CN116515923A - Production technology of rice bran fiber polysaccharide for prolonging shelf life of quick-frozen rice dumplings - Google Patents

Abstract

The invention relates to a rice bran fiber polysaccharide production technology for prolonging the shelf life of quick-frozen rice dumplings, belonging to the technical field of food processing. The preparation method is characterized in that rice bran is used as a raw material, and modified rice bran fiber polysaccharide is prepared through rice bran physical modification, rice bran biological modification, lipase catalytic grafting, oxidase oxidation crosslinking and arabinofuranosidase delignification, and is added into quick-frozen rice dumplings, so that starch retrogradation can be inhibited, the cooking quality of the quick-frozen rice dumplings can be improved, and the shelf life of the quick-frozen rice dumplings can be prolonged. The invention has the characteristics of green and safe preparation method, and the prepared modified rice bran fiber polysaccharide can effectively prolong the shelf life of quick-frozen rice dumplings by 30-40 days, and is an efficient, green and safe quick-frozen rice dumplings modifier.

Description

A production technology of rice bran fiber polysaccharide to prolong the shelf life of quick-frozen glutinous rice balls

1. Technical field

The invention relates to a production technology of rice bran fiber polysaccharide for prolonging the shelf life of quick-frozen glutinous rice balls, belonging to the technical field of food processing.

2. Background technology

Tangyuan is a traditional food with glutinous rice as the main raw material. With the development of cold chain and quick-freezing technology, quick-frozen glutinous rice balls occupy a large market and become the second-largest-selling quick-frozen rice noodle products in my country. The quality of quick-frozen glutinous rice balls will deteriorate during the frozen storage and sales process, and the nutritional value and edible quality will be significantly reduced. Starch retrogradation is an important factor to shorten the shelf life of quick-frozen glutinous rice balls. During the cooling time after gelatinization, the amylose leaked during the gelatinization process migrates in a directional manner, forming a three-dimensional gel network structure between molecules, and aggregates and crystallizes. Amylopectin recrystallizes from this center to form crystals. After the starch crystallizes, the water absorption capacity decreases, the water is separated and lost, the flexibility is weakened, and the strength is increased, which makes the food quality drop significantly.

Rice bran is the main by-product of rice processing, accounting for 6-8% of its total processing. The annual output of rice bran in my country is as high as 10 million tons, which is mainly used for animal feed production. Rice bran contains 20-30% dietary fiber polysaccharides, of which arabinoxylan is the main fiber polysaccharide, which has various physiological functions such as anti-tumor, anti-oxidation, lowering blood sugar, and enhancing immunity. It is an ideal health food ingredient . Under the action of oxidase, ferulic acid oxidizes and cross-links with arabinoxylan to form a gel network, increasing the water retention capacity. Arabinoxylans with different degrees of substitution can be prepared by using arabinofuranosidase. Studies have shown that arabinoxylans with low degrees of substitution can significantly inhibit starch gelatinization, and arabinoxylans with high degrees of substitution can delay the recrystallization of amylopectin , can effectively inhibit the long-term retrogradation of starch, thereby ensuring the quality of food.

The patent (publication number CN115073621A, publication date: September 20, 2022) discloses "a preparation method of arabinoxylan", using vinegar grains as raw material, after crushing, sieving, degreasing and deproteinizing, ionic liquid treatment, and concentration The arabinoxylan obtained by filtration and vacuum freeze-drying has the characteristics of high yield and environmental protection, but the operation is complicated, and its role in food has not been studied. The patent (publication number CN108041114A, published on May 18, 2018) discloses "a food improver for anti-starch aging", which combines α-amylase, monoglyceride, xanthan gum, sodium bicarbonate, hydroxypropyl Methyl cellulose, calcium stearoyl lactylate, soybean protein, hydrocolloid, xylanase, vitamin C, polyglycerol fatty acid ester, sodium alginate, cassia seed gum, and complex enzymes are compounded in a certain proportion to obtain the improver , has the characteristics of delaying the aging of starch and improving the quality of starch-containing foods, but its composition is relatively complicated. The preparation of modified rice bran fiber polysaccharide by using rice bran in the invention has the advantages of simple operation, high efficiency and the like.

The invention uses rice bran as raw material, carries out physical modification through extrusion, carries out biological modification through enzymatic method, utilizes lipase, oxidase, arabinofuranosidase to carry out transformation, and obtains modified rice bran fiber polysaccharide, which is added to quick-frozen Among glutinous rice balls, the shelf life of quick-frozen glutinous rice balls can be effectively extended.

3. Contents of the invention

technical problem

The purpose of the present invention is to provide a rice bran fiber polysaccharide production technology that prolongs the shelf life of quick-frozen glutinous rice balls. Through physical and biological modification of rice bran, combined with biological enzymatic method to modify its structure to obtain modified rice bran fiber polysaccharide, providing a high-efficiency, Green and safe quick-frozen glutinous rice ball improver.

Technical solutions

The technical scheme of the present invention is summarized as follows: using rice bran as raw material, extracting rice bran fiber polysaccharide through physical and biological methods, using various enzymes to modify the structure of rice bran fiber polysaccharide to obtain modified rice bran fiber polysaccharide, providing an efficient, green, A safe quick-frozen glutinous rice ball improver, the specific steps include:

(1) Physical modification of rice bran: according to the known method, after removing impurities, crushing and sieving, the rice bran is classified by an airflow classifier, and the rice bran with a particle size of 12-20 μm is taken, and the moisture content of the rice bran is adjusted to 15%-25%, Set the extruder speed to 130-170 rpm, the extrusion temperature to 130-150°C, preferably the rice bran moisture content is 20%, the extruder speed to 150rpm, and the extrusion temperature to 140°C. At this time, the yield of water-soluble rice bran fiber rough sugar is the highest; The extruded rice bran is pulverized to obtain rice bran fiber coarse sugar;

(2) Biomodification of rice bran: Prepare rice bran fiber rough sugar aqueous solution with a concentration of 10%-20% (w/v), add high-temperature-resistant α-amylase, and react at 80-90°C for 2-3 hours. The enzyme dosage is 800-1000 enzyme activity units. After the reaction, adjust the pH to 7-8.5, add protease, and react at 60-70°C for 4-5 hours. The enzyme dosage per gram of raw sugar is 800-1000 enzyme activity units. After the reaction, boil water Bath for 10 minutes to inactivate the enzyme, centrifuge to obtain the supernatant, add absolute ethanol to the supernatant until the ethanol concentration in the system is 50% to 60% (v/v), centrifuge, dialyze, and freeze-dry to obtain the rice bran fiber polysaccharide;

(3) Lipase-catalyzed grafting: mix ferulic acid, rice bran cellulosic polysaccharide and n-butanol at a ratio of 1:1:50 (w/w/v), add Aspergillus niger lipase, and stir at 50-60°C for 10 ～12h, the enzyme dosage per gram of polysaccharide is 1000～1200 enzyme activity units, it is preferable to add Aspergillus niger lipase and react at 50°C for 10 hours, the enzyme dosage per gram of polysaccharide is 1000 enzyme activity units. The yield is the highest; after the reaction, the n-butanol is removed by rotary evaporation and the enzyme is inactivated, and the feruloylated rice bran cellulosic polysaccharide is obtained by centrifuging and freeze-drying after reconstitution with water;

(4) Oxidative cross-linking by oxidase: prepare a feruloylated rice bran cellulosic polysaccharide aqueous solution at a concentration of 10% to 20% (w/v), add linoleic acid and lipoxygenase, and react at 20 to 30°C for 20 to 30 minutes, The enzyme dosage per gram of polysaccharide is 80,000-90,000 enzyme activity units. It is preferable to add lipoxygenase and react at 20°C for 30 minutes. Inactivate the enzyme in a boiling water bath for 20 minutes, centrifuge, dialyze and freeze-dry to obtain the oxidized cross-linked rice bran fiber polysaccharide;

(5) Arabinofuranosidase debranching: the concentration is 10%-15% (w/v) oxidized cross-linked rice bran fiber polysaccharide aqueous solution, add arabinofuranosidase, react at 35-40°C for 20-30h, each gram The amount of enzyme in the polysaccharide is 500-1500 enzyme activity units. It is preferable to add arabinofuranosidase and react at 40°C for 24 hours. The enzyme dosage per gram of polysaccharide is 1500 enzyme activity units. At this time, the yield of modified rice bran fiber polysaccharide is the highest; The enzyme was inactivated in a boiling water bath for 15 minutes, centrifuged and freeze-dried to obtain the modified rice bran fiber polysaccharide.

Beneficial effect

Compared with the prior art, the present invention has the following advantages:

(1) The present invention uses rice bran as a raw material to produce modified fiber polysaccharides to realize the value-added utilization of rice processing by-products;

(2) The present invention adopts multiple enzymes to modify the structure of rice bran fiber polysaccharide, the reaction conditions are mild, and the operation is simple and easy;

(3) The modified rice bran fiber polysaccharide produced by the invention has the characteristics of high efficiency, greenness and safety, and can effectively prolong the shelf life of quick-frozen glutinous rice balls by 30-40 days.

4. Specific implementation

Example 1

After removing impurities, crushing and sieving, the rice bran is classified by an airflow classifier, and the rice bran with a particle size of 12-20 μm is taken, and the moisture content of the rice bran is adjusted to 15%. , the extruded rice bran is pulverized to obtain rice bran fiber rough sugar; the concentration is 10% (w/v) of rice bran fiber rough sugar aqueous solution, adding high-temperature-resistant α-amylase, reacting at 80°C for 3h, the amount of enzyme per gram of polysaccharide After the reaction, adjust the pH to 7, add protease, and react at 60°C for 5 hours. The enzyme dosage per gram of polysaccharide is 800 enzyme activity units. Add absolute ethanol to the supernatant to reach a system ethanol concentration of 60% (v/v), centrifuge, dialyze, and freeze-dry to obtain rice bran fiber polysaccharide; mix ferulic acid, rice bran fiber polysaccharide and n-butanol at a ratio of 1:1:50 Mix in ratio (w/w/v), add Aspergillus niger lipase, stir at 60°C for 12 hours, use 1200 enzyme activity units per gram of polysaccharide, remove n-butanol and inactivate enzyme by rotary evaporation after reaction, add water to redissolve After centrifugation and freeze-drying, feruloylated rice bran fiber polysaccharide is obtained; the concentration is 15% (w/v) of feruloylated rice bran fiber polysaccharide aqueous solution, linoleic acid and lipoxygenase are added, and the reaction is carried out at 30° C. for 20 minutes. The amount of enzyme in the polysaccharide is 80,000 enzyme activity units. After the reaction, the enzyme is inactivated in a boiling water bath for 20 minutes. After centrifugation, dialysis, and freeze-drying, the oxidized cross-linked rice bran fiber polysaccharide is obtained; the configuration concentration is 10% (w/v) oxidized cross-linked rice bran fiber Polysaccharide aqueous solution, adding arabinofuranosidase, reacting at 35°C for 20 hours, the amount of enzyme per gram of polysaccharide is 1000 enzyme activity units, after reaction, boiling water bath for 15 minutes to inactivate the enzyme, centrifuging and freeze-drying to obtain modified rice bran fiber polysaccharide. Add rice bran fiber polysaccharide to glutinous rice flour according to 1% of the mass of glutinous rice flour, add water to prepare the dough, weigh and divide into pieces, knead into balls, and quick-freeze to make quick-frozen glutinous rice balls. The shelf life of quick-frozen glutinous rice balls is extended by the known accelerated shelf life test. 30 days.

Example 2

The moisture content of the pretreated rice bran is adjusted to 25%, the rotation speed of the extruder is set at 130 rpm, the extrusion temperature is 150° C., and the extruded rice bran is pulverized to obtain rice bran fiber coarse sugar. Prepare an aqueous solution of rice bran fiber rough sugar with a concentration of 20% (w/v), add high-temperature-resistant α-amylase, and react at 85°C for 2.5 hours. The enzyme dosage per gram of polysaccharide is 1000 enzyme activity units, and the pH is adjusted to 8 after the reaction. , adding protease, reacting at 70°C for 4h, the amount of enzyme per gram of polysaccharide is 1000 enzyme activity units, inactivation, centrifugation, alcohol precipitation, dialysis, and freeze-drying are the same as in Example 1. Mix ferulic acid, rice bran fiber polysaccharide and n-butanol at a ratio of 1:1:50 (w/w/v), add Aspergillus niger lipase, stir at 50°C for 11 hours, the enzyme dosage per gram of polysaccharide is 1000 enzyme activity Unit, remove n-butanol, inactivate enzyme, centrifuge, lyophilize with embodiment 1.. Concentrate 15% (w/v) feruloylated rice bran fiber polysaccharide aqueous solution, add linoleic acid and lipoxygenase, react at 25°C for 25 minutes, the enzyme dosage per gram of polysaccharide is 80000 enzyme activity units, inactivate the enzyme, centrifuge , dialysis, and freeze-drying are the same as in Example 1. Prepare a 10% (w/v) aqueous solution of oxidized cross-linked rice bran fiber polysaccharide, add arabinofuranosidase, react at 35°C for 30 hours, use 1200 enzyme activity units per gram of polysaccharide, inactivate the enzyme, centrifuge, and freeze-dry Same as in Example 1, the modified rice bran fiber polysaccharide was prepared. The preparation and detection of quick-frozen glutinous rice balls are the same as in Example 1, and the shelf life of quick-frozen glutinous rice balls is prolonged by 35 days.

Example 3

The moisture content of the pretreated rice bran is adjusted to 20%, the rotation speed of the extruder is set at 150 rpm, the extrusion temperature is 140° C., and the extruded rice bran is pulverized to obtain rice bran fiber coarse sugar. The rice bran fiber crude sugar aqueous solution with a concentration of 15% (w/v) was prepared, and a high-temperature-resistant α-amylase was added, and reacted at 90° C. for 2 hours. The enzyme dosage per gram of polysaccharide was 1000 enzyme activity units, and the pH was adjusted to 8.5 after the reaction. Add protease, react at 65°C for 5 hours, the enzyme dosage per gram of polysaccharide is 1000 enzyme activity units, the enzyme inactivation, centrifugation, alcohol precipitation, dialysis, and freeze-drying are the same as in Example 1. Mix ferulic acid, rice bran fiber polysaccharide and n-butanol at a ratio of 1:1:50 (w/w/v), add Aspergillus niger lipase, stir at 50°C for 10 hours, the enzyme dosage per gram of polysaccharide is 1000 enzyme activity Unit, remove n-butanol, inactivate enzyme, centrifuge, lyophilize with embodiment 1.. Concentrate 15% (w/v) feruloylated rice bran fiber polysaccharide aqueous solution, add linoleic acid and lipoxygenase, react at 20°C for 30 minutes, the enzyme dosage per gram of polysaccharide is 90000 enzyme activity units, inactivate the enzyme, centrifuge , dialysis, and freeze-drying are the same as in Example 1. Prepare a 10% (w/v) aqueous solution of oxidized cross-linked rice bran fiber polysaccharide, add arabinofuranosidase, react at 40°C for 24 hours, use 1500 enzyme activity units per gram of polysaccharide, inactivate the enzyme, centrifuge, and freeze-dry Same as implementation 1, the modified rice bran fiber polysaccharide was prepared. The preparation and detection of quick-frozen glutinous rice balls are the same as in Example 1, and the shelf life of quick-frozen glutinous rice balls is prolonged by 40 days.

The embodiments of the present invention have been described in detail above, but these are just examples for easy understanding, and should not be regarded as limiting the scope of the present invention. Similarly, any person skilled in the art can make various possible equivalent changes and substitutions according to the technical solution of the present invention and the description of its preferred embodiments, but all these changes and substitutions should belong to the rights of the present invention the scope of protection required.

Claims (2)

1. A rice bran fiber polysaccharide production technology for prolonging shelf life of quick-frozen rice dumplings belongs to the technical field of food processing, and is characterized in that rice bran is used as a raw material, and modified rice bran fiber polysaccharide is prepared by rice bran physical modification, rice bran biological modification, lipase catalytic grafting, oxidase oxidative crosslinking and arabinofuranosidase delipart, and specifically comprises the following steps:

(1) Physical modification of rice bran: removing impurities from rice bran, crushing, sieving, classifying by an air classifier, taking rice bran with the grain diameter of 12-20 mu m, regulating the water content of the rice bran to 15-25%, setting the rotating speed of an extruder to 130-170 rpm, and crushing the extruded rice bran at the extruding temperature of 130-150 ℃ to obtain crude rice bran fiber sugar;

(2) Biological modification of rice bran: preparing a rice bran fiber crude sugar aqueous solution with the concentration of 10% -20% (w/v), adding high temperature resistant alpha-amylase, reacting for 2-3 hours at the temperature of 80-90 ℃, adjusting the pH value to 7-8.5 after the reaction, adding protease, reacting for 4-5 hours at the temperature of 60-70 ℃, adding the enzyme in the crude sugar for 800-1000 enzyme activity units, inactivating enzyme in a boiling water bath for 10 minutes after the reaction, centrifuging to obtain a supernatant, adding absolute ethyl alcohol into the supernatant until the system ethanol concentration is 50% -60% (v/v), centrifuging, dialyzing and freeze-drying to obtain rice bran fiber polysaccharide;

(3) Lipase-catalyzed grafting: mixing ferulic acid, rice bran fiber polysaccharide and n-butanol according to the ratio of 1:1:50 (w/w/v), adding Aspergillus niger lipase, stirring for 10-12 h at 50-60 ℃ with the enzyme consumption of 1000-1200 enzyme activity units per gram of polysaccharide, performing rotary evaporation to remove n-butanol and inactivating enzyme after reaction, adding water for redissolution, centrifuging and freeze-drying to obtain feruloyl rice bran fiber polysaccharide;

(4) Oxidative enzyme oxidative crosslinking: preparing a feruloyl rice bran fiber polysaccharide water solution with the concentration of 10% -20% (w/v), adding linoleic acid and lipoxygenase, reacting for 20-30 min at 20-30 ℃ with the enzyme consumption of 80000-90000 enzyme activity units per gram of polysaccharide, inactivating enzyme in boiling water bath for 20min after the reaction, centrifuging, dialyzing, and freeze-drying to obtain oxidized and crosslinked rice bran fiber polysaccharide;

(5) Arabinofuranosidase debranching: preparing an oxidized and crosslinked rice bran fiber polysaccharide aqueous solution with the concentration of 10% -15% (w/v), adding arabinofuranosidase, reacting for 20-30 h at the temperature of 35-40 ℃, wherein the enzyme dosage in each gram of polysaccharide is 500-1500 enzyme activity units, inactivating enzyme in boiling water bath for 15min after the reaction, centrifuging and freeze-drying to obtain the modified rice bran fiber polysaccharide.

2. The rice bran fiber polysaccharide production technology for prolonging the shelf life of quick-frozen rice dumplings according to claim 1, wherein the prepared modified rice bran fiber polysaccharide can effectively prolong the shelf life of quick-frozen rice dumplings by 30-40 days, and is an efficient, green and safe quick-frozen rice dumplings modifier.