Preparation method of regenerated rice capable of improving immunity

Abstract

The invention discloses a preparation method of regenerated rice capable of improving immunity, which comprises the steps of washing, pulping, enzymolysis, blending and granulating, and the enzymolysis step is as follows: mixing rice, Indian millet, coix seeds, soybeans, wheat, corn, oat and buckwheat according to the mass part ratio of 100: (100-120): (25-40): (95-115): (80-100): (65-80): (30-45): (20-40), grinding into powder, blending into pulp, and granulating to obtain the regenerated rice. And the powdery cereal mixture accounts for about 30-55% of the total mass. Adding a composite enzymatic hydrolysate accounting for 0.5-0.9% of the total mass for enzymolysis, and stirring at 37-45 DEG C for 3-5 hours; the compound protease comprises amylase and alkaline protease. The stirring rotating speed is controlled to be 200-300 revolutions per minute. Raising the temperature of the enzymolysis slurry to 85 DEG C, and keeping the temperature for 10-20 minutes to obtain enzyme-inactivated enzymolysis mixed slurry; the preparation technology comprises the following steps: cooling the mixed slurry to 50-65 DEG C, adding the slurry, the dietary fiber powder, the coarse rice powder, the glutinous rice flour and the trace elements, mixing according to the ratio of 100: (30-40): (10-30): (15-25): (1-10), and controlling the temperature at 37-45 DEG C. The regenerated rice prepared by the method disclosed by the invention can effectively promote the absorption of protein contained in the grains by a human body, and the nutrition of the regenerated rice is increased.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and particularly relates to a method for preparing regenerated rice that can improve immunity by using rice, finger millet, and soy protein as raw materials, utilizing bioenzymolysis technology, and combining the manufacturing process of regenerated rice. Background Art

[0002] Food is one of the main sources for humans to obtain energy. However, the nutrient contents of general grains vary, and moreover, a large amount of nutrients are lost during the processing, resulting in a significant reduction in nutrient components. Also, due to the increased farming intensity, the nutrient components of grains decline, and due to limited conditions during storage, grains such as rice will be damaged and fragmented. Therefore, based on the development of nutritional science and food processing technology, people have envisioned improving the scientific nature of diet by nutritionally modifying grains. Among them, the production of regenerated rice is a breakthrough in grain nutrition fortification, making it possible to solidify the fortification of food nutrient elements. The regenerated rice production technology is to reshape rice flour or other raw materials through extrusion. Its advantage is that essential nutrients for the human body are added to the extruded regenerated rice to regulate the balanced nutrition of the human body and improve the shape of the rice.

[0003] Protein is the material basis for the life activities of the human body. The human body must ingest sufficient protein for cells to maintain normal operation. In recent years, scientific research has shown that not all proteins can be absorbed and utilized by the human body. The human body mainly absorbs proteins in the form of peptides. After being ingested into the human body, proteins need to undergo a specific and complex protein enzymolysis process in the human digestive tract to form specific small protein peptides before they can be absorbed and utilized by the human body, thereby regulating the physiological functions of various systems and cells in the human body and enhancing the body's immunity.

[0004] Finger millet is rich in nutrients, containing various nutrients such as protein, fat, and starch. In addition, finger millet is rich in trace elements such as iron, zinc, copper, magnesium, selenium, vitamin A1, and vitamin B1, and also rich in various bioactive components such as dietary fiber, xanthophyll, and polyphenols. Because finger millet contains the above nutrients, it is the best food for pregnant women, children, and patients. In recent years, with the continuous improvement of people's living standards, people's lifestyles have changed greatly, resulting in an increasing probability of people suffering from "modern civilization diseases". The research on finger millet active substances with high biological activity and the development and utilization of finger millet resources have gradually become research hotspots at home and abroad. It has been detailedly studied and found that finger millet has activities such as lowering blood pressure, blood lipids, and cholesterol, resisting ulcers, and promoting wound healing.

[0005] Historically, soybeans, as the legume seeds most consumed by humans as food, occupy a very important position in the food processing industry. For example, in ancient China, people already knew how to mix soybeans with other cereal flours to make nutritionally balanced foods, and use the water extract of soybeans to make tofu, soy milk, and produce various fermented foods and seasonings through the fermentation of various microorganisms (especially molds), such as soy sauce. Soybean protein contains various amino acids such as aspartic acid, lysine, and glutamic acid, and plays an irreplaceable role in supplementing and balancing the nutrition of humans and animals compared to proteins from other animal and plant sources.

[0006] The biological enzyme method uses the mild and efficient nature of enzyme reactions to rapidly decompose proteins into peptides that are easily absorbed by the human body under certain environmental conditions. The most commonly used enzymes currently are pepsin, trypsin, acid protease, alkaline protease, neutral protease, and papain. Decomposing proteins into polypeptides that are more easily absorbed by the human body through enzymatic hydrolysis plays an important role in enhancing human immunity. Summary of the Invention

[0007] Object of the Invention

[0008] The object of the present invention is to provide a preparation scheme for regenerated rice that can enhance immunity. The preparation scheme is as follows: Finger millet and soybeans are enzymatically hydrolyzed by a composite protease to become a mixture of oligopeptides and short peptide compounds, resulting in regenerated rice with good taste and rich nutrition.

[0009] The specific invention technical solution is as follows:

[0010] Rice, finger millet, coix seed, soybeans, wheat, corn, oats, and buckwheat are ground into a slurry, and a composite enzyme solution is added. The resulting enzyme solution is mixed with dietary fiber powder, black rice powder, and some trace elements, and through a modulation process, a mixed slurry is obtained. Then, through the steps of extrusion granulation and drying, regenerated rice that can enhance immunity is obtained.

[0011] The present invention is not limited to the above steps and may also include other additional steps without exceeding the protection scope of the present invention.

[0012] Preferred enzymolysis techniques include: Mixing mold-free and high-quality rice, finger millet, coix seed, soybean, wheat, corn, oat, and buckwheat in a mass ratio of 100:(100 - 120):(25 - 40):(95 - 115):(80 - 100):(65 - 80):(30 - 45):(20 - 40), grinding them into powder, adding water to make a slurry, and the grain powder mixture accounts for about 30 - 55% of the total mass. Adding a compound protease solution accounting for 0.5 - 0.9% of the total mass for enzymolysis, and stirring at 37 - 45°C for 3 - 5 h. The compound protease includes amylase and alkaline protease. The stirring speed is controlled at 200 - 300 revolutions per minute. Heating the enzymolysis slurry to 85°C and maintaining it for 10 - 20 min to obtain an enzyme-inactivated enzymolysis mixed slurry.

[0013] The modulation technique includes: Cooling the mixed slurry to 50 - 65°C, mixing the mixed slurry, dietary fiber powder, brown rice powder, glutinous rice powder, and trace elements in a ratio of 100:(30 - 40):(10 - 30):(15 - 25):(1 - 10), and controlling the temperature at 37 - 45°C.

[0014] Granulation: Extrusion granulation, surface hardening treatment, and drying to obtain polypeptide regenerated rice.

[0015] The present invention has the following beneficial effects:

[0016] 1) Since rice, finger millet, coix seed, soybean, wheat, corn, oat, and buckwheat itself contain proteins, directly performing enzymolysis treatment after grinding can overcome the defects of complex enzymolysis process, high energy consumption, and high cost in extracting proteins from grains, and also avoid the loss of grain nutrients. The prepared regenerated rice not only retains the natural fragrance of the grains but also provides polypeptides that are more easily absorbed by the human body.

[0017] 2) The added trace elements can further improve the nutritional value of the regenerated rice.

[0018] 3) Directly inactivating after enzymolysis can directly prepare regenerated rice, reducing the steps of extracting polypeptides, significantly shortening the process flow, and greatly reducing the cost.

[0019] 4) During the extrusion process, by precisely controlling the temperature and pressure, the stability of nutrients and the taste of the regenerated rice can be ensured. The extrusion technique can not only improve the shape of the rice but also make the nutrients evenly distributed in the rice grains, thereby improving its nutritional value and digestibility. In addition, the extrusion process can also destroy the anti-nutritional factors in grains, such as phytic acid and trypsin inhibitors, which can prevent the absorption of nutrients in untreated grains. Through the extrusion process, the digestibility of the regenerated rice is significantly improved, enabling the human body to more effectively utilize the nutrients in it.

[0020] Description of the drawings

[0021] Figure 1 Protein electrophoresis diagrams of the mixed solution before and after enzymatic hydrolysis Specific implementation manners

[0022] The following further elaborates on the present invention in conjunction with specific implementation manners. All are illustrative and aim to provide further explanations for this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the technical field described in this application.

[0023] It should be noted that the terms used herein are only for describing specific implementation manners and are not intended to limit the exemplary implementation methods according to this application. As used herein, unless the context clearly indicates otherwise, the singular form also includes the plural form. In addition, it should be understood that when the terms "comprise" and / or "include" are used in this specification, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0024] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are some, but not all, of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0025] Protein is the material basis for the life activities of the human body. The human body must ingest sufficient protein for cells to maintain normal operation. In recent years, scientific research has shown that not all proteins can be absorbed and utilized by the human body. The human body mainly absorbs proteins in the form of peptides. After being ingested into the human body, proteins need to undergo a specific and complex protein enzymatic hydrolysis process in the human digestive tract to form specific small protein peptides before they can be absorbed and utilized by the human body, thereby regulating the physiological functions of various systems and cells in the human body and enhancing the body's immunity. Through enzymatic hydrolysis technology, the proteins in grains are decomposed into peptides that are easily absorbed by the human body. The embodiments of the present invention propose a cooked and regenerated rice containing polypeptides. In the specific implementation manner, mold-free and high-quality rice, finger millet, coix seed, soybean, wheat, corn, oat, and buckwheat are ground into powder and mixed with water to form a slurry. The grain powder mixture accounts for about 30-55% of the total mass. Add enzymatic hydrolysis solution according to 0.5-0.9% of the total mass for enzymatic hydrolysis.

[0026] Example 1:

[0027] Mix 10.1 kg of rice, 12 kg of finger millet, 4 kg of coix seed, 11.4 kg of soybeans, 10 kg of wheat, 8 kg of corn, 4.5 kg of oats, and 4 kg of buckwheat by grinding, add 70 kg of water, stir evenly to obtain a slurry, and add a composite enzyme for enzymatic hydrolysis at 0.8% of the total mass. Stir at 43 °C for 3 h. Heat the slurry to 85 °C and hold for 10 minutes to inactivate the enzyme activity in the enzymatic hydrolysate, obtaining an enzyme-inactivated enzymatic hydrolysis mixed slurry.

[0028] Take 1 mL of the mixed solution before and after enzymatic hydrolysis respectively, centrifuge to take the supernatant, dilute it 10 times and then centrifuge again to take the sample for protein electrophoresis. The results prove that the protein is enzymatically hydrolyzed into smaller peptides.

[0029] Cool the mixed slurry to 55 °C, then add dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements, and mix them in a ratio of 100:35:20:18:5, with the temperature controlled at 40 °C. The mixed slurry is extruded through an extruder, subjected to surface hardening treatment, and then dried to obtain the final polypeptide regenerated rice product.

[0030] Example 2:

[0031] Mix 10.8 kg of rice, 11.8 kg of finger millet, 3.7 kg of coix seed, 10.9 kg of soybeans, 9 kg of wheat, 7 kg of corn, 4 kg of oats, and 3.5 kg of buckwheat by grinding, add 80 kg of water, stir evenly to obtain a slurry, and add a composite enzyme for enzymatic hydrolysis at 0.7% of the total mass. Stir at 40 °C for 4 h. Heat the slurry to 85 °C and hold for 10 minutes to inactivate the enzyme activity in the enzymatic hydrolysate, obtaining an enzyme-inactivated enzymatic hydrolysis mixed slurry.

[0032] Take 1 mL of the mixed solution before and after enzymatic hydrolysis respectively, centrifuge to take the supernatant, dilute it 10 times and then centrifuge again to take the sample for protein electrophoresis. The results prove that the protein is enzymatically hydrolyzed into smaller peptides.

[0033] Cool the mixed slurry to 55 °C, then add dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements, and mix them in a ratio of 100:30:22:19:7, with the temperature controlled at 45 °C. The mixed slurry is extruded through an extruder, subjected to surface hardening treatment, and then dried to obtain the final polypeptide regenerated rice product.

[0034] Example 3:

[0035] Mix 10 kg of rice, 11 kg of finger millet, 3 kg of coix seed, 10 kg of soybeans, 9.5 kg of wheat, 7.5 kg of corn, 3.5 kg of oats, and 3 kg of buckwheat by grinding, add 85 kg of water, stir evenly to obtain a slurry, and add a composite enzyme for enzymatic hydrolysis at 0.6% of the total mass. Stir at 40 °C for 5 h. Heat the slurry to 85 °C and hold for 10 minutes to inactivate the enzyme activity in the enzymatic hydrolysate, obtaining an enzyme-inactivated enzymatic hydrolysis mixed slurry.

[0036] Take 1 mL of the mixed solution before and after enzymatic hydrolysis, centrifuge to obtain the supernatant, dilute it 10 times and then centrifuge again to obtain the sample for protein electrophoresis. The results prove that the protein is enzymatically hydrolyzed into smaller peptides.

[0037] Cool the mixed slurry to 55 °C, then add dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements, and mix them in a ratio of 100:31:28:20:9. Control the temperature at 37 °C. Extrude the mixed slurry through an extruder, perform surface hardening treatment, and then dry it to obtain the final polypeptide regenerated rice product.

[0038] Example 4:

[0039] Grind and mix 10 kg of rice, 10.5 kg of finger millet, 2.5 kg of coix seed, 9.8 kg of soybean, 8.7 kg of wheat, 7 kg of corn, 3 kg of oats, and 2.5 kg of buckwheat, add 80 kg of water, stir evenly to obtain a slurry, and add a composite enzyme for enzymatic hydrolysis at 0.8% of the total mass. Stir at 37 °C for 5 h. Heat the slurry to 85 °C and keep it for 10 minutes to inactivate the enzyme activity in the enzymatic hydrolysate, obtaining an enzyme-inactivated enzymatic hydrolysis mixed slurry.

[0040] Take 1 mL of the mixed solution before and after enzymatic hydrolysis, centrifuge to obtain the supernatant, dilute it 10 times and then centrifuge again to obtain the sample for protein electrophoresis. The results prove that the protein is enzymatically hydrolyzed into smaller peptides.

[0041] Cool the mixed slurry to 55 °C, then add dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements, and mix them in a ratio of 100:40:30:25:10. Control the temperature at 45 °C. Extrude the mixed slurry through an extruder, perform surface hardening treatment, and then dry it to obtain the final polypeptide regenerated rice product.

[0042] The regenerated rice prepared by the present invention is rich in nutrition, plump in appearance, delicate in taste, and suitable for various people to eat. Through the detailed description of the above examples, it can be clearly seen that the embodiments of the present invention successfully convert the protein in grains into a peptide form that is more easily absorbed by the human body through specific extrusion processes and enzymatic hydrolysis techniques, thereby significantly improving the nutritional value of the regenerated rice. In addition, by adding dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements, the nutritional components of the product are further enriched, making it a healthy and nutritionally balanced food choice.

Claims

1. A preparation method of polypeptide regenerated rice for enhancing immunity, characterized in that: By means of enzymatic hydrolysis, peptides that are more easily absorbed by the human body are obtained. The main ingredients include: rice, finger millet, coix seed, soybean, wheat, corn, oat, buckwheat, and the mass ratio is 100:(100 - 120):(25 - 40):(95 - 115):(80 - 100):(65 - 80):(30 - 45):(20 - 40).

2. The regenerated rice for enhancing immunity according to claim 1, wherein the mass ratio of rice, finger millet, coix seed, soybean, wheat, corn, oat, buckwheat is 100:(110 - 120):(30 - 40):(105 - 115):(90 - 100):(70 - 80):(35 - 45):(30 - 40).

3. According to claim 1, a complex enzyme is added to the slurry, and the complex enzyme includes amylase and alkaline protease, and the addition ratio is 0.5 - 0.9%. Stir at 37 - 45°C for 3 - 5 h. The stirring speed is 200 - 300 revolutions per minute. Heat the enzymatically hydrolyzed slurry to 85°C and keep it for 10 - 20 min.

4. Modulation: Cool the mixed slurry to 50 - 65°C, and mix the mixed slurry, dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements according to 100:(30 - 40):(10 - 30):(15 - 25):(1 - 10), and control the temperature at 37 - 45°C.

5. According to claim 4, the mixed slurry, dietary fiber powder, brown rice flour, glutinous rice flour, and trace elements are mixed according to 100:(35 - 40):(25 - 30):(20 - 25):(6 - 10).

6. Granulation: Extrusion granulation, surface hardening treatment and drying are carried out to obtain the peptide regenerated rice that can enhance human immunity.

7. According to claim 6, the granulation process is as follows: Add the prepared material to a twin - screw extruder. The temperature of the compression section of the extruder is 80 - 90°C, the temperature of the feeding section and the metering section is 55 - 60°C, the screw speed is 150 - 250 revolutions per minute, and the material is extruded and melted and then formed through a die head and cut into rice - grain shapes by a cutter.

8. According to claim 6, the drying step is as follows: The rice - grain - shaped material after surface hardening treatment is dried in two - stage gradient to a moisture content of 10 - 15%; wherein the air temperature in the first stage is 30 - 45°C and the drying time is 40 - 45 minutes; the air temperature in the second stage is 50 - 55°C and the drying time is 20 - 25 minutes.

Images