Method for manufacturing bamboo shoot fiber nutrient rice

Abstract

The application discloses a manufacturing method of bamboo shoot fiber nutrition rice, and belongs to the technical field of food processing. The manufacturing method of the bamboo shoot fiber nutrition rice is as follows: bamboo shoot raw materials are sliced, airflow dried, coarsely pulverized and ultra-micro pulverized to prepare fiber fine powder with a particle size of 1-10 microns; the fiber fine powder is mixed with glutinous rice powder or cassava starch, whey protein powder and the like according to a mass ratio of 7.15-88.97:7.85-85.86:0-36.53 to prepare pulp; 0.3g of glutamine transaminase is added for treatment; three-stage heating and extrusion molding are carried out; and after drying and polishing, the nutrition rice is prepared. The application improves the taste of the bamboo shoot raw materials through ultra-micro pulverization, solves the molding problem through enzyme treatment and segmented heating and extrusion, and prepares the nutrition rice with a dietary fiber content of 5-50.5% and a protein content of 5-30.7%, fills the market blank of high-dietary-fiber nutrition rice, and can fully utilize bamboo shoot resources, and has economic and social benefits.

Description

Technical Field

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

[0002] In recent years, with the continuous progress of social development and the enrichment and improvement of people's material lives in my country, the incidence of various chronic diseases has been rising year by year, and people's attention to food safety and a balanced diet has been increasing. An unreasonable dietary structure, especially insufficient dietary fiber intake, has become one of the main nutritional problems for modern people. Dietary fiber is considered the "seventh essential nutrient," and in addition to promoting intestinal health, it also plays a role in inhibiting fat absorption, protecting the cardiovascular system, lowering blood sugar, and lowering blood pressure.

[0003] According to statistics, in 2022, my country's consumption of rice and wheat reached 156,360 thousand tons and 136.59 million tons respectively, both being the staple foods of Chinese residents. To address the problem of an unbalanced daily diet and lack of essential nutrients, selenium-enriched rice, zinc-enriched rice / wheat, golden rice rich in vitamin A precursor β-carotene, and orange-flavored sweet potatoes have been developed. However, rice or wheat with high dietary fiber content remains a market gap. In addition, there are also artificial rice products being developed, which use various starch-containing raw materials from different sources, mixed in different proportions, or with the addition of small amounts of vitamins and trace elements, before being cooked, granulated, and dried to obtain granules similar in shape to natural rice. Examples include comparison documents CN102578475A, CN102599433A, and CN101138427A. In some of these cases, the starch content exceeds 99%.

[0004] my country is a country with extremely rich bamboo resources. Bamboo grows rapidly and has a high yield. Bamboo shoots, stalks, husks, and bamboo powder (culms, branches, and leaves) are all rich in insoluble and soluble dietary fiber, high-quality protein, and amino acids. They also contain flavonoids, polysaccharides, and other active substances, possessing immunomodulatory, antioxidant, and antiviral functions, making them highly promising for development in the food processing field. However, due to the high insoluble fiber content of bamboo shoots, many challenges arise in their application. On the one hand, their coarse and hard texture results in poor chewability, making it difficult to meet consumers' taste preferences. On the other hand, the poor viscosity of insoluble dietary fiber makes it difficult to shape products containing bamboo shoots, severely restricting the in-depth development and widespread application of bamboo resources in the food industry.

[0005] Therefore, developing a new method for manufacturing nutritious rice that can effectively solve the problems of taste and shaping 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 for high dietary fiber nutritious rice, but also provide strong support for improving residents' dietary structure and enhancing national health, thus having significant economic value and social significance. Summary of the Invention

[0006] In view of the above-mentioned problems in the existing technology, 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] To solve the above-mentioned technical problems, the technical solution adopted by the present invention is as follows:

[0008] A method for manufacturing bamboo shoot fiber nutritious rice includes: processing bamboo shoot raw materials into slices, then air-drying, coarsely crushing and ultra-finely crushing them to obtain bamboo shoot fiber fine powder with a particle size of 1-10μm; mixing the bamboo shoot fiber fine powder with glutinous rice flour or tapioca starch and protein powder in a mass ratio to make a slurry, and then enzymatically treating, segmentally heating and extruding the slurry, drying and polishing it to obtain nutritious rice.

[0009] Furthermore, the bamboo shoot raw materials are any one or a combination of several of the following: bamboo shoot flesh, bamboo shoot root, bamboo shoot husk, bamboo leaves, and bamboo branches.

[0010] Furthermore, the size of the sliced ​​bamboo shoot flesh and bamboo shoot stalk is 5cm×2cm×2cm, and the size of the sliced ​​bamboo shoot husk, bamboo leaves and bamboo branches is 3cm×3cm.

[0011] Furthermore, the protein powder includes one or more 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 tapioca starch and protein powder is 7.15–88.97:7.85–85.86:0–36.53.

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

[0014] Furthermore, the segmented heating is divided into three stages: the first stage is 50-65℃, the second stage is 75-90℃, and the third stage is 110-130℃.

[0015] Further, the enzyme treatment involves cooling the fluid to 30°C, adding 0.3g of transglutaminase, and stirring until the protein forms a colloid.

[0016] A method for manufacturing a bamboo shoot fiber nutritious rice specifically includes the following steps:

[0017] 1) Pre-treatment of bamboo shoot raw materials: The bamboo shoot raw materials are sliced, then the fibers are loosened by single screw extrusion, and then dried and coarsely crushed.

[0018] 2) Ultrafine grinding: The coarsely ground raw material is ground through an airflow ultrafine grinder, with the airflow pressure controlled at 1.0MPa, the airflow velocity at 200-250m / s, and the working temperature at 160℃, to obtain fine bamboo shoot fiber powder with a particle size of 1-10μm.

[0019] 3) Ingredient mixing: Mix 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, add drinking water at 50% of the total weight of powder, and stir at 50°C until there is no lumps in the liquid.

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

[0021] 5) Extrusion molding: The gel-like material is heated and extruded in stages through an artificial rice extrusion device. The temperature of the first stage is 50-65℃, the temperature of the second stage is 75-90℃, and the temperature of the third stage is 110-130℃. Then it is cut into rice-sized particles.

[0022] 6) Drying and polishing: The particles are dried and polished by hot air circulation to reduce the moisture content 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 beneficial effects of the present invention are as follows:

[0025] 1) This invention uses airflow drying, coarse grinding, and ultrafine grinding processes to process bamboo shoot raw materials into fine powder with a particle size of 1-10μm. The results of the examples show that when the particles after solid grinding are less than 10μm, the oral cavity's perception of the particles is significantly reduced, thereby improving the problem of strong particle texture and poor chewing performance caused by the rough and hard texture of bamboo shoot raw materials, resulting in a better-tasting nutritious rice.

[0026] 2) In this invention, transglutaminase is added during enzyme treatment to form proteins into colloids, which increases the viscosity of the mixture. Combined with the segmented heating and extrusion molding process (first segment 50-65℃, second segment 75-90℃, third segment 110-130℃), the product can be successfully molded, solving the problem of molding difficulties caused by the poor viscosity of bamboo shoot raw materials due to insoluble dietary fiber.

[0027] 3) This invention uses bamboo shoots (such as bamboo flesh, bamboo stalks, bamboo husks, bamboo leaves, and bamboo branches) rich in insoluble dietary fiber to produce a nutritional rice with a dietary fiber content of 5-50.5%. This meets the dietary fiber intake needs of modern people, helps promote intestinal health, inhibits fat absorption, protects the cardiovascular system, and lowers blood sugar and blood pressure. Adding protein powder (such as whey protein powder, soy protein powder, and yeast protein powder) to the formula increases the protein content of the nutritional rice to 5-30.7%, improving the product's nutritional value and providing essential protein for the human body.

[0028] 4) The bamboo shoot fiber nutrient rice prepared by this invention fills the market gap of high dietary fiber nutrient rice, provides consumers with a new choice of nutritious food, helps to improve the dietary structure of residents and improve the national health level, and has important social significance. Attached Figure Description

[0029] Figure 1 The first image shows the morphology of bamboo shoot fiber nutrient rice after heating and shaping (left). The grains are uniform in size and plump in shape, highly similar to rice grains. The second image shows the morphology of bamboo shoot fiber nutrient rice after steaming (right). The grains retain their shape well after steaming and the color is highly similar to rice. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this invention clearer, the invention is further described below with reference to specific embodiments. Unless otherwise described in detail, the technical means used in the following embodiments are all conventional means well known to those skilled in the art. Modifications or substitutions made to the methods, steps, or conditions of this invention without departing from the spirit and substance of this invention are all within the scope of this invention. Experimental methods and reagents without specified conditions in the embodiments are all performed according to conventional conditions in the art.

[0031] Example 1

[0032] 1. Pre-treatment of bamboo shoot stalks and bamboo shoot flesh

[0033] Bamboo shoot flesh and bamboo shoot stalks with moisture contents of 90% and 85% respectively were cut into small pieces of about 5cm×2cm×2cm. The fibers in the bamboo shoot flesh and bamboo shoot stalks were loosened by single screw extrusion. The screw speed was about 100 rpm and the screw gap was about 0.2mm. After extrusion, the moisture content of the bamboo shoot flesh was about 40.2% and the moisture content of the bamboo shoot stalks was about 38.7%. Drying and coarse grinding: The bamboo shoot stalks and bamboo shoot flesh residue after the fibers were loosened were sent to an airflow dryer. The inlet hot air temperature was controlled at about 120℃ and the air velocity was 20m / s. After circulating drying, the moisture content of the bamboo shoot stalks and bamboo shoot flesh was about 10.7%-8.5%. The dried bamboo shoot stalks and bamboo shoot flesh residue were sent to a high-speed pulverizer for pulverization and sieving. The blade speed was set to 10000 rpm and the sieve was 80 mesh. Ultrafine grinding: The sieved bamboo shoot stubble and bamboo shoot flesh coarse powder are separately ground using an airflow ultrafine grinder, with the airflow pressure controlled at 1.0 MPa, the airflow velocity at 250 m / s, and the working temperature at 160℃, to obtain fine bamboo shoot stubble fiber powder and fine bamboo shoot flesh fiber powder with a particle size of approximately 5-10 μm.

[0034] 2. Intervention treatment of bamboo shoot husks, bamboo leaves, and bamboo branches

[0035] Bamboo shoot husks, bamboo leaves, and bamboo branches with moisture contents of 65%, 55%, and 39% respectively were cut into 3cm x 3cm pieces and fed into an airflow dryer. The inlet hot air temperature was controlled at approximately 120℃, and the air velocity at 20m / s. The pieces were circulated and dried until the moisture content of the bamboo shoot husks, bamboo leaves, and bamboo branches was approximately 10%. The dried bamboo shoot husks, bamboo leaves, and bamboo branches were then fed into a high-speed pulverizer for further pulverization and sieving. The blade speed was approximately 10000 rpm, and the sieve was 80 mesh. Ultrafine pulverization: The coarse powder from the sieved bamboo shoot husks, bamboo leaves, and bamboo branches was further pulverized using an airflow ultrafine pulverizer. The airflow pressure was controlled at 1.0MPa, the airflow velocity at 200m / s, and the operating temperature at 160℃, resulting in fine powder of bamboo shoot root fiber and bamboo shoot flesh fiber with a particle size of approximately 1-10μm.

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

[0037] The particle size distribution of bamboo fiber powder obtained from bamboo raw materials of different parts was determined, and the determination method was in accordance with the national standard "Particle Size Analysis - Laser Diffraction Method" (GB / T19077-2024). According to the standard, D... 90 This refers to the particle size corresponding to 90% of the cumulative distribution curve at different volumes; D 10 This refers to the particle size corresponding to 10% of the cumulative distribution curve at different volumes; D 50 This refers to the volume median diameter, which means that 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 powder prepared from different parts of bamboo, and the D of the fine powder prepared from bamboo branches and trunks... 50The smallest, while the D of bamboo shoot shells used to prepare fine powder 50 The highest density is likely due to the high lignin content in bamboo branches and trunks, resulting in greater hardness compared to other parts of the material. This leads to greater strength in collisions under high-speed airflow, while the bamboo shoot sheath (D)... 50 The finer powder produced from bamboo shoot shells, with a larger particle size than other raw materials, is likely due to the lower lignin and higher cellulose content of the raw material. Its fibers are more resilient, making them slightly more difficult to pulverize than other materials. However, based on the D of all raw materials... 90 As can be seen from the particle size analysis, all raw materials processed in Example 1 yielded fine powder with a particle size of less than 10 μm. Existing research indicates that when solid particles are pulverized to a size of less than 10 μm, the perception of particles in the oral cavity is significantly reduced. Therefore, the bamboo shoot powder obtained in Example 1 can be used for 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 fiber powder obtained from different parts of bamboo raw materials were determined. The crude protein content determination procedure was performed in accordance with the "National Food Safety Standard for Determination of Protein in Food" (GB5009.5-2016). The chemical composition analysis procedure was performed in accordance with the methods used by the National Renewable Energy Laboratory (NREL) in the United States for the determination of cellulose, hemicellulose, and lignin content.

[0043] The results are shown in Table 2. Different parts of bamboo shoots contain abundant dietary fiber (i.e., highly polymerized polysaccharides such as cellulose and hemicellulose). Lignin, as an anti-nutritional factor, is present in higher concentrations in bamboo branches and leaves, but has the lowest protein content. Therefore, when designing formulations using finely ground bamboo branches and leaves, appropriate amounts of protein should be added to achieve a relatively balanced nutrient content in the product. Secondly, finely ground bamboo shoot flesh, bamboo shoot stumps, and bamboo shoot husks have high protein content, but low levels of cellulose and hemicellulose. Therefore, finely ground bamboo shoot flesh and bamboo shoot stumps are suitable for designing high-protein nutritional rice formulations. In mixed applications, finely ground bamboo branches and leaves can be combined with finely ground bamboo shoot flesh, bamboo shoot stumps, and bamboo shoot husks to achieve the target nutrient ratio.

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

[0045]

[0046] Example 2

[0047] 1. Bamboo shoot fiber nutritious rice formula

[0048] According to the formula in Table 3, the appropriate weights of fine bamboo fiber powder (including bamboo shoot flesh, bamboo shoot root, bamboo shoot husk, bamboo leaves, and bamboo branch stems), glutinous rice flour or tapioca starch, and protein powder (including animal-derived whey protein powder, plant-derived soy protein powder, and single-cell protein such as yeast protein powder) are mixed evenly. Then, 50% of the total powder weight of drinking water is added, and the mixture is stirred uniformly at 50°C until it becomes a smooth, lump-free liquid. To make the trends in the changes in the product's nutritional composition and properties due to differences in the proportions of the ingredients in the formula easier to understand, all ingredients used in this patent embodiment have undergone medium-temperature drying treatment, with a moisture content of less than 0.8%, eliminating the need for a drying step in actual production. After continuing to stir the fluid and cooling it to 30°C, add 0.3g of transglutaminase (food grade) and continue stirring for 3 hours until the proteins in the fluid form a colloid and the viscosity continues to increase. The colloid is then subjected to segmented heating and extrusion using an artificial rice extrusion device: the first stage is pre-gelatinization at 50-65°C, where some starch begins to gelatinize; the second stage is gelatinization at 75-90°C, where most of the amylose gelatinizes; the third stage is heating and dehydration at 110-130°C, reducing the moisture content to 40% and completing the initial surface maturation. The obtained strip-shaped cooked material, with particles the size of rice grains, is then dried using a cutting machine with circulating hot air at 90°C for approximately 30 minutes, until the particle surface is fully cooked and the moisture content is reduced to approximately 25%. The dried particles are then cooled to room temperature. The cooled rice particles are then placed in a polishing machine for tumbling polishing, while simultaneously being further dried with hot air at 60-65°C until the moisture content is below 15%. Once the rice has cooled to room temperature, vacuum-pack it and store it in a cool, dark place for later use.

[0049] Table 3 Bamboo Shoot Fiber Nutritional Rice Formula

[0050]

[0051]

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

[0053] The dietary fiber and protein content of bamboo shoot fiber-rich rice with different component ratios were determined. The procedure for determining the dietary fiber content was in accordance with the "National Food Safety Standard - Determination of Dietary Fiber in Food" (GB5009.88-2023). The procedure for determining the protein content was in accordance with the "National Food Safety Standard - Determination of Protein in Food" (GB5009.5-2016).

[0054] The results are shown in Table 4. Formula A9, made from bamboo shoot and flesh fiber, has a protein content of 30.5% and a dietary fiber content of 20.1%; Formula B9, made from bamboo shoot stalk fiber, has a protein content of 20.2% and a dietary fiber content of 25.1%; Formula C9, made from bamboo shoot husk fiber, has the highest protein content of 25.2% and the highest dietary fiber content of 50.7%; Formula D9, made from bamboo leaf fiber, has the highest protein content of 30.5% and the highest dietary fiber content of 50.5%; and Formula E8, made from bamboo branch and stem fiber, has the highest protein content of 15.4% and the highest dietary fiber content of 45.5%.

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

[0056]

[0057]

[0058] In summary, the dietary fiber content of the bamboo shoot fiber nutritious rice prepared by this invention is 5-50.5%, and the protein content is 5-30.7%. Depending on the difference in the raw materials of bamboo shoot fiber, the dietary fiber and protein content fluctuate within the above range.

[0059] According to the formula in Example 2, 2-5 kinds of bamboo shoot fiber powder from different sources can be selected and mixed together. Then, the content of other raw materials can be adjusted according to requirements to obtain bamboo shoot fiber nutritious rice with different component contents. Based on the differences in chemical composition and protein content of bamboo shoot fiber powder collected at different time periods, and according to different needs, the components can be further replaced and the amount added can be adjusted according to the content of this invention to obtain bamboo shoot fiber nutritious rice with higher dietary fiber or protein content.

[0060] Example 4

[0061] This embodiment uses bamboo shoot husk fiber powder, glutinous rice flour, and soy protein powder as raw materials. The three components are mixed evenly according to the proportions in Table 5, and then approximately 50% (by weight of the total raw materials) of drinking water is added. The mixture is stirred evenly at 50°C until a smooth, lump-free liquid is formed. To make the changes in the nutritional composition and properties of the product due to differences in the proportions of the components in the formula easier to understand, all components used in this patent embodiment have undergone medium-temperature drying treatment, with a moisture content of less than 0.8%, eliminating the need for a drying step in actual production. The liquid substance is then stirred further and cooled to 30°C for later use. Add 0g, 0.1g, 0.3g, and 0.6g of (food grade) transglutaminase powder respectively, and continue stirring for 3 hours until the protein in the fluid forms a colloid and the viscosity continues to increase. Follow the steps in Example 2 until the nutritional rice product is obtained. Remove broken and incomplete rice grains through a sieve. Weigh the intact nutritional rice grains. Calculate the yield of the nutritional rice product with good grain integrity after removing broken rice, taking the total mass of solid raw materials as 100%.

[0062] The results are shown in Table 5. In the formula without added transglutaminase, the yield of the product decreased significantly as the content of glutinous rice flour gradually decreased and the content of bamboo shoot fiber gradually increased. This indicates that the higher the starch content, the stronger the adhesive force, which helps to improve the integrity of the nutritious rice grains.

[0063] Table 5. Yield of bamboo shoot fiber rice under different amounts of transglutaminase added.

[0064]

[0065]

[0066] Comparison of samples C4, F1, F2, C7, F3, and F4 showed that, in a formulation without added exogenous proteins, the addition of transglutaminase (TGA) effectively improved the grain integrity of the nutrient-rich rice compared to a formulation without TGA. This is because TGA also has a certain effect on the interrelationships between endogenous proteins in bamboo shoot fibers, enabling the polymerization of amide residues of amino acids, thereby increasing the adhesion between raw materials and improving the grain integrity of the nutrient-rich rice. Furthermore, increasing the enzyme dosage promoted an increase in yield.

[0067] Comparing samples C8, F5, F6, F7, C9, F8, F9, and F10, the results showed that in formulations with added exogenous protein, the yield of nutrient-rich rice was significantly increased after adding transglutaminase (TGT) compared to formulations without TGT. Furthermore, the greater the amount added, the more significant the promoting effect. Adding 0.3g significantly improved the yield; further increases in dosage did not significantly enhance the promoting effect. In conclusion, adding 0.3g of TGT to different formulations of bamboo fiber nutrient-rich rice can effectively increase the binding force between raw materials and improve product yield.

[0068] Comparison of samples C5, C6, C8, and C9 showed that when the amount of transglutaminase added was 0.3g, the addition of exogenous protein and enzymatic cross-linking could promote a high degree of particle integrity and achieve the preparation of high-yield nutritious rice products, even with a significant increase in fiber content.

[0069] Example 5

[0070] This embodiment uses bamboo shoot fiber powder, glutinous rice flour, and soy protein powder as raw materials. The three components are mixed evenly according to the proportions in Table 6, and then drinking water (approximately 50% of the total weight of the raw materials) is added. The mixture is stirred evenly at 50°C until a smooth, lump-free liquid is formed. To make the changes in the product's nutritional composition and properties due to differences in the proportions of the components in the formula easier to understand, all components used in this patent embodiment have undergone medium-temperature drying treatment, with a moisture content of less than 0.8%, eliminating the need for a drying step in actual production. The liquid substance is further stirred and cooled to 30°C for later use. 0.3g of (food-grade) transglutaminase powder is added, and stirring continues for 3 hours until the proteins in the liquid substance form a colloid for later use. Three heating methods are used to prepare the nutritious rice product, as detailed below:

[0071] 1) Three-stage heated extrusion molding

[0072] The gelatinous material is passed through an artificial rice extrusion device and subjected to segmented heating and extrusion. The first segment is pre-gelatinization at 50-65℃, where some starch begins to gelatinize; the second segment is gelatinization at 75-90℃, where most of the starch gelatinizes; the third segment is heating and dehydration at 110-130℃, reducing the moisture content to 40%, and the surface is initially cooked. The resulting strip-shaped cooked material, in the size of rice grains, is then dried by circulating hot air at 90℃ for about 30 minutes, until the surface of the grains is fully cooked and the moisture content is reduced to about 25%. The grains are then cooled to room temperature. The cooled rice grains are then placed in a polishing machine for tumbling polishing, while simultaneously being further dried with hot air at 60-65℃ until the moisture content is below 15%.

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

[0074] The gelatinous material is subjected to a two-stage heating and molding process using an artificial rice extrusion device. The first stage involves pre-gelatinization at 50-65℃, and the second stage involves heating and dehydration at 110-130℃ to reduce the moisture content to below 25%, thus completing the cooking process. The resulting strip-shaped cooked material, which is the size of rice grains, is then placed into a polishing machine for tumbling and polishing. Simultaneously, the nutrient rice grains are further dried with hot air at 65-70℃ until the moisture content is below 15%, resulting in sample G2.

[0075] 3) High-temperature heating and extrusion molding

[0076] The gelatinous substance was heated and extruded at 100-120℃ using an artificial rice extrusion device to obtain strip-shaped cooked material with a moisture content reduced to 40%. The cooked material was then cut to obtain rice-grain-sized particles, which were dried by circulating hot air at 90℃ for about 30 minutes until the particle surface was fully cooked and the moisture content was reduced to about 25%. The particles were then cooled to room temperature. The cooled rice particles were then placed in a polishing machine for tumbling polishing, while simultaneously being further dried with hot air at 60-65℃ until the moisture content was below 15%, resulting in sample G3.

[0077] Broken and incomplete rice grains were removed by sieving. The intact rice grains were weighed, and the yield of the nutritious rice was calculated with the total mass of solid raw materials as 100%. The yield of bamboo fiber nutritious rice products under three different heating methods was compared.

[0078] The results, as shown in Table 6, indicate that the pre-gelatinization and gelatinization steps effectively improve the yield of the nutritional rice product. This is because the staged heating mode enhances the uniformity of the adhesion between the material's interior and exterior, highlighting the necessity of the pre-cooking and gelatinization steps. The two-stage heating method can quickly obtain cooked rice with a moisture content below 25%, but it results in excessive broken rice after cutting. This may be due to excessively high temperature variations during the cooking process, leading to uneven cooking within the material and inconsistent aggregation of the cut rice grains, resulting in excessive loss. Simultaneously, 90℃ hot air circulation drying achieves complete cooking of the grain surface, which helps reduce losses during subsequent polishing and improves the yield of nutritional rice grains. In conclusion, three-stage heating and hot air circulation drying significantly promote the improvement of nutritional rice yield.

[0079] Table 6. Yield of bamboo shoot fiber nutrient rice products under different forming methods

[0080]

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

Claims

1. A method for manufacturing a bamboo shoot fiber nutritious rice, characterized in that, Includes the following steps: 1) Slice the bamboo shoot raw material, then loosen the fibers by single screw extrusion, and then dry and coarsely grind it; 2) The coarsely crushed raw material is pulverized by an airflow ultrafine pulverizer, with the airflow pressure controlled at 1.0MPa, the airflow velocity at 200-250m / s, and the working temperature at 160℃, to obtain fine bamboo shoot fiber powder with a particle size of 1-10μm. 3) Mix 54.52~77.88g of bamboo shoot fiber powder with 5.04~36.14g of glutinous rice flour or tapioca starch and 2.88~26.39g of protein powder, add drinking water equal to 50% of the total weight of the powder, and stir at 50℃ until there is no clumping fluid. 4) After cooling the fluid to 30°C, add 0.3g of transglutaminase and stir for 3 hours to allow the protein to form a colloid; 5) The gelatinous material is heated and extruded in stages through an artificial rice extrusion device. The temperature of the first stage is 50-65℃, the temperature of the second stage is 75-90℃, and the temperature of the third stage is 110-130℃. Then it is cut into rice-sized particles. 6) The granules are dried and polished by hot air circulation to reduce the moisture content to less than 15%, and then vacuum packaged.

2. The manufacturing method according to claim 1, characterized in that, The raw materials for bamboo shoots are any one or a combination of several of the following: bamboo shoot flesh, bamboo shoot stalks, bamboo shoot husks, bamboo leaves, and bamboo branches.

3. The manufacturing method according to claim 1 or 2, characterized in that, The slices of bamboo shoot flesh and bamboo shoot stalk are 5cm×2cm×2cm in size, while the slices of bamboo shoot husk, bamboo leaves, and bamboo branches are 3cm×3cm in size.

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 single-screw extrusion has a screw speed of 100 rpm and a screw gap of 0.2 mm.

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