Extruded and cooked rice suitable for extreme environment and preparation method of extruded and cooked rice

Abstract

The invention provides nutritional and healthy extruded and cured rice suitable for being used in extreme environment areas and a preparation method thereof, and belongs to the technical field of agricultural product processing. The nutritional and healthy extruded and cooked rice is prepared from a rice compound through the steps of mixing, crushing, twin-screw extrusion, cutting and forming, and drying, the rice compound species comprise rice, soybean protein isolate, monoglyceride, highland barley and quinoa; the preparation method comprises the following steps: crushing and uniformly mixing the rice compound, treating the mixed material by adopting a twin-screw extruder, performing rotary cutting, and performing granulation forming to obtain extruded and cured rice; and aging and drying the extruded and cured rice to obtain the product. The extruded and cooked rice prepared by the method is consistent with polished rice in appearance, the cooking time of the cooked rice is remarkably shortened, the cooked rice can be eaten after being soaked in water at the temperature of 20 DEG C, and the gelatinization degree can reach 90% or above; after the product is stored for 120 days, the sensory score is not greatly changed, and the normal-temperature shelf life can reach 720 days.

Description

Technical Field

[0001] The invention provides nutritious and healthy cooked rice suitable for use in extreme environmental areas and a preparation method thereof, belonging to the technical field of agricultural product processing. Background Art

[0002] Plateau areas above 3000m in my country account for 1 / 6 of the country's land area, and their military and economic strategic position is very important. In plateau areas, instant rice and reconstituted rice have been used to a certain extent, but their effects are not ideal. The main problems are as follows: (1) Poor applicability to extreme environments, long cooking time and reduced quality: Affected by the altitude and low air pressure, the boiling point of water is reduced, making it difficult to cook rice, poor quality, and long cooking time. Therefore, how to improve the edible quality and food supply efficiency of staple foods in extreme environmental areas has become an urgent problem to be solved. (2) In extreme environments, common staple food products are easy to regenerate and have a short shelf life: In plateau areas, the altitude is high, the air pressure is low, and the temperature is low, so starch is more likely to regenerate, causing the soft rice to gradually harden and lose its original viscosity, elasticity and flavor substances; in addition, starch is difficult to be digested and absorbed by the human body after recrystallization, which in turn causes the rice to lose its taste quality and nutritional value and shortens its shelf life. Therefore, improving the anti-regeneration quality of staple foods and extending their shelf life are urgent problems to be solved.

[0003] Recombinant rice, also known as artificial rice, engineered recombinant rice, and nutritionally fortified rice, is a staple food that simulates the appearance of natural rice. Its production process involves the crushing and mixing of raw materials and auxiliary materials, extrusion and maturation by screw extruders, cutting and granulation, and drying and molding. In recent years, my country's research on recombinant rice has made some progress, but most of the research is mainly focused on improving edible quality, process optimization, and nutritional fortification under conventional conditions, and there is a lack of research on recombinant rice in special environments in extreme environmental areas. At present, affected by multiple factors such as air pressure, temperature, and water quality, commercially available cooked rice on the plateau has practical problems such as poor applicability to extreme environments, short shelf life, high prices, and unsatisfactory edible quality. In plateau areas, recombinant rice has problems such as low rice maturity, poor rehydration performance (rehydration requires high temperature and long time), and poor food quality.

[0004] Therefore, it is necessary to develop a nutritious and healthy cooked rice suitable for use in extreme environmental areas to solve the problems existing in the prior art. Summary of the invention

[0005] In order to solve the problems existing in the prior art, the present invention provides a nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas and a preparation method thereof.

[0006] The main purpose of the present invention is to prepare a nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas based on the natural cereal dietary fiber co-extrusion technology. The prepared extruded cooked rice is not only resistant to digestion and easy to extrude, but can also be rehydrated in a short time by soaking in cold water under room temperature in extreme environmental areas to achieve a taste and appearance similar to fresh rice.

[0007] The first aspect of the present invention is to provide a nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas, which is prepared by mixing, crushing, twin-screw extrusion, cutting into shapes, and drying a rice compound;

[0008] Every 100 servings of rice blend includes:

[0009]

[0010] Furthermore, the nutritious and healthy extruded cooked rice prepared by the present invention can be eaten after soaking at 20°C-50°C for 10-35 minutes. The water temperature required for the cooked rice prepared by the present invention is low, and the cooked rice can be eaten directly without waiting, which is suitable for use in special conditions and extreme environments. For example, it can be used in scenes where it is difficult to provide hot water, such as disaster relief and plateau environments.

[0011] The second aspect of the present invention is to provide a method for preparing the nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas, comprising the steps of:

[0012] S1, crushing: crush the rice composite material to a particle size of 0.15-0.18 mm and mix evenly;

[0013] S2, extrusion and cutting: the crushed material obtained in step S1 is placed in a twin-screw extruder for extrusion, the extruded material is extruded through a rice-shaped die hole, and is cut into a rice-shaped shape by a cutter;

[0014] S3, drying: sending the cut rice grains into a fluidized bed for drying.

[0015] Furthermore, the rice has an amylose content of 20-24%.

[0016] Furthermore, in step S3, the moisture content in the drying process is controlled to be 10-12%.

[0017] Furthermore, the drying temperature in step S3 is 80-90° C., and the drying time is 2-4 hours.

[0018] Furthermore, the twin-screw extruder parameters are set as: screw speed 220-260r / min.

[0019] Furthermore, in step S2, the six temperature sections of the sleeve of the twin-screw extruder from the feed port to the discharge port are 90-95°C, 100-105°C, 110-115°C, 120-125°C, 110-105°C, and 95-90°C respectively.

[0020] Furthermore, the rice has a crushed particle size of 0.15 mm and an amylose content of 22%.

[0021] In some preferred embodiments, the moisture content is controlled to be 11% during the drying process.

[0022] The beneficial effects of the present invention are as follows:

[0023] The invention uses broken rice as raw material and adopts twin-screw extrusion to produce extruded cooked rice suitable for use in extreme environmental areas, while strictly controlling various process parameters such as drying moisture content and extrusion processing temperature.

[0024] Compared with the existing process, the process of the invention is simple, and there is no need to add water for conditioning after crushing and before extrusion molding, so that the material is uniform and does not agglomerate, and the properties of the material before extrusion are easily controlled, thereby improving the adaptability of the material to extrusion and improving the texture and appearance of the product.

[0025] The instant rice grains prepared by the invention are similar to natural rice grains, have full grains, crystal color, moderate hardness and chewiness, are suitable for human taste, and have quality similar to natural rice.

[0026] The extruded cooked rice of the present invention is suitable for use in extreme environmental areas and can be eaten after being soaked in water at 20°C, and the gelatinization degree can reach more than 90%. It is storage-resistant, and the sensory score does not change much after being stored for 120 days. According to the test, the shelf life at room temperature can reach 720 days.

[0027] The water temperature required for the cooked rice prepared by the invention is low, and the cooked rice can be eaten directly without waiting, so the cooked rice is suitable for use in special conditions and extreme environments. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings are used to provide a further understanding of the present application and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the present application and do not constitute a limitation of the present application. In the accompanying drawings:

[0029] Figure 1 Example 1 Sensory evaluation diagram of recombinant rice made from different white rice;

[0030] Figure 2 Effects of different atmospheric conditions on the sensory quality of recombinant rice after cooking, soaking in 20℃ water (a, b), heating with a heating bag (c, d);

[0031] Figure 3 Changes in sensory scores of recombinant rice during storage;

[0032] Figure 4 Changes in elasticity of recombinant rice during storage;

[0033] Figure 5 Verification diagram of the undercooked state of the cooked rice prepared in Example 1 after being soaked in 20°C water. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0035] The production equipment and instruments involved in the following embodiments are all conventional in the art.

[0036] The recombinant rice was prepared using a FMHE36-24 twin-screw extruder from Hunan Fumak Food Engineering Technology Co., Ltd.

[0037] Extrusion process flow: main ingredients (white rice, highland barley, quinoa), auxiliary materials (isolated soy protein, monoglyceride) - crushing - weighing - mixing - adjusting moisture - twin-screw extrusion - cutting and molding - cooling and drying - reconstituted rice.

[0038] The obtained part of recombinant rice and commercially available recombinant rice were ground through an 80-mesh sieve and sealed for subsequent use.

[0039] Determination of gelatinization characteristics: Determine according to GB / T 24852-2010 "Rapid viscometer method for determination of gelatinization characteristics of rice and rice flour".

[0040] Determination of cooking quality:

[0041] Refer to the method of (Bao Huiyi. Effects of different proteins on the digestibility of extruded rice starch and preparation of recombinant rice [D]: [Master's thesis]. Wuxi: Jiangnan University, 2023.).

[0042] (1) Cooking time and undercookedness

[0043] Weigh 3.00g of rice grains and soak them in 30mL of 20℃ water. Take out the rice grains at a specific time during the soaking process, place them between two glass plates, and press them moderately until there is no opaque rice core in the rice grains (no undercooked). When 98% of the rice grains have no opaque rice core, record the time and end the steaming. This time is recorded as the optimal steaming time of the sample. Other cooking qualities are determined based on the optimal steaming time;

[0044] (2) Cooking loss rate

[0045] Weigh 3.00g of rice grains (m0) in a beaker, place in 30mL of 20℃ water and cook according to the optimal soaking time. After cooking, pour the rice soup into a weighing dish with constant weight (m1) and dry at 105℃ to constant weight (m2). The cooking loss rate is calculated according to the following formula:

[0046] (3) Water absorption

[0047] Weigh 3.00 g (m0) of rice grains and place them in 30 mL of 20°C water and soak for the optimal soaking time. After soaking, cool to room temperature. Transfer the sample to a centrifuge tube (m0) at a constant weight. a ) and weigh the total mass of the centrifuge tube and the sediment after centrifugation (m b ). The water absorption rate is calculated according to the following formula:

[0048] (4) Volume expansion rate

[0049] Weigh 20g of recombinant rice with an electronic balance, put it into a 100mL measuring cylinder, inject 30mL of water and quickly (within 30s) record the volume V1 of the measuring cylinder, then the volume V2 of the 20g raw rice sample = V1-30. Weigh 30g of recombinant rice with an electronic scale, cook it with excess water, drain the surface water, and then randomly weigh 20g of rice from the broken parts, put it into a 100mL measuring cylinder, inject 30mL of water, and immediately record the volume V3 in the measuring cylinder, then the volume V4 of the 20g rice = V3-30. The volume expansion rate is calculated according to the following formula:

[0050]

[0051] (5) Iodine blue value

[0052] Weigh 3.00g of the cooked sample in a 50mL test tube, add distilled water to 25mL, place the test tube in a constant temperature oscillator at 40℃, 120r / min water bath for 60min. Then take out and dilute to 50mL, centrifuge at 3000g for 10min. Take the supernatant, add 0.1mol / LKI-I2 solution and 0.1mol / LHCl solution 0.5mL each, add water to dilute to 50mL, and let stand in a dark place for 20min. Use 0.5mLKI-I2 solution and 0.5mLHCl solution, dilute to 50mL with distilled water as a blank control. The absorbance value of the sample measured at 620nm is used to represent the iodine blue value.

[0053] Determination of texture properties

[0054] The texture characteristics of recombinant rice were tested using a texture analyzer. The recombinant rice was steamed and picked out, and three whole rice grains were used for each measurement. The specific measurement conditions were as follows: the full texture analysis (TPA) mode was used for measurement, with the probe selected as P / 36, compression ratio of 80%, touch force of 5g, pre-measurement speed of 2mm / s, measurement speed of 1mm / s, and post-measurement speed of 2mm / s.

[0055] Determination of sensory scores

[0056] Weigh 10g of each sample and place it in an aluminum rice steaming box, add 13mL of 20℃ water and soak for 15min. Design a sensory evaluation table with reference to the rice sensory evaluation method in GB / T15682-2008 and make some modifications. The specific sensory evaluation table is shown in Table 1.

[0057] Table 1 Sensory quality evaluation table of recombinant rice

[0058]

[0059] Gelatinization degree determination method: crush and sieve the sample (80 mesh), take 0.1g sample and put it into 49mL distilled water, then add 1mL KOH solution (10mol / L), stir magnetically for 5min, and centrifuge at 4500r / min for 10min. Take 0.2mL supernatant, add 0.2mL HCL solution (0.2mol / L), then add 15mL distilled water, and finally add 0.2mL iodine solution (4g potassium iodide, 1g iodine dissolved in 100mL distilled water), and measure the absorbance A1 at a wavelength of 600nm.

[0060] Take another 0.1g sample and put it into 47.5mL distilled water, add 2.5mL KOH solution (10mol / L), stir magnetically for 5min, and centrifuge at 4500r / min for 10min. Take 0.2mL supernatant, add 0.2mL HCL solution (0.5mol / L), then add 15mL distilled water, and finally add 0.2mL iodine solution, and measure the absorbance A2 at a wavelength of 600nm. The gelatinization degree is calculated according to the following formula:

[0061] Sources of commercially available rice: 5055 semi-glutinous rice and Baojinyu (BJY) japonica rice were purchased from Jiangsu Agricultural Reclamation Rice Group Co., Ltd.; Yuanbao brand (YBP) japonica rice was purchased from Wilmar Trading (Private) Co., Ltd.; Indica rice (XM) was purchased from Jiangxi Huadachang Food Co., Ltd.

[0062] Source of recombinant rice: a certain self-heating rice available in the market.

[0063] Example 1 Preparation of recombinant rice from white rice with different amylose contents

[0064] Four types of white rice (5055, BJY, YBP, and XM) were selected. The amylose contents of the four types of white rice were 5055: 10.06%; BJY: 16.66%; YBP: 21.01%; XM: 25.31%;

[0065] Raw material formula: 87.6kg white rice, 5kg highland barley, 2kg quinoa, 5kg soy protein isolate, 0.4kg monoglyceride;

[0066] (1) Grinding: The composite material of different cereal dietary fibers and rice is ground into a particle size of 0.15 mm using a grinder;

[0067] (2) Extrusion and cutting: The crushed material is put into a feeder and then extruded into a twin-screw extruder. The extruder parameters are set as follows: screw speed 240 r / min, and the six-stage temperature of the sleeve from the feed port to the discharge port is 95° C., 105° C., 110° C., 120° C., 105° C., and 90° C. in sequence; the extruded material is extruded through a rice-shaped die hole and cut into a rice-shaped (elongated) shape by a cutter;

[0068] (3) Drying: The cut rice grains are sent to a fluidized bed for drying at a temperature of 90° C. for 3 hours until the moisture content is 11%.

[0069] Table 2 Gelatinization properties of different white rice and recombinant rice made from different white rice

[0070]

[0071]

[0072] Table 3 Cooking quality of recombinant rice made from different white rice

[0073]

[0074] As shown in Table 2, compared with white rice flour, the peak viscosity, valley viscosity, disintegration value, final viscosity, and recovery value of homemade recombinant rice all dropped significantly. This is because the starch gelatinization degradation after extrusion, the decrease in starch molecular weight, the increase in short-chain amylopectin, and the weakening of the starch water absorption and swelling ability during the secondary heating process weakened the viscosity increase trend of the system. The peak viscosity and final viscosity of homemade recombinant rice increased with the increase of the raw material amylose content.

[0075] The cooking experiment of recombinant rice was carried out by soaking in water at 20℃. The influence of white rice characteristics on the cooking quality of recombinant rice is shown in Table 3. With the increase of the content of amylose in raw white rice, the water absorption rate and volume expansion rate of recombinant rice showed a trend of first increasing and then decreasing, while the cooking loss showed a downward trend, and the iodine blue value and cooking time did not change significantly. The water absorption rate and volume expansion rate of recombinant rice BJY and YBP samples were both high, the cooking loss was small, and the cooking time was short, indicating that their rehydration and cooking quality were good. Under 20℃ hot water soaking, it was difficult for commercially available recombinant rice to reach the rice doneness standard within 20min, and there was a situation of being half-cooked, while the cooking time of homemade recombinant rice was less than 15min. The water absorption rate and volume expansion rate of homemade recombinant rice were significantly higher than those of commercially available recombinant rice, while the cooking loss and iodine blue value were significantly lower than those of commercially available recombinant rice.

[0076] like Figure 1 As shown in the figure, the sensory scores of recombinant rice made from different white rice raw materials are YBP, BJY, XM, and 5055 from high to low. After rehydration, the YBP sample has a complete rice grain structure, no odor, moderate hardness, good taste, and the highest score.

[0077] In Example 2-4, YBP white rice was selected as the raw material for preparing recombinant rice.

[0078] Example 2

[0079] The steps for making the extruded cooked rice used in the extreme environment area of ​​this embodiment are as follows:

[0080] Raw material formula: 170kg rice, 10kg barley, 4kg quinoa, 16kg soy protein isolate, 1kg monoglyceride, mix thoroughly.

[0081] (1) Grinding: The composite material of different cereal dietary fibers and rice is ground into a particle size of 0.15 mm using a grinder;

[0082] (2) Extrusion and cutting: The crushed material is put into a feeder and then extruded into a twin-screw extruder. The extruder parameters are set as follows: screw speed 240 r / min, and the six-stage temperatures of the sleeve from the feed port to the discharge port are 95° C., 105° C., 115° C., 125° C., 105° C., and 90° C., respectively; the extruded material is extruded through a rice-shaped die hole and cut into a rice-shaped (elongated) shape by a cutter;

[0083] (3) Drying: The cut rice grains are sent to a fluidized bed for drying at a temperature of 90° C. for 3 hours until the moisture content is 12%.

[0084] Example 3

[0085] The steps for making the extruded cooked rice used in the extreme environment area of ​​this embodiment are as follows:

[0086] Raw material formula: 184kg rice, 16kg soy protein isolate, 1kg monoglyceride, mix thoroughly.

[0087] (1) Grinding: The composite material of different cereal dietary fibers and rice is ground into a particle size of 0.15 mm using a grinder;

[0088] (2) Extrusion and cutting: The crushed material is put into a feeder and then extruded into a twin-screw extruder. The extruder parameters are set as follows: screw speed 240 r / min, and the six-stage temperature of the sleeve from the feed port to the discharge port is 95° C., 105° C., 125° C., 130° C., 115° C., and 90° C. respectively; the extruded material is extruded through a rice-shaped die hole and cut into a rice-shaped (elongated) shape by a cutter;

[0089] (3) Drying: The cut rice grains are sent to a fluidized bed for drying at a temperature of 90° C. for 3 hours until the moisture content is 12%.

[0090] Example 4

[0091] The steps for making the extruded cooked rice used in the extreme environment area of ​​this embodiment are as follows:

[0092] Raw material formula: 174kg rice, 10kg barley, 16kg soy protein isolate, 1kg monoglyceride, mix thoroughly.

[0093] (1) Grinding: The composite material of different cereal dietary fibers and rice is ground into a particle size of 0.15 mm using a grinder;

[0094] (2) Extrusion and cutting: The crushed material is put into a feeder and then extruded into a twin-screw extruder. The extruder parameters are set as follows: screw speed 240 r / min, and the six-stage temperature of the sleeve from the feed port to the discharge port is 95° C., 105° C., 110° C., 120° C., 105° C., and 90° C. in sequence; the extruded material is extruded through a rice-shaped die hole and cut into a rice-shaped (elongated) shape by a cutter;

[0095] (3) Drying: The cut rice grains are sent to a fluidized bed for drying at a temperature of 90° C. for 3 hours until the moisture content is 11%.

[0096] Table 4 Rehydration time of cooked rice and sensory evaluation

[0097]

[0098] As shown in Table 4, the plateau cooked rice prepared by the present invention can reach the rice cooked standard after being soaked in low-temperature hot water (20°C) for about 30 minutes, while ordinary commercially available recombinant rice is difficult to be rehydrated under the condition of soaking in low-temperature hot water, indicating that the cooked rice prepared by the present application can well adapt to the low boiling point of water in extreme environmental areas. According to GB / T 15682-2008, the sensory evaluation results show that the scores of Examples 2 to 4 are similar to those of natural japonica rice, which indicates that the plateau cooked rice has a higher edible quality.

[0099] Example 5: Low-pressure warehouse simulation experiment

[0100] Low-pressure chamber simulation experiment: In order to verify the plateau adaptability of recombinant rice (low pressure, low temperature environment), the cooking process of recombinant rice under plateau conditions (33.6-78.9 kPa, -30-30°C) was simulated in a low-pressure chamber. The recombinant rice prepared in Example 3 was tested at different atmospheric pressures: 78.9 kPa (simulated altitude 2000m), 64.2 kPa (simulated altitude 3000m), 56.0 kPa (simulated altitude 4000m), 44.8 kPa (simulated altitude 5000m), 33.6 kPa (simulated altitude 6000m), different temperatures (0°C, -15°C), and different heating methods (heating with a heating bag, soaking in 20°C water).

[0101] Effects of different atmospheric conditions on sensory quality of recombinant rice Figure 2 As shown. With the decrease of atmospheric pressure, the sensory score of commercial recombinant rice dropped seriously after rehydration, while the sensory score of homemade recombinant rice did not fluctuate much when heated by a heating pack, indicating that homemade recombinant rice has good adaptability to the plateau and still has good sensory quality after rehydration under low pressure and low temperature. In the absence of a heating pack, the sensory score of homemade recombinant rice dropped slightly, but was significantly higher than that of commercial rice overall. Commercial rice was seriously undercooked after rehydration under low pressure and low temperature conditions.

[0102] Example 6 Storage Experiment

[0103] The recombinant rice prepared in Example 3 was taken, and polyamide (PA) / polyethylene (PE), aluminum foil (AL) / polyethylene, and aluminum foil / polyethylene + mixed desiccant were used as packaging materials for the recombinant rice, and the recombinant rice was stored at 27° C. and 37° C. for 0 d, 30 d, 60 d, 90 d, and 120 d, respectively. Figure 3 / 4 are recorded as: C-1, C-2, C-3 respectively.

[0104] Changes in sensory scores during storage of homemade recombinant rice Figure 3As shown in the figure, the sensory score of homemade recombinant rice tends to decrease with the increase of storage time, but the overall change is not significant, which shows that homemade recombinant rice has high storage stability and is not easy to deteriorate. The change of elasticity of recombinant rice during storage is shown in the figure. Figure 4 As shown in the figure, with the increase of storage time, the elasticity of PA / PE and AL / PE packaging groups decreased slightly. In addition, consistent with the results of hardness and adhesion, AL / PE+mixed desiccant packaging has a good aging inhibition effect.

[0105] The present invention provides a nutritious and healthy cooked rice suitable for use in extreme environmental areas and a preparation method thereof, wherein a rice compound is crushed; the mixed material is processed by a twin-screw extruder, rotary cut, and granulated to obtain extruded cooked rice; the extruded cooked rice is aged and dried to obtain a product. The prepared plateau cooked rice can reach the rice cooked standard after being soaked in water at low temperature (0°C), low atmospheric pressure (33.6Kpa) and 20°C. The taste of the plateau cooked rice simulated in a low-pressure warehouse is basically the same as that of the rehydrated rice under normal atmospheric pressure. The low-pressure warehouse simulation experiment shows that the plateau cooked rice prepared by the present invention can well adapt to the conditions of low boiling point and low temperature in extreme environmental areas. The method is simple to operate and easy to industrialize, and the cereal dietary fiber is beneficial to inhibit starch retrogradation and improves the digestibility of the extruded cooked rice. The present invention has the four beneficial effects of shortening the cooking time of cooked rice, reducing the water temperature required for cooking, improving the edible quality of cooked rice, improving the digestibility of cooked rice, and using it under extreme conditions.

[0106] It should be understood that the above detailed embodiments of the present disclosure are only for the purpose of illustrating or explaining the principles of the present disclosure, rather than limiting the present invention. It should be noted that any modifications, equivalent substitutions and improvements made within the spirit and principles of the present disclosure should be included in the protection scope of the present invention.

Claims

1. A nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas, characterized in that: It is made of rice compound through mixing, crushing, twin-screw extrusion, cutting into shapes and drying; Every 100 servings of rice blend includes:

2. The nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas according to claim 1, characterized in that: Soak at 20℃-50℃ for 10-35min before eating.

3. The method for preparing the nutritious and healthy extruded cooked rice suitable for use in extreme environmental areas according to claim 1, characterized in that: Includes steps: S1, crushing: crush the rice composite material to a particle size of 0.15-0.18 mm and mix evenly; S2, extrusion and cutting: the crushed material obtained in step S1 is placed in a twin-screw extruder for extrusion, the extruded material is extruded through a rice-shaped die hole, and is cut into rice-shaped shapes by a cutter; S3, drying: sending the cut rice grains into a fluidized bed for drying.

4. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: The rice has an amylose content of 20-24%.

5. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: In step S3, the moisture content is controlled to be 10-12% during the drying process.

6. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: The drying temperature in step S3 is 80-90°C.

7. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: Drying time is 2-4 hours.

8. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: In step S2, the parameters of the twin-screw extruder are set to: screw speed 220-260 r / min.

9. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: The six temperature sections of the sleeve from the feed port to the discharge port are 90-95°C, 100-105°C, 110-115°C, 120-125°C, 110-105°C, and 95-90°C respectively.

10. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: The rice powder has a particle size of 0.15 mm and a straight chain starch content of 22%.

11. The method for preparing nutritious and healthy extruded cooked rice according to claim 3, characterized in that: The moisture content was controlled at 11% during the drying process.

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