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Method for preparing rice powder by adopting double-enzyme hydrolysis process and rice powder

A dual-enzyme hydrolysis and rice flour technology, which is applied in the food field, can solve the problems of caking, indigestion, poor brewing performance, etc., and achieve the effect of high quality and easy brewing

Active Publication Date: 2014-05-21
广东每智健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned deficiencies in the prior art, the object of the present invention is to provide a method for preparing rice noodles by a double-enzyme hydrolysis process and rice noodles, aiming to solve the existing quality problems of rice noodles such as indigestibility, poor brewing performance, and caking.

Method used

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  • Method for preparing rice powder by adopting double-enzyme hydrolysis process and rice powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] (1) Pour the finished rice into the rice washing tank and wash it once with tap water for 20 minutes;

[0047] (2) Drain the water after washing, and let the rice dry for 40 minutes. The moisture content of the rice should be controlled at 25% in terms of mass percentage;

[0048] (3) Use a pulverizer to grind rice flour so that at least 80% of the rice flour passes through an 80-mesh sieve, measured in mass percentage;

[0049] (4) Add 70°C water to adjust the rice flour to a rice starch milk with a mass concentration of 35%;

[0050] (5) Immediately add 0.04‰ (dry weight of rice starch milk) α-amylase and 1.0% (dry weight of rice starch milk) β-amylase, stir evenly and keep warm for 20 minutes for hydrolysis;

[0051] (6) Add auxiliary materials, among which the auxiliary materials are: 2% milk powder, 5% whey protein concentrate, 10% soybean protein isolate, all of which are calculated on the dry basis of rice starch milk, and the dry matter concentration in the mix...

Embodiment 2

[0060] (1) Pour the finished rice into the rice washing tank and wash it once with tap water for 20 minutes;

[0061] (2) Drain the water after washing, and let the rice dry for 30 minutes. The moisture content of the rice should be controlled at 25% in terms of mass percentage;

[0062] (3) Use a pulverizer to grind rice flour so that at least 80% of the rice flour passes through an 80-mesh sieve, measured in mass percentage;

[0063] (4) Add 65°C water to adjust the rice flour to a rice starch milk with a mass concentration of 40%;

[0064] (5) Immediately add 0.2‰ (dry weight of rice starch milk) α-amylase and 0.2% (dry weight of rice starch milk) β-amylase, stir evenly and keep warm for 20 minutes for hydrolysis;

[0065] (6) Add auxiliary materials, among which the auxiliary materials are: 15% milk powder, 1% whey protein concentrate, and 1% soybean protein isolate, all of which are calculated on the dry basis of rice starch milk, and the dry matter concentration in the ...

Embodiment 3

[0074] (1) Pour the finished rice into the rice washing tank and wash it twice with tap water for about 30 minutes;

[0075] (2) Drain the water after washing, and dry the rice for 50 minutes. The moisture content of the rice should be controlled at 28% in terms of mass percentage;

[0076] (3) Use a pulverizer to grind rice flour so that at least 80% of the rice flour passes through an 80-mesh sieve, measured in mass percentage;

[0077] (4) Add 75°C water to adjust the rice flour to a rice starch milk with a mass concentration of 38%;

[0078] (5) Immediately add 0.1‰ (dry weight of rice starch milk) α-amylase and 0.5% (dry weight of rice starch milk) β-amylase, stir evenly and keep warm for 15 minutes for hydrolysis;

[0079] (6) Add auxiliary materials, among which the auxiliary materials are: 5% milk powder, 10% whey protein concentrate, and 10% soybean protein isolate, all of which are calculated on a dry basis of rice starch milk, and the dry matter concentration in th...

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Abstract

The invention discloses a method for preparing rice powder by adopting a double-enzyme hydrolysis process and the rice powder. The method comprises the following steps: cleaning, draining and drying rice; grinding the rice and blending slurry to prepare rice starch milk; adding 0.002 to 0.05 percent of alpha-amylase and 0.2 to 5 percent of beta-amylase into the rice starch milk on the basis of dry rice starch milk to obtain a mixture, performing hydrolysis for 10 to 40 minutes after the mixture is stirred uniformly; adding auxiliary materials and continuing stirring to obtain a mixture I; performing refining, drying and the like after the mixture I is stirred uniformly to obtain the rice powder. According to the method, starch long-chain molecules are degraded into short-chain small molecules by the alpha-amylase, and side chains outside starch side chains are also cut by utilizing the beta-amylase so as to inhibit the regeneration, the problem that the digestive performance caused by the regeneration is eliminated, and the digestive performance of the produced rice powder is higher than that of the rice powder produced by adopting other hydrolysis processes through the collaborative enzymolysis of two kinds of enzymes; moreover, the rice powder is relatively easy to brew, does not have cakes, and has the relatively high quality.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing rice flour by a double-enzyme hydrolysis process and the rice flour. Background technique [0002] Nutritional rice noodles for infants and young children, as a traditional breast milk substitute or supplementary food for infants and young children in my country, has formed a relatively large market scale and has become the largest complementary food product. At present, the production technology of nutritious rice noodles in my country is mainly roller drying technology (wet method), and a small number of enterprises use extrusion technology (dry method). The rice noodles prepared by the traditional technology have quality problems such as poor brewing performance, agglomeration, and unfavorable eating by infants and young children. In addition, because infants who take supplementary food have less amylolytic enzymes in their stomach and intestines, they are less able...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
CPCA23L7/107A23L7/198
Inventor 林汉卿刘梅森张向阳高丽霄臧成国张织芬
Owner 广东每智健康科技有限公司
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