Radix puerariae unpolished rice rich in flavonoids and preparation method of unpolished rice

Abstract

The invention discloses flavonoid-rich kudzu root brown rice, which comprises the following components in parts by weight: shelled brown rice, peeled oat rice, whole corn powder, black fungus freeze-dried powder, ganoderma lucidum, gynostemma, kudzu root, persimmon flavonoids, orange Flavor, gluten, α-amylase, glucoamylase, etc. In the germination promoting treatment of the present invention, a part of the obtained germinated brown rice is freeze-dried at low temperature to maintain its activity with low water content, and the other part is baked and dried at high temperature with high water content to maintain starch properties, and the ground brown rice with low water content is further stir-fried on high fire The high-moisture brown rice is further enzymatically hydrolyzed under the action of complex enzymes to make it rich in porous starch, and then it is used as a stabilizer to treat other nutrients, and finally the screw extrusion technology is used to produce kudzu root again. Brown rice is nutritious, nutritious and healthy, with good taste and good quality, and also improves the similarity between the flavor of the product and the flavor of common staple food rice.

Description

technical field [0001] The invention relates to the technical field of functional brown rice composite rice, in particular to flavonoid-rich kudzu root brown rice and a preparation method thereof. Background technique [0002] My nutritional supplement staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded, matured and granulated, aiming to improve the nutritional structure of people's daily staple food The problem of singleness can improve the nutrition of staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) molding problem, which is produced under the degree of gelatinization as follows Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially to solve the problem of taste of high-nutrition raw material...

AI Technical Summary

Problems solved by technology

[0002] My nutritional supplement staple food rice, also known as compound rice and recombined rice, is an artificial rice made of rice as the base material, with auxiliary materials, extruded, matured and granulated, aiming to improve the nutritional structure of people's daily staple food The problem of singleness can improve the nutrition of staple food. However, although compound rice has appeared for many years, it has not been popularized due to some industry problems, including (1) molding problem, which is produced under the degree of gelatinization as follows Composite rice that is exactly the same as ordinary rice; (2) The problem of taste, due to the wide range of raw materials, especially to solve the problem of taste of high-nutrition raw materials such as brown rice and coarse miscellaneous grains, in addition, it is necessary to solve the problem of nutritional coordination between staple food rice and ordinary rice The problem of flavor difference; (3) Nutrition collocation and loss problem: through nutrition collocation, consumers are provided with a balanced nutritional diet, and at the same time, the problem of nutrient loss in the process of processing is solved; (4) The problem of limited gelatinization and gelatinization retrograde control; ( 5) Cost issue: At present, some nutritional supplements in staple food rice, such as potato powder, are secondary processing, resulting in a higher cost of nutritional supplement staple food rice than commercially available rice. It is necessary to explore primary processing equipment and technology to reduce costs

Studies have shown that under slightly higher than room temperature oxygen conditions, as the germination time of brown rice prolongs, the starch structure, rheology and gelatinization degree in germinated brown rice will be improved to varying degrees, and the freeze-thaw stability will be improved. After brown rice germinated, the total starch and amylose content decreased, and the number of amylopectin increased. However, the lipids in the brown rice germ and aleurone layer were easily oxidized at room temperature and in an oxygenated environment, resulting in a decrease in germination rate; although Low temperature and low oxygen conditions are conducive to the accumulation of γ-aminobutyric acid (GABA) nutrients in germinated brown rice, and the content of γ-aminobutyric acid (GABA) in germinated brown rice is correlated with bud length, respiration intensity, free amino acids and glutamic acid dehydrogenation Enzyme activities were extremely significantly positively correlated, but as the research showed, under hypoxic stress, they were extremely significantly negatively correlated with starch, starch quality and glutamic acid content, and some studies also showed that the texture characteristics of recombinant nutritionally fortified rice increased with the The ratio of amylopectin / amylose in the brown rice used first increased and then decreased. When the ratio of amylopectin / amylose was 87 / 13, the texture characteristics of the recombinant nutritionally fortified rice were optimal, and the hardness, chewing It has the best properties, elasticity and cohesiveness, and the highest sensory score. It is of great significance to develop a brown rice staple rice that takes into account both nutrition and taste.