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
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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
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