Modified germinated brown rice extrusion puffed food and processing method thereof

Abstract

The invention discloses a modified germinated brown rice extrusion puffed food and a processing method thereof and relates to the technical field of food processing. The food comprises the following components by weight parts: 50-90 parts of corn flour, 10-50 parts of modified germinated brown rice flour, 0-10 parts of corn starch, 0-10 parts of seasoner, 0-2 parts of calcium carbonate, 0-2 parts of monoglyceride, 0-2 parts of soya bean lecithin and 0-2 parts of edible colloid. By utilizing the processing method, continuous and efficient features of extrusion puffing are kept, the taste of germinated brown rice processed food is improved, and the problem of retention of functional ingredients in the processing of the germinated brown rice extrusion puffed food is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a modified germinated brown rice extruded puffed food and a processing method thereof. Background technique [0002] Rice is one of the main food crops in my country. During the finishing process of rice, rice husk, seed coat, aleurone layer and rice germ are removed to obtain white rice, which is the rice that people eat. However, most of the functional nutrients of rice are Contained in the germ and seed coat, this results in a waste of up to 10-20% of edible food resources. Brown rice retains the germ and seed coat, but removes the husk, so the nutritional value of brown rice is much higher than that of polished white rice. Brown rice is rich in protein, fat, dietary fiber, vitamins and minerals, and can provide more comprehensive nutrition than white rice. In addition, it also has a variety of health function factors, such as glutathione, γ-aminobutyric acid, γ-glutam...

AI Technical Summary

Problems solved by technology

However, due to the poor processability and palatability caused by the high fiber content in brown rice and germinated brown rice, and being limited by the effects of high temperature, high pressure and high shear force in the traditional extrusion and puffing process, the function of brown rice and germinated brown rice during processing Due to the low retention rate of active ingredients and other reasons, the use of brown rice and germinated brown rice in the production of extruded puffed food is still seldom