Puffed recombinant rice based on multi-section gradient temperature control and preparation method thereof

Abstract

The invention aims to provide puffed recombinant rice based on multi-section gradient temperature control and a preparation method thereof, and relates to the technical field of grain recombination, the recombinant rice takes rice flour and highland barley flour as core raw materials, highland barley, rice bran oil and starch are mixed to achieve synergistic toughening, starch gelatinization and structural shaping are optimized in cooperation with multi-section gradient temperature design, and the puffed recombinant rice is prepared. Specifically, the front section comprises 2-3 temperature control intervals, the middle section high-temperature area comprises 2-3 temperature control intervals to realize rapid gelatinization, the tail section low-temperature area comprises 2 temperature control intervals to slowly release stress, and specific screw-rotary cutting parameters are combined to realize production of the nutritional recombinant rice with high flexibility (TPA elasticity value is increased to 0.92) and low breakage rate (less than or equal to 1.5%).

Description

Technical Field

[0001] The present invention relates to the technical field of cereal recombination, and particularly to an extruded recombinant rice based on multi-segment gradient temperature control and a preparation method thereof. Background Art

[0002] With the increasing demand for healthy foods, highland barley, as a cereal rich in dietary fiber, β-glucan and various trace elements, has gradually become an ideal raw material for recombinant rice products. However, there are many technical bottlenecks in the traditional highland barley recombinant rice preparation process, which limit its industrial production and market promotion.

[0003] Currently, the production of extruded recombinant rice mainly uses a single-temperature zone extrusion process (such as a constant 120°C). However, due to the poor viscoelasticity and weak structural stability of highland barley flour, the texture of the extruded product is loose and easy to break, with a breakage rate of over 15%, seriously affecting the product quality. In addition, the existing technology usually uses a multi-stage cooking process to pretreat the raw materials. Although it can improve the formability, the energy consumption is extremely high (≥2.0 kW·h / kg), the production efficiency is low, and it is difficult to meet the demand for large-scale production.

[0004] To address the problem of difficult forming caused by the addition of highland barley flour, the existing technology mostly solves it by adding adhesives or extending the ripening time, but this will introduce additional additives or reduce the production efficiency, which does not conform to the development trend of clean label foods. Therefore, it is urgent to develop a new type of extruded recombinant rice preparation process to improve the texture characteristics of the product while reducing energy consumption, and to achieve efficient and stable forming of a high proportion of highland barley raw materials. Summary of the Invention

[0005] In view of the deficiencies of the existing technology, the present invention provides the following technical solutions:

[0006] An extruded recombinant rice based on multi-segment gradient temperature control and a preparation method thereof, the preparation steps are as follows:

[0007] S1, sieving and weighing of raw materials: The raw materials include 60-95% of rice flour, 1-5% of corn starch, 2-4% of rice bran oil, 5-12% of highland barley flour, 0.25-2% of monoglyceride, and 5-25% of water by weight percentage;

[0008] S2, mixing and conditioning of raw materials: After dry-mixing the rice flour, highland barley flour, corn starch, and monoglyceride, add the rice bran oil and water and stir evenly;

[0009] S3, multi-segment gradient temperature control extrusion in an extruder:

[0010] The front-stage temperature control range includes 2-3 temperature control ranges, and the temperature is set at 80-90°C → 80-90°C → 100-120°C;

[0011] The middle-stage temperature control range includes 2 - 3 temperature control ranges, with temperature settings of 140 - 160 °C → 140 - 160 °C → 140 - 160 °C;

[0012] The final-stage temperature control range includes 2 temperature control ranges, with temperature settings of 100 - 120 °C → 80 - 90 °C;

[0013] S4. The extruder of the puffing machine extrudes the puffed product, which is cooled after being cut with a rotary cutter and then packed separately.

[0014] Furthermore, the middle-stage temperature control range is a high-temperature shaping area, and the residence time accounts for 40 - 45% of the total puffing time.

[0015] Furthermore, the frequency of the screw motor of the puffing machine is 20 - 40 Hz, the rotary cutting frequency is 35 - 50 Hz, and the feeding frequency is 8 - 10 Hz to ensure the forming accuracy.

[0016] Furthermore, the moisture content of the puffed product is ≤ 12% through hot air drying. Through the extrusion and shearing at the end of the puffing machine, combined with replacing different aperture discs on the puffing machine to adjust the size of the produced particles, the length of the rice grains is 5.0 ± 0.3 mm.

[0017] Furthermore, the raw materials are, by weight percentage, 65% rice flour, 2.5% corn starch, 2.5% rice bran oil, 7.5% highland barley flour, 0.8% monoglyceride, and 21.7% water.

[0018] Furthermore, in the front-stage temperature control range, the temperature settings are 85 °C → 85 °C → 110 °C; in the middle-stage temperature control range, the temperature settings are 150 °C → 150 °C → 150 °C; in the final-stage temperature control range, the temperature settings are 110 °C → 85 °C.

[0019] Furthermore, the frequency of the screw motor of the puffing machine is 25 Hz, the rotary cutting frequency is 40 Hz, and the feeding frequency is 9.2 Hz.

[0020] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0021] The recombinant rice of the present invention uses rice flour and highland barley flour as the core raw materials. The mixture of highland barley, rice bran oil, and starch can synergistically toughen. Combined with the multi-section temperature gradient design to optimize starch gelatinization and structure shaping, specifically, the front stage includes 2 - 3 temperature control ranges, the middle-stage high-temperature area includes 2 - 3 temperature control ranges to achieve rapid gelatinization, and the final-stage low-temperature area includes 2 temperature control ranges to release stress slowly. Combined with specific screw - rotary cutting parameters, it realizes the production of nutritious recombinant rice with high flexibility (TPA elasticity value increased to 0.92) and low breakage rate (≤ 1.5%). Description of the Drawings

[0022] Figure 1 It is a sectional view of the multi-section temperature control puffing machine of the present invention. Specific Embodiment

[0023] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0024] Embodiment 1:

[0025] An expanded recombinant rice based on multi-segment gradient temperature control and its preparation method, the preparation steps are as follows:

[0026] S1. Sieving and weighing of raw materials: The raw materials include 65% rice flour, 2.5% corn starch, 2.5% rice bran oil, 7.5% highland barley flour, 0.8% monoglyceride, and 21.7% water by weight percentage;

[0027] S2. Mixing and conditioning of raw materials: After dry-mixing rice flour, highland barley flour, corn starch, and monoglyceride, add rice bran oil and water and stir evenly;

[0028] S3. Put the mixed and conditioned raw materials into an extruder for multi-segment gradient temperature control expansion:

[0029] In the front-stage temperature control range, the temperature is set to 85°C → 85°C → 110°C; in the middle-stage temperature control range, the temperature is set to 150°C → 150°C → 150°C to achieve rapid gelatinization, which is the high-temperature setting area, and the residence time accounts for 40 - 45% of the total expansion time; in the last-stage temperature control range, the temperature is set to 110°C → 85°C to release stress, which is the low-temperature area;

[0030] S4. The extruder operates at parameters of screw motor frequency 25Hz, rotary cutting frequency 40Hz, and feeding frequency 9.2Hz, extrudes the expanded product, and after rotary cutting, the length of the rice grains is 5.0 ± 0.3mm, the water content ≤ 12%. After cooling below 40°C, it is then packaged;

[0031] The prepared recombinant rice is detected by a texture analyzer. Using a cylindrical extrusion probe, the instrument parameters are set as: test rate 60mm / min, deformation 50%, minimum sensing stress 0.375N, pause for 5s, and measure three times and take the average value. The results are shown in the following table:

[0032] Table 1 Detection Result Table of Embodiment 1

[0033] Index The present invention Remarks TPA elasticity value (N) 0.92 Texture analyzer detection Breakage rate (%) 1.5 Detect the integrity of rice grains

[0034] As can be seen from Table 1, the TPA elasticity value of the prepared recombinant rice is 0.92, and the breakage rate is 1.5%, realizing the production of nutritious recombinant rice with high flexibility and low breakage rate; through the mixture of hulless barley, rice bran oil, and starch, toughness can be synergistically increased, and combined with the design of multi-segment temperature gradient to optimize starch gelatinization and structure setting. Specifically, the front section includes 2-3 temperature control intervals, the middle high-temperature section includes 2-3 temperature control intervals to achieve rapid gelatinization, and the last low-temperature section includes 2 temperature control intervals to release stress slowly. Combining specific screw-cutting parameters, the production of nutritious recombinant rice with high flexibility (TPA elasticity value increased to 0.92) and low breakage rate (≤1.5%) is realized.

[0035] Example 2:

[0036] This example is a comparative example of Example 1. Compared with Example 1, the middle-section temperature control interval is deleted, and the front-section temperature control interval and the rear-section temperature control interval are both set to 110°C; a puffing recombinant rice based on multi-segment gradient temperature control and its preparation method are as follows:

[0037] S1. Sieving and weighing of raw materials: The raw materials include 65% rice flour, 2.5% corn starch, 2.5% rice bran oil, 7.5% hulless barley flour, 0.8% monoglyceride, and 21.7% water by weight percentage;

[0038] S2. Mixing and conditioning of raw materials: After dry-mixing rice flour, hulless barley flour, corn starch, and monoglyceride, add rice bran oil and water and stir evenly;

[0039] S3. Put the mixed and conditioned raw materials into an extruder for multi-segment gradient temperature control puffing:

[0040] In the front-section temperature control interval, the temperature is set to 110°C → 110°C → 110°C; in the last-section temperature control interval, the temperature is set to 110°C → 110°C;

[0041] S4. The extruder operates at parameters of screw motor frequency 25 Hz, cutting frequency 40 Hz, and feeding frequency 9.2 Hz, extruding the puffing product. After cutting, the length of the rice grains is 5.0 ± 0.3 mm, the water content is ≤12%, and after cooling below 40°C, it is then packaged;

[0042] The prepared recombinant rice is detected by a texture analyzer. Using a cylindrical extrusion probe, the instrument parameters are set as follows: test rate 60 mm / min, deformation 50%, minimum sensing stress 0.375 N, pause for 5 s, and measure three times and take the average value. The results are shown in the following table:

[0043] Table 2 Detection result table of Example 2

[0044] Index The present invention Remarks TPA elasticity value (N) 0.79 Texture analyzer detection Breakage rate (%) 8.6 Detect the integrity of rice grains

[0045] As can be seen from Table 2, the TPA elasticity value of the prepared recombinant rice is 0.72, and the breakage rate is 8.6%. Compared with the nutritious recombinant rice in Example 1 (TPA elasticity value 0.92) (breakage rate 1.5%), the TPA elasticity value has decreased and the breakage rate has increased.

[0046] Example 3:

[0047] This example is a comparative example of Example 1, that is, adding glycerol monostearate alone; a puffing recombinant rice based on multi-segment gradient temperature control and its preparation method, and the preparation steps are as follows:

[0048] S1. Sieving and weighing of raw materials: The raw materials include 76.7% of rice flour, 2.5% of rice bran oil, 0.8% of glycerol monostearate, and 20% of water by weight percentage;

[0049] S2. Mixing and conditioning of raw materials: After dry mixing the rice flour and glycerol monostearate, add the rice bran oil and water and stir evenly;

[0050] S3. Put the mixed and conditioned raw materials into an extruder for multi-segment gradient temperature control puffing:

[0051] In the front-section temperature control range, the temperature is set to 85°C → 85°C → 110°C; in the middle-section temperature control range, the temperature is set to 150°C → 150°C → 150°C to achieve rapid gelatinization, which is the high-temperature setting area, and the residence time accounts for 40-45% of the total puffing time; in the last-section temperature control range, the temperature is set to 110°C → 85°C to release stress, which is the low-temperature area;

[0052] S4. The extruder operates at the parameters of screw motor frequency 25Hz, rotary cutting frequency 40Hz, and feeding frequency 9.2Hz, extrudes the puffing product, and the length of the rice grains after rotary cutting is 5.0 ± 0.3mm, the water content ≤ 12%. After cooling below 40°C, it is then packaged;

[0053] The prepared recombinant rice is detected by a texture analyzer. Using a cylindrical extrusion probe, the instrument parameters are set as follows: test rate 60mm / min, deformation 50%, minimum sensing stress 0.375N, pause for 5s, and measure three times and take the average value. The results are shown in the following table:

[0054] Table 3 Detection result table of Example 3

[0055] Index The present invention Remarks TPA elasticity value (N) 0.78 Texture analyzer detection Breakage rate (%) 7.4 Detect the integrity of rice grains

[0056] As can be seen from Table 3, the TPA elasticity value of the prepared recombinant rice is 0.78, and the breakage rate is 7.4%. Compared with the nutritious recombinant rice in Example 1 (TPA elasticity value 0.92) (breakage rate 1.5%), the TPA elasticity value has decreased and the breakage rate has increased.

[0057] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific embodiments described. Obviously, many modifications and variations can be made according to the content of this specification. These embodiments are selected and specifically described in this specification in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can well understand and utilize the present invention. The present invention is only limited by the claims and their full scope and equivalents.

Claims

1. A preparation method of expanded recombinant rice based on multi-section gradient temperature control, characterized in that, The preparation method steps are as follows: S1, sieving and weighing of raw materials: The raw materials include 60 - 95% rice flour, 1 - 5% corn starch, 2 - 4% rice bran oil, 5 - 12% highland barley flour, 0.25 - 2% monoglyceride, and 5 - 25% water by weight percentage; S2, mixing and conditioning of raw materials: After dry - mixing rice flour, highland barley flour, corn starch, and monoglyceride, add rice bran oil and water and stir evenly; S3, multi - section gradient temperature control puffing in an extruder: The front - section temperature control range includes 2 - 3 temperature control ranges, with the temperature set at 80 - 90°C → 80 - 90°C → 100 - 120°C; The middle - section temperature control range includes 2 - 3 temperature control ranges, with the temperature set at 140 - 160°C → 140 - 160°C → 140 - 160°C; The end - section temperature control range includes 2 temperature control ranges, with the temperature set at 100 - 120°C → 80 - 90°C; S4, the extruder extrudes the puffed product, which is cooled after being cut by a rotary cutter and then packed separately.

2. The preparation method of expanded recombinant rice based on multi-segment gradient temperature control according to claim 1, wherein, The middle - section temperature control range is the high - temperature shaping area, and the residence time accounts for 40 - 45% of the total puffing time.

3. The preparation method of expanded recombinant rice based on multi-segment gradient temperature control according to claim 1, wherein, The screw motor frequency of the extruder is 20 - 40Hz, the rotary cutting frequency is 35 - 50Hz, and the feeding frequency is 8 - 10Hz to ensure the forming accuracy.

4. The preparation method of expanded and reconstituted rice based on multi-section gradient temperature control according to claim 1, wherein The water content of the puffed product is ≤12%, and the length of the rice grains is 5.0 ± 0.3mm.

5. The preparation method of expanded recombinant rice based on multi-segment gradient temperature control according to claim 1, characterized in that, The raw materials are 65% rice flour, 2.5% corn starch, 2.5% rice bran oil, 7.5% highland barley flour, 0.8% monoglyceride, and 21.7% water by weight percentage.

6. The preparation method of expanded recombinant rice based on multi-segment gradient temperature control according to claim 1, characterized in that, In the front - section temperature control range, the temperature is set at 85°C → 85°C → 110°C; in the middle - section temperature control range, the temperature is set at 150°C → 150°C → 150°C; in the end - section temperature control range, the temperature is set at 110°C → 85°C.

7. A method for preparing expanded recombinant rice based on multi-segment gradient temperature control according to claim 1, characterized in that, The screw motor frequency of the extruder is 25Hz, the rotary cutting frequency is 40Hz, and the feeding frequency is 9.2Hz.

8. An expanded recombined rice based on multi-section gradient temperature control, characterized in that, Prepared by the method for preparing expanded recombined rice based on multi - section gradient temperature control described in claims 1 - 7 above.

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