CN112205564A

CN112205564A - Method for processing whole grain and/or mixed bean with long shelf life and easy cooking

Info

Publication number: CN112205564A
Application number: CN201910614710.6A
Authority: CN
Inventors: 田晓红; 谭斌; 汪丽萍; 吴娜娜; 刘艳香; 刘明
Original assignee: Academy of National Food and Strategic Reserves Administration
Current assignee: Academy of National Food and Strategic Reserves Administration
Priority date: 2019-07-09
Filing date: 2019-07-09
Publication date: 2021-01-12

Abstract

The invention discloses a processing method of whole grains and/or mixed beans which are storable and easy to cook. The method comprises the following steps: pouring whole grain and/or mixed bean raw materials into a closed container, spraying water or fiber softening solution accounting for 10-50% of the weight of the raw materials, and standing to obtain a pretreatment material; performing steam explosion treatment on the pretreatment material; and (5) drying to obtain the product. The method has short processing period, can maintain the appearance of raw materials, and the prepared whole grain and/or mixed bean can be cooked with refined white rice, and has good taste, sufficient fragrance, low loss of physiological active components, and improved content of soluble dietary fiber compared with raw materials.

Description

Method for processing whole grain and/or mixed bean with long shelf life and easy cooking

Technical Field

The invention belongs to the field of whole grain food processing. In particular to a processing method of whole grains and/or mixed beans which are easy to store and cook.

Background

Whole grain refers to a whole, ground, broken or flaked caryopsis, the basic composition of which includes starchy endosperm, germ and bran, the relative proportions of the various components being as defined by the whole caryopsis (AACC). From the middle and late 20 th century to date, developed countries such as europe and the united states have made a great deal of intensive research on the relationship between whole grain foods and chronic diseases. Epidemiological and clinical studies have demonstrated that consumption of whole grain is beneficial in the prevention of chronic diseases, including cardiovascular disease and type II diabetes. Whole grain intake is positively correlated to increased insulin sensitivity, better weight control, prevention of heart disease and cancer. Conventional and fortified whole grain products are rich in folic acid, and help prevent neural tube intrinsic defects and reduce homocysteine levels in the blood, which can reduce the risk of heart disease. On the premise of effectively providing energy required by organisms, the effects of whole grains and whole grain foods in the aspects of disease prevention, nutrition and health are far better than those of refined grains, which gradually becomes a consensus of academic circles at home and abroad.

Beans (pulses) are a general term for small starchy beans other than soybeans, also called edible beans, and mainly include black beans, mung beans, peas, broad beans, red beans, hyacinth beans, cowpeas, kidney beans, chickpeas and the like. The history of planting and eating the mixed beans in China is long, the variety and the yield of the mixed beans are the first in the world, and the mixed beans are a world large producing country. The mixed beans contain high-quality plant proteins, the content of the mixed beans is generally more than 20%, the mixed beans have low sensitization, the variety of essential amino acids is complete, the composition mode is close to the FAO/WHO recommended composition mode, and the mixed beans contain lysine which is lack in cereal proteins. The mixed beans are rich in dietary fibers, the soluble dietary fibers of the mixed beans are helpful for controlling and reducing the cholesterol level and the blood sugar level in the blood of a human body, and the insoluble dietary fibers are good for the regularity of food digestion and gastrointestinal peristalsis. In addition, the mixed beans are also rich in B vitamins such as folic acid and hydrochloric acid, minerals such as iron, potassium, magnesium and zinc, and other antioxidant substances.

The consumption forms of the whole grains and the coarse grains and the mixed beans at home and abroad are various, including staple food, nutrition powder, leisure food and the like, and the types of the products enrich the market of the whole grain food. The largest consumption form of whole grain food in China is still rice and rice porridge products. The main components of the pericarp of the whole grain and the mixed beans are cellulose and hemicellulose, so the strength is high, the toughness is strong, the whole grain and the mixed beans are not easy to be gelatinized when being eaten, the whole grain and the mixed beans are boiled with white rice, the gelatinization is incomplete, the rice grains are hard, the taste is poor, and the application of the whole grain and the mixed beans in rice products is restricted. Meanwhile, after the particles are crushed, unsaturated fatty acid in the grains is easily oxidized, so that the shelf life is shortened.

Therefore, a new processing method is needed to overcome the above-mentioned drawbacks.

Disclosure of Invention

The invention aims to provide a processing method of whole grains and/or mixed beans which are storable and easy to cook. The method has the advantages of short processing period, retained appearance of raw materials, good taste, sufficient fragrance, low loss of physiologically active components, and improved content of soluble dietary fiber compared with raw materials. And to provide shelf-stable, easy-to-cook whole grains and/or miscellaneous beans produced by the method.

In order to achieve the purpose, the invention adopts the following technical scheme:

in a first aspect, the present invention provides a method of processing shelf-stable, retortable whole grains and/or mixed beans, the method comprising the steps of:

pouring whole grain and/or mixed bean raw materials into a closed container, spraying water or fiber softening solution accounting for 10-50% of the weight of the raw materials, uniformly stirring, and standing for 1-24 h to obtain a pretreatment material;

performing steam explosion treatment on the pretreated material by adopting water vapor with the temperature of 130-180 ℃ and the pressure of 0.17-0.90 MPa for 30-600 s;

and (5) drying to obtain the product.

It should be noted that the whole grain material of the present invention refers to the intact caryopsis, the basic components include the starchy endosperm, germ and bran, and the relative proportions of the components are the same as the intact caryopsis.

Optionally, the whole grain includes one or more of brown rice, black rice, brown rice, oat, highland barley, wheat, buckwheat, sorghum, coix seed, quinoa and grain amaranth.

In particular embodiments of the invention, the whole grain feedstock is, for example, oat whole grain, highland barley whole grain, wheat whole grain, dehulled buckwheat, dehulled sorghum, dehulled coix, dehulled quinoa, dehulled grain amaranth, and the like.

The mixed beans are a general name of small starch beans except soybeans, also called edible beans, and mainly comprise black beans, mung beans, peas, broad beans, small red beans, hyacinth beans, cowpeas, kidney beans, chickpeas and the like.

The method treats the whole grain rice and the whole grain beans by means of technical methods such as endogenous enzyme germination, exogenous enzyme hydrolysis (optional), physical mode opening of a water absorption channel, restrictive pre-gelatinization and the like, and prepares the nutritional and delicious whole grain/mixed bean product which is stable in storage, easy to cook, good in taste, sufficient in fragrance, less in loss of physiological active ingredients and capable of keeping good appearance of raw materials.

In the method, the standing time is 1-24 h, so that the balance of the external moisture and the internal moisture of the whole grains or the mixed beans can be ensured, the standing time is less than 1h, the external moisture of the grains is higher than the internal moisture, the epicarp of the whole grains or the mixed beans is cracked during steam explosion, the starch on the outer layer is gelatinized, the grains are adhered, the integrity of the grains is damaged, and the appearance acceptability is reduced. The standing time is more than 24 hours, the surface of the grains is easy to mildew under the condition of higher moisture, and the food safety is challenged.

In addition, the existing methods for preparing the same cooked rice or the same cooked bean mostly adopt methods such as extrusion puffing, partial crushing or precooking and the like. The integrity of the raw materials needs to be damaged in the extrusion puffing and partial crushing; in the pre-cooking method, the sample cannot be spread too thick in the steaming process, otherwise the sample is easy to adhere, and water is needed to disperse the sample after steaming, so that the treatment amount is small, the water content of the sample is high, and the energy consumption of subsequent drying is high. The invention adopts steam explosion treatment, the whole grains and the mixed beans are placed in a high-temperature and high-pressure environment, the raw materials with the regulated moisture are partially cured by superheated steam, when the pressure is released instantly, the moisture in the raw materials is gasified instantly, the cell walls are broken due to instant expansion of the volume, a moisture channel is formed, the moisture can enter during cooking, and the cooking time is reduced. In steam explosion, the explosion pressure is a key controlling factor. When the pressure is lower than 0.17, the pressure difference with air is small, and the function of blasting cannot be achieved; when the pressure is higher than 0.90, the raw material is easy to be pasted on the surface, the skin is cracked, the appearance integrity of the particles is influenced, the volume of the particles is expanded too much, the particles float on the surface when being boiled with the polished rice, and the palatability is reduced.

Optionally, the pressure range during blasting treatment can be 0.2MPa-0.4MPa, 0.5-0.7 MPa, 0.4MPa-0.6MPa, 0.3MPa-0.5MPa, 0.7MPa-0.9MPa, etc.

Optionally, the pressure holding time may be 30s-150s, 30s-300s,80s-250s, 90s-200s, 200s-450s, 350s-600s, etc. when the blasting treatment is performed.

Optionally, the method further comprises removing impurities, color selecting and grain selecting the whole grain and/or mixed bean raw material before pouring into the closed container to obtain the whole grain rice or whole grain mixed bean raw material.

Optionally, the fiber softening solution is a cellulase aqueous solution with a mass concentration of 0.5% -1.5% and/or an arabinoxylanase aqueous solution with a mass concentration of 0.5% -1.5%.

In the invention, when the raw material is pretreated, water can be sprayed, or the fiber softening solution can be sprayed, so that the fiber of the outer skin layer of the raw material is softened, and the moisture content of a sample is increased. Adding a cellulase aqueous solution, and destroying the structure of a cellulose chain on the basis of softening water so that water molecules can reach the interior of the particle more quickly; meanwhile, the content of insoluble dietary fiber is reduced, and the content of soluble dietary fiber is increased. Xylan is a complex polysaccharide substance, widely exists in plants, is one of main components of whole grain and coarse cereal epicarp, and is difficult to decompose and utilize in a natural state. The xylanase is a multi-component compound enzyme system capable of degrading xylan into xylo-oligosaccharide and xylose, so that water-insoluble xylan is decomposed into water-soluble xylan, the molecular weight of the water-insoluble xylan is reduced, water can reach the interior of particles more quickly, and the nutritional value of raw materials is improved. Cellulase and xylanase act synergistically to open epidermal channels for water to enter the interior of the granule.

Optionally, the standing is closed standing, and the standing temperature is 4-30 ℃.

Optionally, the water content of the pretreatment material is 16-40%.

Optionally, the drying temperature is 50 ℃ to 70 ℃, and optional drying methods include, but are not limited to, oven drying, fluidized bed drying, microwave drying, infrared drying, and air flow drying, among others.

Optionally, the humidity is controlled at 50% -85% during drying, and preferably, the product is tumbled multiple times during drying.

Optionally, the moisture content of the dried whole grain and/or mixed beans is 5% -12%.

Optionally, the method further comprises the step of vacuum packaging the dried whole grain and/or the mixed beans, wherein the vacuum packaging can further prolong the shelf life of the product.

In a second aspect, the present invention also claims shelf-stable, easy-to-cook whole grains and/or beans produced by the above-described processing method.

The easily cooked whole grain and the easily cooked miscellaneous bean can be cooked with the refined white rice at the same time, specifically, the cooking method comprises the following steps: the easily boiled whole grain, the easily boiled starch beans and the refined white rice are mixed according to any proportion and placed in a rice cooker, 1 part by mass of mixed rice/bean is added with 1.5 to 5 parts by mass of clear water for cooking, the easily boiled whole grain and the easily boiled mixed beans in the mixed rice/bean can be cooked with the refined white rice, and the rice has good taste and enough fragrance.

The invention has the beneficial effects that:

the easily boiled whole grain and/or mixed bean prepared by the invention has the advantages of convenience, fast food, long shelf life, good taste, sufficient fragrance, less loss of physiological active ingredients, good appearance of the raw materials, nutrition and deliciousness, and the appearance of the easily boiled whole grain and/or mixed bean is the same as or similar to that of whole grain raw material rice and raw material bean, and can be mixed with refined white rice according to any proportion and then cooked together with the refined white rice. The quality of the easy-boiling brown rice product is optimal, the original color of the brown rice is maintained, the glossiness is high, the grain shape is complete, and the cracking rate is low. When the rice is steamed, the rice can be cooked with the refined white rice, the brown rice grains are completely gelatinized, and the rice fragrance is strong. Through determination, the brown rice product prepared by the method is tested by using a common rice steaming mode and a texture analyzer, the hardness of the brown rice product is obviously reduced compared with that of the brown rice, and the brown rice product has no obvious difference with the refined white rice.

Drawings

FIG. 1 is an appearance diagram of brown rice, with common brown rice on the left and easily-boiled whole grain brown rice on the right.

FIG. 2 texture tester measured values for rice of example 1.

FIG. 3 shows appearance of rice, from left to right, a rice control group, a brown rice group and a common brown rice group.

FIG. 4 is an appearance diagram of small red beans, the left side is common small red beans and the right side is easy-cooking small red beans.

FIG. 5 texture measurement of the mixed cooked rice of example 2.

Fig. 6 is an appearance diagram of mung beans, wherein the left side is common mung beans, and the right side is easily boiled mung beans.

FIG. 7 texture measurement of the mixed cooked rice of example 3.

FIG. 8 is an appearance of brown rice in comparative example 1.

FIG. 9 is an appearance of red bean of comparative example 2.

Detailed Description

The invention discloses a processing method of whole grains and/or mixed beans which are storable and easy to cook. Those skilled in the art can modify the process parameters appropriately to achieve the desired results with reference to the disclosure herein. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the methods and products of the present invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications of the methods described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of the present invention without departing from the spirit and scope of the invention.

In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, and all of them are commercially available.

Example 1

A method for processing easy-to-cook whole grain brown rice, which takes brown rice as processing raw material, comprises the following steps:

1) cleaning: and (3) removing impurities, performing color selection and grain selection on 1 part by mass of the raw materials to obtain the brown rice raw material with uniform color and luster and grain type.

2) Pretreatment of raw materials: pouring the cleaned brown rice into a closed container, uniformly spraying water accounting for 20% of the weight of the raw materials, uniformly stirring, and then sealing and standing for 6h to obtain the brown rice with the water content of 26%.

3) Steam explosion curing: and (3) placing the water-adjusted whole grain rice in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water steam with the temperature of 140 ℃ and the pressure of 0.26MPa for 180s to obtain the steam-exploded whole grain brown rice.

4) Dispersing, drying and cooling: and drying the whole grain seeds subjected to steam explosion in drying equipment for 8 hours at the drying temperature of 50 ℃ and the humidity of 80%, turning over for many times during the drying process, and drying until the moisture content is 10%. After drying, air cooling is adopted to the room temperature.

5) Packaging: vacuum packaging is adopted, and the vacuum degree is preferably 30 Pa. The easy-to-cook whole grain brown rice is obtained.

The easily-boiled whole grain brown rice has the advantages of original brown rice color, strong glossiness, complete grain shape, low cracking rate and no obvious difference in appearance from common brown rice, and is shown in figure 1.

And (3) performing a simultaneous cooking experiment and a different water adding amount investigation, and adding 1.5/1.6 parts by mass of clear water into 1 part by mass of mixed rice for steaming:

and (3) easily-boiled brown rice group: putting the prepared easy-boiling brown rice and the milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

common brown rice group: putting common brown rice and milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

control group: grinding the peeled polished rice as control, and placing into a rice cooker;

as shown in fig. 2 and 3, it can be seen from fig. 2 that when the texture hardness of the group of the easily-boiled brown rice is 1.5 times and 1.6 times of the added water amount, the easily-boiled brown rice and the polished rice are cooked at the same time, the flavor is strong, and the texture hardness is not significantly different from that of the polished rice; the hardness of the easily boiled brown rice group is smaller than that of the common brown rice group, and the easily boiled brown rice group has significant difference.

Example 2

A processing method of storage-resistant and easy-cooking full-grain small red beans, which take the small red beans as processing raw materials, comprises the following steps:

1) cleaning: and (3) removing impurities, selecting colors and selecting grains from 1 part by mass of the raw materials to obtain the small red bean raw material with uniform color and luster and grain type.

2) Pretreatment of raw materials: pouring the cleaned small red beans into a closed container, uniformly spraying a fiber softening solution accounting for 25% of the weight of the raw materials, uniformly stirring, and standing for 16h to obtain the full-seed small red beans with the water content of 28%.

3) Steam explosion curing: and (3) placing the water-adjusted small red beans into a steam explosion reactor, and performing steam explosion treatment by adopting saturated steam with the temperature of 170 ℃ and the pressure of 0.69MPa for 120s to obtain the steam-exploded full-seed small red beans.

4) Dispersing, drying and cooling: and drying the whole grain seeds subjected to steam explosion in drying equipment for 8 hours at the drying temperature of 50 ℃ and the humidity of 70%, turning over for many times during the drying process, and drying until the moisture content is 10%. After drying, air cooling is adopted to the room temperature.

5) Packaging: vacuum packaging is adopted, and the vacuum degree is preferably 30 Pa. Namely the easy-cooking small red beans.

The easy-boiling small red bean keeps the original color and luster, has strong glossiness, complete grain shape and low breakage rate, and is shown in figure 4.

Carrying out the same-cooking experiment:

easy-cooking small red bean group: putting the prepared easy-cooking small red beans and the milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

common small red bean group: putting common small red beans and milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

1.6 parts by mass of clear water is added into 1 part by mass of the mixed rice for steaming, the groups are steamed by the same method, the easily boiled small red beans are cooked with the polished rice, the flavor is rich, the texture hardness has no significant difference with the polished rice, and the group is softer and more glutinous than the group of the common small red beans, as shown in figure 5.

Example 3

A processing method of storage-resistant easy-boiling whole-seed mung beans takes mung beans as processing raw materials, and comprises the following steps:

1) cleaning: and (3) removing impurities, selecting colors and selecting granules of 1 part by mass of the raw materials to obtain the mung bean raw material with uniform color and luster and granule shape.

2) Pretreatment of raw materials: pouring the cleaned small red beans into a closed container, uniformly spraying water accounting for 15% of the weight of the raw materials, uniformly stirring, and standing for 10 hours to obtain the whole-seed mung beans with the water content of 23%.

3) Steam explosion curing: and (3) placing the mung beans after water adjustment in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water steam with the temperature of 160 ℃ and the pressure of 0.52MPa for 60s to obtain the steam-exploded full-seed mung beans.

5) Packaging: vacuum packaging is adopted, and the vacuum degree is preferably 30 Pa. Namely the easily boiled mung bean.

The easily boiled mung beans have the original color, strong glossiness, complete grain shape and low breakage rate, and are shown in figure 6.

Carrying out the same-cooking experiment:

easy-to-cook mung bean group: putting the prepared easily-boiled mung beans and the milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

common mung bean group: putting the common mung beans and the milled and peeled fine white rice into a rice cooker according to the proportion of 1: 1;

1.6 parts by mass of clean water is added into 1 part by mass of the mixed rice for steaming, the groups are steamed by the same method, the co-cooked mixed rice and the polished rice are co-cooked, the fragrance is strong, the texture hardness is not obviously different from that of the polished rice, and the hardness is smaller than that of the common mung bean rice and has obvious difference. See fig. 7.

Comparative example 1

2) Pretreatment of raw materials: pouring the cleaned brown rice into a closed container, uniformly spraying water accounting for 15% of the weight of the raw materials, uniformly stirring, and then sealing and standing for 30 min.

The obtained brown rice peel layer cracks, the particles are adhered, the integrity of grains is damaged, and the appearance acceptability is reduced. See fig. 8.

Comparative example 2

3) Steam explosion curing: and (3) placing the water-adjusted small red beans in a steam explosion reactor, and performing steam explosion treatment by adopting saturated water steam with the pressure of 1.1MPa for 60s to obtain the steam-exploded full-seed small red beans.

5) Packaging: vacuum packaging is adopted, and the vacuum degree is preferably 30 Pa.

Under this pressure, the outer skin of the small red bean is cracked, the inner endosperm is exposed, and the integrity of the small red bean particles is destroyed. See fig. 9.

A comparison of the examples and comparative examples is shown in the following Table.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all embodiments may not be exhaustive, and all obvious variations or modifications may be included within the scope of the present invention.

Claims

1. a processing method of storage-resistant, easy-to-cook whole grains and/or miscellaneous beans, characterized in that the method comprises the following steps:

Pour whole grain and/or mixed bean raw materials into a closed container, spray water or fiber softening solution accounting for 10%-50% of the raw material weight, stir evenly, and let stand for 1h-24h to obtain a pretreatment material;

The pretreatment material is subjected to steam explosion treatment with steam at a temperature of 130°C-180°C and a pressure of 0.17MPa-0.90MPa, and the pressure holding time is 30s-600s;

Dry and get it.

2 . The processing method according to claim 1 , further comprising, before pouring into the airtight container, performing impurity removal, color sorting and grain sorting on the whole grain and/or mixed bean raw materials. 3 .

3. processing method according to claim 1, is characterized in that, described whole grain comprises a kind of in brown rice, black rice, brown millet, oat, highland barley, wheat, buckwheat, sorghum, coix, quinoa and grain amaranth or more; the mixed beans include one or more of black beans, mung beans, peas, broad beans, adzuki beans, lentils, cowpeas, kidney beans and chickpeas.

4. The processing method according to claim 1, wherein the fiber softening solution is a cellulase aqueous solution with a mass concentration of 0.5%-1.5% and/or a arabic wood poly with a mass concentration of 0.5%-1.5% Carbohydrase aqueous solution.

5 . The processing method according to claim 1 , wherein the standing is airtight standing, and the standing temperature is 4° C.-30° C. 6 .

6 . The processing method according to claim 1 , wherein the water content of the pretreatment material is 16%-40%. 7 .

7 . The processing method according to claim 1 , wherein the drying temperature is 50°C-70°C. 8 .

8 . The processing method according to claim 1 , wherein the moisture content of the dried whole grains and/or miscellaneous beans is 5%-12%. 9 .

9. The processing method according to claim 1, characterized in that, the method further comprises the step of vacuum-packing the dried whole grains and/or mixed beans.

10. A shelf-stable, easy-to-cook whole grain and/or mixed beans prepared by the processing method according to any one of claims 1-9.