High-dietary-fiber whole-grain rice and making method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses high-dietary-fiber whole-grain rice and a making method thereof. Raw materials of the whole grain rice comprise the following components in parts by weight: 80-95 parts of a grain raw material, 10-15 parts of a rehydration strengthening component, 5-10 parts of protein powder, 1-3 parts of vitamins and 1-3 parts of a forming agent, the rehydration strengthening component comprises a mixture consisting of chia seed powder, konjac powder, inulin, flaxseed powder and psyllium husk powder. The making method of the high-dietary-fiber whole-grain rice comprises the following steps: grain treatment: cleaning, soaking, steaming, airing, drying and crushing grain raw materials to obtain grain powder; and powder mixing: adding the rehydration strengthening component, the protein powder, the vitamins, the forming agent and other raw materials into the cereal powder, and uniformly stirring and mixing to obtain the high-dietary-fiber whole-cereal rice.

Description

Technical Field

[0001] The present application relates to the technical field of food, and in particular to a high-dietary-fiber whole-grain rice and a preparation method thereof. Background Art

[0002] Dietary fiber has the physiological functions of clearing the intestines and promoting bowel movements, preventing cardiovascular diseases, obesity, diabetes, intestinal cancer and many other diseases. It has become the seventh nutrient in people's dietary structure and is becoming more and more popular. However, due to the poor edibility of food ingredients rich in dietary fiber, cereals mainly contain insoluble dietary fiber such as cellulose and lignin. This type of fiber has a rough taste and strong water retention, and is not easy to combine with other food ingredients, which limits the development of cereal foods. Therefore, whole grain rice flour products have been produced. They can be brewed immediately with warm water, are easy to eat, and have a good sense of fullness. However, the commonly used whole grain rice flour has average rehydration performance during the brewing process, which results in brewing taking a long time to stir, which is more cumbersome. Summary of the invention

[0003] In order to improve the brewing effect of whole-grain rice flour, the present application provides a high-dietary fiber whole-grain rice and a preparation method thereof.

[0004] In the first aspect, the present application provides a high dietary fiber whole grain rice, which adopts the following technical solution: A high-dietary fiber whole-grain rice, wherein the raw materials of the whole-grain rice comprise the following components in parts by weight: 80-95 parts of grain raw materials, 10-15 parts of a rehydration strengthening component, 5-10 parts of protein powder, 1-3 parts of vitamins, and 1-3 parts of a molding agent; the rehydration strengthening component comprises a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder.

[0005] By adopting the above technical scheme, the chia seed powder in the rehydration strengthening component retains its high water absorption, the konjac flour increases the glucomannan content, strengthens the gel skeleton structure, and the texture is more stable after rehydration. The linear glucomannan in the konjac flour is cross-linked with the branched polysaccharide in the psyllium husk powder to form a gel network that is more resistant to shear force, and the anti-stratification property is improved after rehydration; the flaxseed powder provides additional water absorption and acts synergistically with inulin to improve the rehydration effect of the rehydration strengthening component; the hydrophobic groups in the protein powder combine with the hydrophilic groups of the fiber in the cereal raw materials to improve the dispersibility of the brewing, so that the obtained high dietary fiber whole grain rice has a better brewing effect.

[0006] In a specific embodiment, the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder in the rehydration strengthening component is (2.5-3.5):(1-2):(2.5-3.5):(1-2):1.

[0007] By adopting the above technical scheme, the ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder in the rehydration strengthening component is further limited, thereby further improving the brewing effect of whole grain rice.

[0008] In a specific embodiment, the cereal raw material includes a mixture of brown rice, oats, quinoa and black rice.

[0009] By adopting the above technical scheme and using cereal raw materials consisting of brown rice, oats, quinoa and black rice, the obtained whole grain rice has a low GI value, and the β-glucan in the oats works synergistically with the flaxseed powder to enhance the viscosity and improve the taste.

[0010] In a specific embodiment, the protein powder includes a mixture of pea protein powder, soy protein isolate, brown rice protein, and hemp seed protein.

[0011] By adopting the above technical solutions, pea protein powder retains its slow digestion characteristics, soy protein isolate maintains rapid amino acid release, and stimulates muscle synthesis signals; brown rice protein is rich in cysteine, which makes up for the lack of sulfur amino acids in pea protein and improves protein digestibility; hemp seed protein provides protein that is easily absorbed by the human body, contains natural magnesium and zinc, alleviates the loss of electrolytes after exercise, and makes whole grain rice have better nutritional value.

[0012] In a specific embodiment, the vitamins include a mixture of vitamin A, vitamin B, vitamin C, and vitamin D.

[0013] In a specific embodiment, the molding agent includes one of cassava starch and potato starch.

[0014] In a specific embodiment, the whole grain rice raw material further comprises 1 to 3 parts by weight of L-arabinose and 1 to 3 parts by weight of cinnamon powder.

[0015] By adopting the above technical solution, L-arabinose and inulin work synergistically to double block sugar absorption; cinnamon powder can improve the body's metabolic response.

[0016] In a second aspect, the present application provides a method for preparing high dietary fiber whole grain rice, which adopts the following technical solution: A method for preparing high-dietary fiber whole-grain rice comprises the following steps: Grain processing: washing, soaking, steaming, cooling, drying and crushing the grain raw materials to obtain grain flour; Mixing flour: adding rehydration strengthening components, protein powder, vitamins, forming agents and other raw materials into the cereal flour, stirring and mixing evenly to obtain high dietary fiber whole-grain rice.

[0017] By adopting the above technical scheme, the grain raw materials are first washed, soaked, steamed, cooled, dried, and crushed to obtain grain powder, and then other raw materials such as rehydration strengthening components, protein powder, vitamins, and molding agents are added and stirred to obtain high-dietary fiber whole grain rice with good brewing effect and high nutritional value.

[0018] In a specific embodiment, in the grain processing step, the soaking time is 3-4 hours and the steaming time is 20-30 minutes.

[0019] In a specific embodiment, the grain flour has a fineness of 80-120 meshes.

[0020] By adopting the above technical solution, the soaking time, steaming time and grinding fineness during grain processing are further limited, thereby further improving the brewing effect and nutritional value.

[0021] In summary, the present application includes at least one of the following beneficial technical effects: 1. The chia seed powder in the rehydration strengthening component of the present application retains its high water absorption, the konjac flour increases the glucomannan content, strengthens the gel skeleton structure, and the texture is more stable after rehydration. The linear glucomannan in the konjac flour is cross-linked with the branched polysaccharide in the psyllium husk powder to form a gel network that is more resistant to shear force, and the anti-stratification property is improved after rehydration; the flaxseed powder provides additional water absorption and synergizes with inulin to improve the rehydration effect of the rehydration strengthening component; the hydrophobic groups in the protein powder are combined with the hydrophilic groups of the fibers in the cereal raw materials to improve the dispersibility of the dispersing, so that the obtained high dietary fiber whole grain rice has a better brewing effect; 2. In this application, the cereal raw materials composed of brown rice, oats, quinoa and black rice are used, so that the obtained whole grain rice has a low GI value, and the β-glucan in the oats and the flaxseed powder work synergistically to enhance the viscosity and improve the taste; 3. The method of the present application first washes, soaks, steams, cools, dries, and crushes the grain raw materials to obtain grain powder, and then adds other raw materials such as rehydration strengthening components, protein powder, vitamins, molding agents, etc., and stirs to obtain high dietary fiber whole grain rice with better brewing effect and higher nutritional value. DETAILED DESCRIPTION

[0022] The present application is further described in detail below with reference to the embodiments.

[0023] All raw materials in the examples are commercially available. Example

[0024] Example 1 Embodiment 1 provides a method for preparing high dietary fiber whole grain rice, comprising the following steps: Grain processing: 80 kg of grain raw materials are washed, then added into clean water and soaked at room temperature for 3.5 hours, steamed at 100°C for 30 minutes, then cooled until the water is completely lost, dried, and finally crushed to obtain grain powder with a fineness of 80-120 mesh; wherein the grain raw materials include a mixture of brown rice, oats, quinoa, and black rice, and the weight ratio of brown rice, oats, quinoa, and black rice is 1:1.2:1:1; Mixing powder: adding 10kg of rehydration strengthening component, 5kg of protein powder, 1kg of vitamins and 1kg of molding agent to the cereal powder, stirring and mixing evenly to obtain high dietary fiber whole grain rice; wherein the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder is 2:0.5:2:0.5:1; the protein powder is a mixture of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein, and the weight ratio of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein is 6:4:3:2; the vitamin is a mixture of vitamin A, vitamin B, vitamin C and vitamin D, and the weight ratio of vitamin A, vitamin B, vitamin C and vitamin D is 1:1.2:2:0.8; the molding agent is tapioca starch.

[0025] Example 2 Embodiment 2 provides a method for preparing high dietary fiber whole grain rice, comprising the following steps: Grain processing: 87.5 kg of grain raw materials are washed, then added into clean water and soaked at room temperature for 3.5 hours, steamed at 100°C for 30 minutes, then cooled until the water is completely lost, dried, and finally crushed to obtain grain powder with a fineness of 80-120 mesh; wherein the grain raw materials include a mixture of brown rice, oats, quinoa, and black rice, and the weight ratio of brown rice, oats, quinoa, and black rice is 1:1.2:1:1; Mixing powder: adding 12.5kg of rehydration strengthening component, 7.5kg of protein powder, 2kg of vitamins and 2kg of molding agent to the cereal powder, stirring and mixing evenly to obtain high dietary fiber whole grain rice; wherein the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder is 2:0.5:2:0.5:1; the protein powder is a mixture of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein, and the weight ratio of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein is 6:4:3:2; the vitamin is a mixture of vitamin A, vitamin B, vitamin C and vitamin D, and the weight ratio of vitamin A, vitamin B, vitamin C and vitamin D is 1:1.2:2:0.8; the molding agent is tapioca starch.

[0026] Example 3 Embodiment 3 provides a method for preparing high dietary fiber whole grain rice, comprising the following steps: Grain processing: 95 kg of grain raw materials are washed, then added into clean water and soaked at room temperature for 3.5 hours, steamed at 100°C for 30 minutes, then cooled until the water is completely lost, dried, and finally crushed to obtain grain powder with a fineness of 80-120 mesh; wherein the grain raw materials include a mixture of brown rice, oats, quinoa, and black rice, and the weight ratio of brown rice, oats, quinoa, and black rice is 1:1.2:1:1; Mixing powder: adding 15kg of rehydration strengthening component, 10kg of protein powder, 3kg of vitamins and 3kg of molding agent to the cereal powder, stirring and mixing evenly to obtain high dietary fiber whole grain rice; wherein the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder is 2:0.5:2:0.5:1; the protein powder is a mixture of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein, and the weight ratio of pea protein powder, soy protein isolate, brown rice protein and hemp seed protein is 6:4:3:2; the vitamin is a mixture of vitamin A, vitamin B, vitamin C and vitamin D, and the weight ratio of vitamin A, vitamin B, vitamin C and vitamin D is 1:1.2:2:0.8; the molding agent is tapioca starch.

[0027] Example 4 The difference between Example 4 and Example 2 is that the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder is 2.5:1:2.5:1:1; the remaining steps are consistent with Example 2.

[0028] Example 5 The difference between Example 5 and Example 2 is that the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder is 3:1.5:3:1.5:1; the remaining steps are consistent with Example 2.

[0029] Example 6 The difference between Example 6 and Example 2 is that the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder is 3.5:2:3.5:2:1; the remaining steps are consistent with Example 2.

[0030] Example 7 The difference between Example 7 and Example 2 is that the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder is 4:2.5:4:2.5:1; the remaining steps are consistent with Example 2.

[0031] Example 8 The difference between Example 8 and Example 5 is that the cereal raw material is brown rice; the remaining steps are consistent with Example 5.

[0032] Example 9 The difference between Example 9 and Example 5 is that, in powder mixing, 12.5 kg of rehydration strengthening component, 7.5 kg of protein powder, 2 kg of vitamins, 2 kg of forming agent, 2 kg of L-arabinose, and 2 kg of cinnamon powder are added to the cereal flour, and the mixture is stirred and mixed evenly to obtain high dietary fiber whole grain rice; the remaining steps are consistent with Example 5.

[0033] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that powder mixing: 15kg protein powder, 1kg vitamins, and 1kg molding agent are added to the cereal powder, and the mixture is stirred and mixed evenly to obtain high dietary fiber whole grain rice; wherein the protein powder is a mixture of pea protein powder, soy protein isolate, brown rice protein, and hemp seed protein, and the weight ratio of pea protein powder, soy protein isolate, brown rice protein, and hemp seed protein is 6:4:3:2; vitamins are a mixture of vitamin A, vitamin B, vitamin C, and vitamin D, and the weight ratio of vitamin A, vitamin B, vitamin C, and vitamin D is 1:1.2:2:0.8; the molding agent is tapioca starch; and the remaining steps are consistent with Example 5.

[0034] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that, powder mixing: 15 kg of rehydration strengthening component, 1 kg of vitamins, and 1 kg of molding agent are added to the cereal flour, and the mixture is stirred and mixed evenly to obtain high dietary fiber whole grain rice; wherein the rehydration strengthening component is a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder, and the weight ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder is 2:0.5:2:0.5:1; vitamins are a mixture of vitamin A, vitamin B, vitamin C, and vitamin D, and the weight ratio of vitamin A, vitamin B, vitamin C, and vitamin D is 1:1.2:2:0.8; the molding agent is cassava starch; and the remaining steps are consistent with Example 5.

[0035] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the rehydration strengthening component is a mixture of chia seed powder, konjac powder and inulin, and the weight ratio of chia seed powder, konjac powder and inulin is 2:0.5:2; the remaining steps are consistent with Example 5.

[0036] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the rehydration strengthening component is a mixture of flaxseed powder and psyllium husk powder, and the weight ratio of flaxseed powder to psyllium husk powder is 0.5:1; the remaining steps are consistent with Example 5.

[0037] Performance testing GI value detection: The whole grain rice in each embodiment and comparative example was tested, and foods with a GI value of less than or equal to 55 were low GI foods.

[0038] Brewing effect: Take 30g of whole grain rice and brew it with 120ml of 50℃ warm water. Stir it evenly first, and then let it stand to allow the various components in the whole grain rice to fully absorb water and swell. Record the brewing time. The shorter the brewing time, the better the brewing effect of the whole grain rice.

[0039] Table 1 Test results of whole grain rice sample GI value Brewing time(s) Example 1 41.5 258 Example 2 42.5 235 Example 3 42.1 245 Example 4 42.3 205 Example 5 42.0 182 Example 6 43.5 183 Example 7 44.0 230 Example 8 53.5 185 Example 9 43.8 190 Comparative Example 1 42.7 367 Comparative Example 2 42.5 312 Comparative Example 3 43.3 278 Comparative Example 4 43.0 280 Combined with Examples 1-3 and Comparative Examples 1-4, the whole grain rice in Examples 1-3 is a low GI food and has a good brewing effect. It can be seen that when preparing the whole grain rice, the rehydration strengthening component and the protein powder are added to the raw materials, the chia seed powder in the rehydration strengthening component retains its high water absorption, the konjac powder increases the glucomannan content, strengthens the gel skeleton structure, and the texture is more stable after rehydration; the flaxseed powder provides additional water absorption and synergizes with inulin to improve the rehydration effect of the rehydration strengthening component; the hydrophobic groups in the protein powder combine with the hydrophilic groups of the fiber in the cereal raw materials to improve the dispersibility of the brewing, thereby improving the brewing effect of the high dietary fiber whole grain rice.

[0040] In combination with Example 2 and Example 4-7, the brewing effect of the whole grain rice in Example 4-6 is better. It can be seen that when the rehydration strengthening component is added, the ratio of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder in the rehydration strengthening component is preferably (2.5-3.5): (1-2): (2.5-3.5): (1-2): 1, and the brewing effect of high dietary fiber whole grain rice is better.

[0041] In combination with Example 5 and Example 8, it can be seen that when preparing cereal flour, the cereal raw material is preferably a mixture of brown rice, oats, quinoa, and black rice, which can reduce the GI value of high dietary fiber whole grain rice.

[0042] In combination with Example 5 and Example 9, it can be seen that when preparing high dietary fiber whole grain rice, L-arabinose and cinnamon powder are added to the raw materials. L-arabinose and inulin act synergistically to double block sugar absorption, and cinnamon powder can improve the metabolic response of the human body, but has little effect on the brewing effect of high dietary fiber whole grain rice.

[0043] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed. However, as long as it is within the scope of the claims of the present application, it shall be protected by the patent law.

Claims

1. A high dietary fiber whole grain rice, characterized by: The raw materials of the whole grain rice include the following components in parts by weight: 80-95 parts of grain raw materials, 10-15 parts of rehydration strengthening components, 5-10 parts of protein powder, 1-3 parts of vitamins, and 1-3 parts of molding agents; the rehydration strengthening components include a mixture of chia seed powder, konjac powder, inulin, flax seed powder, and psyllium husk powder.

2. The high dietary fiber whole grain rice according to claim 1, characterized in that: The weight ratio of chia seed powder, konjac powder, inulin, flax seed powder and psyllium husk powder in the rehydration strengthening component is (2.5-3.5):(1-2):(2.5-3.5):(1-2):

1.

3. The high dietary fiber whole grain rice according to claim 1, characterized in that: The cereal raw material comprises a mixture of brown rice, oats, quinoa and black rice.

4. The high dietary fiber whole grain rice according to claim 1, characterized in that: The protein powder comprises a mixture of pea protein powder, isolated soy protein, brown rice protein and hemp seed protein.

5. The high dietary fiber whole grain rice according to claim 1, characterized in that: The vitamins include a mixture of vitamin A, vitamin B, vitamin C and vitamin D.

6. The high dietary fiber whole grain rice according to claim 1, characterized in that: The molding agent includes one of cassava starch and potato starch.

7. The high dietary fiber whole grain rice according to claim 1, characterized in that: The raw materials of the whole grain rice also include 1 to 3 parts by weight of L-arabinose and 1 to 3 parts by weight of cinnamon powder.

8. A method for preparing high dietary fiber whole grain rice according to any one of claims 1 to 7, characterized in that: The following steps are involved: Grain processing: washing, soaking, steaming, cooling, drying and crushing the grain raw materials to obtain grain flour; Mixing flour: adding rehydration strengthening components, protein powder, vitamins, forming agents and other raw materials into the cereal flour, stirring and mixing evenly to obtain high dietary fiber whole-grain rice.

9. The method for preparing high dietary fiber whole grain rice according to claim 8, characterized in that: In the grain processing step, the soaking time is 3-4 hours and the steaming time is 20-30 minutes.

10. The method for preparing high dietary fiber whole grain rice according to claim 8, characterized in that: The fineness of the cereal flour is 80-120 meshes.