Highland barley red yeast rice powder and processing method thereof

Abstract

The invention discloses highland barley red yeast rice powder and a processing method thereof, and belongs to the technical field of processing. The processing method comprises the following steps: step 1, preparing rice milk; step 2, enzymolysis; step 3, adjusting the pH value of the enzymolysis rice milk, then inoculating monascus, and fermenting at 35-37 DEG C, firstly, within 0-10 hours, the ventilation volume of a fermentation tank is 80-100L / h, and the stirring speed is 200-250r / min; then within 10-30 hours, the ventilation capacity of the fermentation tank is kept to be 40-50 L / h, and the stirring speed is kept to be 100-120 r / min; and finally, within 30-40 hours, keeping the ventilatory capacity of the fermentation tank to be 0 and the stirring speed to be 10-20 r / min, and after fermentation is completed, concentrating and spray-drying to obtain the highland barley red yeast rice powder. The highland barley red yeast rice powder can be eaten after being brewed with boiled water without cooking, retains the original flavor characteristics of highland barley, is free of peculiar smell, high in calcium and rich in selenium, and is especially suitable for middle-aged and elderly people to eat.

Description

Technical Field

[0001] The invention relates to highland barley red yeast rice powder and a preparation method thereof, belonging to the technical field of preparation. Background Art

[0002] Highland barley red yeast rice uses Tibetan highland barley as raw material. Through highland barley red yeast rice fermentation technology, the antioxidant and lipid-lowering effects of red yeast rice are combined with the rich nutrients of highland barley (such as rich in β-glucan, low fat, high fiber, high protein, and high vitamins), so that the effective ingredients of both are fully utilized and the quality is improved.

[0003] Highland barley red yeast rice is made by inoculating Monascus purpureus into steamed highland barley rice and fermenting it. The resulting red rice grains are often used for food coloring and flavoring, and have weak pharmacological effects.

[0004] Hulless barley (English name: hulless barley) is a cereal crop of the genus Hordeum in the Poaceae family. Because its inner and outer glume are separated and the grains are exposed, it is also called naked barley or Yuan wheat. It is mainly produced in Tibet, Qinghai, Sichuan, Yunnan and other places in China, and is the staple food of the Tibetan people.

[0005] Highland barley rice is a finished product made from highland barley after cleaning, peeling, grading, and color sorting. It is primarily produced in high-altitude areas of China, such as Tibet and Qinghai. It is resistant to infertility and extreme cold, and is the only crop that can mature normally in high-altitude and cold regions above 4,500 meters.

[0006] Highland barley, a key highland cereal crop, is rich in dietary fiber. Its nutritional content surpasses that of rice, wheat, and corn, and it boasts high protein and low fat. In other words, highland barley boasts "three highs and two lows": high protein, high fiber, and high vitamins, while low fat and low sugar. The protein content in highland barley ranges from 6.35% to 21.00%, higher than other cereals. Highland barley also contains 18 amino acids, including the eight essential amino acids for adults: lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, leucine, and valine. Furthermore, highland barley boasts a fiber content of 16%, including 9.68% insoluble therapeutic fiber and 6.37% soluble therapeutic fiber, eight times and 15 times that of wheat, respectively. Highland barley flour also boasts twice the crude fiber content of wheat flour. Highland barley is rich in various vitamins. Every 100g of highland barley flour contains 0.35mg of vitamin B1, 0.23mg of vitamin B2, and 0.28mg of vitamin E. Highland barley starch has a unique composition, similar to that of glutinous sorghum. Amylopectin content is generally as high as 70-80%, with some varieties approaching 100%. Highland barley's crude fat content averages 2.13%, lower than that of corn, oats, sorghum, and buckwheat. Highland barley's β-glucan content averages 5.25%, 50 times that of wheat. The high-quality Tibetan golden highland barley can reach 8.6% β-glucan. β-glucan prevents colon cancer by reducing the intestinal mucosa's exposure to carcinogens and indirectly inhibiting the action of carcinogenic microorganisms. It also prevents cardiovascular disease by lowering blood lipids and cholesterol synthesis. It also prevents diabetes by controlling blood sugar levels. It also enhances the body's defenses and regulates circadian rhythms. Highland barley also contains a variety of inorganic elements beneficial to human health, such as calcium, phosphorus, iron, copper, zinc, and trace elements such as selenium. Selenium is an essential trace element for the human body identified by the World Health Organization and is also recognized by the organization as an anti-cancer element.

[0007] However, the existing highland barley red yeast rice still has the problems of long cooking time, difficult digestion and absorption, low nutrient content, etc., so there is an urgent need for a new highland barley red yeast rice powder and a preparation method thereof. Summary of the Invention

[0008] In view of the above problems, the object of the present invention is to provide a new highland barley red yeast rice powder, which can be directly taken with boiled water, has high solubility, fast dissolution rate and is convenient to take.

[0009] At the same time, the invention provides a method for preparing highland barley red yeast rice powder.

[0010] At the same time, the invention provides an application of highland barley red yeast rice powder in health-care food.

[0011] In order to solve the above technical problems, the technical solution adopted by the present invention is: A method for preparing highland barley red yeast rice powder comprises the following steps: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice to deionized water in a mass ratio of 1: (5-6) for at least 30 minutes, filter the filtrate after the grinding is completed, boil the filtrate and keep it boiling for 5-10 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.5-0.8% of the weight of the rice milk, the enzymolysis time is 60-90 min, the enzymolysis temperature is 50-60 ° C, after the enzymolysis is completed, the enzyme is inactivated, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Adjust the pH value of the enzymatic rice slurry to 4.0-4.2 and then inoculate Monascus Purple monkfish The total number of viable Monascus bacteria was 1×10 7 ~1×10 9 CFU / mL, ferment at 35-37°C, first, within 0-10h, the fermentation tank ventilation volume is 80-100L / h, and the stirring speed is 200-250r / min; then within 10-30h, the fermentation tank ventilation volume is maintained at 40-50L / h, and the stirring speed is 100-120r / min; finally, within 30-40h, the fermentation tank ventilation volume is maintained at 0, and the stirring speed is 10-20r / min. After the fermentation is completed, it is concentrated and spray-dried to obtain highland barley red yeast rice powder.

[0012] Preferably, in step 1, the filtration is through a 100-mesh sieve.

[0013] Preferably, in step 2, the hydrolase is papain, bromelain and α-amylase in a mass ratio of 1:1:3.

[0014] Preferably, in step 2, the enzyme inactivation process is: inactivating the enzyme at 95-98° C. for 4-7 minutes.

[0015] Preferably, in step three, the pH value of the enzymatically hydrolyzed rice milk is adjusted to 4.0-4.2 with lactic acid.

[0016] Preferably, in step 3, air is introduced into the fermentation tank.

[0017] Preferably, in step three, the concentration is performed by membrane concentration to obtain a concentrated solution.

[0018] Preferably, in step three, the concentrated liquid is spray-dried.

[0019] The highland barley red yeast rice powder of the present invention has a calcium content of not less than 221 mg / 100 g and a selenium content of not less than 20.3 μg / 100 g.

[0020] The invention discloses an application of highland barley red yeast rice powder in health-care food.

[0021] Application of highland barley red yeast rice powder in health-care food for middle-aged and elderly people.

[0022] The highland barley red yeast rice powder can be taken directly with boiled water, has high solubility, fast dissolution speed and is convenient to take.

[0023] Compared with the prior art, the present invention has the following advantages: The highland barley red yeast rice powder of the present invention has the characteristic of high solubility in rice slurry after enzymolysis, and has higher solubility and faster dissolution speed after fermentation, so that the highland barley red yeast rice powder does not need to be steamed and can be eaten by brewing with boiling water. At the same time, the original flavor characteristics of highland barley rice are retained, and there is no peculiar smell. The powder can satisfy hunger and has health-care functions, and is particularly suitable for consumption by middle-aged and elderly people.

[0024] In addition, the highland barley red yeast rice powder is high in calcium and selenium, and has a certain health-care effect on the human body. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 is the calcium standard curve; Figure 2 The standard curve of selenium. DETAILED DESCRIPTION

[0026] The present invention will be further described in detail below with reference to the accompanying drawings and specific examples. The following examples are only used to illustrate the present invention and are not intended to limit the scope of the present invention.

[0027] In the present invention, Monascus Purple monkfish It was purchased from the General Microbiology Center of China Culture Collection Administration of Microorganisms with the accession number of CGMCC No.9712. Example 1

[0028] A method for preparing highland barley red yeast rice powder comprises the following steps: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice and deionized water in a grinder at a mass ratio of 1:5.5 for 30 minutes, filter the filtrate after grinding (pass it through a 100-mesh sieve), boil the filtrate and keep it boiling for 8 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.65wt% of the weight of the rice milk, the hydrolase is papain, bromelain and α-amylase in a mass ratio of 1:1:3, the enzymolysis time is 70min, the enzymolysis temperature is 55°C, after the enzymolysis is completed, the enzyme is inactivated at 96°C for 5min, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Use lactic acid to adjust the pH value of the enzymatic rice milk to 4.1, and then inoculate Monascus Purple monkfish The total number of viable Monascus bacteria was 1×10 8CFU / mL, fermented at 36℃, first, within 0~10h, the fermentation tank ventilation (air) volume was 90L / h, and the stirring speed was 220r / min; then within 10~30h, the fermentation tank ventilation volume was maintained at 45L / h, and the stirring speed was 110r / min; finally, within 30~40h, the fermentation tank ventilation volume was maintained at 0, and the stirring speed was 15r / min. After the fermentation was completed, the membrane was concentrated, and the concentrated liquid was spray-dried to obtain highland barley red yeast rice powder.

[0029] The application of highland barley red yeast rice powder in health food of the present embodiment.

[0030] The application of highland barley red yeast rice powder in middle-aged and elderly health food. Example 2

[0031] A method for preparing highland barley red yeast rice powder comprises the following steps: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice and deionized water in a grinder at a mass ratio of 1:5 for 35 minutes, filter the filtrate after grinding (pass it through a 100-mesh sieve), boil the filtrate and keep it boiling for 5 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.5wt% of the weight of the rice milk, the hydrolase is papain, bromelain and α-amylase in a mass ratio of 1:1:3, the enzymolysis time is 60min, the enzymolysis temperature is 50°C, after the enzymolysis is completed, the enzyme is inactivated at 95°C for 4min, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Use lactic acid to adjust the pH value of the enzymatic rice milk to 4.0, and then inoculate Monascus Purple monkfish The total number of viable Monascus bacteria was 1×10 7 CFU / mL, fermented at 35℃, first, within 0~10h, the fermentation tank ventilation (air) volume was 80L / h, and the stirring speed was 200r / min; then within 10~30h, the fermentation tank ventilation volume was maintained at 40L / h, and the stirring speed was 100r / min; finally, within 30~40h, the fermentation tank ventilation volume was maintained at 0, and the stirring speed was 10r / min. After the fermentation was completed, the membrane was concentrated, and the concentrate was spray-dried to obtain highland barley red yeast rice powder.

[0032] The application of highland barley red yeast rice powder in health food of the present embodiment.

[0033] The application of highland barley red yeast rice powder in middle-aged and elderly health food. Example 3

[0034] A method for preparing highland barley red yeast rice powder comprises the following steps: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice and deionized water in a grinder at a mass ratio of 1:6 for 50 minutes, filter the filtrate after grinding (pass it through a 100-mesh sieve), boil the filtrate and keep it boiling for 10 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.8wt% of the weight of the rice milk, the hydrolase is papain, bromelain and α-amylase in a mass ratio of 1:1:3, the enzymolysis time is 90min, the enzymolysis temperature is 60°C, after the enzymolysis is completed, the enzyme is inactivated at 98°C for 7min, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Use lactic acid to adjust the pH value of the enzymatic rice milk to 4.2, and then inoculate Monascus Purple monkfish The total number of viable Monascus bacteria was 1×10 9 CFU / mL, fermented at 37℃, first, within 0~10h, the fermentation tank ventilation (air) volume was 100L / h, and the stirring speed was 250r / min; then within 10~30h, the fermentation tank ventilation volume was maintained at 50L / h, and the stirring speed was 120r / min; finally, within 30~40h, the fermentation tank ventilation volume was maintained at 0, and the stirring speed was 20r / min. After the fermentation was completed, the membrane was concentrated, and the concentrated liquid was spray-dried to obtain highland barley red yeast rice powder.

[0035] The application of highland barley red yeast rice powder in health food of the present embodiment.

[0036] The application of highland barley red yeast rice powder in middle-aged and elderly health food. Example 4

[0037] A method for preparing highland barley red yeast rice powder comprises the following steps: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice and deionized water in a grinder at a mass ratio of 1:5.2 for 40 minutes, filter the filtrate after grinding (pass it through a 100-mesh sieve), boil the filtrate and keep it boiling for 6 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.7wt% of the weight of the rice milk, the hydrolase is papain, bromelain and α-amylase with a mass ratio of 1:1:3, the enzymolysis time is 80min, the enzymolysis temperature is 58°C, after the enzymolysis is completed, the enzyme is inactivated at 95°C for 5min, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Use lactic acid to adjust the pH value of the enzymatic rice milk to 4.0, and then inoculate Monascus Purple monkfish The total number of viable Monascus bacteria was 1×10 8CFU / mL, fermented at 37℃, first, within 0~10h, the fermentation tank ventilation (air) volume was 85L / h, and the stirring speed was 210r / min; then within 10~30h, the fermentation tank ventilation volume was maintained at 46L / h, and the stirring speed was 105r / min; finally, within 30~40h, the fermentation tank ventilation volume was maintained at 0, and the stirring speed was 12r / min. After the fermentation was completed, the membrane was concentrated, and the concentrated liquid was spray-dried to obtain highland barley red yeast rice powder.

[0038] The application of highland barley red yeast rice powder in health food of the present embodiment.

[0039] The application of highland barley red yeast rice powder in middle-aged and elderly health food. Comparative Example 1

[0040] The difference between this comparative example and Example 1 is only that: The hydrolytic enzymes are papain, bromelain and α-amylase in a mass ratio of 1:1:2. Comparative Example 2

[0041] The difference between this comparative example and Example 1 is only that: The hydrolytic enzymes are papain, bromelain and α-amylase in a mass ratio of 1:1:4. Comparative Example 3

[0042] The difference between this comparative example and Example 1 is only that: In step 3, direct fermentation was performed for 50 h, the fermentation tank ventilation rate was 40 L / h, and the stirring speed was 100 r / min. Comparative Example 4

[0043] The difference between this comparative example and Example 1 is only that: In step three, first, within 0~10h, the fermentation tank ventilation volume is 70L / h and the stirring speed is 300r / min; then within 10~30h, the fermentation tank ventilation volume is maintained at 30L / h and the stirring speed is 150r / min; finally, within 30~40h, the fermentation tank ventilation volume is maintained at 0 and the stirring speed is 5r / min. Comparative Example 5

[0044] The difference between this comparative example and Example 1 is only that: In step three, first, within 0~10h, the fermentation tank ventilation volume is 110L / h and the stirring speed is 150r / min; then within 10~30h, the fermentation tank ventilation volume is maintained at 60L / h and the stirring speed is 80r / min; finally, within 30~40h, the fermentation tank ventilation volume is maintained at 0 and the stirring speed is 30r / min.

[0045] The calcium content and selenium content of the highland barley red yeast rice powder obtained by the present invention are shown in Table 1 below.

[0046] Table 1 Calcium content and selenium content

[0047] The test method for calcium content is: GB 5009.92-2016 National Food Safety Standard Determination of Calcium in Foods, Method 1: Flame Atomic Absorption Spectrometry.

[0048] Standard: calcium carbonate; Preparation of standard solution: Prepare a series of calcium standard solutions of 0.00µg / mL, 0.50µg / mL, 1.00µg / mL, 2.00µg / mL, 4.00µg / mL, and 6.00µg / mL, and draw a standard curve. The curve equation is: Y=0.08909X+0.00918, and the linear correlation coefficient is: 0.99940. Figure 1 .

[0049] Preparation of the test solution: Accurately weigh 1 g (accurate to 0.001 g) of the highland barley red yeast rice powder of the present invention into a graduated digestion tube, add 10 mL of nitric acid and 0.5 mL of perchloric acid, and digest on an adjustable electric heating furnace. After digestion, remove the digestion tube, cool it, and dilute it to 25 mL with water, then dilute it appropriately, and add a lanthanum solution with a final concentration of 1 g / L to the dilution solution, mix well, and prepare the solution.

[0050] The test method for selenium content is: GB 5009.93-2017 National Food Safety Standard Determination of Selenium in Foods - Method 1: Hydride Generation Atomic Fluorescence Spectrometry.

[0051] Standard: Selenium standard solution: 1000 mg / L; Preparation of standard solution: Prepare a series of selenium standard solutions of 0µg / L, 5.00µg / L, 10.0µg / L, 15.0µg / L and 20.0µg / L, and draw a standard curve. The curve equation is: I=163.7530C-32.9520, and the linear correlation coefficient is 0.9992. Figure 2 .

[0052] Preparation of the test solution: Accurately weigh 1g (accurate to 0.001g) of the highland barley red yeast rice powder described herein into a conical flask, add 10mL of a 9+1 nitric acid-perchloric acid mixture and several glass beads, cover with a watch glass, and allow to cool and digest overnight. The next day, heat the solution on a hot plate and add additional nitric acid as needed. When the solution becomes clear and colorless with white smoke, continue heating until the residual volume is approximately 2mL. Cool, then add 5mL of 6mol / L hydrochloric acid solution and continue heating until the solution becomes clear and colorless with the appearance of white smoke. After cooling, transfer the solution to a 10mL volumetric flask, add 2.5mL of 100g / L potassium ferricyanide solution, dilute to volume with water, and mix thoroughly before testing.

[0053] It should be understood that, in order to streamline the present disclosure and aid understanding of one or more of the various inventive aspects, in the above description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together into a single embodiment, or description thereof. However, this disclosed method should not be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Rather, as reflected in the claims, inventive aspects lie in less than all the features of the previously disclosed embodiments. Accordingly, the claims that follow the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of the invention.

[0054] Although the present invention has been described with respect to a limited number of embodiments, it will be apparent to those skilled in the art, having benefit of the foregoing description, that other embodiments are contemplated within the scope of the invention thus described. Furthermore, it should be noted that the language used in this specification has been selected primarily for readability and didactic purposes, rather than for the purpose of explaining or limiting the subject matter of the present invention. Consequently, many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the appended claims. The disclosure of the present invention is intended to be illustrative rather than restrictive of the scope of the invention, which is defined by the appended claims.

[0055] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing highland barley red yeast rice powder, characterized in that: The following steps are involved: Step 1: Prepare rice milk: soak highland barley rice in water overnight, put the soaked highland barley rice into a grinder the next day, grind the highland barley rice to deionized water in a mass ratio of 1: (5-6) for at least 30 minutes, filter the filtrate after the grinding is completed, boil the filtrate and keep it boiling for 5-10 minutes, and then cool it to room temperature to obtain rice milk; Step 2, enzymolysis: adding hydrolase to the rice milk, the amount of hydrolase added is equivalent to 0.5-0.8% of the weight of the rice milk, the enzymolysis time is 60-90 min, the enzymolysis temperature is 50-60 ° C, after the enzymolysis is completed, the enzyme is inactivated, and the rice milk is cooled to obtain enzymolyzed rice milk; Step 3: Adjust the pH value of the enzymatic rice slurry to 4.0-4.2 and then inoculate Monascus Monascus purpureus The total number of viable Monascus bacteria was 1×10 7 ~1×10 9 CFU / mL, ferment at 35-37°C, first, within 0-10h, the fermentation tank ventilation volume is 80-100L / h, and the stirring speed is 200-250r / min; then within 10-30h, the fermentation tank ventilation volume is maintained at 40-50L / h, and the stirring speed is 100-120r / min; finally, within 30-40h, the fermentation tank ventilation volume is maintained at 0, and the stirring speed is 10-20r / min. After the fermentation is completed, it is concentrated and spray-dried to obtain highland barley red yeast rice powder.

2. The preparation method according to claim 1, characterized in that: In step 1, filter through a 100-mesh sieve.

3. The processing method according to claim 1, characterized in that: In step 2, the hydrolase is papain, bromelain and α-amylase in a mass ratio of 1:1:

3.

4. The processing method according to claim 1, characterized in that: In step 2, the enzyme inactivation process is: inactivate the enzyme at 95-98°C for 4-7 minutes.

5. The processing method according to claim 1, characterized in that: In step 3, the pH value of the enzymatically hydrolyzed rice milk is adjusted to 4.0-4.2 with lactic acid.

6. The processing method according to claim 1, characterized in that: In step three, air is introduced into the fermentation tank.

7. The processing method according to claim 1, characterized in that: In step 3, the concentration is performed by membrane concentration to obtain a concentrated solution.

8. The highland barley red yeast rice powder obtained by the processing method according to any one of claims 1 to 7, characterized in that Calcium content ≥221mg / 100g, selenium content ≥20.3µg / 100g.

9. Application of the highland barley red yeast rice powder according to claim 8 in health food.

10. Use of the highland barley red yeast rice powder according to claim 8 in health food for middle-aged and elderly people.

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