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Low-gelatinization-degree staple food regenerated rice and processing technology thereof

A technology with low degree of gelatinization and processing technology, which is applied in food preparation, food drying, food science, etc., can solve the problems of high elasticity and poor taste, and achieve the effect of good taste, low bursting rate and reduced degree of gelatinization

Active Publication Date: 2014-05-07
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also a variety of miscellaneous grain rice (or regenerated rice) on the market, but the regenerated rice produced by these patented methods and the regenerated rice appearing on the market all have the defects of high elasticity after cooking and poor taste

Method used

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  • Low-gelatinization-degree staple food regenerated rice and processing technology thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Crush the raw materials separately, pass through an 80-mesh sieve, and set aside. Wherein each raw material is counted as respectively by weight: Broken rice flour 20, potato flour 20, yam powder 1, lotus root powder 1, oat flour 10, add mixer, add water conditioning and tempering while stirring, adjust to final moisture content 25%, fast Stir for 5 minutes; the moisture-adjusted material is sent to a twin-screw extruder for granulation. The extruder screw is traditionally divided into three sections, namely: feeding section (hereinafter referred to as zone Ⅰ), compression section (hereinafter referred to as zone Ⅱ) and metering section (hereinafter referred to as zone Ⅲ). The temperature in Zone II of the machine is controlled at 92°C, the temperature in Zones I and III is controlled at 60°C, and the screw speed is controlled at 240 rpm. The extruded and melted material is shaped by a die and cut into the shape of rice grains by a cutter. The rice grain-shaped materi...

Embodiment 2

[0026] Crush the raw materials separately, pass through an 80-mesh sieve, and set aside. Wherein each raw material is counted by weight part respectively: Broken rice powder 20, potato powder 20, yam powder 1, lotus root powder 1, put into mixer, add water while stirring, adjust to final moisture content 25%, stir rapidly for 5 minutes; The material with adjusted moisture is sent to the twin-screw extruder for granulation. The temperature in Zone II of the extruder is controlled at 92°C, the temperature in Zones I and III is controlled at 60°C, and the screw speed is controlled at 240 rpm. The extruded and melted material is shaped by a die and cut into the shape of rice grains by a cutter. The rice grain-shaped material coming out of the extruder directly falls into the wind conveying device, and the sticky rice grains are initially separated through surface hardening and wind vibration during conveying. Then send it to a three-stage gradient hot air dryer for drying. The a...

Embodiment 3

[0028] Crush the raw materials separately, pass through a 100-mesh sieve, and set aside. Wherein each raw material is respectively by weight: corn flour 30, potato flour 20, yam powder 1, lotus root powder 1, tartary buckwheat powder 5, highland barley powder 5, add mixer, add water while stirring, adjust to final moisture content 26 %, stirring rapidly for 5 minutes; the material with adjusted moisture is sent to the twin-screw extruder for granulation, the temperature in zone II of the extruder is controlled at 90°C, the temperature in zone I and III is controlled at 60°C, and the screw speed is controlled at 240 rpm . The staple food regenerated rice coming out of the extruder directly falls into the wind conveying device, and the sticky rice grains are initially separated through surface hardening and wind vibration during conveying. Then send it to a three-stage gradient hot air dryer for drying. The air temperature in the front section is 35°C, and the drying time is 10...

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Abstract

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a grain food and a processing technology thereof, in particular to a staple food regenerated rice with a low degree of gelatinization and a processing technology thereof. Background technique [0002] About 2 / 3 of the nutrients and functional components in rice are mainly distributed in the cortex and rice germ. The higher the precision of rice processing, the greater the loss of nutrients. Eating refined processed rice for a long time without paying attention to nutritional improvement will cause insufficient nutritional intake and nutritional imbalance, resulting in dysfunction of the human body, which will lead to functional diseases of the human body and seriously affect people's health. High blood pressure, heart disease, diabetes, etc., which are common now, are all related to the lack of micronutrients. Although reducing the precision of rice processing and eating c...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/30A23L33/10
CPCA23L7/10A23L33/00A23P10/25A23V2002/00A23V2300/10
Inventor 周坚吕庆云
Owner WUHAN POLYTECHNIC UNIVERSITY
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