention also discloses glutinous rice dumpling powder prepared by the method.

[0024] The invention also discloses application of the glutinous rice dumpling powder in the food field.

[0025] Beneficial effects of the present invention:

[0026] (1) By treating glutinous rice with hot air, cracks can appear on the surface of the glutinous rice, which accelerates the entry of water into the glutinous rice and shortens the soaking time of the glutinous rice. Compared with glutinous rice that has not been treated with hot air, the hot air treatment method of the present invention significantly improves the moisture absorption rate of glutinous rice from 15% to 32%, and at the same time reduces the time required for the glutinous rice to reach saturated moisture content during the rice moistening process, that is, the soaking time is shortened from 160 minutes to 25 minutes.

[0027] (2) During the hot air treatment, the nutritional structure of the glutinous rice is not destroyed by controlling the appropriate hot air treatment temperature.

[0028] (3) The addition of selenized carrageenan and pyrroloquinoline quinone disodium salt not only improved the whiteness of the glutinous rice dumpling flour before storage, but also enhanced the antioxidant property of the glutinous rice dumpling flour. Specifically, the whiteness of the glutinous rice dumpling flour decreased more slowly with the increase of storage time. Even after 28 days of storage, the whiteness of the glutinous rice dumpling flour was still higher than 86. The addition of selenized carrageenan and pyrroloquinoline quinone disodium salt synergistically improved the antioxidant property of the glutinous rice dumpling flour and increased its whiteness after storage.

[0029] (4) The addition of selenized carrageenan and disodium pyrroloquinoline quinone helps to reduce the particle size of glutinous rice flour, improve the texture and water retention of glutinous rice flour, and improve the sensory score of glutinous rice flour. However, the addition of excessive selenized carrageenan will lead to the deterioration of the texture and water retention of glutinous rice flour.

[0030] (5) The disodium pyrroloquinoline quinone and selenized carrageenan of the present invention are safe and edible, which reduces the potential safety hazard of glutinous rice flour. The addition of disodium pyrroloquinoline quinone and selenized carrageenan significantly increases the nutrition of glutinous rice flour. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a flour making process diagram of an embodiment of the present invention;

[0032] Figure 2 It is a comparison chart of the particle sizes of the glutinous rice flour in Examples 3 to 6 and Comparative Examples 2 and 7 to 8;

[0033] Figure 3 The sensory evaluation results of the glutinous rice flour of Examples 3 to 6 and Comparative Example 2 are as follows;

[0034] Figure 4 The results are as follows: the improvement results of the general condition scores of the rats in each group during the feeding period with the glutinous rice dumpling flour of Examples 3 to 6 and Comparative Example 2. DETAILED DESCRIPTION

[0035] Unless otherwise specified, the experimental methods used in the following examples are conventional methods.

[0036] Unless otherwise specified, the materials and reagents used in the following examples can be obtained from commercial sources.

[0037] Test method:

[0038] Test method for moisture absorption rate of glutinous rice:

[0039] Soak 100g of glutinous rice treated with hot air at different temperatures in 100g of water, and calculate the moisture absorption rate of the glutinous rice and the time required to reach saturated moisture content in the same time. The higher the moisture absorption rate, the shorter the time required to reach saturated moisture content.

[0040] Water absorption rate = (mass after moistening - mass before moistening) / mass before moistening × 100%

[0041] Whiteness test method of glutinous rice flour:

[0042] Zero and calibrate the whiteness meter, assemble the white board components, load the glutinous rice ball powder samples respectively, scrape them flat, press the cover, place the prepared flat plate in the calibrated whiteness meter to test the whiteness of the sample, store the glutinous rice ball powder samples for 0 to 28 days, and repeat the experiment.

[0043] Particle size test of glutinous rice flour:

[0044] 100 mg of glutinous rice ball powder was dispersed in 5 ml of water. After stirring on a magnetic stirrer for 30 min, the dispersion was quickly transferred to the cuvette of the particle size analyzer for measurement.

[0045] Texture characteristics of glutinous rice flour: Glutinous rice flour was added with water to prepare 10% glutinous rice flour paste by mass. The texture characteristics were analyzed by TA.XTPLUS texture analyzer. P / 36R probe was selected for measurement. The test conditions were pre-measurement speed 2mm / s, test speed 1mm / s, post-measurement speed 1mm / s, compression ratio 70%, and residence time 5s between 2 compressions.

[0046] Water separation rate: accurately weigh 1g of glutinous rice flour, add 100g of deionized water, and mix evenly using a magnetic stirrer; take 15mL of glutinous rice flour paste and pour it into 50mL centrifuge tubes, put them into a freezer at -18℃ for 24h, then take them out, thaw them to room temperature, centrifuge them in a centrifuge at a speed of 5000r / min for 20min, filter out excess water, weigh the centrifuge tube and the sediment, and calculate the water separation rate (R) according to the following formula.

[0047] R=[(m1-m2) / (m1-m0)]×100%

[0048] Wherein, m0 is the mass of the centrifuge tube / g; m1 is the total mass of the centrifuge tube and sample after thawing / g; m2 is the total mass of the centrifuge tube and precipitate after centrifugation / g.

[0049] Sensory evaluation method

[0050] The sensory evaluation of glutinous rice flour is conducted by professionally trained sensory evaluation team members who objectively evaluate the color, fineness, smell, purity and viscosity of the glutinous rice flour. The full score for each indicator is 20 points. If the average score is less than 15 points, it is considered to have lost its commercial value. The sensory evaluation standards are shown in Table 1.

[0051] Table 1 Sensory evaluation standards

[0052] Sensory indicators 16-20 10-15 ＜10 Color Bright white color Dark color Matt Fineness Fine particles Fine particles Coarse particles odor Rice aroma Slightly light rice aroma Presence of other odors purity pure Pure There are other debris viscosity Moderate viscosity Sticky or dry Too sticky or too dry

[0053] Example 1

[0054] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0055] (1) Treat glutinous rice grains with hot air

[0056] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 30°C for 30 minutes.

[0057] (2) Add water to reduce the hardness of rice grains

[0058] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0059] (3) Grinding glutinous rice

[0060] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0061] (4) Preparation of final glutinous rice flour

[0062] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 25 μg of selenized carrageenan and 5 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0063] Example 2

[0064] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0065] (1) Treat glutinous rice grains with hot air

[0066] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 40°C for 30 minutes.

[0067] (2) Add water to reduce the hardness of rice grains

[0068] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0069] (3) Grinding glutinous rice

[0070] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0071] (4) Preparation of final glutinous rice flour

[0072] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 25 μg of selenized carrageenan and 5 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0073] Example 3

[0074] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0075] (1) Treat glutinous rice grains with hot air

[0076] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 50°C for 30 minutes.

[0077] (2) Add water to reduce the hardness of rice grains

[0078] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0079] (3) Grinding glutinous rice

[0080] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0081] (4) Preparation of final glutinous rice flour

[0082] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 25 μg of selenized carrageenan and 5 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0083] Example 4

[0084] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0085] (1) Treat glutinous rice grains with hot air

[0086] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 50°C for 30 minutes.

[0087] (2) Add water to reduce the hardness of rice grains

[0088] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0089] (3) Grinding glutinous rice

[0090] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0091] (4) Preparation of final glutinous rice flour

[0092] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 22 μg of selenized carrageenan and 4 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0093] Example 5

[0094] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0095] (1) Treat glutinous rice grains with hot air

[0096] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 50°C for 30 minutes.

[0097] (2) Add water to reduce the hardness of rice grains

[0098] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0099] (3) Grinding glutinous rice

[0100] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0101] (4) Preparation of final glutinous rice flour

[0102] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 19 μg of selenized carrageenan and 3 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0103] Example 6

[0104] A method for preparing high-freshness and high-nutrition glutinous rice dumpling flour comprises the following steps:

[0105] (1) Treat glutinous rice grains with hot air

[0106] Accurately weigh 100 g of glutinous rice raw material and spread it flat on a tray, then transfer it to a precision air drying oven for processing at 50°C for 30 minutes.

[0107] (2) Add water to reduce the hardness of rice grains

[0108] Add 40 mL of water to the glutinous rice spread on the tray by spraying and soak for 30 minutes to allow the water to evenly penetrate into the rice grains.

[0109] (3) Grinding glutinous rice

[0110] The moistened glutinous rice obtained in step (2) is poured into a hammer cyclone mill for pulverization, and after pulverization, it is passed through a 100-mesh sieve (without clogging the sieve), to obtain semi-dry glutinous rice flour.

[0111] (4) Preparation of final glutinous rice flour

[0112] The semi-dry glutinous rice flour obtained in step (3) is mixed with water to prepare a glutinous rice flour slurry with a mass fraction of 40%, and 16 μg of selenized carrageenan and 2 mg of pyrroloquinoline quinone disodium salt are added, homogenized, and dried to form the final glutinous rice ball powder.

[0113] Comparative Example 1

[0114] The only difference from Example 1 is that step (1) does not use hot air treatment.

[0115] Comparative Example 2

[0116] The only difference from Example 3 is that in step (5), selenized carrageenan and pyrroloquinoline quinone disodium salt are not added.

[0117] Comparative Example 3

[0118] The only difference from Example 3 is that pyrroloquinoline quinone disodium salt is not added in step (5).

[0119] Comparative Example 4

[0120] The only difference from Example 3 is that selenized carrageenan is not added in step (5).

[0121] Comparative Example 5

[0122] The only difference from Example 3 is that in step (5), 5 mg of sugarcane polyphenols is used instead of 5 mg of pyrroloquinoline quinone disodium salt.

[0123] Comparative Example 6

[0124] The only difference from Example 3 is that in step (5), 25 μg of sugarcane polyphenols are used instead of 25 μg of selenized carrageenan.

[0125] Comparative Example 7

[0126] The only difference from Example 3 is that the amount of selenized carrageenan added in step (5) is 30 μg, and the added amount is greater than 280 μg / kg.

[0127] Comparative Example 8

[0128] The only difference from Example 3 is that the amount of selenized carrageenan added in step (5) is 40 μg, and the added amount is greater than 280 μg / kg.

[0129] The moisture absorption rate and the time required to reach saturated water content of glutinous rice after the first step of hot air treatment in Comparative Example 1 of Examples 1 to 3 are shown in Table 2. From the experimental results in Table 2, it can be seen that the data of the experimental example is significantly better than that of the control group. Hot air treatment significantly increases the moisture absorption rate of glutinous rice and reduces the time required for glutinous rice to reach saturated water content during the rice moistening process, that is, it shortens the soaking time, and can grind high-quality glutinous rice flour in a shorter time. The moisture absorption rate of glutinous rice is closely related to the hot air treatment temperature. As the hot air treatment temperature increases from 30°C to 50°C, the moisture absorption rate of glutinous rice gradually increases, and the time required for glutinous rice to reach saturated water content gradually shortens.

[0130] Table 2 Moisture absorption rate of glutinous rice after hot air treatment and time required to reach saturated moisture content in comparative example 1 of embodiments 1 to 3

[0131]

[0132] Table 3 shows the whiteness test data of the glutinous rice flour of Examples 3 to 6 and Comparative Examples 2 to 6. The higher the whiteness value, the better the whiteness of the glutinous rice flour, and the slower the oxidation and yellowing, which proves that the antioxidant capacity is stronger and the quality of the glutinous rice flour is better. As can be seen from Table 3, the data of Experimental Examples 3 to 6 are significantly better than Comparative Examples 2 to 6. On the one hand, the addition of selenized carrageenan and pyrroloquinoline quinone disodium salt improves the whiteness of the glutinous rice flour before storage. On the other hand, the whiteness of the glutinous rice flour decreases more slowly with the increase of storage time. Even after 28 days of storage, the whiteness of the glutinous rice flour is still higher than 86, which shows that the addition of selenized carrageenan and pyrroloquinoline quinone disodium salt enhances the antioxidant properties of the glutinous rice flour. In Comparative Example 3, only selenized carrageenan was added to the glutinous rice flour slurry, and in Comparative Example 4, only pyrroloquinoline quinone disodium salt was added to the glutinous rice flour slurry. The whiteness of the glutinous rice balls powder of Comparative Example 3 and Comparative Example 4 after storage for 28 days was 78.32 and 82.21, respectively, while the whiteness of the glutinous rice balls powder prepared by the method of the present invention after storage for 28 days was higher than 86, indicating that the two have a synergistic effect in improving the whiteness of the glutinous rice balls.

[0133] During the experiment, sugarcane polyphenols were also tried to replace selenized carrageenan or pyrroloquinoline quinone disodium salt, see Comparative Examples 5 and 6. The results showed that although sugarcane polyphenols also had good antioxidant properties, the combination of sugarcane polyphenols and selenized carrageenan or pyrroloquinoline quinone disodium salt could only slightly improve the whiteness of the glutinous rice flour on the basis of using only one substance, and could not synergistically improve the antioxidant properties of the glutinous rice flour.

[0134] Table 3 Whiteness data comparison

[0135]

[0136] Figure 2 The particle size of the glutinous rice flour in Examples 3 to 6 and Comparative Examples 2 and 5 to 6 is shown. The smaller the particle size, the finer the glutinous rice flour and the better the taste. Figure 2 It can be seen that compared with Example 3, Comparative Examples 5 to 6 use sugarcane polyphenols to replace pyrroloquinoline quinone disodium salt and selenized carrageenan, respectively, and the particle size of the glutinous rice ball powder becomes larger, which can be inferred that the taste becomes relatively worse.

[0137] Table 4 gives the texture and water holding data of the glutinous rice flour in Examples 3 to 6 and Comparative Examples 2 and 7 to 8. The greater the elasticity and the smaller the chewiness, the better the texture quality of the glutinous rice flour; the water separation rate reflects the water holding capacity of the glutinous rice flour. The lower the water separation rate, the stronger the water holding capacity. As can be seen from Table 4, compared with the comparative example, the glutinous rice flour of Examples 3 to 6 has a better texture and water separation rate, indicating that the addition of selenized carrageenan and disodium pyrroloquinoline quinone helps to improve the texture and water holding capacity of the glutinous rice flour. In addition, the amount of selenized carrageenan has a great influence on the texture and water holding capacity of the glutinous rice flour. As the amount of selenized carrageenan exceeds 280 μg / kg, the texture of the glutinous rice flour decreases significantly and the water separation rate also increases significantly.

[0138] Table 5 Texture and water separation rate

[0139]

[0140]

[0141] Figure 3 The sensory evaluation results of the glutinous rice dumpling powder of Examples 3 to 6 and Comparative Example 2 are given. Figure 3 It can be seen that the glutinous rice flour prepared by the method of the present invention has a higher sensory score, indicating that the glutinous rice flour prepared by the method of the present invention is more popular with consumers.

[0142] Nutritional evaluation methods

[0143] 1. Experimental Methods

[0144] Fifteen clean-grade healthy rats weighing 300-400g were selected and divided into five groups after adaptive feeding for 7 days before the experiment, with three rats in each group. The five groups were experimental groups 1-4 and a control group, and the model was established by gavage.

[0145] The glutinous rice flour of Examples 3 to 6 and Comparative Example 2 was used, with a daily feeding amount of 10 g for 10 consecutive days, wherein the experimental groups 1 to 4 were fed with the glutinous rice flour of Examples 3 to 6, respectively, and the control group was fed with the glutinous rice flour of Comparative Example 2.

[0146] 2. Evaluation indicators

[0147] The general condition of rats was evaluated according to the Principles of Clinical Research Indicators for Traditional Chinese Medicine Treatment of Spleen Deficiency Syndrome. The scoring covers mental state, activity state, hair state, and feces. Each indicator has a weight of 25%. The specific scoring criteria are shown in Table 2.

[0148] Table 2 Scoring criteria for general status of rats

[0149] Observation indicators 2 points 1 point 0 points Mental state Lethargy and fatigue Weakness and fatigue normal Activity Status Sleepiness and laziness Less active and lazy Lively and active Hair condition Disheveled Slightly messy tidy Stool condition Loose stools Soft normal

[0150] The general condition of the rats was scored before feeding and after 10 days of feeding. The calculated difference in the 10-day score = the score before feeding - the score after 10 days of feeding. The scores of 3 mice in each group were averaged. The larger the difference, the more obvious the improvement in the rat's condition.

[0151] Figure 4 The general status scores of rats in each group during the feeding period were improved. Figure 4 It can be seen that during the feeding period, the data of the experimental group was significantly better than that of the control group, indicating that the addition of selenized carrageenan and disodium pyrroloquinoline quinone enhanced the nutritional value of glutinous rice flour and improved the immunity of rats.

[0152] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for preparing high-preservation and high-nutrition glutinous rice dumpling flour by rapid semi-dry grinding, characterized in that: The following steps are involved: (1) subjecting glutinous rice to hot air treatment to obtain pretreated glutinous rice; (2) adding water to the pretreated glutinous rice to moisten the rice, and crushing the moistened glutinous rice to obtain glutinous rice flour; (3) mixing the glutinous rice flour prepared by the semi-dry method in step (2) with water to prepare a glutinous rice flour slurry; (4) adding selenized carrageenan and pyrroloquinoline quinone disodium salt to the glutinous rice flour slurry, mixing well and then homogenizing; (5) subjecting the homogenized mixture to air drying to obtain glutinous rice dumpling flour.

2. The method according to claim 1, characterized in that The hot air treatment described in step (1) includes using a precision blast drying oven for treatment, the treatment temperature is 30 to 60° C., and the hot air treatment time is 30 to 60 minutes.

3. The method according to claim 1, characterized in that The rice moistening process described in step (2) is as follows: the pretreated glutinous rice is spread flat on a tray, and the glutinous rice is moistened by spraying, with the mass ratio of glutinous rice to water being 5:2, so that the glutinous rice is fully in contact with the water, and the rice moistening time is 5 to 60 minutes.

4. The method according to claim 1, characterized in that: The glutinous rice powder in step (2) is crushed by a hammer cyclone mill, and then filtered through a 100-mesh sieve to obtain semi-dry glutinous rice flour.

5. The method according to claim 1, characterized in that In step (3), the preparation method of the glutinous rice flour slurry is: mixing the glutinous rice flour prepared by the semi-dry method with water to prepare a glutinous rice flour slurry with a mass fraction of 30-50%.

6. The method according to claim 1, characterized in that In step (4), the mass ratio of selenized carrageenan to glutinous rice flour is 140-280 ug:1 kg, and the mass ratio of pyrroloquinoline quinone disodium salt to glutinous rice flour is 0.5-5 mg:100 g.

7. The method according to claim 1, characterized in that In step (4), the rotation speed during homogenization is 500 to 2000 r / min, and the homogenization time is 10 to 30 min.

8. The method according to claim 1, characterized in that In step (5), the drying temperature of the homogenized mixture is 40 to 100° C., and the drying time is 10 to 30 minutes.

9. The high-preservative and highly nutritious glutinous rice dumpling flour prepared according to the method according to any one of claims 1 to 8.

10. Application of the glutinous rice dumpling flour with high freshness preservation and high nutrition as claimed in claim 9 in food.

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