Modified germinated brown rice extrusion puffed food and processing method thereof

A technology for germinated brown rice and puffed food, applied in the field of food processing, can solve the problems of poor processability, poor palatability, and low retention rate of functional ingredients, and achieve the effects of improving quality, weakening Maillard reaction and improving taste.

Inactive Publication Date: 2014-12-10
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: 83 parts of corn flour, 10 parts of modified germinated brown rice flour, 6 parts of seasoning, 0.2 part of calcium carbonate, 0.2 part of monoglyceride, 0.2 part of lecithin, and 0.4 part of carrageenan. The amount of water added is 24% of the total weight of the mixture, the amount of supercritical carbon dioxide introduced is 1% of the input material, and the screw speed is 200 RPM.

Embodiment 2

[0016] Example 2: 63 parts of corn flour, 25 parts of modified germinated brown rice flour, 5 parts of cornstarch, 6 parts of seasoning, 0.2 part of calcium carbonate, 0.2 part of monoglyceride, 0.2 part of lecithin, 0.4 part of sodium carboxymethyl cellulose share. The amount of water added is 28% of the total weight of the mixture, the feeding amount of supercritical carbon dioxide is 1.5% of the feeding material, and the screw speed is 150 RPM.

Embodiment 3

[0017] Example 3: 43 parts of corn flour, 40 parts of modified germinated brown rice flour, 10 parts of cornstarch, 6 parts of seasoning, 0.2 part of calcium carbonate, 0.2 part of monoglyceride, 0.2 part of lecithin, carrageenan, carboxymethyl fiber 0.4 parts of plain sodium mixed powder. The amount of water added is 32% of the total weight of the mixture, the amount of supercritical carbon dioxide introduced is 0.5% of the feed, and the screw speed is 250 RPM.

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18
CPCA23L7/165A23P30/30A23V2002/00A23V2300/48A23V2250/192A23V2250/1842A23V2250/5036
Inventor 汤晓智周剑敏
Owner NANJING UNIV OF FINANCE & ECONOMICS
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