Study On The Development And Quality Of Four Seasons Multigrain Rice Companion

Miscellaneous grains are rich in nutrients and active ingredients,which is an important food crop to regulate diet structure and improve body health.However,the serious homogenization of miscellaneous grain products,the lack of theoretical guidance for collocation,and the characteristics of difficult processing and rough taste restrict its industrial development.Rice is a staple food in China,adding miscellaneous grains when cooking rice is of great significance to improve the diet structure,but miscellaneous grains and rice should be cooked in advance,which is time-consuming and laborious and not suitable for fast-paced modern life.In order to solve the above problems,the preripening process of the main miscellaneous grains was optimized to make it co-cooked with rice,and a kind of rice companion suitable for the four seasons was developed under the guidance of the theory of health preservation of traditional Chinese medicine.Its nutritional quality was analyzed.The main results are as follows:(1)study on preripening process.First of all,through literature investigation,three kinds of miscellaneous grains requiring preripening process optimization were determined,and the optimum preripening process parameters of oat were determined by sensory score and gelatinization degree as follows: microwave time 8min,microwave power 490 W,soaking temperature 55℃,soaking time 3h,the first soaking time 4h,the first soaking temperature50℃,the second soaking time 4h,the second soaking temperature 40℃.The best preripening parameters of buckwheat are soaking temperature 55℃ and soaking time 120 min.After preripening,the color of oat,white sorghum and buckwheat all became brighter,and their hardness,elasticity and chewiness were similar to those of rice.In terms of nutritional composition,the fat content and starch content of oats after preripening treatment increased,while the protein content decreased.The prefat content of white sorghum and buckwheat increased,while the starch content and protein content decreased.In terms of functional active components,the β-glucan content of oat increased after preripening treatment,while the total phenol content of white sorghum and the total flavonoid content of buckwheat decreased.(2)The determination of the companion formula of miscellaneous grains and rice in the four seasons.The rice companion of the four seasons is composed of a common basic formula plus a specific formula for different seasons.On the basis of determining the matching of the companion raw materials of the four seasons miscellaneous grains and rice,the optimal D-Optional method was selected for the mixture design.With the sensory score as the response value,the best proportion of the basic formula was optimized as follows: oats 40%,white sorghum 10%,sweet buckwheat 10%,adzuki bean 17%,yellow millet 13%,corn stalk10%.Taking the sensory score as an index,the ratio of basic formula to miscellaneous grains eaten in different seasons was investigated,and the spring miscellaneous grain rice companion formula was obtained as follows:(mung bean: glutinous rice = 1:1)= 4:1.Summer miscellaneous grain rice companion formula:(mung bean: Coix seed rice = 2:1)=5:1,autumn miscellaneous grain rice companion formula:(lotus seed: lily = 1:1)= 3:1.The formula of winter miscellaneous grain rice companion is based on the formula:(black bean:black rice = 1:2)= 4:1.(3)Quality analysis of four seasons multi-grain rice companion.The quality of four seasons multigrain rice chaperone was analyzed from the aspects of nutrient composition,functional active ingredient,amino acid content and antioxidant activity.The results of nutrient analysis showed that the moisture content of four seasons mixed grain rice companion was below 10%,the fat content was in the order of winter > summer > spring >autumn from high to low,the protein content was in the order of summer > winter > spring >autumn from high to low,the total sugar content was in the order of summer > winter >spring > autumn from high to low.The results of analysis of functional active components showed that there were some differences in the contents of total flavonoids and total phenols in four seasons mixed grain rice.The contents of total flavonoids and total phenols in winter mixed grain rice were the highest,which were 99.10 mg/100 g and 141.17 mg/100 g,respectively.The total amino acid content of four seasons multi-grain rice companion is between 12.91 g/100 g-13.86 g/100 g;The results of antioxidant activity analysis showed that the scavenging ability of DPPH radical and ABTS radical were the highest,which were 4.16μmol Trolox/g DW and 8.78 μmol Trolox/g DW,respectively.The scavenging ability of DPPH free radical and ABTS free radical were the lowest,which were 3.55 μmol Trolox/g DW and 6.10 μmol Trolox/g DW,respectively.