Buckwheat recombinant rice and preparation method thereof

Abstract

The present application belongs to the technical field of recombined rice, and relates to a buckwheat recombined rice and a preparation method thereof. The recombined rice is made of raw materials in the following mass percentages: 60% of tartary buckwheat, 4.5-5.5% of chickpea, 4.5-5.5% of oilseed rape, 0.25-0.35% of monoglyceride, and the rest of indica rice and brown indica rice. The preparation steps include: mixing the raw materials, crushing to 80-100 meshes, adjusting the moisture content to 30-40% by adding water, then extruding and granulating in a double-screw extruder at a core heating zone temperature of 100-120 DEG C and a screw rotation speed of 150-210 rpm, and finally drying to obtain the finished product. The present application has the excellent properties of a cooking loss of less than or equal to 6% and a water absorption rate of 180-250% after cooking, a soft and glutinous taste and clear particles, and is rich in dietary fiber, protein and unsaturated fatty acids, and has a low glycemic index.

Description

Technical Field

[0001] This invention belongs to the field of recombinant rice technology, and relates to a buckwheat recombinant rice and its preparation method. Background Technology

[0002] Reconstituted rice (also known as compound rice or reconstituted rice) is a rice-grain food made by mixing pulverized grains in a certain proportion and then extruding and granulating them. Compared with traditional refined white rice, reconstituted rice can be fortified with nutrients by adding whole grains, beans, and other ingredients, and can also lower the glycemic index to some extent, making it suitable as a staple food substitute for specific groups of people.

[0003] However, currently reported fortified reconstituted rice generally suffers from the following shortcomings: First, quality improvers are often added to the raw materials to improve taste, which reduces consumer acceptance; second, after introducing high-fiber and high-protein components such as buckwheat and beans, reconstituted rice is prone to problems such as loose structure, hard grains, or excessive softness after cooking, with textural characteristics significantly different from ordinary rice; third, there is a lack of systematic matching of raw material ratios and extrusion process parameters, resulting in large cooking losses, abnormal water absorption, and uneven gelatinization. Furthermore, existing technologies lack reports on the preparation of reconstituted rice using buckwheat as the main ingredient, combined with chickpeas, tiger peas, and specific rice adjuncts, and have failed to effectively resolve the aforementioned contradictions in textural and nutritional balance.

[0004] Therefore, there is an urgent need to provide a reconstituted rice solution that, through specific raw material combinations and process control, achieves low cooking loss, good chewiness, and high nutritional value while reducing the amount of additives used. Summary of the Invention

[0005] This invention aims to solve the problems of loose texture, poor taste, and limited nutritional content in existing reconstituted rice, and provides a buckwheat reconstituted rice. This reconstituted rice is prepared through a specific combination of raw materials and an extrusion process. After steaming and cooking, the rice grains are plump, soft, and glutinous, with distinct grains that do not stick together. It also has the nutritional characteristics of low glycemic index, high fiber, and high protein.

[0006] On one hand, the present invention provides a buckwheat reconstituted rice, which is prepared from the following raw materials in weight percentage: 60% bitter buckwheat, 4.5% to 5.5% chickpeas, 4.5% to 5.5% tiger peas, 0.25% to 0.35% monoglycerides, and the balance being indica rice and brown indica rice.

[0007] The preferred mass ratio of indica rice to brown indica rice is 1:1 to 1:2, more preferably about 1:1.5. Under the above ratio, the reconstituted rice has both suitable viscoelasticity and structural compactness.

[0008] As a preferred embodiment, the raw materials consist of: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, 5% tiger nuts, and 0.3% monoglycerides. The product with this ratio exhibits the best textural and cooking properties.

[0009] The reconstituted rice made from the above-mentioned raw materials has at least one of the following characteristics after cooking: cooking loss ≤6%, water absorption rate 180%~250%, hardness 1000~1500g, and elasticity 0.6~0.9. These characteristics make the product taste close to ordinary refined white rice, while maintaining a complete structure and good cooking resistance.

[0010] On the other hand, the present invention relates to a method for preparing the above-mentioned buckwheat reconstituted rice, which includes the following steps:

[0011] S1. Raw material mixing: Weigh out the buckwheat, indica rice, brown indica rice, chickpeas, tiger nuts and monoglycerides according to the ratio, and put them into the mixing equipment and mix evenly.

[0012] S2. Crushing: The mixed raw materials are crushed, preferably to 80-100 mesh, to ensure uniform plasticization of the material during subsequent extrusion.

[0013] S3. Conditioning: Add water to the pulverized material, mix thoroughly, and adjust the moisture content to 30%–40% to obtain wet material. More preferably, the moisture content is controlled at 32%–35%, which can further improve the degree of gelatinization during the extrusion process.

[0014] S4. Extrusion Granulation: The wet material is fed into a twin-screw extruder and extruded and granulated under conditions of 100-130°C in the core heating zone and 150-210 rpm in the screw speed to obtain the extrudate. The core heating zone refers to the two heating zones with the highest temperature on the extruder barrel, corresponding to the key stage of material gelatinization.

[0015] S5. Drying: Dry the extrudate at 40-50°C for 10-14 hours to obtain the buckwheat reconstituted rice.

[0016] As a further optimization of S4, the twin-screw extruder is equipped with six heating zones sequentially along the material conveying direction. The temperatures of each zone are preferably set as follows: Zone 1: 70–80℃, Zone 2: 100–110℃, Zone 3: 110–120℃, Zone 4: 120–130℃, Zone 5: 100–110℃, and Zone 6: 60–70℃; the core heating zones are Zones 3 and 4. In a more specific process combination, the temperature of Zone 3 is 110℃, the temperature of Zone 4 is 120℃, the screw speed is 180–190 rpm, and the moisture content of the wet material is 32%–34%.

[0017] In addition, during the S4 extrusion granulation process, the preferred feeding speed is 5-10 kg / h to match the production capacity of different equipment models and ensure stable extruded product quality.

[0018] The drying process in S5 preferably uses constant temperature hot air drying at 40℃ for 12 hours to avoid damage to the product's nutrients caused by high temperatures.

[0019] Compared with the prior art, the technical solution provided by the present invention has at least the following beneficial effects or advantages: (1) The raw materials are reasonably matched and the nutrition is complementary. The main ingredient is buckwheat, which is combined with chickpeas and tiger peas to increase the protein, dietary fiber and unsaturated fatty acid content of the reconstituted rice. At the same time, buckwheat and chickpeas are both low glycemic index ingredients, making the product more suitable for people who control their blood sugar. The combination of indica rice and brown indica rice improves the structure and taste of the rice grains and replaces the excessive amount of improvers added in traditional reconstituted rice.

[0020] (2) Precise matching of process parameters. By controlling the moisture content and extrusion temperature, the starch in the material is fully gelatinized to form a dense gel network structure, which greatly reduces cooking loss. The product does not become cloudy after cooking and the rice grains remain intact. The specific screw speed and feeding speed are matched so that the material is subjected to appropriate shearing and mixing, and the final reconstituted rice has texture indicators such as hardness and elasticity that are closer to natural rice.

[0021] (3) The preparation process is simple and efficient. The raw materials are directly conditioned and extruded after mixing and crushing, without the need for pre-gelatinization or long-term soaking. The production process is continuous and easy to scale up. The final product has a cooking time comparable to that of ordinary white rice and requires no special treatment. Attached Figure Description

[0022] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0023] Figure 1 A comparison chart showing the cooking loss rate of recombinant rice with different buckwheat contents.

[0024] Figure 2 A comparison chart of water absorption rates of recombinant rice with different buckwheat contents.

[0025] Figure 3 A contour map showing the effect of the interaction between the core heating temperature and the screw speed on the overall score.

[0026] Figure 4The response surface plot of the interaction between core heating temperature and screw speed on the comprehensive score.

[0027] Figure 5 A contour map showing the effect of the interaction between core heating temperature and moisture content on the overall score.

[0028] Figure 6 The response surface plot of the interaction between core heating temperature and moisture content on the overall score.

[0029] Figure 7 The contour plot shows the effect of the interaction between screw speed and moisture content on the overall score.

[0030] Figure 8 The response surface plot shows the interaction between screw speed and moisture content on the overall score. Detailed Implementation

[0031] The technical solution of the present invention will be described below with reference to embodiments. However, the present invention is not limited to the following embodiments. Unless otherwise specified, the experimental and detection methods described in each embodiment are conventional methods; the reagents and materials described are commercially available unless otherwise specified. Unless otherwise specified, all percentages in the following embodiments refer to mass percentages. Unless otherwise specified, all proportions in the following embodiments refer to mass ratios.

[0032] Example 1 This embodiment provides a nutritionally fortified buckwheat recombinant rice with optimized raw material ratios. The main steps are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0033] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 35%, and the mixture is stirred for 20 minutes to obtain the raw material wet basis.

[0034] 3) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V, and VI are 70℃, 100℃, 110℃, 120℃, 100℃, and 60℃, respectively. Among them, III and IV are the core heating temperature zones. The screw speed is set to 150 rpm.

[0035] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0036] Example 2 This embodiment provides a nutritionally fortified buckwheat recombinant rice optimized by response surface methodology. Referring to the optimal raw material parameters in Example 1, the main steps are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0037] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 33%, and the mixture is stirred again for 20 minutes to obtain the raw material wet basis.

[0038] 3) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V, and VI are 70℃, 100℃, 110℃, 120℃, 100℃, and 60℃, respectively. Among them, III and IV are the core heating temperature zones. The screw speed is set to 180 rpm.

[0039] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0040] Comparative Example 1 This comparative example provides a nutritionally fortified buckwheat reconstituted rice before raw material ratio optimization, and the main steps are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 20% buckwheat, 27.88% indica rice, 41.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0041] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 35%, and the mixture is stirred again for 20 minutes to obtain the raw material wet basis.

[0042] 3) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V and VI are 80, 100, 130, 110, 80 and 65℃ respectively, of which III and IV are the core heating temperature zones. The screw speed is set to 150 rpm.

[0043] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0044] Comparative Example 2 This comparative example provides a nutritionally fortified buckwheat reconstituted rice before raw material ratio optimization, and the main steps are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 30% buckwheat, 23.88% indica rice, 35.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0045] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 35%, and the mixture is stirred again for 20 minutes to obtain the raw material wet basis.

[0046] 3) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V and VI are 80, 100, 130, 110, 80 and 65℃ respectively, of which III and IV are the core heating temperature zones. The screw speed is set to 150 rpm.

[0047] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0048] Comparative Example 3 This comparative example provides a nutritionally fortified buckwheat reconstituted rice before the raw material ratio optimization. The main steps are the same as those of Comparative Example 1 and Comparative Example 2, except that the following changes are made in the raw material processing: 40% bitter buckwheat, 19.88% indica rice, 29.82% brown indica rice, 5% chickpeas, and 5% tiger nuts.

[0049] Comparative Example 4 This comparative example provides a nutritionally fortified buckwheat reconstituted rice before the raw material ratio optimization. The main steps are the same as those of Comparative Example 1 and Comparative Example 2, except that the following changes are made in the raw material processing: 50% bitter buckwheat, 15.88% indica rice, 23.82% brown indica rice, 5% chickpeas, and 5% tiger nuts.

[0050] Comparative Example 5 This comparative example provides a nutritionally fortified buckwheat recombinant rice before process parameter optimization, the main steps of which are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0051] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 40%, and the mixture is stirred again for 20 minutes to obtain the raw material wet basis.

[0052] 4) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V and VI are 70, 100, 110, 120, 100 and 60℃ respectively, of which III and IV are the core heating temperature zones. The screw speed is set to 150 rpm.

[0053] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0054] Comparative Example 6 This comparative example provides a nutritionally fortified buckwheat recombinant rice before process parameter optimization, the main steps of which are as follows: 1) Raw material pretreatment: Remove impurities from buckwheat, indica rice, brown indica rice, chickpeas, and tiger nuts. After removing impurities, mix them according to the following ratio: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, and 5% tiger nuts. Then, put all raw materials into a food-grade mixing device and mix thoroughly for 10 minutes to ensure uniform mixing.

[0055] 2) Raw material grinding and mixing: The above-mentioned uniformly mixed raw materials are put into a food processing machine pulverizer and processed to 80 mesh. Then, the pulverized raw materials are put into a food processing machine mixer, 0.3% monoglyceride is added and the mixture is stirred for 10 minutes. After stirring, water is added to control the moisture content of the material to 30%, and the mixture is stirred again for 20 minutes to obtain the raw material wet basis.

[0056] 3) Preparation of buckwheat reconstituted rice: The uniformly mixed wet base material is put into the feed port of a twin-screw extruder. The feeding speed of the twin-screw extruder is fixed at 5 kg / h. The heating parameters of the extruder are set as follows: Zones I, II, III, IV, V and VI are 70 90 100 110 100 60℃ respectively, of which III and IV are the core heating temperature zones. The screw speed is set to 180 rpm.

[0057] 4) Material drying: The buckwheat reconstituted rice extrusion was placed in a food-grade oven at 40℃ and dried for 12 hours to obtain the buckwheat reconstituted rice product.

[0058] The cooking loss of the buckwheat reconstituted rice prepared in Examples 1 and Comparative Examples 2-4 was determined. Accurately weigh 5.00 g (m0) of reconstituted buckwheat rice into a glass weighing bottle, then add 50 ml of distilled water and boil for 30 minutes. After boiling, carefully remove the solids from the weighing bottle. Collect the entire cooking liquid in a pre-weighed weighing bottle (m1) and dry it to a constant weight (m2) in a food-grade constant temperature oven at 105°C. The cooking loss rate is calculated using the formula below. Results are shown below. Figure 1 .

[0059] ; Depend on Figure 1 The results show that the cooking loss decreased with increasing buckwheat content. Cooking loss reflects the compactness of the reconstituted rice, and low cooking loss helps protect internal nutrients. As shown in the figure, the 60% buckwheat reconstituted rice exhibited the lowest cooking loss. This is because as the buckwheat content increases, the amylopectin content of the reconstituted rice increases during extrusion, and its degradation facilitates the formation of a more ordered and stronger gel network, resulting in a more compact structure of the final buckwheat reconstituted rice and thus reducing its cooking loss rate.

[0060] The water absorption rate of the buckwheat reconstituted rice prepared in Examples 1 and Comparative Examples 2-4 was determined. Accurately weigh 5.00 g (m0) of the sample and place it in a weighing bottle. Add 50 ml of distilled water and boil for 30 minutes. After cooking, drain the sample until no liquid drips, cool to room temperature for 0.5 hours, and then weigh it (record as m1). The water absorption rate of the reconstituted rice is calculated using the following formula, and the results are shown in [the table below]. Figure 2 . Figures 1-2The contents of bitter buckwheat in the samples were 20%, 30%, 40%, and 50%, respectively, corresponding to Comparative Examples 1 to 4.

[0061] ; Depend on Figure 2 As shown, with the increase of buckwheat content, the water absorption of reconstituted rice generally showed an increasing trend after steaming, but the increase was not significant. Water absorption rate reflects the ability of reconstituted rice to penetrate and bind water during the steaming process, and is directly related to the porosity and starch characteristics of the internal structure of the reconstituted rice.

[0062] The reconstituted buckwheat rice prepared in Examples 1 and Comparative Examples 2-4 was subjected to texture analysis: Accurately weigh 5.00g of buckwheat reconstituted rice into a small beaker, then add 50ml of distilled water. Place the beaker in a rice cooker and steam for 30 minutes. Randomly select 3 grains of rice after steaming and use TA... The XT PlusC texture analyzer (SMS, UK) was used with the emission type set to "AUTO," trigger force at 5g, data acquisition rate at 500pps, and a P / 36R cylindrical probe. Pre-test, test, and post-test velocities were set to 1mm / s, 1mm / s, and 1mm / s respectively, with a hold time of 5s. The compression type was selected as "Strain," and the compression degree was set to 50%. The results were analyzed using the texture analyzer's built-in software, TE. 32. The automatic analysis output shows that each sample was measured 5 times, and the mean and variance were calculated after removing the maximum and minimum values. The results are shown in Table 1 below.

[0063] Table 1: Effects of different buckwheat ratios on relevant parameters

[0064] As shown in Table 1, after steaming, there were no significant differences in the elasticity, cohesiveness, and resilience of reconstituted rice with different proportions, but there were certain differences in hardness, stickiness, adhesiveness, and chewiness. p <0.05). Studies have shown that the texture of extruded reconstituted rice is negatively correlated with its hardness and positively correlated with its elasticity, cohesion, and chewiness. Therefore, reconstituted rice with 60% buckwheat content not only has moderate hardness and low viscosity (distinct grains), but also exhibits higher cohesion and chewiness than reconstituted rice with other buckwheat contents. Furthermore, in the aforementioned studies on water absorption and cooking properties, 60% buckwheat reconstituted rice also demonstrated excellent characteristics; therefore, 60% buckwheat content was chosen as the base material for reconstituted buckwheat rice.

[0065] The buckwheat reconstituted rice prepared in Examples 2 and Comparative Examples 5-6 was subjected to cooking loss and water absorption tests: the methods for measuring cooking loss and water absorption were the same as those described above, and the results are shown in Table 2.

[0066] Table 2: Effects of different preparation methods on cooking loss and water absorption

[0067] As shown in Table 2, the buckwheat reconstituted rice produced in Example 1 after optimization of the response surface methodology parameters showed better cooking characteristics and water absorption than the unoptimized group. Comparative Example 5 exhibited excessive water absorption, resulting in excessive expansion and structural collapse after cooking. This was because the raw material in Comparative Example 5 had a high moisture content, low gelatinization during the reconstituted rice processing, and a loose structure.

[0068] The reconstituted buckwheat rice prepared in Examples 2 and Comparative Examples 5-6 was subjected to textural property determination. The method for determining the textural properties was the same as described above, and the results are shown in Table 3.

[0069] Table 3: Effects of different preparation methods on textural properties

[0070] As shown in Table 3, after cooking, the reconstituted rice before and after response surface methodology optimization showed certain differences in hardness, stickiness, cohesiveness, and adhesiveness. p <0.05). Compared to Comparative Examples 5-6, the textural properties of the reconstituted rice in Example 2 are more similar to those of ordinary rice. This invention uses Box... Behnken designed a total of 17 experiments, and the experimental results were analyzed by the Design team. The regression model was obtained by fitting the data using Expert software, and the analysis of variance showed that the model was significant. p <0.01, the lack-of-fit term is not significant ( p The value >0.05 indicates that the model is reliable and can be used for process parameter optimization. The influence of the interaction of various factors on the response value is consistent with the trend of the single-factor experiment. The relative error between the predicted value under optimal conditions and the verification experiment is ≤1%, proving that the method of the present invention is stable and feasible. The results are as follows: Figures 3-8 As shown, 17 sets of experiments were conducted based on the Box-Behnken design. SPSS software was used to optimize the experimental results. The optimal conditions predicted by the response surface methodology were: core temperature 111.01℃, rotation speed 182.96rpm, and moisture content 32.55%. To facilitate practical operation, a verification experiment was conducted in Example 2 using a core temperature zone of 110℃ (zone 3) / 120℃ (zone 4), a rotation speed of 180rpm, and a moisture content of 33%. The relative error between the verification results and the predicted values ​​was ≤1%, confirming the reliability of the model.

[0071] The embodiments described above are only some, not all, of the embodiments of the present invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the claimed invention, but rather to illustrate preferred embodiments. All other embodiments obtained by those skilled in the art through related deductions and substitutions based on the inventive concept, without inventive effort, are within the scope of protection of the present invention.

Claims

1. A type of buckwheat reconstituted rice, characterized in that, It is made from the following ingredients by weight percentage: 60% buckwheat, 4.5%–5.5% chickpeas, 4.5%–5.5% tiger nuts, 0.25%–0.35% monoglycerides, and the balance being indica rice and brown indica rice.

2. The recombinant rice according to claim 1, characterized in that, The mass ratio of indica rice to brown indica rice is 1:1 to 1:

2.

3. The recombinant rice according to claim 2, characterized in that, The raw materials are: 60% buckwheat, 11.88% indica rice, 17.82% brown indica rice, 5% chickpeas, 5% tiger nuts, and 0.3% monoglycerides.

4. The recombinant rice according to any one of claims 1 to 3, characterized in that, The reconstituted rice has at least one of the following characteristics after cooking: cooking loss ≤6%, water absorption rate 180%~250%, hardness 1000~1500g, and elasticity 0.6~0.

9.

5. A method for preparing buckwheat recombinant rice according to any one of claims 1 to 4, characterized in that, Includes the following steps: S1. Mix the tartary buckwheat, indica rice, brown indica rice, chickpeas, tiger nuts and monoglycerides in the specified proportions; S2. Crush the mixed raw materials to 80-100 mesh; S3. Add water and mix evenly, adjusting the moisture content to 30%–40% to obtain wet material; S4. The wet material is fed into a twin-screw extruder and extruded and granulated under the conditions of a core heating zone temperature of 100-130°C and a screw speed of 150-210 rpm to obtain the extrudate. S5. Dry the extrudate to obtain buckwheat reconstituted rice.

6. The method according to claim 5, characterized in that, In S3, the moisture content is 32% to 35%.

7. The method according to claim 5, characterized in that, In S4, the twin-screw extruder is provided with a first to a sixth heating zone along the material conveying direction, and the temperatures of each zone are as follows: Zone 1: 70-80℃, Zone 2: 100-110℃, Zone 3: 110-120℃, Zone 4: 120-130℃, Zone 5: 100-110℃, Zone 6: 60-70℃; the core heating zones are Zone 3 and Zone 4.

8. The method according to claim 7, characterized in that, In S4, the temperature of the third zone is 110℃, the temperature of the fourth zone is 120℃, the screw speed is 180~190rpm, and the moisture content of the wet material is 32%~34%.

9. The method according to claim 5, characterized in that, In S4, the feeding rate is 5-10 kg / h.

10. The method according to claim 5, characterized in that, In S5, the drying temperature is 40–50℃ and the time is 10–14 hours.

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