Preparation method of coarse rice whole grain texture rice

A substance, brown rice technology, applied in the field of grain finishing, can solve the problems of rice quality decline, dull color, poor edible quality, etc., and achieve the effect of improving texture characteristics

Inactive Publication Date: 2012-07-25

NANCHANG UNIV

3 Cites 10 Cited by

AI-Extracted Technical Summary

Problems solved by technology

However, my country currently lacks systematic research on whole grains and does not pay enough attention to them. Although a few companies are researching and promoting germinated brown rice and whole wheat flour, the research and development of whole grains in my country is generally lagging ...

Abstract

The invention relates to a preparation method of coarse rice whole grain texture rice. A single screw extruder is adopted, and an improved extrusion technology is applied, so that coarse rice powder forms gel under the conditions of low temperature and high pressure, wherein the improved extrusion conditions are as follows: mixing and preheating are carried out in a first region at the temperature of 40-60 DEG C, extrusion transportation is carried out in a second region at the temperature of 50-70 DEG C, pregelatinization is carried out in a third region at the temperature of 95-115 DEG C, gelatinizing and cutting are carried out in a fourth region at the temperature of 75-95 DEG C and high pressure fusing is carried out in a fifth region at the temperature of 65-85 DEG C, and the rotating speed of a screw is 16-18rpm; cutting is carried out by virtue of a rotary cutter, pelletizing is carried out again, aging is carried out for 3-5 hours in a constant temperature constant humidity environment with the temperature of 35 minus or plus 5 DEG C and the relative humidity of 80+/-5%, then drying is carried out at the temperature of 40-60 DEG C until the moisture content of the whole grain texture rice is 12-13%.edible quality of the prepared whole grain texture rice is greatly improved compared with the coarse rice raw material, the whole grain texture rice has good taste similar to high milled rice, and the storage stability of the whole grain texture rice is obviously improved compared with the coarse rice raw material.

Application Domain

Food preparation

Technology Topic

ChemistryRelative humidity +8

Image

Examples

Experimental program(1)

Example Embodiment

[0014] After soaking and pulverizing the brown rice, pass through a 100-mesh sieve, take 8Kg of pulverized brown rice flour and add 1.2Kg of water in a mixer, stir and mix evenly, and then pour into a single-screw extruder. The improved extrusion technology is used to make the material go through the preparation of five zones, even if the material is mixed and preheated in the first zone, the temperature is 50°C, the second zone is extruded and conveyed, the temperature is 65°C, and the third zone is pregelatinized, the temperature is 105 ℃, gelatinization and shearing in four zones, temperature at 90℃ and high-pressure melting in five zones, pressure at 15MPa, temperature at 60℃, screw speed at 16-18rpm, to form gel, and then rotary cutter cutting and re-granulation.

[0015] The extruded product was aged for 4 hours at 35°C and 80% relative humidity. Then dry at 50°C for 4 hours until the moisture content is between 12% and 13%. Cool to room temperature and pack to obtain the brown rice whole grain texture rice product.

[0016] The texture characteristics, eating quality and storage stability of the raw brown rice and the whole grain texture rice prepared by improved extrusion were compared and tested. The experimental results are shown in Table 1-Table 2.

[0017] Table 1 Effect of modified extrusion treatment on texture properties of whole grain rice

[0018]

[0019] Taking the whole grain texture rice prepared in the implementation case, the raw brown rice and the polished white rice obtained after grinding the raw brown rice as samples, the cooked rice of the three samples measured under the same conditions by using a texture analyzer (TA.XT. Plus) The firmness, viscosity and elasticity of the samples were used to evaluate the texture properties and eating quality. The results are shown in Table 1. The hardness of the rice with whole grain texture is significantly lower than that of raw brown rice, and its viscosity and elasticity are significantly greater than that of brown rice. At the same time, the texture parameters of rice with texture of whole grain are very close to those of polished white rice. Therefore, the edible quality of the rice with whole grain texture prepared by the present invention is greatly improved compared with raw brown rice, and has a good taste close to that of polished white rice.

[0020] Table 2 Effect of modified extrusion treatment on storage stability of whole grain rice

[0021]

[0022] The whole grain texture rice and raw brown rice prepared in the implementation case were taken as samples, and the crude fat content, the initial free fatty acid content (free fatty acid 1) and the free fatty acid content after two months of storage (free fatty acid 2) were used as indicators to measure The storage stability of the samples was evaluated. The results are shown in Table 2. The crude fat content, the initial fatty acid content and the fatty acid content after two months storage of the rice with whole grain texture are all lower than those of raw brown rice. The increase in free fatty acid content of rice (free fatty acid 2-free fatty acid 1) is also significantly lower than that of raw brown rice, indicating that the degree of lipid oxidation of whole grain texture rice is significantly lower than that of raw brown rice during storage, so the storage stability is better than that of raw brown rice. Significantly improved.

[0023] It can be seen that the eating quality of whole grain texture rice prepared by the present invention is greatly improved compared with the raw material brown rice, and has a good taste close to that of polished white rice, and at the same time, the storage stability is significantly improved compared with the raw material brown rice.

PUM

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