Preparation method of high-protein recombinant rice capable of being rehydrated quickly

Abstract

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing high-protein reconstituted rice with rapid rehydration. Background Art

[0002] As the main food crop in the world, rice consumption is increasing year by year. However, in the process of rice processing, a large amount of broken rice is inevitably produced, which reduces the overall utilization rate of rice, and also leads to resource waste and economic losses. In addition, the structure and particle integrity of broken rice are damaged due to mechanical damage, which limits its application in traditional cooking and processing. In addition, rice contains a large amount of easily digestible starch that is easily digested and absorbed quickly, resulting in a rapid increase in blood sugar levels after meals, increasing the risk of diabetes, obesity, cardiovascular diseases and other diseases. With the improvement of people's health awareness, the market demand for healthy foods that improve blood sugar regulation is growing. Low glycemic index (GI) foods help to reduce postprandial blood sugar concentrations through a slower digestion and absorption process. Therefore, increasing the added value of broken rice and developing high-protein recombinant rice with slow digestion function based on this has broad market prospects.

[0003] In recent years, screw extrusion technology has been widely used in the research and development of recombinant rice. Through high temperature, high pressure and mechanical shearing, broken rice can be fully mixed with other raw materials and extruded to form a tightly structured recombinant rice. However, the poor rehydration of recombinant rice at this stage makes it difficult to quickly absorb water and expand during the cooking process, which directly affects the edible quality and consumer experience of recombinant rice. And the recombinant rice with poor rehydration is hard and difficult to chew after cooking, and the taste is far inferior to that of traditional rice. In addition, the protein content of traditional rice is generally less than 10%, but for some specific populations with protein supplementation needs, rice with higher protein content and lower carbohydrate content is currently in urgent need. Patent CN118766044A uses konjac glucomannan powder as an ingredient for deacetylation treatment and then performs ripening extrusion granulation with cereal raw materials to obtain a recombinant rice with a low glycemic index. However, the method requires alkalization and heating of konjac glucomannan to remove the acetyl group, which increases the complexity and composition of production, and the alkalization reaction requires strict quality control conditions.

[0004] In summary, the current production of recombinant rice products using engineering technology still has problems such as poor rehydration and low protein content, which limits the large-scale promotion and application of healthy and convenient recombinant rice. Therefore, it is urgent to develop new processing technologies. By optimizing the formula and process, on the basis of improving the rehydration and taste of recombinant rice, the nutritional advantages of high-protein components and the concept of low-GI food processing are introduced to enhance its health value. At the same time, the production process is simplified, the cost is reduced, and the efficient use of broken rice resources and the precise manufacturing of nutritious and healthy cereal products are promoted. Summary of the invention

[0005] In order to solve the problems of poor rehydration property, long rehydration time and fast starch digestion rate of existing recombinant rice in the background technology, the present invention provides a method for preparing high-protein recombinant rice with rapid rehydration. The recombinant rice prepared by the method has short rehydration time, high rehydration rate, high protein content, strong satiety, good taste, and significantly reduced digestion rate, which can effectively solve the quality and function enhancement problems of recombinant rice after processing.

[0006] In order to achieve the above object, the technical solution of the present invention is as follows:

[0007] A method for preparing high-protein reconstituted rice with rapid rehydration mainly comprises the following steps:

[0008] (1) Mixing material: Mixing broken rice with high amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride to obtain a mixed material; wherein the content of high amylose corn starch is 0.5-5%, the amount of wheat protein added is 5-15%, the amount of pea protein added is 5-15%, the moisture content is adjusted to 15-25%, the content of monoglyceride is 0.05-0.2%, the content of guar gum is 0.05-0.2%, and the rest is broken rice powder;

[0009] (2) extrusion granulation: the mixed material obtained in step (1) is placed in a twin-screw extruder for mixing and then heated step by step, and then formed by screw extrusion and then passed through a mold to form a rice-like semi-finished product;

[0010] The heating temperatures in the step-by-step heating extrusion molding process are: first-level temperature 60-80°C, second-level temperature 100-110°C, third-level temperature 140-150°C, fourth-level temperature 150-160°C, fifth-level temperature 90-100°C, sixth-level temperature 90-100°C, and the extruder screw speed is 80-120r / min;

[0011] (3) Drying: The semi-finished product obtained in step (2) is subjected to hot air drying to adjust the moisture content, wherein the drying temperature is set to 40-70° C. and the drying time is 2-5 h;

[0012] (4) Cooling: The recombinant rice dried in step (3) is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the high-protein recombinant rice that can be quickly rehydrated.

[0013] In the present invention, after 0.5-5% of high-amylose corn starch is added in step 1 and subjected to extrusion treatment, the starch molecules are partially broken in hydrogen bonds under the action of high temperature, high pressure and high shear force, exposing more hydroxyl groups, and can combine with water molecules faster. During the rehydration process, the broken high-amylose starch chains can accelerate the penetration and absorption of water, shorten the rehydration time of the recombinant rice, make the rice grains swell and soften in a short time, and improve the cooking efficiency. In addition, the high-amylose starch is moderately gelatinized to form a uniform gel-like structure, which can enhance the overall structural compactness of the rice grains, help to form a delicate and soft texture, and enable the recombinant rice to maintain moderate toughness and elasticity after rehydration and cooking. At the same time, the relatively ordered structure of the high-amylose starch can also give it the characteristic of slow digestion.

[0014] In the present invention, the monoglyceride added in the step 1 as a nonionic surfactant can increase the emulsifying properties of different components in the recombinant rice, so that the high-amylose corn starch, wheat protein, pea protein, guar gum, etc. in the raw materials are more evenly distributed during the extrusion process. Guar gum, as a natural colloidal polysaccharide, can better bond different components together during the processing of recombinant rice, avoiding the phenomenon of loose agglomeration during the rehydration of recombinant rice. In addition, its contact with starch particles can serve as a physical barrier, effectively reducing the contact of starch with digestive enzymes during the digestion process, thereby playing a role in regulating the slow digestion of starch. The addition of wheat protein and pea protein significantly increases the protein content of the recombinant rice, and at the same time, the protein can form a certain skeleton structure, thereby ensuring that the recombinant rice will not appear loose agglomeration and paste due to excessive water absorption.

[0015] In the present invention, after adding 5-15% of wheat protein / pea protein in step 1 and subjecting to mixed extrusion treatment, the film-forming property and gel property of the protein give the recombinant rice a better texture, improve its elasticity and toughness, improve the water absorption of the recombinant rice and accelerate the cooking process, thereby improving the taste experience. In addition, the addition of protein will form a protective layer on the surface of the recombinant rice to slow down the hydrolysis rate of the recombinant rice starch and slow down the release of glucose, thereby effectively reducing the postprandial blood sugar response.

[0016] In the present invention, the step 2 is heated and extruded step by step, wherein the first-level temperature is 60-80°C, the second-level temperature is 100-110°C, the third-level temperature is 140-150°C, the fourth-level temperature is 150-160°C, the fifth-level temperature is 90-100°C, the sixth-level temperature is 90-100°C, and the extruder screw speed is 80-120r / min; the heating and cooling control at different stages helps to heat the raw materials step by step to fully plasticize them and prevent local overheating or coking caused by sudden high temperature. The higher temperatures in the third and fourth stages promote the gelatinization of proteins and the gelatinization of starch in the raw materials to form a tight network structure, which reduces the contact area between the enzyme and the starch in the recombinant rice and inhibits the enzymatic reaction, thereby forming a slow digestion characteristic; the lower temperature treatment in the fifth and sixth stages can ensure that the moisture of the recombinant rice is appropriately retained, avoiding excessive drying, so that the rice grains have the ability to rehydrate quickly; at a screw speed of 80-120r / min, although the material is treated with high shear force, excessive mechanical damage is avoided, and the structural integrity of the recombinant rice is maintained.

[0017] Preferably, the broken rice in step 1 is polished japonica rice, which needs to be sieved through an 80-100 mesh sieve after being crushed, and the sieved broken rice is used as a mixed material; the particle size of the sieved broken rice is more uniform, which is helpful for the subsequent mixing of raw materials, ensuring that the various components are evenly distributed during the extrusion molding process, forming a more compact structure, and making the taste of the final product more delicate and soft, close to the taste of traditional rice.

[0018] Preferably, in step 2, the mold is used to make wet rice grains with a diameter of 2-3 mm and a length of 4-6 mm.

[0019] Preferably, the moisture content of the semi-finished wet rice grains is dried to 10-13% in step 3, which can avoid over-drying, allowing the rice grains to quickly absorb water and swell during cooking, and can also effectively prevent the rice grains from becoming brittle and maintain their structural stability.

[0020] Preferably, step 4 includes a grading step, wherein the rapidly rehydrated high-protein reconstituted rice is graded by color difference and particle size to remove incomplete rice grains.

[0021] Preferably, in the mixed material, the content of high amylose corn starch is 2%, the content of wheat protein is 12%, the content of pea protein is 3%, the content of water is 20%, the content of guar gum is 0.1%, and the content of monoglyceride is 0.05%; the screw speed is set to 100r / min, and the temperature of the step-by-step heating is set to: first-level temperature 80°C, second-level temperature 100°C, third-level temperature 145°C, fourth-level temperature 155°C, fifth-level temperature 100°C, and sixth-level temperature 90°C.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) The high-protein recombinant rice prepared by the present invention has the advantages of fast rehydration speed, similar taste to traditional rice, high protein content, strong satiety, slow digestion, etc. The recombinant rice has been cooked during the extrusion granulation process, and only needs to be heated when it is eaten later. It can be eaten directly after rehydration. The recombinant rice of the present invention can be promoted and applied as convenient instant rice.

[0024] (2) The high-protein recombinant rice obtained by the optimized raw material ratio and step-by-step extrusion process of the present invention has the ability to quickly rehydrate, can fully absorb water in a short time, shorten the cooking time, and retain the nutritional value of the rice itself.

[0025] (3) The present invention uses twin-screw step-by-step heating extrusion technology to control the temperature at different stages, so that the raw materials can be fully gelatinized and gelled to form a dense particle structure, thereby ensuring the consistency of the product during processing and the stability of the taste.

[0026] (4) The present invention uses wheat protein, pea protein, monoglyceride, guar gum and other auxiliary materials, and cooperates with the extrusion molding process to effectively improve the texture of recombinant rice, enhance flexibility and palatability, make its taste closer to traditional rice, and avoid the problem of undercooked or hard texture. This formula significantly increases the protein content of recombinant rice, meeting the needs of modern consumers for high-protein, nutritionally balanced food.

[0027] (5) The processing technology of the present invention is simple and efficient. By optimizing the extrusion and temperature control technology, the complex pretreatment steps are reduced, the production efficiency is improved, the cost is reduced, and it is suitable for large-scale production and promotion and application. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 Schematic diagram of the moisture and protein content of the recombinant rice prepared by the present invention

[0029] Figure 2 Schematic diagram of total starch content and eGI of the recombinant rice prepared by the present invention

[0030] Figure 3 Schematic diagram of the rehydration rate and rehydration time of the recombinant rice prepared by the present invention

[0031] Figure 4 This is a diagram showing the reconstituted rice prepared by the present invention after rehydration DETAILED DESCRIPTION

[0032] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific implementation methods of the present invention are described in detail below in conjunction with specific embodiments.

[0033] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein, and those skilled in the art may make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0034] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The term "in one embodiment" that appears in different places in this specification does not necessarily refer to the same embodiment, nor does it refer to a separate or selective embodiment that is mutually exclusive with other embodiments.

[0035] The specific steps of this embodiment are as follows:

[0036] Example 1: Preparation of recombinant rice with different concentrations of high-amylose corn starch

[0037] S1 mixed material: the broken rice is further crushed and passed through a 100-mesh sieve, and then mixed with 2% high-amylose corn starch, 0.1% guar gum and 0.05% monoglyceride to obtain a mixed material, and the moisture content is adjusted to 20%;

[0038] S2 extrusion granulation: the mixed material is placed in a twin-screw extruder for mixing and then subjected to six-stage heating, the screw speed is set to 100r / min, the first-stage temperature is set to 80°C, the second-stage temperature is 100°C, the third-stage temperature is 145°C, the fourth-stage temperature is 155°C, the fifth-stage temperature is 100°C, and the sixth-stage temperature is 90°C, and a rice-shaped semi-finished product with a diameter of 2mm and a length of 5mm is prepared through a mold;

[0039] S3 Drying: The semi-finished rice grains are dried with hot air to adjust the moisture content, wherein the drying temperature is set to 50° C., the drying time is 3 h, and the moisture content of the recombinant rice is finally controlled to be 13%;

[0040] S4 Cooling: The dried recombinant rice is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the recombinant rice that can be quickly rehydrated.

[0041] Example 2: Preparation of recombinant rice with different protein contents

[0042] S1 mixed material: the broken rice is further crushed and passed through a 100-mesh sieve, and then mixed with 12% wheat protein, 3% pea protein, 0.1% guar gum and 0.05% monoglyceride to obtain a mixed material, so that the protein content of the material is 15%, and finally the moisture content is adjusted to 20%;

[0043] S2 extrusion granulation: the mixed material is placed in a twin-screw extruder for mixing and then subjected to six-stage heating, the screw speed is set to 100r / min, the first-stage temperature is set to 80°C, the second-stage temperature is 100°C, the third-stage temperature is 145°C, the fourth-stage temperature is 155°C, the fifth-stage temperature is 100°C, and the sixth-stage temperature is 90°C, and a rice-shaped semi-finished product with a diameter of 2mm and a length of 5mm is prepared through a mold;

[0044] S3 Drying: The semi-finished rice grains are dried with hot air to adjust the moisture content, wherein the drying temperature is set to 50° C., the drying time is 3 h, and the moisture content of the recombinant rice is finally controlled to be 13%;

[0045] S4 Cooling: The dried recombinant rice is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the recombinant rice that can be quickly rehydrated.

[0046] Embodiment 3:

[0047] S1 mixed material: the broken rice is further crushed and passed through a 100-mesh sieve, and then mixed with 2% high-amylose corn starch, 12% wheat protein, 3% pea protein, 0.1% guar gum and 0.05% monoglyceride to obtain a mixed material, so that the protein content of the material is 15%, and finally the moisture content is adjusted to 20%;

[0048] S2 extrusion granulation: the mixed material is placed in a twin-screw extruder for mixing and then subjected to six-stage heating, the screw speed is set to 100r / min, the first-stage temperature is set to 80°C, the second-stage temperature is 100°C, the third-stage temperature is 145°C, the fourth-stage temperature is 155°C, the fifth-stage temperature is 100°C, and the sixth-stage temperature is 90°C, and a rice-shaped semi-finished product with a diameter of 2mm and a length of 5mm is prepared through a mold;

[0049] S3 Drying: The semi-finished rice grains are dried with hot air to adjust the moisture content, wherein the drying temperature is set to 50° C., the drying time is 3 h, and the moisture content of the recombinant rice is finally controlled to be 13%;

[0050] S4 Cooling: The dried recombinant rice is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the recombinant rice that can be quickly rehydrated.

[0051] Embodiment 4:

[0052] S1 mixed material: the broken rice is further crushed and passed through a 100-mesh sieve, and then mixed with 2% high-amylose corn starch, 12% wheat protein, 3% pea protein, 0.1% guar gum and 0.05% monoglyceride to obtain a mixed material, so that the protein content of the material is 15%, and finally the moisture content is adjusted to 20%;

[0053] S2 extrusion granulation: the mixed material is placed in a twin-screw extruder for mixing and then subjected to six-stage heating, the screw speed is set to 100r / min, the first-stage temperature is set to 50°C, the second-stage temperature is 70°C, the third-stage temperature is 90°C, the fourth-stage temperature is 110°C, the fifth-stage temperature is 80°C, and the sixth-stage temperature is 50°C, and a rice-shaped semi-finished product with a diameter of 2mm and a length of 5mm is prepared through a mold;

[0054] S3 Drying: The semi-finished rice grains are dried with hot air to adjust the moisture content, wherein the drying temperature is set to 50° C., the drying time is 3 h, and the moisture content of the recombinant rice is finally controlled to be 13%;

[0055] S4 Cooling: The dried recombinant rice is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the recombinant rice that can be quickly rehydrated.

[0056] Embodiment 5:

[0057] S1 mixed material: the broken rice is further crushed and passed through a 100-mesh sieve, and then mixed with 2% high-amylose corn starch, 12% wheat protein and 3% pea protein to obtain a mixed material, so that the protein content of the material is 15%, and finally the moisture content is adjusted to 20%;

[0058] S2 extrusion granulation: the mixed material is placed in a twin-screw extruder for mixing and then subjected to six-stage heating, the screw speed is set to 100r / min, the first-stage temperature is set to 80°C, the second-stage temperature is 100°C, the third-stage temperature is 145°C, the fourth-stage temperature is 155°C, the fifth-stage temperature is 100°C, and the sixth-stage temperature is 90°C, and a rice-shaped semi-finished product with a diameter of 2mm and a length of 5mm is prepared through a mold;

[0059] S3 Drying: The semi-finished rice grains are dried with hot air to adjust the moisture content, wherein the drying temperature is set to 50° C., the drying time is 3 h, and the moisture content of the recombinant rice is finally controlled to be 13%;

[0060] S4 Cooling: The dried recombinant rice is placed under natural wind to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the recombinant rice that can be quickly rehydrated.

[0061] Comparative Example 1:

[0062] The only difference from Example 3 is that ordinary corn starch is used instead of high-amylose corn starch.

[0063] The heating time of step S2 in the present invention is related to the rotation speed of the twin-screw extruder. The length of the twin-screw extruder is fixed, and the heating time is determined after the rotation speed is determined.

[0064] The basic components of the recombinant rice obtained in each embodiment and comparative example were analyzed, and the specific results are described in the following table. The starch content was detected according to the national standard GB5009.9-2016, the protein content was detected according to the national standard GB5009.5-2016, and the moisture content was measured according to the national standard GB / T 24896-2010. In addition, glucose was used as a standard sample, and the predicted blood sugar value of the high-protein recombinant rice was analyzed by measuring the glucose content in the sample through in vitro simulated digestion. The specific method is described as follows:

[0065] The sample to be tested is crushed into uniform particles and calibrated with glucose as a benchmark. The crushed sample is mixed with a simulated digestive fluid containing amylase for enzymatic hydrolysis at 37°C, and samples are taken at different time points (0, 30, 60, 90, 120 min) to measure the soluble sugar or glucose content released at each time point. The glucose in the sample is then quantitatively analyzed by colorimetry to determine the degree of starch hydrolysis. Finally, the area under the curve of the sample is calculated and compared with the benchmark food to estimate the relative GI value of the test object.

[0066] Compared with Example 3, Example 1 did not add wheat protein and pea protein, Example 2 did not add high-amylose corn starch, Example 4 performed gradient heating and extrusion of reconstituted rice at a relatively low temperature, and Example 5 did not add guar gum and monoglyceride. Figure 1 Data comparison shows that the protein content of the high-protein recombinant rice provided by the present invention can reach up to 22.01%, which meets the quality requirements of high-protein food; the recombinant rice prepared by adding 2% corn starch, 12% wheat protein, 3% pea protein, 0.1% guar gum and 0.05% monoglyceride in Example 3 has a minimum glycemic index of 54.50, showing good slow digestion characteristics, such as Figure 2 As shown. In comparative example 1, after high-amylose corn starch was replaced with ordinary corn starch, it was found that the relative GI value of the obtained recombinant rice increased to a certain extent, proving that adding high-amylose corn starch to recombinant rice can provide better digestibility and help control blood sugar levels. Figure 2 shown.

[0067] Determination of rehydration rate and rehydration time: The rehydration rate in the present invention is defined as the ratio of the mass of the recombinant rice after rehydration to the mass of the recombinant rice before rehydration; the rehydration time refers to the time taken for the rehydration rate of the recombinant rice to reach 250% after rehydration (i.e., it is considered to be completely rehydrated). The specific steps are as follows:

[0068] 1. Rehydration rate test:

[0069] Accurately weigh 50 g of reconstituted rice and place it in a beaker. Add 250 mL of boiling water and immediately cover and seal the beaker, and keep the water temperature above 90°C. When the volume of the reconstituted rice no longer increases, remove the moisture on the surface of the reconstituted rice with absorbent paper and weigh it. The ratio of the weighing result after rehydration to the mass of the original reconstituted rice is the rehydration rate.

[0070] 2. Rehydration time detection:

[0071] Accurately weigh 50 g of reconstituted rice and place it in a beaker. After adding 250 mL of boiling water, immediately cover and seal the beaker, and keep the water temperature above 90°C. Take out the reconstituted rice every 30 seconds to remove the surface moisture, weigh it, and calculate the rehydration rate. When the rehydration rate reaches 250%, it is considered to be completely rehydrated. The time used is recorded as the rehydration time. The results are shown in Table 2.

[0072] Figure 3 Data comparison shows that the high-protein recombinant rice with rapid rehydration obtained in Example 3 can achieve a high rehydration rate, and the shortest rehydration time is 4.6 minutes, and the rehydration rate can reach 297%. However, the rehydration time of the recombinant rice formed in other groups is longer due to differences in auxiliary materials and lower extrusion molding temperature. This shows that the method for preparing high-protein recombinant rice with rapid rehydration provided in Example 3 is the optimal solution, which significantly reduces the rehydration time of the recombinant rice and provides a reliable solution for the commercial production of recombinant rice products. Figure 4 The schematic diagram of the finished product of high-protein recombinant rice prepared in Example 3 is shown. The recombinant rice grains after rehydration are full in shape, the grains are clearly separated without obvious adhesion, the texture is uniform, the surface is smooth, and the color is slightly yellow.

[0073] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing high-protein reconstituted rice with rapid rehydration, characterized in that: The steps include: S1. Mixed material: The broken rice is stirred with high amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride to obtain a mixed material; wherein the high amylose corn starch content is 0.5-5%, the wheat protein addition amount is 5-15%, the pea protein addition amount is 5-15%, the moisture content is adjusted to 15-25%, the addition amount of guar gum and monoglyceride is adjusted to 0.05-0.2%, and the rest is broken rice powder; S2 extrusion granulation: The mixed material obtained in step (1) is placed in a twin-screw extruder and mixed and then heated step by step, and then formed into a rice-like semi-finished product by a screw extrusion mold; The heating temperatures in the step-by-step heating extrusion molding process are: first-level temperature 60-80°C, second-level temperature 100-110°C, third-level temperature 140-150°C, fourth-level temperature 150-160°C, fifth-level temperature 90-100°C, sixth-level temperature 90-100°C, and the extruder screw speed is 80-120r / min; S3 drying: the semi-finished product obtained in step (2) is subjected to hot air drying to adjust the moisture content, wherein the drying temperature is set to 40-70 ° C, and the drying time is 2-5h; S4. Cooling: The recombinant rice dried in step (3) is placed in a natural breeze to cool to room temperature, and the uneven rice grains and the rice grains with large color differences are removed to obtain the high-protein recombinant rice that can be quickly rehydrated.

2. The method for preparing high-protein reconstituted rice for rapid rehydration according to claim 1, characterized in that: The broken rice in step S1 is polished japonica rice, which needs to be sieved through a 80-100 mesh screen after being crushed, and the screened rice flour is selected as the mixed material.

3. The method for preparing high-protein reconstituted rice for rapid rehydration according to claim 1, characterized in that: In step S2, the mold is made into rice grains with a diameter of 2-3 mm and a length of 4-6 mm.

4. The method for preparing high-protein reconstituted rice for rapid rehydration according to claim 1, characterized in that: In step S3, the semi-finished rice grains are dried to a moisture content of 10-13%.

5. The method for preparing high-protein reconstituted rice for rapid rehydration according to claim 1, characterized in that: The step S4 includes a grading step, in which the rapidly rehydrated high-protein recombinant rice is graded by color difference and particle size, and incomplete rice grains are removed.

6. The method for preparing high-protein reconstituted rice with rapid rehydration according to claim 1, characterized in that: The mixed material contains 2% high-amylose corn starch, 12% wheat protein, 3% pea protein, 20% water, 0.1% guar gum and 0.05% monoglyceride; the screw speed is set to 100 r / min, and the step-by-step heating temperatures are set to: first-stage temperature 80° C., second-stage temperature 100° C., third-stage temperature 145° C., fourth-stage temperature 155° C., fifth-stage temperature 100° C. and sixth-stage temperature 90° C.

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