Preparation method of bamboo shoot and bamboo fiber nutritional rice

Abstract

The invention discloses a manufacturing method of bamboo shoot and bamboo fiber nutritional rice, and belongs to the technical field of food processing. The invention discloses a manufacturing method of bamboo shoot fiber nutritional rice, which comprises the following steps: slicing bamboo shoot raw materials, carrying out pneumatic drying, coarse grinding and superfine grinding to obtain fiber fine powder with the particle size of 1-10mu m, mixing the fiber fine powder with glutinous rice flour or cassava starch, whey protein powder and the like according to the mass ratio of (7.15-88.97): (7.85-85.86): (0-36.53), pulping, adding 0.3 g of glutamine transaminase for treatment, and carrying out freeze-drying to obtain the bamboo shoot fiber nutritional rice. And performing three-stage heating extrusion forming, drying and polishing to obtain the nutritional rice. The taste of the bamboo shoot raw material is improved through superfine grinding, the forming problem is solved through enzyme treatment and segmented heating extrusion, the dietary fiber content of the prepared nutritional rice is 5-50.5%, the protein content of the prepared nutritional rice is 5-30.7%, the market blank of the high-dietary-fiber nutritional rice is filled, bamboo shoot resources can be fully utilized, and economic and social benefits are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically relates to a method for manufacturing bamboo shoot and bamboo fiber nutritious rice. Background Art

[0002] In recent years, with the continuous advancement of my country's social development and the continuous enrichment and improvement of people's material lives, the incidence of various chronic diseases has been rising year by year, and people are increasingly concerned about food safety and a balanced diet. An irrational diet, particularly insufficient dietary fiber intake, has become a major nutritional issue for modern people. Dietary fiber, considered the "seventh nutrient," not only promotes intestinal health but also inhibits fat absorption, protects the cardiovascular system, and lowers blood sugar and blood pressure, among other benefits.

[0003] According to statistics, my country's rice and wheat consumption reached 156,360,000 tons and 136,590,000 tons, respectively, in 2022. Both are the staple foods of Chinese residents. To address the issue of malnutrition and nutrient deficiencies in the daily diet, selenium-enriched rice, zinc-enriched rice / wheat, and golden rice and orange potatoes, rich in the vitamin A precursor β-carotene, have been developed. However, rice or wheat with high dietary fiber content remains a market gap. Furthermore, artificial rice products are being developed. These products are made by mixing starch-containing raw materials from various sources in varying proportions, or adding small amounts of vitamins and trace elements, followed by cooking, granulation, and drying to create granules similar in shape to natural rice. For example, see documents CN102578475A, CN102599433A, and CN101138427A. The added starch content can exceed 99%.

[0004] my country is a country with extremely rich bamboo resources. Bamboo grows fast and has high yields. Bamboo shoots, bamboo stumps, bamboo shells, bamboo powder (stems, branches and leaves), etc. are rich in insoluble and soluble dietary fiber, high-quality protein, amino acids, etc. They also contain active substances such as flavonoids and polysaccharides, which have immune regulation, antioxidant and antiviral functions, and have great development potential in the field of food processing. However, due to the high insoluble fiber content of bamboo shoots, they face many difficulties in the application process. On the one hand, their texture is rough and hard, resulting in poor chewing performance, which makes it difficult to meet consumers' demand for taste; on the other hand, the poor viscosity of insoluble dietary fiber makes it difficult to shape products after adding bamboo shoots, which seriously restricts the in-depth development and wide application of bamboo shoots resources in the food field.

[0005] Therefore, developing a new method for manufacturing nutritious rice that can effectively solve the taste and shaping problems of raw materials such as bamboo shoot processing residues in food applications, while significantly increasing the dietary fiber content of the product, can not only make full use of my country's abundant bamboo shoot resources and fill the market gap in high-dietary fiber nutritious rice, but also provide strong support for improving residents' dietary structure and improving the national health level, and has significant economic value and social significance. Summary of the Invention

[0006] In view of the above problems existing in the prior art, the technical problem to be solved by the present invention is to provide a method for manufacturing bamboo shoot fiber nutritious rice, which is used to prepare a new type of nutritious rice with rich dietary fiber content and high protein content.

[0007] In order to solve the above technical problems, the technical solutions adopted by the present invention are as follows:

[0008] A method for producing bamboo shoot fiber nutritious rice comprises: slicing bamboo shoot raw materials, then air-drying, coarsely crushing and ultrafinely crushing to obtain bamboo shoot fiber fine powder with a particle size of 1-10 μm; mixing the bamboo shoot fiber fine powder with glutinous rice flour or cassava starch and protein powder according to a mass ratio to prepare pulp, and subjecting the pulp to enzyme treatment, segmented heating and extrusion molding, and drying and polishing to obtain nutritious rice.

[0009] Furthermore, the bamboo shoot raw material is any one or a combination of several of bamboo shoot meat, bamboo shoot stumps, bamboo shoot shells, bamboo leaves, and bamboo branches.

[0010] Furthermore, the size of the bamboo shoots and bamboo shoot stumps slices is 5cm×2cm×2cm, and the size of the bamboo shoot shells, bamboo leaves and bamboo branches slices is 3cm×3cm.

[0011] Furthermore, the protein powder includes one or more of animal, plant and microbial sources such as whey protein powder, soy protein powder and yeast protein powder.

[0012] Furthermore, the mass ratio of the bamboo shoot fiber powder to glutinous rice flour or cassava starch and protein powder is 7.15-88.97:7.85-85.86:0-36.53.

[0013] Furthermore, the added amount of the transglutaminase is 0.3 g.

[0014] Furthermore, the segmented heating is 50-65°C in the first segment, 75-90°C in the second segment, and 110-130°C in the third segment.

[0015] Furthermore, the enzyme treatment is to cool the fluid to 30° C., add 0.3 g of transglutaminase, and stir until the protein forms a colloid.

[0016] A method for producing bamboo shoot fiber nutritious rice specifically comprises the following steps:

[0017] 1) Pretreatment of bamboo shoots: Slice the bamboo shoots, loosen the fibers by single-screw extrusion, and then dry and coarsely grind them;

[0018] 2) Ultrafine grinding: The coarsely ground raw materials are crushed by an air flow ultrafine grinder, with the air flow pressure controlled at 1.0 MPa, the air flow velocity at 200-250 m / s, and the operating temperature at 160° C. to obtain bamboo shoot fiber fine powder with a particle size of 1-10 μm;

[0019] 3) Ingredient mixing: mixing bamboo shoot fiber powder with glutinous rice flour or tapioca starch and protein powder in a mass ratio of 7.15-88.97:7.85-85.86:0-36.53, adding drinking water (50% by weight of the total weight of the powder), and stirring at 50° C. until a non-agglomerated fluid is obtained;

[0020] 4) Enzyme treatment: After cooling the fluid to 30°C, add 0.3g of transglutaminase and stir for 3h to allow the protein to form a colloid;

[0021] 5) Extrusion molding: The colloid is heated and extruded in sections through an artificial rice extrusion device, with the first section being 50-65°C, the second section being 75-90°C, and the third section being 110-130°C, and then cut into rice-sized particles;

[0022] 6) Drying and polishing: The particles are dried and polished by hot air circulation, and the moisture content is reduced to less than 15%, and then vacuum packaged.

[0023] Furthermore, the single-screw extrusion has a screw speed of 100 rpm and a screw gap of 0.2 mm.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1) The present invention converts bamboo shoots into a fine powder with a particle size of 1-10 μm through processes such as airflow drying, coarse grinding, and ultrafine grinding. The results of the examples show that when the particles after solid grinding are smaller than 10 μm, the oral perception of the particles is significantly reduced, thereby improving the problem of strong graininess and poor chewing properties caused by the rough and hard texture of bamboo shoots, and improving the taste of the resulting nutritious rice.

[0026] 2) The present invention adds transglutaminase during the enzyme treatment to form a colloid of the protein, thereby increasing the viscosity of the mixture; combined with a segmented heating extrusion molding process (first segment 50-65°C, second segment 75-90°C, third segment 110-130°C), the product can be smoothly molded, solving the molding difficulty problem caused by the poor viscosity of insoluble dietary fiber in bamboo shoots.

[0027] 3) The nutritious rice prepared from bamboo shoots (such as bamboo shoots, bamboo stumps, bamboo shells, bamboo leaves, and bamboo branches) rich in insoluble dietary fiber has a dietary fiber content of 5-50.5%, which can meet the modern demand for dietary fiber intake and help promote intestinal health, inhibit fat absorption, protect cardiovascular and cerebrovascular systems, and lower blood sugar and blood pressure. Protein powder (such as whey protein powder, soy protein powder, and yeast protein powder) is added to the formula to increase the protein content of the nutritious rice to 5-30.7%, thereby improving the nutritional value of the product and providing essential protein for the human body.

[0028] 4) The bamboo shoot fiber nutritious rice prepared by the present invention fills the market gap of high dietary fiber nutritious rice, provides consumers with a new nutritious food choice, helps to improve the dietary structure of residents and enhance the national health level, and has important social significance. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The morphology of the bamboo shoot fiber nutritious rice after heat formation (left) shows that the grain size is highly uniform and the grain shape is full, which is highly similar to the grain shape of rice; the morphology of the bamboo shoot fiber nutritious rice after steaming (right) shows that the grain shape of the nutritious rice remains intact after steaming, and the shape and color after steaming are highly similar to rice. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention will be further described below in conjunction with specific examples. In the following examples, if not described in detail, the technical means used are conventional means well known to those skilled in the art. Without departing from the spirit and essence of the present invention, the modifications or replacements made to the inventive method, steps or conditions all fall within the scope of the present invention. The experimental methods and reagents without specifying the specific conditions in the examples are all in accordance with conventional conditions in this area.

[0031] Example 1

[0032] 1. Pretreatment of bamboo shoots and bamboo shoot meat

[0033] Bamboo shoots and bamboo shoot stumps with moisture contents of 90% and 85% are respectively cut into small pieces of about 5cm×2cm×2cm. The fibers in the bamboo shoots and bamboo shoot stumps are loosened by single-screw extrusion, with a screw speed of about 100rpm and a screw gap of about 0.2mm. After extrusion, the moisture content of the bamboo shoots and bamboo shoot stumps is about 40.2%, and the moisture content of the bamboo shoots and bamboo shoot stumps is about 38.7%. Drying and coarse grinding: the bamboo shoot stumps and bamboo shoot meat residues after the loosening of the fibers are sent to an air flow dryer, and the inlet hot air temperature is controlled at about 120°C and the wind speed is 20m / s. After circulated drying, the moisture content of the bamboo shoots and bamboo shoot meat is about 10.7%-8.5%. The dried bamboo shoot stumps and bamboo shoot meat residues are sent to a high-speed grinder for grinding and screening, with the blade speed set to 10000rpm and the sieve plate to 80 mesh. Ultrafine grinding: The sieved bamboo shoots and bamboo shoot meat powder are respectively ground through an airflow ultrafine grinder, with the airflow pressure controlled at 1.0 MPa, the airflow velocity at 250 m / s, and the operating temperature at 160°C, to obtain bamboo shoot fiber powder and bamboo shoot meat fiber powder with a particle size of about 5-10 μm.

[0034] 2. Treatment of bamboo shoots, bamboo leaves and bamboo branches

[0035] Bamboo shoots, bamboo leaves, and bamboo branches with moisture contents of 65%, 55%, and 39%, respectively, are cut into 3cm x 3cm pieces and fed into a pneumatic dryer. The inlet hot air temperature is controlled at approximately 120°C and the wind speed is 20m / s. The pieces are dried in a circulating manner until the moisture content of the bamboo shoots, bamboo leaves, and bamboo branches is approximately 10%. The dried bamboo shoots, bamboo leaves, and bamboo branches are then pulverized and sieved in a high-speed grinder at a blade speed of approximately 10,000rpm and an 80-mesh screen. Ultrafine grinding: The coarse powder of bamboo shoots, bamboo leaves, and bamboo branches after sieving is then pulverized in an airflow ultrafine grinder at an airflow pressure of 1.0 MPa. The airflow speed is controlled at 200m / s and the operating temperature is 160°C. Fine bamboo shoot fiber powders of approximately 1-10μm are obtained.

[0036] 3. Particle size distribution of bamboo shoot fiber powder

[0037] The particle size distribution of bamboo shoot fiber powder obtained from different parts of bamboo raw materials was measured according to the national standard "Particle Size Analysis Laser Diffraction Method" (GB / T19077-2024). 90 Refers to the particle size corresponding to 90% of the cumulative distribution curve under volume; D 10 Refers to the particle size corresponding to 10% of the cumulative distribution curve under volume; D 50 Refers to the volume median diameter, that is, particles smaller than this diameter account for 50% of the volume, and particles larger than this diameter account for 50%.

[0038] The results are shown in Table 1. The fine powders prepared from different parts of bamboo and the D 50The smallest, while the D of bamboo shoot shell powder 50 The largest, probably because bamboo trunk has high lignin content, which makes it harder than other parts of the material, and the intensity of mutual collision under high-speed airflow is greater, while bamboo shoot shell D 50 The particle size is higher than that of other raw materials. The possible reason is that bamboo shoot shell raw materials not only have a low lignin content, but also a high cellulose content. Its fiber toughness is strong, and the difficulty of crushing is slightly greater than that of other raw materials. 90 As can be seen from the particle size, all raw materials processed in Example 1 yielded fine powders with a particle size of less than 10 μm. Existing research indicates that when solids are pulverized to particles smaller than 10 μm, oral particle perception is significantly reduced. Therefore, the bamboo shoot powder prepared in Example 1 can be used in the preparation and consumption of nutritious rice.

[0039] Table 1 Particle size distribution of bamboo shoot fiber powder

[0040]

[0041] 4. Composition analysis of bamboo shoot fiber powder

[0042] The crude protein content and chemical composition of bamboo shoot fiber powder obtained from different parts of bamboo were determined. The crude protein content determination procedure was based on the "National Food Safety Standard - Determination of Protein in Food" (GB5009.5-2016). The chemical composition analysis procedure was based on the methods used by the National Renewable Energy Laboratory (NREL) to determine cellulose, hemicellulose, and lignin content.

[0043] As shown in Table 2, the results show that bamboo shoots contain abundant dietary fiber (i.e., highly polymerized polysaccharide components such as cellulose and hemicellulose) in the components of different parts of bamboo shoots. Lignin, as an anti-nutritional factor, is higher in bamboo branches and leaves, and has the lowest protein content. When using bamboo branches and bamboo leaf powder formula design, protein should be appropriately added so that the nutrient content in the product is relatively balanced. Secondly, the protein content is higher in bamboo shoot meat, bamboo shoot stump and bamboo shoot shell powder, but the cellulose and hemicellulose dietary fiber content is on the low side. Therefore, bamboo shoot meat and bamboo shoot stump powder are suitable for designing a nutritious rice formula with high protein content. In the mixed use process, bamboo branches and bamboo leaf powder can be considered to be compounded with bamboo shoot meat, bamboo shoot stump and bamboo shoot shell powder to achieve the target ratio of nutrients.

[0044] Table 2 Composition analysis of bamboo shoot fiber powder

[0045]

[0046] Example 2

[0047] 1. Bamboo shoot and bamboo fiber nutritious rice formula

[0048] According to the formula of Table 3, the corresponding mass of bamboo shoot fiber powder (including bamboo shoot meat, bamboo shoot stump, bamboo shoot shell, bamboo leaf and bamboo branch source), glutinous rice flour or cassava starch and protein powder (including animal sources such as whey protein powder, plant sources such as soy protein powder and single cell protein such as yeast protein powder) are mixed, and then 50% of the total weight of the powder is added to drinking water, which is stirred evenly at 50 ° C until there is no agglomeration fluid. In order to make the trend of product nutritional components and property changes caused by the difference in proportion between the ingredients in the formula easier to understand, the ingredients used in the embodiments of this patent are all dried at medium temperature, and the moisture content is less than 0.8%. In actual production, no drying step is required. After the fluid is stirred and cooled to 30°C, 0.3g of food-grade transglutaminase is added and stirred for 3 hours until the protein in the fluid forms a colloid and the viscosity continues to increase. The colloid is then passed through an artificial rice extruder and heated and extruded in stages: the first stage is pre-gelatinization at 50-65°C, which causes some starch to begin to gelatinize; the second stage is gelatinization at 75-90°C, which causes most of the amylose to gelatinize; and the third stage is heating and dehydration at 110-130°C, which reduces the moisture content to 40%, completing the initial surface ripening. The resulting strips of cooked rice are then cut into rice-sized particles and dried in a hot air circulation system at 90°C for approximately 30 minutes, until the surface is fully ripened and the moisture content is reduced to approximately 25%. The rice is then cooled to room temperature. The cooled nutrient rice particles are placed in a polisher for tumbling and polishing, while further drying them with hot air at 60-65°C to a moisture content below 15%. After the nutritious rice cools to room temperature, vacuum pack it and store it in a cool place for later use.

[0049] Table 3 Bamboo shoot fiber nutritious rice formula

[0050]

[0051]

[0052] 2. Determination of dietary fiber and protein content of bamboo shoot fiber nutritious rice

[0053] The dietary fiber and protein contents of bamboo shoot and bamboo fiber nutritious rice with different composition ratios were determined. The dietary fiber content determination procedure was based on the "National Food Safety Standard - Determination of Dietary Fiber in Foods" (GB5009.88-2023). The protein content was determined based on the "National Food Safety Standard - Determination of Protein in Foods" (GB5009.5-2016).

[0054] The results are shown in Table 4. The protein content of the bamboo shoot fiber nutritious rice with formula A9 is 30.5%, and the dietary fiber content is 20.1%; the protein content of the bamboo shoot fiber nutritious rice with formula B9 is 20.2%, and the dietary fiber content is 25.1%; the protein content of the bamboo shoot shell fiber nutritious rice with formula C9 can reach up to 25.2%, and the dietary fiber content can reach up to 50.7%; the protein content of the bamboo leaf fiber nutritious rice with formula D9 can reach up to 30.5%, and the dietary fiber content can reach up to 50.5%; the protein content of the bamboo branch fiber nutritious rice with formula E8 can reach up to 15.4%, and the dietary fiber content can reach up to 45.5%.

[0055] Table 4 Nutritional analysis of bamboo shoot fiber nutritious rice

[0056]

[0057]

[0058] In summary, the bamboo shoot fiber nutritional rice prepared by the present invention has a dietary fiber content of 5-50.5%, and a protein content of 5-30.7%. Depending on the differences in bamboo shoot fiber raw materials, the dietary fiber and protein contents fluctuate within the above ranges.

[0059] According to the recipe of Example 2, 2-5 kinds of bamboo shoot fiber powders from different sources can be selected for compound mixing, and then the contents of other raw materials can be adjusted as needed to obtain bamboo shoot fiber nutritious rice with different component contents. According to the differences in the chemical composition and protein content of the bamboo shoot fiber powders collected at different time periods, the components can be further replaced and the addition amount can be adjusted according to the content of the present invention according to different needs to obtain bamboo shoot fiber nutritious rice with higher dietary fiber content or protein content.

[0060] Example 4

[0061] This embodiment uses bamboo shoot fiber powder, glutinous rice flour, and soy protein powder as raw materials. After the three components of corresponding mass are mixed uniformly according to the ratio in Table 5, drinking water of about 50% of the total weight of the raw materials is added and stirred uniformly at 50 ° C to form a non-agglomerated fluid. In order to make the differences in proportions between the ingredients in the formula and the trends of changes in product nutritional components and properties easier to understand, the ingredients used in the embodiments of this patent are all dried at medium temperature, and the moisture content is less than 0.8%. In actual production, no drying step is required. The fluid substance is continued to be stirred and cooled to 30 ° C for standby use. 0 g, 0.1 g, 0.3 g and 0.6 g of (food grade) transglutaminase powder were added respectively, and stirring was continued for 3 h until the protein in the fluid substance formed a colloid and the viscosity continued to increase; subsequent operations were performed according to the steps of Example 2 until a nutritious rice product was obtained, and the broken and incomplete rice grains were removed through a sieve, and the nutritious rice with complete grains was weighed. The total mass of the solid raw materials in the raw materials was 100%, and the yield of the nutritious rice product with good grain integrity after removing the broken rice was calculated.

[0062] The results are shown in Table 5. In the formula without adding glutaminase, when the glutinous rice flour content gradually decreased and the bamboo shoot fiber content gradually increased, the yield of the product decreased significantly, indicating that the higher the starch content, the stronger the adhesion, which helps to improve the integrity of the nutritious rice grains.

[0063] Table 5 Product yield of bamboo shoot fiber nutritious rice at different addition amounts of glutamine transaminase

[0064]

[0065]

[0066] Comparisons of samples C4, F1, F2, C7, F3, and F4 revealed that, in a recipe without exogenous protein, the addition of transglutaminase significantly improved the integrity of the nutritious rice grains compared to the absence of transglutaminase. This is because transglutaminase also interacts with endogenous proteins in bamboo shoot fiber, forming amino acid amide residues that polymerize, enhancing the adhesion between the raw materials and improving the integrity of the nutritious rice grains. Furthermore, increasing the enzyme dosage also promotes improved yield.

[0067] Comparisons of samples C8, F5, F6, F7, C9, F8, F9, and F10 showed that the yield of nutritious rice significantly increased with the addition of transglutaminase compared to the formulation without exogenous protein, and the effect became more pronounced with the addition of a larger amount. A significant increase in yield was achieved with a 0.3g addition, while further increases in the addition amount did not significantly improve the yield. In summary, adding 0.3g of transglutaminase to different formulations of bamboo shoot fiber nutritious rice effectively increased the bonding between the raw materials and improved the product yield.

[0068] Samples C5, C6, C8 and C9 were compared, and the results showed that when the addition amount of glutamine transaminase was 0.3g, the addition of exogenous protein and enzymatic cross-linking could promote a higher degree of particle integrity even if the fiber content was greatly increased, thereby achieving the preparation of high-yield nutritious rice products.

[0069] Example 5

[0070] This embodiment uses bamboo shoot fiber powder, glutinous rice flour, and soy protein powder as raw materials. After the three ingredients of corresponding mass are mixed evenly according to the ratio in Table 6, drinking water of about 50% of the total weight of the raw materials is added and stirred evenly at 50°C until there is no agglomeration fluid. In order to make the trend of changes in the nutritional components and properties of the product caused by the differences in proportions between the ingredients in the formula easier to understand, the ingredients used in the embodiments of this patent are all dried at medium temperature, and the moisture content is less than 0.8%. In actual production, no drying step is required. The fluid substance is continued to be stirred and cooled to 30°C for standby use. Add 0.3g of (food grade) glutamine transaminase powder and continue stirring for 3h. After the protein in the fluid substance forms a colloid, it is set aside. Three heating methods are used to prepare nutritious rice products, as follows:

[0071] 1) Three-stage heating extrusion molding

[0072] The colloid is extruded through an artificial rice extruder, where it undergoes staged heating and extrusion. The first stage involves pre-gelatinization at 50-65°C, which begins to gelatinize some of the starch. The second stage involves gelatinization at 75-90°C, which primarily gelatinizes the starch. The third stage involves heating and dehydration at 110-130°C, which reduces the moisture content to 40%, completing initial surface ripening. The resulting strips of cooked rice-sized pellets are then dried in a 90°C hot air circulation system for approximately 30 minutes, fully ripening the surface and reducing the moisture content to approximately 25%. The pellets are then cooled to room temperature. The cooled nutrient rice pellets are then placed in a polishing machine, where they are tumble-polished and further dried with hot air at 60-65°C, until the moisture content is below 15%.

[0073] 2) Two-stage high-temperature heating extrusion molding

[0074] The colloid was passed through an artificial rice extrusion device and subjected to two-stage heating and molding. The first stage was pre-gelatinization at 50-65°C, and the second stage was heating and dehydration at 110-130°C to reduce the moisture content to below 25%, completing the maturation process. The obtained strip-shaped maturation material and rice-sized particles were cut into particles in a polishing machine and rolled and polished. At the same time, the nutritious rice particles were further dried with hot air at 65-70°C to a moisture content of less than 15%, which is sample G2.

[0075] 3) High temperature heating extrusion molding

[0076] The colloid was heated and extruded through an artificial rice extruder at 100-120°C to produce a strip-shaped cooked product with a moisture content reduced to 40%. The cooked product was then cut into rice-sized granules. These were then dried in a hot air circulation system at 90°C for approximately 30 minutes until the surface of the granules was fully cooked and the moisture content was reduced to approximately 25%. The granules were then cooled to room temperature. The cooled nutrient rice granules were then placed in a polishing machine and subjected to rolling polishing. Simultaneously, the nutrient rice granules were further dried in hot air at 60-65°C to a moisture content of less than 15%, resulting in Sample G3.

[0077] Broken and incomplete rice grains were removed through a sieve, and the intact nutritious rice grains were weighed. The yield of nutritious rice was calculated, taking the total weight of the solid raw materials as 100%. The yield of bamboo shoot fiber nutritious rice products was compared under the three heating methods.

[0078] The results, as shown in Table 6, show that the pre-gelatinization and gelatinization steps effectively improve the yield of nutritious rice products because the staged heating mode improves the uniformity of the internal and external bonding forces of the material, demonstrating the necessity of the pre-cooking and gelatinization steps. The two-stage heating method can quickly obtain a cooked product with a moisture content below 25%, but there is a problem of excessive broken rice after cutting. This may be due to excessive temperature fluctuations during the cooking process, uneven cooking within the material, and inconsistent local aggregation of the rice grains after cutting, resulting in excessive loss. At the same time, the 90°C hot air circulation drying method achieves complete cooking of the grain surface, which helps reduce losses during the subsequent polishing process and improves the yield of nutritious rice grains. In summary, the three-stage heating and hot air circulation drying method have a significant promoting effect on improving the yield of nutritious rice.

[0079] Table 6 Yield of bamboo shoot fiber nutritious rice products under different molding methods

[0080]

[0081] The embodiments described above are merely illustrative of the present invention and are not restrictive. Those skilled in the art will understand that many modifications, changes or equivalents may be made without departing from the spirit and scope defined by the appended claims, but all of these modifications, changes or equivalents will fall within the scope of protection of the present invention.

Claims

1. A method for producing bamboo shoot fiber nutritious rice, characterized in that: include: The bamboo shoot raw materials are sliced ​​and then air-dried, coarsely crushed and ultrafinely crushed to obtain bamboo shoot fiber fine powder with a particle size of 1-10 μm; the bamboo shoot fiber fine powder is mixed with glutinous rice flour or cassava starch and protein powder according to a mass ratio to prepare pulp, and then subjected to enzyme treatment, segmented heating extrusion molding, drying and polishing to obtain nutritious rice with a dietary fiber content of 5-50.5% and a protein content of 5-30.7%.

2. The manufacturing method according to claim 1, characterized in that The bamboo shoot raw materials are any one or a combination of several of bamboo shoot meat, bamboo shoot stumps, bamboo shoot shells, bamboo leaves and bamboo branches.

3. The manufacturing method according to claim 1 or 2, characterized in that The size of the bamboo shoots and bamboo shoot stump slices is 5cm×2cm×2cm, and the size of the bamboo shoot shells, bamboo leaves and bamboo branches slices is 3cm×3cm.

4. The manufacturing method according to claim 1, characterized in that The protein powder includes one or more of whey protein powder, soy protein powder and yeast protein powder.

5. The manufacturing method according to claim 1, characterized in that The mass ratio of the bamboo shoot fiber powder to glutinous rice flour or cassava starch and protein powder is 7.15-88.97:7.85-85.86:0-36.

53.

6. The manufacturing method according to claim 1, characterized in that The added amount of the transglutaminase is 0.3 g.

7. The manufacturing method according to claim 1, characterized in that The staged heating includes the first stage at 50-65°C, the second stage at 75-90°C, and the third stage at 110-130°C.

8. The manufacturing method according to claim 1, characterized in that The enzyme treatment comprises cooling the fluid to 30° C., adding 0.3 g of transglutaminase, and stirring until the protein forms a colloid.

9. The manufacturing method according to claim 1, characterized in that The following steps are involved: 1) Pretreatment of bamboo shoots: Slice the bamboo shoots, loosen the fibers by single-screw extrusion, and then dry and coarsely grind them; 2) Ultrafine grinding: The coarsely ground raw materials are crushed by an air flow ultrafine grinder, with the air flow pressure controlled at 1.0 MPa, the air flow velocity at 200-250 m / s, and the operating temperature at 160° C. to obtain bamboo shoot fiber fine powder with a particle size of 1-10 μm; 3) Ingredient mixing: mixing bamboo shoot fiber powder with glutinous rice flour or tapioca starch and protein powder in a mass ratio of 7.15-88.97:7.85-85.86:0-36.53, adding drinking water (50% by weight of the total weight of the powder), and stirring at 50° C. until a non-agglomerated fluid is obtained; 4) Enzyme treatment: After cooling the fluid to 30°C, add 0.3g of transglutaminase and stir for 3h to allow the protein to form a colloid; 5) Extrusion molding: The colloid is heated and extruded in sections through an artificial rice extrusion device, with the first section being 50-65°C, the second section being 75-90°C, and the third section being 110-130°C, and then cut into rice-sized particles; 6) Drying and polishing: The particles are dried and polished by hot air circulation, and the moisture content is reduced to less than 15%, and then vacuum packaged.

10. The manufacturing method according to claim 9, characterized in that: The single screw extrusion was performed at a screw speed of 100 rpm and a screw gap of 0.2 mm.

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