Multifunctional puffing equipment control system

Abstract

The utility model relates to the technical field of food processing equipment, in particular to a multifunctional puffing equipment control system which is composed of a power source, a control button, a micro control unit MCU, a keyboard, a display screen, a pressure sensor, a temperature sensor and an air escape valve. A temperature variable-amplitude parameter, a pressure variable-amplitude parameter, an air compressor pressure parameter, a screw rotating speed, a puffing cavity rotating speed, a I-stage heating coil temperature parameter and a II-stage heating coil temperature parameter of the puffing cavity are set through a keyboard; through temperature and pressure detection, the micro control unit MCU automatically controls pressurization of the air compressor and heating of the I-stage heating coil and the II-stage heating coil, and through the pulse type closing or opening program of the air escape valve, the heating and pressurization work or discharging work program of materials in the puffing cavity is completed. According to the invention, the pressure and temperature in the puffing process are controlled in real time, and the quality stability of puffed products can be effectively ensured.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, in particular to a multifunctional puffing equipment control system. BACKGROUND

[0002] Puffing technology is a technology that integrates gelatinization, puffing, sterilization and drying of grains or coarse cereals in one process by using puffing equipment. The whole puffing process is divided into three stages. The first stage is the phase change stage, which generally refers to the application of external heat and pressure to make the internal liquid of the material vaporize due to heat absorption or overheating, so as to achieve rapid cooking. The second stage is the pressure increasing stage, in which the vaporized gas rapidly increases the pressure and starts to expand with the material, thereby changing the original characteristics of the food raw material. The third stage is the solidification stage, when the internal instantaneous pressure of the material reaches and exceeds the limit, the gas rapidly overflows, and the inside is dried and solidified due to water loss, finally forming a foamy puffing product.

[0003] Puffing methods can be divided into baking puffing, frying puffing, drum drying, microwave puffing, air flow puffing, and extrusion puffing. Baking puffing is mainly used for the puffing of fermented foods, and frying puffing is mainly used for the puffing of fermented foods or foods with added leavening agents. Drum drying is mainly used for the puffing and drying of powdery foods, with a smaller puffing ratio. Microwave puffing has the problem of uneven puffing. Currently, air flow puffing and extrusion puffing are widely used in food storage and quality improvement, as well as in biological and pharmaceutical processing.

[0004] 1. Advantages and disadvantages of air flow puffing machine. The air flow puffing machine is composed of a high-pressure tank and an external heating system. Its principle is to seal a certain amount of material in a high-pressure puffing cavity, use an external heating system, and continuously rotate the puffing cavity at a certain speed to make the material gelatinize uniformly. With continuous heating, the temperature in the puffing cavity gradually rises to above 100℃, and the water in the material escapes and vaporizes, forming a certain pressure in the puffing cavity. If the cover of the puffing cavity is suddenly opened, the material will suddenly release from a high-temperature, high-pressure state to a normal temperature and pressure state, the water in the material will escape and be filled with air at the location of water loss, and the structure will change, becoming a loose and porous sponge-like structure. Currently, the air flow puffing machines on the market are mainly single-puffing cavity external heating air flow puffing machines. Air flow puffing technology has the characteristics of wide range of raw material application, simple production process, small loss of nutritional substances, and strong rehydration of products. However, air flow puffing is a batch process, which has high heat loss and high labor intensity, and is not suitable for industrial production. At the same time, sticky substances may appear on the inner wall of the puffing cavity, which seriously affects the quality of the puffing products.

[0005] 2. Advantages and disadvantages of extrusion expander. The extrusion expander mainly consists of a feeding mechanism, a discharging mechanism and an extrusion device. The extrusion device consists of a screw and a barrel. The barrel is fixed and does not rotate. The temperature of the material is raised and the material is extruded by the high-speed shearing friction between the screw and the inner wall of the barrel. Some people also cover the barrel with a heating system to increase the expansion temperature. During the process of the material being pushed by the screw, the material is compressed and the density continuously increases. With the rise of the temperature and pressure in the barrel, the material is pasted. At the end of the screw extrusion section, the material is forced to extrude outward through the small outlet die hole under the push of the screw. When the material rushes out of the die, the water in the raw material instantaneously vaporizes due to the huge internal and external pressure difference, the volume increases, which is called "flash evaporation", forming the expanded product. The extrusion expander has the advantages of low backflow of material, high production efficiency, production of high-fat and high-moisture raw materials, stable production process, low energy consumption and less waste, and is widely used in food industry. The disadvantages of the extrusion expander are: first, the non-rotating expansion barrel leads to the easy existence of stagnant area of expanded material, and the problems of material blockage and coking and uneven heating often occur; second, the front end of the screw is usually directly connected with the transmission shaft, and the rear end of the screw has no stabilizing device, so that the screw is considered as a cantilever beam in structure, and the vibration of the screw is very obvious under high-speed rotation, and the screw is easy to break at the root of the shaft connection; third, the main source of expansion heat is the friction between the barrel and the screw, which increases the wear degree of the barrel and the screw, resulting in high manufacturing and operating costs.

[0006] Black rice food faces two processing problems: first, as a kind of brown rice, the anthocyanins and fat nutrients of black rice are mainly concentrated in the black rice skin layer. During the storage process of deep-processed black rice food, fat is prone to rancidity, and anthocyanins are prone to degradation. In addition, the phytic acid content in black rice is high, which is 4.0-5.0%, and the phytic acid is mainly concentrated in the black rice skin layer, with a content of more than 20%. When the phytic acid content in the diet is too high, it leads to the lack of Ca, Fe, Zn and other nutrients in the human body. The nutrition field believes that phytic acid is an "anti-nutritional factor" for the human body. Therefore, the prevention of rancidity, the reduction of phytic acid content and the improvement of the stability of anthocyanins in black rice food are the bottleneck problems in the processing of black rice food. Second, the insoluble dietary fiber content in black rice skin is high, and the structure is tight, which leads to the problems of high gelatinization temperature and difficult gelatinization, resulting in the problems of rough taste, poor cohesiveness and adhesiveness of the processed black rice food. Therefore, how to improve the nutritional ingredients of black rice skin and even reasonably utilize black rice skin to improve the taste and nutritional quality of black rice food is the main technical problem.

[0007] Reference file: 1, patent: a method for extracting high-purity epsilon-grape from grape branches and vines, patent number: 201410031931.8, a method for preparing self-veratryl alcohol and grape from waste grape vine branches and vines, patent number: 201410238415.2; a pre-enzymolysis extrusion puffing processing technology for improving the water solubility index of whole grain meal, patent number: 201710279110.X; 2, thesis: zhao zhihao. pre-enzymolysis-extrusion puffing on the influence of whole grain instant rice flour on physical and chemical properties and biological activity[D]. Fujian Agriculture and Forestry University, 2017; zhao zhihao, liu lei, zhang mingwei, et al. pre-enzymolysis-extrusion puffing on the influence of whole grain rice flour quality characteristics[J]. Food science, 2019, 40(01): 108-116. SUMMARY

[0008] The purpose of the present application is to provide a multifunctional puffing equipment, in order to overcome the respective shortcomings of air flow puffing machine and extrusion puffing machine, the multifunctional puffing equipment combines the air flow puffing principle and the extrusion puffing principle together, the technical scheme is: a multifunctional puffing equipment, which is composed of screw power system, feeding system, puffing system, heating device, control box, base and control system;

[0009] The screw power system is composed of motor I, speed reducer and screw, the motor I and the speed reducer are fixedly installed on the left end of the base through the support, the driving shaft of the motor I is connected with the speed reducer, and the speed reducer is connected with the screw.

[0010] The feeding system is composed of hopper, material plate and feeding cavity, the hopper is installed on the upper surface of the inlet of the feeding cavity through bolts, and the material plate is movably inserted into the hopper through the insertion hole in the side of the hopper.

[0011] The feeding cavity is a cylindrical cavity structure, which is connected as a whole by flange sealing connection of the upper and lower two semicircular cavities; the left end of the feeding cavity is sealingly connected with the outer shell of the speed reducer through flange.

[0012] The puffing system is composed of puffing cavity, air compressor, puffing cavity supporting and bearing system and puffing cavity rotating power system.

[0013] The puffing cavity is composed of a cylindrical cavity at the left end and a conical cavity at the right end, which are connected as a whole by flange sealing connection of the upper and lower two cavities; the transverse center axis of the puffing cavity is the center axis of the multifunctional puffing equipment. The puffing cavity and the feeding cavity are connected through a slip ring, and the inner diameters of the puffing cavity and the feeding cavity are matched with each other; a gas relief valve is installed at the right end outlet of the puffing cavity, and the outlet of the gas relief valve is connected with the discharge port, or a forming processing device is added in the discharge port, so that the shaped products can be produced.

[0014] The air compressor is installed on the puffing cavity, the air conveying pipeline of the air compressor is embedded in the wall of the inner chamber of the puffing cavity, and the air compressor outputs high-pressure gas to increase the air pressure in the puffing cavity.

[0015] The puffing cavity supporting and bearing system is composed of the bearing seat I and the roller shaft seat, the left end of the puffing cavity is fixedly installed on the base through the bearing seat I8, and the right end of the puffing cavity is supported and borne on the roller shaft seat, and the roller shaft seat is fixed on the base.

[0016] The roller shaft seat is in a circular arc structure, a certain number of roller shafts are arranged in the roller shaft seat in a uniform manner, and the roller shafts are cylindrical shaft bodies; the circular arc structure of the roller shaft seat is a concentric circle with the cavity of the puffing cavity, and the radius of the circular arc matches the radius size of the cavity of the puffing cavity, and the radian of the circular arc is 0.5-1, which is beneficial to the rotation supporting and bearing of the puffing cavity.

[0017] The puffing cavity rotating power system is composed of the motor II, the gear II and the gear I, the motor II and the gear II are fixedly installed on the base, the gear I is arranged around the left end shell of the puffing cavity, the gear I is connected with the gear II through the toothed connection, the driving wheel connected with the shaft of the motor II is connected with the belt pulley connected with the shaft of the gear II through a belt, and the rotation transmission power of the gear I is provided, so that the puffing cavity rotates. With the rotation of the puffing cavity, the roller shaft rotates under the action of the bearing pressure and the rotating force of the puffing cavity, so that the puffing cavity rotates under the bearing support of the bearing seat I and the roller bearing, and the rotation of the puffing cavity keeps the materials in the puffing cavity evenly heated.

[0018] The heating device is composed of the I-level heating coil and the II-level heating coil, the I-level heating coil and the II-level heating coil are respectively arranged on the shell of the puffing cavity; an insulating layer is arranged on the inner layer of the I-level heating coil and the II-level heating coil, and an insulating heat insulation layer is arranged on the outer layer of the I-level heating coil and the II-level heating coil.

[0019] The base is provided with four base legs at the bottom thereof, and the base legs are provided with lifting bolts at the bottom.

[0020] The puffing cavity and the material conveying cavity are connected through a slip ring, the slip ring is composed of a static ring stator and a dynamic ring rotor, the static ring stator is sealingly connected with the right end of the material conveying cavity through a flange, the dynamic ring rotor is sealingly connected with the left end of the puffing cavity through a flange, and the static ring stator and the dynamic ring rotor are connected through a sealing gasket; the static ring stator is connected with an input power line, and the dynamic ring rotor is connected with an output power line; the power supply is connected with the static ring stator and the dynamic ring rotor through a contact type connection.

[0021] The static ring stator or the dynamic ring rotor is in a circular ring structure, the size of the static ring stator and the dynamic ring rotor matches each other, and the sizes of the static ring stator and the dynamic ring rotor match the puffing cavity and the material conveying cavity.

[0022] The screw is fixedly installed in the conveying chamber via bearing seat II, and a baffle is provided on the left side of bearing seat II. The baffle passes through the screw, and the outer diameter of the baffle matches the inner diameter of the conveying chamber, while the inner diameter of the baffle matches the outer diameter of the screw. The screw passes through the conveying chamber and the expansion chamber, and the transverse central axis of the screw overlaps with the transverse central axes of the conveying chamber and the expansion chamber. A screw rib is provided on the screw, and the outer diameter of the screw rib matches the inner diameter of the conveying chamber and the expansion chamber.

[0023] The control system comprises a power supply, control buttons, a microcontroller unit (MCU), a keyboard, a display screen, a pressure sensor, a temperature sensor, and a vent valve. The power supply is connected to the MCU via the control buttons, contactor I connected to motor I, contactor II connected to motor II, contactor III connected to the first-stage heating coil, contactor IV connected to the second-stage heating coil, contactor V connected to the air compressor, the pressure sensor, the temperature sensor, and the vent valve. The pressure sensor and temperature sensor are mounted on the puffing cavity, with their probes connected to the inner cavity of the puffing cavity, providing the MCU with pressure or temperature sensing signals from the puffing cavity, which are then displayed on the display screen. The control buttons, MCU, keyboard, display screen, contactors I, II, III, IV, and V are housed in a control box.

[0024] The working principle of the multi-functional extrusion equipment lies in the following working steps:

[0025] 1. Manually set control parameters: Turn on the control button and connect the power. Set the maximum and minimum temperature range parameters, pressure range parameters, and air compressor pressure parameters of the expansion chamber via the keyboard. The maximum pressure parameter of the expansion chamber should be the same as the pressure parameter of the air compressor. Also set the screw speed, expansion chamber speed, Class I heating coil temperature parameters, and Class II heating coil temperature parameters. All the above parameters are displayed on the display panel by the microcontroller unit (MCU).

[0026] 2 The expanded material: the contactor I connected with the motor I, the contactor II connected with the motor II, the contactor III connected with the heating coil I, the contactor IV connected with the heating coil II, the contactor V connected with the air compressor, the material in the hopper is controlled by the material plate to enter the feeding amount of the conveying cavity, the motor I drives the screw rod to rotate to convey the material into the expansion cavity through the friction between the screw ridge and the conveying cavity; under the friction between the screw ridge and the inner wall of the expansion cavity and the shearing force of the screw ridge, the material in the expansion cavity is heated and pressurized; at the same time, the heating coil I and the heating coil II are used to heat the material in the expansion cavity, and the air compressor is used to increase the pressure of the expansion cavity again; at the same time, the motor II drives gear I to rotate to rotate the expansion cavity, and the rotation keeps the material in the expansion cavity evenly heated; when the temperature sensor senses that the temperature of the expansion cavity reaches the set highest parameter, the temperature signal is transmitted to the micro control unit MCU, the micro control unit MCU automatically cuts off the contactor III connected with the heating coil I and the contactor IV connected with the heating coil II, and the heating of the heating coil I and the heating coil II is stopped; when the temperature sensor senses that the temperature of the expansion cavity reaches the set lowest parameter, the temperature signal is transmitted to the micro control unit MCU, the micro control unit MCU automatically connects the contactor III of the heating coil I and the contactor IV of the heating coil II, and the heating coil I and the heating coil II are heated again; when the pressure sensor senses that the pressure of the expansion cavity reaches the set highest parameter, the pressure signal is transmitted to the micro control unit MCU, the micro control unit MCU automatically cuts off the contactor V connected with the air compressor, and the air compressor stops pressurizing; at the same time, the micro control unit MCU automatically starts the air release valve, the air release valve automatically releases pressure, the high-temperature and high-pressure material in the expansion cavity is flushed out of the expansion cavity through the discharge port, and the material is instantaneously "flash expanded"; with the expansion of the material, the pressure of the expansion cavity decreases, when the pressure sensor senses that the pressure of the expansion cavity decreases to the set lowest parameter, the pressure signal is transmitted to the micro control unit MCU, the micro control unit MCU automatically closes the air release valve, and at the same time, the micro control unit MCU automatically connects the contactor V connected with the air compressor, and the air compressor pressurizes the expansion cavity again; through the pulse type closing or opening program of the air release valve, the material in the expansion cavity is heated, pressurized or discharged. The size of the expansion pressure and temperature is changed to realize real-time control of the expansion process, and the quality stability of the expanded product can be effectively solved.

[0027] Preferably, for some soft and easy-to-expand materials, the heating coil, the air compressor and the air release valve of the multifunctional expansion equipment can also be closed, and the air release valve is in an open state, and the shearing and friction between the expansion cavity and the screw rod rotation are used to smoothly expand the material.

[0028] The control box is installed on the upper side of the base;

[0029] Preferably, the motor I or motor II is a speed-regulating motor; the screw rotates in the same direction as the puffing cavity and the rotation speed of the screw is higher than that of the puffing cavity; the micro control unit MCU adopts a TMS320 series DSP of TI Company and is mainly applied to signal processing; and the air release valve is a 5-way SMC double electric control electromagnetic valve with a model of SY7220-5DZ-02-F2.

[0030] Another object of the present application is to provide a production method of co-production and processing black rice food, aiming at the processing problem of black rice, adopting co-production and deep processing technology to perform layered light milling treatment on black rice, successfully stripping the black rice skin containing epidermis, germ and aleurone layer from endosperm of black rice, and using the multifunctional puffing equipment to separate and gelatinize the black rice skin and endosperm, thereby producing black rice skin ultrafine powder, black rice meal replacement powder, or black rice eight-treasure rice, or black rice zongzi and other pre-prepared light food products, so that all components of black rice are fully utilized, the co-production and processing of black rice is maximized, the industrial chain is extended, and the value chain is improved.

[0031] Step A: black rice light milling treatment: the black rice used is black glutinous rice and non-glutinous black sticky rice, and the two kinds of black rice are subjected to light milling treatment by a rice milling machine to obtain black glutinous rice core, black sticky rice core, black glutinous rice skin and black sticky rice skin; the black glutinous rice core and the black sticky rice core are stored separately; and the black glutinous rice skin and the black sticky rice skin are mixed to obtain black rice skin raw material for standby. Preferably, the reduction rate of black rice is controlled to be 13%, that is, the black rice skin accounts for 13% of the mass of black rice, and the black rice core accounts for 87% of the mass of black rice.

[0032] Step B: rice bran oil and black rice skin ultrafine powder production step: the black rice skin raw material obtained in step A is subjected to defatting treatment to obtain rice bran oil, the defatted rice bran is subjected to enzyme treatment and uniform moisture, and then subjected to puffing treatment by the multifunctional puffing equipment of the present application, and then subjected to drying, coarse crushing, ultrafine crushing and packaging to obtain black rice skin ultrafine powder.

[0033] Step B1: defatting treatment of black rice skin: the black rice skin raw material obtained in step A is mixed with ethyl acetate at a material to liquid ratio of 1.0g:1.5-2.0mL, oscillated at room temperature for 30min, and then separated by static layering, and centrifuged to obtain defatted black rice skin and extraction liquid; the black rice skin is extracted for 2 times, the extraction liquid is evaporated to remove the solvent under reduced pressure to obtain rice bran oil, and the defatted black rice skin is recovered by evaporation under reduced pressure for standby.

[0034] The present application researches and finds that: because the free fat and fatty acid content in black rice peel is high, fat rancidity occurs in food storage, and fat is prone to thermal dissolution and volatilization in the puffing or crushing process, which also affects the puffing and crushing effect of black rice peel. The selection of the extraction agent is a key factor affecting the content of black rice peel anthocyanin or the defatting rate, and the solvent used should not affect the black rice anthocyanin pigment. The present application uses ethyl acetate as the solvent, and the defatting effect of ethyl acetate on black rice peel at low temperature is good, and it does not affect the black rice anthocyanin pigment. In addition, ethyl acetate is easy to volatilize, has less residue, and is good for food safety.

[0035] Step B2 - black rice peel enzyme treatment: the black rice peel obtained in step B1 is sequentially added with grape tannin solution, tea leaf extract, enzyme preparation, water, and pH adjustment, and then mixed uniformly in steps, and then the black rice peel is subjected to enzymatic hydrolysis treatment, and finally the enzymatically hydrolyzed black rice peel is mixed with potato starch to obtain enzymatically hydrolyzed black rice peel for use. Among them: 100g of black rice peel is added with 10-15mL of grape tannin solution and 25-30mL of tea leaf extract, the enzyme preparation used is phytase and xylanase, 1g of black rice peel is added with 550-650U of phytase and 800-1000U of xylanase, the water supplement is 40-45% of the mass of the black rice peel, one of citric acid and lactic acid is used to adjust the pH to 3.0, the enzymatic hydrolysis temperature is 50-55°C, and the enzymatic hydrolysis time is 3.5-4h; 8.0-10.0g of potato starch is added per 100g of dry black rice peel.

[0036] Step B3 - black rice peel moisture balancing: the enzymatically hydrolyzed black rice peel obtained in step B2 is subjected to drying treatment to control the moisture content of the black rice peel in the range of 20%-23%.

[0037] The present application researches and finds that: because the free fat and fatty acid content in black rice peel is high, fat rancidity occurs in food storage, and fat is prone to thermal dissolution and volatilization in the puffing or crushing process, which also affects the puffing and crushing effect of black rice peel. The selection of the extraction agent is a key factor affecting the content of black rice peel anthocyanin or the defatting rate, and the solvent used should not affect the black rice anthocyanin pigment. The present application uses ethyl acetate as the solvent, and the defatting effect of ethyl acetate on black rice peel at low temperature is good, and it does not affect the black rice anthocyanin pigment. In addition, ethyl acetate is easy to volatilize, has less residue, and is good for food safety.

[0038] Step B4 - black rice peel puffing treatment: the enzymatically hydrolyzed black rice peel obtained in step B3 is subjected to puffing treatment, which can decompose a part of phytic acid, insoluble dietary fiber, protein, starch, and fat in the raw material at high temperature and high pressure, thereby improving the nutritional value of the raw material.

[0039] Firstly, before puffing, the base is adjusted so that the inclination of the center axis of the puffing equipment with the horizontal line is 21-25°, and the left side of the puffing equipment is higher than the right side.

[0040] Second step, start the control button 34, turn on the power supply 33, set the temperature amplitude parameter of the puffing cavity 15 to 110℃-115℃, the pressure amplitude parameter to 7-8MPa, the air compressor 10 pressure parameter to 8MPa through the keyboard 36; The rotation speed of the screw 18 is 220-260r / min, the rotation speed of the puffing cavity 15 is 50-60r / min, the temperature parameter of the I-level heating coil 22-1 is 95-100℃, and the temperature parameter of the II-level heating coil 22-2 is 100-110℃;

[0041] Third step, puffing material: according to the working steps of the multifunctional puffing equipment, start the contactor I 38 connected with the motor I 11, the contactor II 39 connected with the motor II 11, the contactor III 40 connected with the I-level heating coil 22-1, the contactor IV 41 connected with the II-level heating coil 22-2, and the contactor V 42 connected with the air compressor 10; The black rice skin in the hopper 4 enters the feeding cavity 5 through the feeding plate 4-1, and the feeding amount is controlled. In the puffing process, the gelatinization degree of the material is detected in time, and the gelatinization degree is controlled to be more than 85% to be a puffing mature material. The material that starts to puff often has a low gelatinization degree and needs to be puffed twice.

[0042] Step B5-puffing and drying of black rice skin: the puffing and drying material of black rice skin obtained in the above step B4 is dried at a temperature of 50-55℃ for 3-4h, so that the moisture content is reduced to less than 7%, and the puffing and drying material of black rice skin is obtained.

[0043] Step B6-coarse crushing of the puffing and drying material of black rice skin: the puffing and drying material of black rice skin obtained in step B5 is crushed by using an ordinary crusher, the screen mesh size is 2.5-3.0mm, the crushed material passes through a 60-mesh screen, and the oversize material is continuously crushed until all the oversize material passes through the 60-mesh screen, so that the black rice skin coarse powder is obtained, which is named as I material.

[0044] The existing technology shows that the diameter of plant cells is usually 30-100μm, and the cell particle diameter, which is simply referred to as particle size, is less than 25μm to achieve the level of cell wall breaking. The present application researches and finds that the ordinary crusher is used to crush the black rice skin, and the screening material of the 120-mesh screen is detected, and the powder particle size detection value is 150-300μm, which shows that it is difficult to break the cell wall of the black rice skin by using ordinary mechanical crushing, and there is a phenomenon that the black rice skin powder particle size is coarse and the particle size distribution range is large. The black rice skin screened by the 120-mesh screen is added to the black rice meal replacement powder, which causes the meal replacement powder to have problems such as poor sensory quality, poor powder agglomeration ability, low functional ingredient dissolution rate and black star-shaped visible materials. Therefore, the black rice skin crushed by the ordinary crusher cannot be directly used as a food ingredient.

[0045] Step B7-I material ultrafine grinding: the I material obtained in step B6 is subjected to air flow type ultrafine grinder grinding, the ground material is conveyed to a classification area by the upward airflow, and the ultrafine powder reaching the ultrafine particle size is screened out by a high-speed rotating classification wheel, and the coarse powder not reaching the particle size requirement is returned to the grinding area for continuous grinding. The qualified fine powder is named II material, and is collected into a cyclone collector with the airflow. The dust-containing gas is filtered and purified by the dust collector and then discharged into the atmosphere. The II material standard requires that all pass through a 400 mesh screen, and the powder particle size is below 25 μm, to obtain the broken wall black rice skin ultrafine powder II material. For the particle size of the cell particles, the smaller the particle size, the narrower the particle size distribution area, and the closer the physicochemical properties of the particles, and at the same time, the biological titer in the body can be improved, and the biological resources are maximized.

[0046] Preferably, a nitrogen protection circulation process is adopted in the explosion-proof process.

[0047] Step B8-II material packaging: the II material obtained in step B7 is sealed and packaged, which is the black rice skin ultrafine powder II material.

[0048] Step C - black rice meal replacement powder production step:

[0049] By using the multifunctional puffing equipment of the application, the black rice core is subjected to raw material proportioning, enzymolysis, puffing, drying and grinding to obtain S4 material, the S4 material is compounded with black rice skin ultrafine powder and milk powder to form black rice meal replacement powder, and the technical scheme adopted is as follows:

[0050] Step C1 - black rice core raw material proportioning: the black waxy rice core and black sticky rice core obtained by the light milling treatment of the black rice in step A are mixed uniformly according to a mass ratio of 3.5:6.5:0.5 of the black waxy rice core, the black sticky rice core and soybean to obtain black rice core mixed raw material, and then the black rice core mixed raw material is mechanically ground and passed through a 60 mesh screen, and the sieve residue is continuously ground until all passes through the 60 mesh screen to obtain a sieved product; the sieved product is compounded with potato starch according to a mass ratio of 9.0:1.0, and mixed uniformly to obtain mixed powder.

[0051] Step C2 - black rice core enzymolysis: the mixed powder obtained in step C1 is sequentially added with grape extract solution, tea leaf extract, enzyme preparation and water, and then mixed uniformly in steps to obtain enzymolyzed black rice core for standby. Among them: 100 g of the mixed powder is added with 2.0-3.0 mL of grape extract solution, 5.0-8.0 mL of tea leaf extract, 100-200 U of xylanase per gram of the mixed powder, 400-500 U of high-temperature resistant alpha-amylase per gram of the mixed powder, and the water supplement is 23-25% of the mass of the mixed powder, and the enzymolysis time is 3.5-4 h; the mixed powder after the enzymolysis is named S1 raw material. The grape extract solution, tea leaf extract and a kind of rice bran oil used are the same as in the production method of the black rice skin ultrafine powder.

[0052] Step C3-S1 raw material puffing treatment: the S1 raw material obtained in step C2 is subjected to puffing treatment, the temperature amplitude parameter of the puffing cavity 15 is set to 140-150 DEG C through the keyboard 36, the pressure amplitude parameter is 7-8 MPa, the air compressor 10 pressure parameter is 8 MPa, the screw 18 rotation speed is 220-260 r / min, the puffing cavity 15 rotation speed is 50-60 r / min, the I heating coil 22-1 temperature parameter is 110-120 DEG C, and the II heating coil 22-2 temperature parameter is 130-140 DEG C; after puffing, the puffed product is obtained, which is named S2 puffed product, and the detection control gelatinization degree is greater than 85%.

[0053] Step C4-S2 puffed product drying: the S2 puffed product obtained in step C3 is dried at a temperature of 50-55 DEG C for 2-3 h, so that the moisture content is reduced to less than 7%, and the dried product is obtained, which is named S3 dried product.

[0054] Step C5-S3 dried product crushing: the S3 dried product obtained in step C4 is crushed by using a common crusher with a screen mesh size of 2.5-3.0 mm; the crushed product is passed through a 60-mesh screen, the oversize product is continuously crushed until all the product is passed through the 60-mesh screen, and a 60-mesh screen divided product is obtained; the 60-mesh screen divided product is further passed through a 100-mesh screen, and a screen divided product between 60-mesh and 100-mesh is obtained, which is named S4 material. The undersize product of the 100-mesh screen is mixed with 0.1-0.15% ammonium carbonate swelling agent of the edible grade by mass ratio, and then subjected to the steps of granulation, drying and crushing, so as to form a screen divided product between 60-mesh and 100-mesh with a moisture content of less than 7%, which is mixed with the above S4 material for standby.

[0055] The present application researches and finds that the particle size of the meal replacement powder seriously affects the caking rate, and the caking rate and the particle size present obvious positive correlation. However, if the particle size is too large, the meal replacement powder has rough food taste. The undersize product of the 100-mesh screen has too fine crushing particle size, the small molecule hydrophilic substances increase, the hydrophilic property of the meal replacement powder is enhanced, and the comprehensive performance is that the dispersion time is shortened; however, after hot water is added, the surface powder rapidly absorbs water and is attached to the surface of the powder mass, hinders the internal powder from absorbing water, and finally forms a mass structure in which the dry powder is wrapped inside, resulting in high caking rate. The meal replacement powder has too strong hydrophilic property on the surface, which is the common reason for the increase of the caking rate. Properly increasing the crushing particle size of the puffed product, maintaining a certain amount of puffed loose structure channels, and reducing the caking rate of the screen divided product between 60-mesh and 100-mesh, the taste is more appropriate. The S4 material produced by the present application belongs to the limited mesh number of the crushed product, which can take into account the food quality and improve the mixing property, and effectively solves the technical problem of high caking rate of the meal replacement powder.

[0056] Step C6: The compounding of black rice meal replacement powder: The S4 material obtained in step C5 is mixed with the black rice bran ultrafine powder II material obtained in step B8 and skimmed milk powder to obtain the black rice meal replacement powder. In order to improve the dispersibility and emulsifiability of the II material in the meal replacement powder, the II material is first mixed with the skimmed milk powder with strong hydrophilicity, and then mixed with the S4 dry material, which can effectively improve the reconstitution of the compounded black rice meal replacement powder, reduce the caking rate, and improve the taste.

[0057] The compounding formula of the black rice meal replacement powder composition of the present application is as follows: 6.0 parts of the black rice bran ultrafine powder II material, 3.0-5.0 parts of skimmed milk powder, and 89.0-91.0 parts of S4 dry material. The black rice bran ultrafine powder II material is first mixed with the skimmed milk powder, and then mixed with the S4 dry material to obtain the black rice meal replacement powder.

[0058] Preferably, the optimized compounding formula of the black rice meal replacement powder is as follows: 6.0 parts of the black rice bran ultrafine powder II material, 4.0 parts of skimmed milk powder, and 90.0 parts of S4 dry material. 。

[0059] Preferably, the ethyl acetate is food grade with a purity of ≥99.5%; the phytase has an enzyme activity of 5000 U / mg, the xylanase has an enzyme activity of 6000 U / mg; the thermostable alpha-amylase has an enzyme activity of 10,000 U / mg; and the citric acid and lactic acid meet the requirements of food grade and are commercially available.

[0060] Preferably, the grape extract solution is obtained by dissolving the grape extract in 65% ethanol solution to obtain a grape extract solution with an epsilon-grape content of 5.0-5.5%; the tea leaf extract is obtained by diluting tea tree leaves with water to obtain a tea leaf extract with a tea polyphenol GTP content of 0.20-0.25 mg / mL; and the potato starch is a natural potato starch with a purity of ≥98% and a phosphoric monoester starch content of 0.07%-0.09%.

[0061] Compared with the prior art, the present application has the following obvious technical effects:

[0062] 1. The multifunctional puffing equipment can continuously and quantitatively feed under airtight condition, and the material is heated and pressurized in the puffing cavity through electromagnetic heating, and is discharged through an intelligent pulse type air release valve under the propulsion of the rotating screw, so that continuous and quantitative feeding and discharging are realized, the industrialization and automation degree is improved, the heat loss and noise pollution are reduced. A forming processing device is arranged at the discharge port, and the formed products can also be produced. The present application combines the principles of air flow puffing and extrusion puffing, overcomes the disadvantages of air flow puffing that cannot continuously feed and the extrusion puffing that cannot rotate the machine cylinder, and adopts the method of heating and pressurizing in the puffing cavity to reduce the internal friction of the machine parts and improve the puffing efficiency and the quality of the puffed material.

[0063] 2. The multifunctional puffing equipment uses electromagnetic heating, which changes the previous dependence of the heat source of the extrusion puffing machine on the friction of the machine cylinder and screw, reduces the wear degree of the machine cylinder and screw, and significantly improves the heating efficiency;

[0064] 3. The bearing seat of the present application fixes the screw, which is beneficial to reduce the vibration of the screw under high-speed rotation, thereby improving the service life of the screw and screw rib;

[0065] 4. The machine cylinder rotation structure is designed, when the machine cylinder rotates, relative motion is formed with the screw, firstly, the material in the machine cylinder is subjected to stronger shear force and friction force. This enhanced shear and friction effect helps to destroy the internal structure of the material, so that starch and other macromolecular substances are more likely to undergo gelatinization, denaturation and other reactions, so that the material can be more fully puffed; secondly, the flow characteristics of the material are improved. The rotation of the machine cylinder can produce an effect similar to stirring, making the flow of the material in the machine cylinder more uniform and smooth. This helps to avoid local accumulation or stagnation of the material in the machine cylinder, ensuring that the material can be continuously pushed and heated by the screw, thereby improving the stability and consistency of the puffing process. Thirdly, the heat transfer efficiency is improved. When the machine cylinder rotates, the relative motion between the machine cylinder and the material can increase the area and rate of heat transfer, making the temperature distribution inside the material more uniform, avoiding local overheating or overcooling, and improving the quality and puffing efficiency of the puffed products.

[0066] 5. By using the multifunctional puffing equipment, black rice skin is puffed at low temperature and high pressure, which is beneficial to retain the nutritional value of black rice skin; black rice skin is puffed at high temperature and high pressure, which is beneficial to improve the expansion rate;

[0067] 6. The black rice skin is treated by puffing, coarse crushing and ultrafine crushing to obtain black rice skin ultrafine powder with a particle size detection value below 25 microns, which reaches the cell wall breaking level with a particle size below 25 microns. The breaking treatment improves the roughness and other defects of the black rice skin, further converts the macromolecular substances of the black rice skin into free state, increases the small molecular hydrophilic substances, improves the cohesiveness and adhesiveness of the black rice skin, and the black rice skin ultrafine powder can be used for the production of black rice skin derivatives, improving its utilization value. BRIEF DESCRIPTION OF DRAWINGS

[0068] Figure 1 It is a front view structural schematic diagram of the multifunctional puffing equipment;

[0069] Figure 2 It is a sectional view structural schematic diagram of the multifunctional puffing equipment;

[0070] Figure 3 It is Figure 2 It is an enlarged structural schematic diagram of the heating device;

[0071] Figure 4Left view of the cross-sectional structure of the expansion cavity and roller seat;

[0072] Figure 5 This is a schematic diagram of the control principle of the control system;

[0073] Diagram Description: A - Cross-sectional view of the puffing chamber, 1 - Motor I, 2 - Gearbox, 3 - Flange, 4 - Hopper, 4-1 - Material plate, 5 - Conveying chamber, 6 - Stationary ring stator, 7 - Moving ring rotor, 8 - Bearing housing I, 9 - Gear I, 10 - Air compressor, 10-1 - Air delivery pipe, 11 - Motor II, 12 - Belt, 13 - Base leg, 14 - Base, 15 - Puffing chamber, 16 - Control box, 17 - Discharge port, 18 - Screw, 18-1 - Screw rib, 19 - Gear II, 20 - Roller, 2 1-Roller seat, 22-1-Class I heating coil, 22-2-Class II heating coil, 24-Pressure sensor, 24-1-Temperature sensor, 25-Relief valve, 26-Bearing seat II, 28-Insulation layer, 29-Insulation layer, 32-Baffle, 33-Power supply, 34-Control button, 35-Microcontroller unit (MCU), 36-Keyboard, 37-Display screen, 38-Contactor I, 39-Contactor II, 40-Contactor III, 41-Contactor IV, 42-Contactor V. Detailed Implementation

[0074] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0075] Example 1

[0076] A multifunctional puffing equipment control system is characterized by comprising a power supply 33, control buttons 34, a microcontroller unit (MCU) 35, a keyboard 36, a display screen 37, a pressure sensor 24, a temperature sensor 24-1, and a vent valve 25.

[0077] Power supply 33 is connected to microcontroller MCU 35, contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, contactor V42 connected to air compressor 10, pressure sensor 24, temperature sensor 24-1, and vent valve 25 via control button 34. Pressure sensor 24 and temperature sensor 24-1 are installed on puffing cavity 15, and the probe of pressure sensor 24 or the probe of temperature sensor 24-1 is connected to the inner cavity of puffing cavity 15, providing pressure or temperature sensing signals of the inner cavity of puffing cavity 15 to microcontroller MCU 35 respectively, and displaying them on display screen 37. Control button 34, microcontroller MCU 35, keyboard 36, display screen 37, contactor I38, contactor II39, contactor III40, contactor IV41, and contactor V42 are installed in control box 16.

[0078] The combination of the multi-functional puffing equipment forms a control system with the following technical solutions:

[0079] 1. Manually setting control parameters: starting control button 34, connecting power supply 33, setting temperature amplitude parameters of puffing cavity 15, pressure amplitude parameters, air compressor 10 pressure parameters, screw 18 rotation number, puffing cavity 15 rotation number, I-level heating coil 22-1 temperature parameters, and II-level heating coil 22-2 temperature parameters through keyboard 36; the above parameters are displayed on display screen 37 through micro control unit MCU 35;

[0080] 2. The expanded material: the contactor I38 connected with the motor I 11, the contactor II 39 connected with the motor II 11, the contactor III 40 connected with the heating coil I 22-1, the contactor IV 41 connected with the heating coil II 22-2, the contactor V 42 connected with the air compressor 10, the material in the hopper 4 is controlled to enter the feeding amount of the conveying cavity 5 through the material plate 4-1, the motor I 1 drives the screw rod 18 to rotate through the screw ridge 18-1 and the friction with the conveying cavity 5, and the material is conveyed into the expansion cavity 15; under the friction between the screw ridge 18-1 and the inner wall of the expansion cavity 15 and the shearing force of the screw ridge 18-1, the material in the expansion cavity 15 is heated and pressurized; at the same time, the material in the expansion cavity 15 is heated by the heating coil I 22-1 and the heating coil II 22-2, and the pressure in the expansion cavity 15 is increased again by the air compressor 10; at the same time, the motor II 11 drives the gear I 9 to rotate, so that the expansion cavity 15 rotates, and the rotation keeps the material in the expansion cavity 15 uniformly heated; when the temperature sensor 24-1 senses that the temperature of the expansion cavity 15 reaches the set highest parameter, the temperature signal is transmitted to the micro control unit MCU 35, the micro control unit MCU 35 automatically cuts off the contactor III 40 connected with the heating coil I 22-1 and the contactor IV 41 connected with the heating coil II 22-2, and the heating coil I 22-1 and the heating coil II 22-2 stop heating; when the temperature sensor 24-1 senses that the temperature of the expansion cavity 15 reaches the set lowest parameter, the temperature signal is transmitted to the micro control unit MCU 35, the micro control unit MCU 35 automatically connects the contactor III 40 of the heating coil I 22-1 and the contactor IV 41 of the heating coil II 22-2, and the heating coil I 22-1 and the heating coil II 22-2 heat again; when the pressure sensor 24 senses that the pressure of the expansion cavity 15 reaches the set highest parameter, the pressure signal is transmitted to the micro control unit MCU 35, the micro control unit MCU 35 automatically cuts off the contactor V 42 connected with the air compressor 10, and the air compressor 10 stops pressurizing, at the same time, the micro control unit MCU 35 automatically starts the air release valve 25, the air release valve 25 automatically releases pressure, the high-temperature and high-pressure material in the expansion cavity 15 is flushed out of the expansion cavity 15 through the discharge port 17, and the material is instantaneously "flash expanded"; as the material is expanded and sprayed out, the pressure of the expansion cavity 15 decreases, when the pressure sensor 24 senses that the pressure of the expansion cavity 15 decreases to the set lowest parameter, the pressure signal is transmitted to the micro control unit MCU 35, the micro control unit MCU 35 automatically closes the air release valve 25, at the same time, the micro control unit MCU 35 automatically connects the contactor V 42 connected with the air compressor 10, and the air compressor 10 pressurizes the expansion cavity 15 again; through the pulse type closing or opening program of the air release valve 25, the material is heated and pressurized in the expansion cavity 15 or the discharge work program is completed.

[0081] The air release valve 25 is a 5-way SMC double electric control electromagnetic valve, model SY7220-5DZ-02-F2.

[0082] A multifunctional puffing equipment, as shown in Figure 1 、 Figure 2 illustrated, is composed of a screw power system, a feeding system, a puffing system, a heating device, a control box 16, a base 14 and a control system.

[0083] The screw power system, as shown in Figure 2 illustrated, is composed of a motor I1, a speed reducer 2 and a screw 18, the motor I1 and the speed reducer 2 are fixedly installed on the left end of the base 14 through a support, the driving shaft of the motor I1 is connected with the speed reducer 2, and the speed reducer 2 is connected with the screw 18.

[0084] The feeding system, as shown in Figure 1 illustrated, is composed of a hopper 4, a material plate 4-1 and a feeding cavity 5, the hopper 4 is installed on the upper part of the inlet of the feeding cavity 5 through bolts, the material plate 4-1 is inserted into the hopper 4 through the insertion opening in the side of the hopper 4, and the depth of the material plate 4-1 inserted into the hopper 4 is used to control the feeding amount of the material in the hopper 4 into the feeding cavity 5.

[0085] The feeding cavity 5 is a cylindrical cavity structure, Figure 1 as shown in illustrated, is composed of two semi-circular cavities which are connected into a whole through flange sealing, the flange sealing facilitates the disassembly and maintenance of the feeding cavity 5, and the left end of the feeding cavity 5 is sealingly connected with the outer shell of the speed reducer 2 through a flange 3.

[0086] Figure 1 The puffing system, as shown in Figure 2 illustrated, is composed of a puffing cavity 15, an air compressor 10, a puffing cavity supporting and bearing system and a puffing cavity rotating power system.

[0087] The puffing cavity 15, as shown in Figure 2 illustrated, is composed of a cylindrical cavity at the left end and a conical cavity at the right end which are connected into a whole through flange sealing, and the two cavities are connected into a whole through flange sealing; the transverse central axis of the puffing cavity 15 is the central axis of the multifunctional puffing equipment, the puffing cavity 15 is connected with the feeding cavity 5 through a slip ring, the inner diameters of the puffing cavity 15 and the feeding cavity 5 are matched with each other, the air release valve 25 is installed at the right end outlet of the puffing cavity 15, the outlet of the air release valve 25 is connected with a discharge port 17, or a forming processing device is added to the discharge port 17, and the formed product can also be produced.

[0088] The air compressor 10, as shown in Figure 1 illustrated, is composed of a motor I2, a speed reducer 3 and an air compressor 10, the motor I2 and the speed reducer 3 are fixedly installed on the right end of the base 14 through a support, the driving shaft of the motor I2 is connected with the speed reducer 3, and the speed reducer 3 is connected with the air compressor 10. Figure 2As shown, fixedly installed on the puffing cavity 15, the air compressor 10 air pipe 10-1 is embedded in the cavity wall of the puffing cavity 15, and the air compressor 10 outputs high-pressure gas to increase the air pressure in the puffing cavity 15.

[0089] The puffing cavity support bearing system, as shown in Figure 1 、 Figure 2 The bearing seat I8 and the roller shaft seat 21 are shown, the left end of the puffing cavity 15 is fixedly installed on the base 14 through the bearing seat I8, and the right end of the puffing cavity 15 is supported and borne on the roller shaft seat 21, and the roller shaft seat 21 is fixedly installed on the base 14. Figure 4 As shown in the cross section A of the puffing cavity 15, the roller shaft seat 21 has a circular arc structure, a certain number of roller shafts 20 are arranged uniformly in the roller shaft seat 21, and the roller shaft 20 is a cylindrical shaft body; the circular arc structure of the roller shaft seat 21 is a concentric circle with the cavity of the puffing cavity 15, and the radius of the circular arc matches the radius size of the cavity of the puffing cavity 15, and the radian of the circular arc is 0.5-1, which is conducive to the rotation bearing support of the puffing cavity 15.

[0090] The puffing cavity rotation power system, as shown in Figure 1 、 Figure 2 The motor II11, the gear II19, and the gear I9 are shown, the motor II11 and the gear II19 are fixedly installed on the base 14, the gear I9 is arranged around the left end shell of the puffing cavity 15, the gear I9 is connected with the gear II19 through the toothed connection, the driving wheel connected with the shaft of the motor II11 is connected with the belt pulley connected with the shaft of the gear II19 through the belt 12, and the rotation transmission power of the gear I9 rotates the puffing cavity 15. With the rotation of the puffing cavity 15, the roller shaft 20 rotates under the bearing pressure and rotation force of the puffing cavity 15, so as to realize the rotation of the puffing cavity 15 under the bearing support of the bearing seat I8 and the roller shaft 20, and the rotation effect keeps the materials in the puffing cavity 15 evenly heated.

[0091] The heating device, as shown in Figure 1 、 Figure 2 、 Figure 3 The I-level heating coil 22-1 and the II-level heating coil 22-2 are shown, the I-level heating coil 22-1 and the II-level heating coil 22-2 are respectively arranged on the shell of the puffing cavity 15; the inner layer of the I-level heating coil 22-1 and the II-level heating coil 22-2 is provided with an insulating layer 29, and the outer layer is provided with an insulating heat insulation layer 28.

[0092] The control box 16, as shown in Figure 1 Is installed on the upper side of the base 14.

[0093] The base 14, as shown in Figure 1As shown, four base legs 13 are installed at the bottom of the device, and lifting bolts are provided at the bottom of the base legs 13. When the extrusion device is in use, the lifting bolts of the base legs 13 are adjusted so that the entire extrusion device is tilted with the left end higher and the right end lower. The downward inclination of the central axis of the extrusion device to the horizontal line is 21 to 25 degrees, which is beneficial for the material in the extrusion chamber 15 to be conveyed and discharged to the right end.

[0094] The puffing chamber 15 and the conveying chamber 5 are connected by a slip ring, such as Figure 1 , Figure 2 As shown, the slip ring consists of a stationary stator 6 and a rotating rotor 7. The stationary stator 6 is sealed to the right end of the feeding chamber 5 via a flange, and the rotating rotor 7 is sealed to the left end of the puffing chamber 15 via a flange. The stationary stator 6 and the rotating rotor 7 are connected by a sealing gasket. The stationary stator 6 and the feeding chamber 5 remain stationary, while the rotating rotor 7 rotates with the puffing chamber 15, ensuring that the puffing system maintains a high temperature and high pressure sealed state during rotation. To prevent the wires from tangling during the rotation of the puffing system, the power cable connected to the control box 16 enters the puffing system through a contact connection between the stationary stator 6 and the rotating rotor 7. The stationary stator 6 is connected to the input power cable, and the rotating rotor 7 is connected to the output power cable.

[0095] The stationary ring stator 6 or the rotating ring rotor 7 has a circular ring structure. The dimensions of the stationary ring stator 6 and the rotating ring rotor 7 are matched, and the dimensions of the stationary ring stator 6 are matched with the dimensions of the feeding chamber 5, and the dimensions of the rotating ring rotor are matched with the dimensions of the puffing chamber 15.

[0096] Preferably, motor I1 is a speed-regulating motor, and the speed of screw 18 is controlled by the motor speed regulation and the reduction gearbox 2.

[0097] Preferably, motor II11 is a speed-regulating motor.

[0098] The screw 18, as described above Figure 2 As shown, the screw 18 is fixedly installed in the conveying chamber 5 via bearing housing II26, passing through the conveying chamber 5 and the expansion chamber 15. The transverse central axis of the screw 18 overlaps with the transverse central axes of the conveying chamber 5 and the expansion chamber 15. A screw rib 18-1 is provided on the screw 18, and the outer diameter of the screw rib 18-1 matches the inner diameter of the conveying chamber 5 and the expansion chamber 15 to prevent material from accumulating in the chamber. A baffle 32 is fixed to the left side of the bearing housing II26 and is installed on the outer shell of the bearing housing II26. The baffle 32 passes through the screw 18, and the outer diameter of the baffle 32 matches the inner diameter of the conveying chamber 5, while the inner diameter of the baffle 32 matches the outer diameter of the screw 18. The oscillation of the screw 18 is controlled by the bearing housing II26, thereby improving the life of the screw and screw rib. The baffle 32 is used to prevent material from flowing backward to the left in the conveying chamber 5.

[0099] The control system comprises a power supply 33, control buttons 34, a microcontroller unit (MCU) 35, a keyboard 36, a display screen 37, a pressure sensor 24, a temperature sensor 24-1, and a vent valve 25; as shown. Figure 1 , Figure 4 As shown, the power supply 33 is connected to the microcontroller MCU 35, contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, contactor V42 connected to air compressor 10, pressure sensor 24, temperature sensor 24-1, and vent valve 25 via control button 34. Pressure sensor 24 and temperature sensor 24-1 are located on the cone at the right end of the puffing cavity 15, and the probe of pressure sensor 24 or the probe of temperature sensor 24-1 is connected to the inner cavity of the puffing cavity 15, providing the microcontroller MCU 35 with pressure or temperature sensing signals from the inner cavity of the puffing cavity 15, which are then displayed on the display screen 37. Control button 34, microcontroller MCU 35, keyboard 36, display screen 37, contactor I38, contactor II39, contactor III40, contactor IV41, and contactor V42 are located in control box 16.

[0100] Preferably, the screw 18 rotates in the same direction as the puffing cavity 15, and the rotation speed of the screw 18 is higher than that of the puffing cavity 15. This is beneficial to improving the quality of the puffed product, reducing the friction and shear force between the screw ribs 18-1 and the inner wall of the puffing cavity 15, and effectively solving the problems of material blockage and low life of the screw and screw ribs during screw rotation.

[0101] The working principle of the multi-functional extrusion equipment lies in the following working steps:

[0102] 1. Manually set control parameters: Start control button 34, connect power supply 33, and set the highest and lowest temperature fluctuation parameters and pressure fluctuation parameters of puffing chamber 15, and the pressure parameters of air compressor 10 via keyboard 36. The highest pressure parameter of puffing chamber 15 is the same as the pressure parameter of air compressor 10. Also set the screw speed 18, puffing chamber 15 speed, temperature parameters of stage I heating coil 22-1, and temperature parameters of stage II heating coil 22-2. The above parameters are displayed on display panel 37 via microcontroller unit MCU 35.

[0103] 2. Extruded Material: Starting motor I1 connects to contactor I38, motor II11 connects to contactor II39, stage I heating coil 22-1 connects to contactor III40, stage II heating coil 22-2 connects to contactor IV41, and air compressor 10 connects to contactor V42. The material in hopper 4 is fed into conveying chamber 5 via material plate 4-1. Motor I1 drives screw 18 to rotate, conveying the material into extrusion chamber 15 through the friction between screw ribs 18-1 and the conveying chamber 5. Under the friction and shearing force of screw ribs 18-1 and the inner wall of extrusion chamber 15, the material in extrusion chamber 15 is heated and pressurized. Simultaneously, stage I heating coils 22-1, I... The primary heating coil 22-2 heats the material in the puffing chamber 15, and the air compressor 10 further increases the pressure in the puffing chamber 15. Simultaneously, the motor II11 drives the gear I9 to rotate, causing the puffing chamber 15 to rotate, maintaining uniform heating of the material within. When the temperature sensor 24-1 detects that the temperature of the puffing chamber 15 has reached the set maximum parameter, it transmits the temperature signal to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically disconnects the contactor III40 connected to the primary heating coil 22-1 and the contactor IV41 connected to the secondary heating coil 22-2, thus stopping heating in both primary and secondary heating coils 22-1 and 22-2. When the temperature of the puffing chamber 15 reaches the set minimum parameter, the temperature signal is transmitted to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically connects contactor III40 of the primary heating coil 22-1 and contactor IV41 of the secondary heating coil 22-2, and the primary heating coils 22-1 and 22-2 are heated again. When the pressure sensor 24 senses that the pressure in the puffing chamber 15 has reached the set maximum parameter, it transmits the pressure signal to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically disconnects contactor V42 connected to the air compressor 10, and the air compressor 10 stops pressurizing. At the same time, the microcontroller unit MCU35 automatically starts the vent valve 25. 5. Automatic pressure relief: The high-pressure, high-temperature material in the puffing chamber 15 is ejected from the puffing chamber 15 through the discharge port 17, causing an instant "flash explosion" and puffing the material. As the material is puffed and ejected, the pressure in the puffing chamber 15 decreases. When the pressure sensor 24 senses that the pressure in the puffing chamber 15 has dropped to the set minimum parameter, it transmits the pressure signal to the microcontroller unit MCU35. The microcontroller unit MCU35 automatically closes the vent valve 25. At the same time, the microcontroller unit MCU35 automatically connects to the contactor V42 connected to the air compressor 10, and the air compressor 10 pressurizes the puffing chamber 15 again. Through the pulse-type closing or opening program of the vent valve 25, the heating, pressurizing, or discharging process of the material in the puffing chamber 15 is completed.By changing the puffing pressure and temperature, real-time control of the pressure and temperature during the puffing process can be achieved, effectively solving the problem of quality stability of puffed products.

[0104] Preferably, the microcontroller unit MCU35 is a TI TMS320 series DSP, mainly used for signal processing; the vent valve 25 is a 5-way SMC dual-electro-controlled solenoid valve, model SY7220-5DZ-02-F2.

[0105] Preferably, the bearing housing, gears, or other parts that come into contact with food are lubricated with any one of solid edible fats such as deodorized mutton fat, palm oil, lard, or tallow, or food-grade solid lubricating oil.

[0106] A method for co-processing black rice food products is disclosed below. The multi-functional puffing equipment is described in detail with reference to the accompanying drawings and specific embodiments. The equipment, materials, and methods for determining the physicochemical properties used in the following embodiments are as follows:

[0107] 1. Equipment and materials used:

[0108] 1. Ordinary crusher, speed 3000~4000r / min, manufactured by Langfang Machinery Factory, Hebei Province;

[0109] 2. The airflow ultrafine pulverizer is model CWJ-2501, manufactured by Langfang Machinery Factory in Hebei Province;

[0110] 3. Raw material for black rice: Yangxian black rice, which is divided into black glutinous rice and non-glutinous black sticky rice varieties;

[0111] 4. Solvent: Ethyl acetate, food grade, purity ≥99.5%, conforming to national standard GB / T3728, produced by Chongqing Yangtze River Acetyl Chemical Co., Ltd.

[0112] 5 additives

[0113] Enzyme preparations: Phytase activity 5000 U / mg, xylanase activity 6000 U / mg, produced by Shanghai Yuanye Biotechnology Co., Ltd.; Thermoresistant α-amylase activity 10,000 U / mg, produced by Shanghai Yuanye Biotechnology Co., Ltd.; Citric acid and lactic acid meet food-grade standards and are commercially available.

[0114] 6 Additives

[0115] ε-glucan solution: Referring to the invention patent "A method for extracting high purity ε-glucan from grape vines" (patent number: 201410031931.8), grape vines are pretreated, extracted, purified, and dried to obtain an extract with an ε-glucan content of 11.5%. When using, the extract is dissolved in 65% ethanol solution to obtain a ε-glucan solution with an ε-glucan content of 5.0-5.5%.

[0116] Tea leaf extract: 10g of tea leaves were soaked in 100mL of 65% ethanol aqueous solution at a material-to-liquid ratio of 1g:10mL. The extraction was carried out in a warm water bath at 60℃ for 1.5h. The ethanol was then evaporated under reduced pressure, and the solution was brought to a final volume of 500mL with water. Liquid chromatography analysis revealed that the content of tea polyphenols (GTP) was 0.264mg / mL, caffeine (CAF) was 0.124mg / mL, and theobromine (THE0) was 0.099mg / mL. Further dilution with water yielded a tea leaf extract with a GTP content of 0.20–0.25mg / mL.

[0117] Potato starch: It is natural potato starch with a purity of ≥98% and a phosphate monoester starch content of 0.07% to 0.09%. It is produced by Gansu Dingxi Potato Starch Factory.

[0118] 7. Food and medicine additives for lowering blood sugar

[0119] White kidney bean extract: α-amylase inhibitor, α-AI activity: 30000U / g, produced by Suzhou Shengli Company.

[0120] Mulberry leaf extract: powder, 10% content of 1-deoxynojirimycin (DNJ), Taiyuan Bailong Biotechnology Co., Ltd.; Polygonatum extract: powder, 92% content of Polygonatum polysaccharide, Yunnan Betterni Biotechnology Group Co., Ltd.

[0121] Konjac flour: powder, 90% glucomannan, Henan Zhongxing Food Source Biotechnology Co., Ltd.;

[0122] Selenium-enriched yeast extract: powder, selenium content 2000mg / kg, protein 40%, Zhejiang Shenyou Biotechnology Co., Ltd.

[0123] White kidney bean extract is rich in α-AI, which slows down the digestion of starch and reduces the process of starch breaking down into glucose, thereby lowering the glycemic index of food. In addition, mulberry leaf extract, polygonatum extract, konjac flour and selenium-enriched yeast extract also have the effect of lowering the glycemic index of food.

[0124] 2. Methods for determining physicochemical properties:

[0125] 1. Moisture content determination: Refer to Method 1 in GB 5009.3.

[0126] 2. Starch content: Refer to Method II in GB 5009.9.

[0127] 3. Determination of reducing sugar content: Accurately weigh 2g of sample and place it in a 100mL centrifuge tube. Add 30mL of deionized water, shake at room temperature for 30min, centrifuge at 4000r / min for 10min, take the supernatant and make up to 50mL. Determine the reducing sugar content by DNS colorimetric method. The result is expressed as mg / g of glucose per gram of dry basis.

[0128] 4. Protein content: Refer to the first method in GB5009.5.

[0129] 5. Fat content: Refer to Method 1 in G85009.6.

[0130] 6. Fatty acid content: Refer to the hydrolysis-extraction method in GB5009.168.

[0131] 7. Method for determining phytic acid: Refer to GB5009.153 "National Food Safety Standard - Determination of Phytic Acid in Food"

[0132] 8. Determination of anthocyanins: The content of cyanidin-3-O-glucoside C3G, mg / 100g, shall be determined in accordance with the provisions of NY / T3164 "Determination of anthocyanins in black rice by high performance liquid chromatography".

[0133] 9. Determination of dietary fiber content: Enzymatic gravimetric method, refer to GB / T5009.88.

[0134] 10. Powder particle size detection: BT-9300 laser particle size analyzer, manufactured by Dandong Better Instruments Co., Ltd., Liaoning Province.

[0135] 11. Rolling weight reduction calculation formula: N (%) = 1 - N i / N0×100%, where: N represents the milling loss rate, %; N0 represents the mass of the raw rice; N i This indicates the mass of the rice grains after grinding.

[0136] 12. Determination of Water Solubility Index (WSI): The water solubility index (WSI) mainly reflects the degree to which starch macromolecules are degraded into soluble polysaccharides under high temperature, high pressure, and high shear force during the puffing process. WSI determination: Accurately weigh 2.5g of sample, add 30mL of deionized water, mix until the sample is completely soaked, shake at 275r / min at room temperature for 30min, then centrifuge at 3000r / min for 15min. Pour the supernatant into a pre-dried weighing bottle to constant weight, and evaporate at 105℃ until dry and constant weight. The formula for calculating WSI is as follows:

[0137] WSI% = (dry weight of supernatant residue / thousand weight of sample) × 100

[0138] 13. Determination of dispersion time: Accurately weigh 2.5g of sample and add it through a funnel to 70℃ hot water with slow magnetic stirring. Select a funnel with a diameter of 11.5cm and fix it so that the distance between the lower outlet and the liquid surface is 12cm. Start timing when the sample is added to the funnel and stop timing when the powder is dispersed in the hot water to the most uniform state. This time is the dispersion time.

[0139] 14. Determination of Agglomeration Rate:

[0140] Accurately weigh 20g of sample and place it in a 500mL beaker. Add 180mL of deionized water preheated to 80℃. Let it stand for 10 minutes, then filter it through a 20-mesh sieve that has been dried to constant weight. Rinse the agglomerates with clean water, and dry them at 105℃ to constant weight. Weigh the agglomerates along with the sieve, and subtract the mass of the sieve to obtain the mass of the agglomerate. The formula for calculating the agglomeration rate is as follows:

[0141] Agglomeration rate % = Mass of sieve and agglomerates - Mass of sieve / Dry weight of sample × 100

[0142] Determination of the viscosity of rice paste: The sample was dried at 105℃ to constant weight, cooled to room temperature, and 20g of sample was weighed. 80mL of 80℃ hot water was added, and the mixture was slowly stirred with a glass rod until homogeneous, yielding a 20% (w / w) rice paste. An AR-1500ex rheometer equipped with a 40mm diameter aluminum plate clamp was used. The distance between the clamp and the sample stage was set to 1mm, the temperature to 25℃, and the angular frequency range to 0.01-200rad / s. An appropriate amount of rice paste sample was transferred to the sample stage and allowed to stand for 10 minutes. The rheometer was then operated to press down the clamp, and any sample overflowing from the clamp edge was removed. The measurement was then started.

[0143] Example 2

[0144] A method for producing ultrafine rice bran oil and black rice bran powder.

[0145] A method for producing rice bran oil and black rice bran ultrafine powder involves the following steps: Black rice is milled to separate the black rice bran (including the epidermis, germ, aleurone layer, and endosperm) to obtain black rice bran and black rice core. The black rice bran is then defatted to obtain rice bran oil. The defatted black rice bran is then enzymatically treated and its moisture content adjusted. It is then puffed using a multi-functional puffing device, followed by drying, coarse grinding, ultrafine grinding, and packaging to obtain black rice bran ultrafine powder. The production method comprises the following steps:

[0146] Step A - Light Milling of Black Rice: Two types of black rice are used: black glutinous rice and black sticky rice. The two types of black rice are lightly milled separately using a rice milling machine, with a milling reduction rate of 13%. This yields two types of black rice cores (black glutinous rice core and black sticky rice core) with a mass fraction of 87%, and two types of black rice skins (black glutinous rice skin and black sticky rice skin) with a mass fraction of 87%. That is, 100g of black rice yields 13g of black rice skin and 87g of black rice core after light milling. The black glutinous rice core and black sticky rice core are stored separately. The two types of black rice skin are mixed to obtain the black rice skin raw material for later use.

[0147] The test indicators for black glutinous rice core, black sticky rice core, black glutinous rice skin, black sticky rice skin, and mixed black rice skin raw materials are shown in Table 1.

[0148] Table 1:

[0149]

[0150] Table 1 shows that after light milling, the starch and reducing sugar content in the black rice core is higher than that in the black rice bran, while the protein, fat, anthocyanins, total dietary fiber, insoluble dietary fiber, soluble dietary fiber, fatty acid value, and phytic acid content are much lower than those in the black rice bran. This indicates that the nutritional components of black rice are mainly concentrated in the black rice bran. With a milling loss rate of 13%, the anthocyanin content in the black rice core has been reduced by 97.78%. Therefore, the maximum milling loss rate controlled by the multi-functional puffing equipment is 13%. Black rice bran raw material was obtained by mixing the two types of black rice bran. The test indicators of the black rice bran raw material are shown in Table 1.

[0151] Step B - Degreasing of Black Rice Bran: The black rice bran raw material obtained in Step A is mixed evenly with ethyl acetate at a ratio of 1.0g:1.5mL. The mixture is extracted at room temperature with shaking for 30 minutes, allowed to stand and separate into layers, and then centrifuged to obtain defatted black rice bran and extract. The black rice bran is extracted twice. The combined extracts are evaporated under reduced pressure in an evaporator to remove the solvent, yielding rice bran oil. The defatted black rice bran is then evaporated under reduced pressure to recover the solvent for later use. The oil yield from the first extraction is 76.7%, and the combined oil yield from both extractions is 89.2%. This invention involves two defatting processes of black rice bran to obtain rice bran oil and defatted black rice bran, with the defatted black rice bran being reserved for later use.

[0152] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added sequentially with grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 10mL of grape extract solution and 30mL of tea leaf extract; 1g of black rice bran is treated with 650U of phytase and 1000U of xylanase; the water content is 45% of the mass of the hydrolyzed black rice bran; the pH is adjusted to 3.0 with citric acid; the hydrolysis temperature is 50℃; and the hydrolysis time is 3.5 hours. 8.0g of potato starch is added to 100g of dry black rice bran to obtain the enzymatically hydrolyzed black rice bran. Comparative experiments showed that using corn starch or other natural starches or phosphate monoester starch to replace potato starch did not produce the same good results as using potato starch. In addition, the addition of potato starch will increase the puffing rate of black rice skin.

[0153] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to control the moisture content of the black rice bran to 21.6%.

[0154] Step E - Black Rice Skin Puffing Treatment: The dried black rice skin obtained in step D is puffed, which is carried out in the following steps:

[0155] The first step, before puffing, is to adjust the base 14 so that the downward tilt of the puffing equipment's central axis relative to the horizontal line is between 21 and 25 degrees, with the left side of the puffing equipment higher than the right. Figure 1 As shown;

[0156] The second step is to start the control button 34, connect the power supply 33, and set the temperature range parameter of the puffing chamber 15 to 110℃~115℃ and the pressure range parameter to 7~8MPa via the keyboard 36; the pressure parameter of the air compressor 10 is 8MPa; the screw speed 18 is 260r / min; the puffing chamber 15 speed is 60r / min; the temperature parameter of the first-stage heating coil 22-1 is 95~100℃; and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃.

[0157] The third step is material puffing: Following the operating steps of the multi-functional puffing equipment in Example 1, the following are activated: contactor I38 connected to motor I1, contactor II39 connected to motor II11, contactor III40 connected to stage I heating coil 22-1, contactor IV41 connected to stage II heating coil 22-2, and contactor V42 connected to air compressor 10. The amount of black rice bran in hopper 4 fed into conveying chamber 5 is controlled by material plate 4-1. During puffing, the degree of gelatinization of the material is monitored regularly. A gelatinization degree of 85% or higher is considered a fully puffed product. Materials initially puffed often have a low degree of gelatinization and require secondary puffing. After enzymatic hydrolysis and puffing, black rice bran puffed product is obtained, with a gelatinization degree of 89%.

[0158] Step F - Drying of puffed black rice bran: The puffed black rice bran obtained in step E above was dried at a temperature of 55°C for 3 hours. The moisture content was found to be 6.4%, and the dried puffed black rice bran was obtained.

[0159] Step G - Coarse grinding of puffed and dried black rice bran: The puffed and dried black rice bran obtained in step F is ground using a common grinder with a screen aperture of 2.5-3.0 mm. The ground material is passed through a 60-mesh screen, and the material remaining on the screen is further ground until it all passes through the 60-mesh screen to obtain coarse black rice bran powder, which is named Material I.

[0160] Step HI Ultrafine Grinding: The material I obtained in step G is pulverized using an airflow ultrafine pulverizer. The pulverized material is conveyed to the classification zone by an upward airflow, where a high-speed rotating classification wheel filters out the ultrafine powder that meets the particle size requirements. The coarse powder that does not meet the particle size requirements is returned to the pulverizing zone for further grinding. The qualified fine powder is named Material II and is collected by a cyclone collector with the airflow. The dust-laden gas is filtered and purified by a dust collector before being discharged into the atmosphere. The standard requirement for Material II is that all particles pass through a 400-mesh sieve, with a particle size below 25μm, to obtain broken-cell black rice bran ultrafine powder.

[0161] Preferably, a nitrogen-protected circulation process is adopted in the explosion-proof process.

[0162] Packaging of Step I-II: The material II obtained in Step H is sealed and packaged to produce the finished black rice bran ultrafine powder. 13g of black rice bran produces 11.7g of black rice bran ultrafine powder (material II).

[0163] Example 3

[0164] A method for producing ultrafine rice bran oil and black rice bran powder, using the same equipment, materials, and physicochemical index determination methods as in Example 2, comprises the following steps:

[0165] Step A - Lightly milling black rice: The method is the same as the implementation steps of Example 2;

[0166] Step B - Defatting of Black Rice Bran: The black rice bran raw material obtained in Step A was mixed evenly with ethyl acetate at a ratio of 1.0 g: 2.0 mL. The mixture was extracted at room temperature with shaking for 30 min. After standing and separating into layers, the mixture was centrifuged to obtain defatted black rice bran and extract. The black rice bran was extracted twice. The extracts were combined and the solvent was removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran was then subjected to vacuum evaporation to recover the solvent before use. The total oil yield was 91.2%.

[0167] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added sequentially with grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 12.5mL of grape extract solution and 27.5mL of tea leaf extract; 1g of black rice bran is treated with 600U of phytase and 900U of xylanase; the water content is 42.5% of the mass of the hydrolyzed black rice bran; the pH is adjusted to 3.0 using lactic acid; the hydrolysis temperature is 52.5℃; and the hydrolysis time is 4 hours. Alternatively, 100g of dry black rice bran is treated with 9.0g of potato starch to obtain the enzymatically hydrolyzed black rice bran.

[0168] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to obtain black rice bran with a moisture content of 23% for later use.

[0169] Step E - Black Rice Skin Puffing Treatment: The black rice skin obtained in step D is puffed, and the method is the same as the implementation steps of Example 2, except that the technical solutions are as follows: the temperature range parameter of the puffing chamber 15 is set to 110℃~115℃ and the pressure range parameter is set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 220r / min, the puffing chamber speed 15 is 50r / min, the temperature parameter of the first-stage heating coil 22-1 is 95~100℃, and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃; the black rice skin obtained in step D is puffed to obtain black rice skin puffed product, and the gelatinization degree of the black rice skin is measured to be 86%.

[0170] Step F - Drying of puffed black rice husks: The puffed black rice husks obtained in step E above were dried at a temperature of 52.5℃ for 3.5 hours. The moisture content was found to be 6.6%, thus obtaining dried puffed black rice husks.

[0171] Step G - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step F is ground using a common grinder, in the same manner as in Example 2, to obtain coarse black rice bran powder, named Material I.

[0172] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0173] Step I-II Packaging: Seal and package the second material to obtain the product, black rice bran ultrafine powder. 13g of black rice bran will produce 11.5g of black rice bran ultrafine powder (second material).

[0174] Example 4

[0175] A method for producing ultrafine rice bran oil and black rice bran powder, using the same equipment, materials, and methods for determining physicochemical properties as in Example 2, comprises the following steps:

[0176] Step A - Lightly milling black rice: The method is the same as the implementation steps of Example 2;

[0177] Step B - Defatting of Black Rice Bran: The black rice bran raw material obtained in Step A was mixed evenly with ethyl acetate at a ratio of 1.0 g: 1.75 mL. The mixture was extracted at room temperature with shaking for 30 min. After standing and separating into layers, the mixture was centrifuged to obtain defatted black rice bran and extract. The black rice bran was extracted twice. The extracts were combined and the solvent was removed by vacuum evaporation in an evaporator to obtain rice bran oil. The defatted black rice bran was then subjected to vacuum evaporation to recover the solvent before use. The total oil yield was 89.9%.

[0178] Step C - Enzymatic Treatment of Black Rice Bran: The black rice bran obtained in Step B is added sequentially with grape extract solution, tea leaf extract, enzyme preparation, water, and pH adjustment. The mixtures are thoroughly mixed step-by-step, and then the black rice bran is enzymatically hydrolyzed. Finally, the hydrolyzed black rice bran is mixed evenly with potato starch and soaked for 30 minutes to obtain enzymatically hydrolyzed black rice bran for later use. Specifically: 100g of black rice bran is treated with 15mL of grape extract solution and 25mL of tea leaf extract. 1g of black rice bran is treated with 550U of phytase and 800U of xylanase. The water content is 40% of the mass of the hydrolyzed black rice bran. Lactic acid is used to adjust the pH to 3.0. The hydrolysis temperature is 55℃, and the hydrolysis time is 4 hours. Alternatively, 10.0g of potato starch is added to 100g of dry black rice bran to obtain enzymatically hydrolyzed black rice bran.

[0179] Step D - Balancing the Moisture Content of Black Rice Bran: The enzymatically hydrolyzed black rice bran obtained in step C is dried to obtain black rice bran with a moisture content of 20% for later use.

[0180] Step E - Black Rice Skin Puffing Treatment: The method is the same as the implementation steps of Example 2, with the following differences:

[0181] The temperature range parameters of the puffing chamber 15 are set to 110℃~115℃ and the pressure range parameters are set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 240r / min, the puffing chamber speed 15 is 55r / min, the temperature parameter of the first-stage heating coil 22-1 is 95~100℃, and the temperature parameter of the second-stage heating coil 22-2 is 100~110℃; the black rice bran obtained in step D above is puffed to obtain black rice bran puffed product, and the gelatinization degree of the black rice bran is measured to be 87%.

[0182] Step F - Drying of puffed black rice husks: The puffed black rice husks obtained in step E above were dried at 50°C for 4 hours, and the moisture content was found to be 6.8%, thus obtaining dried puffed black rice husks.

[0183] Step G - Coarse grinding of puffed dried black rice bran: The puffed dried black rice bran obtained in step F is ground using a common grinder, in the same manner as in Example 2, to obtain coarse black rice bran powder, named Material I.

[0184] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0185] Step HI material ultrafine grinding: The material I obtained in step G is ground by an airflow ultrafine grinder, the method is the same as the implementation steps of Example 2, to obtain broken black rice bran ultrafine powder, and the qualified fine powder is named material II.

[0186] Packaging of Step I-II: The material II obtained in Step H is sealed in a vacuum-sealed package to produce the finished black rice bran ultrafine powder. 13g of black rice bran produces 11.4g of black rice bran ultrafine powder (material II).

[0187] Compare with Example 1

[0188] A method for producing rice bran oil and black rice bran ultrafine powder, referring to the implementation steps of Example 2, wherein the difference lies in the elimination of step B - black rice bran degreasing treatment.

[0189] Compare with Example 2

[0190] A method for producing rice bran oil and black rice bran ultrafine powder, referring to the implementation steps of Example 2, wherein the difference lies in the following: in step C - black rice bran enzymatic treatment, water is used instead of grape extract solution and tea leaf extract, the enzymatic hydrolysis is completed, and no potato starch is added.

[0191] Comparison of test results of finished products from Examples 2, 3, and 4 with Control Example 2: The test results of finished black rice bran ultrafine powder II produced by Examples 2, 3, and 4 with those of black rice bran II produced by Control Examples 1 and 2 are shown in Table 2;

[0192] Table 2:

[0193]

[0194] Table 2 explains that, based on component content, compared to the original black rice husk, the reduced moisture content of Material II resulted in a relatively concentrated state. However, except for Control Example 2, the addition of potato starch in Examples 2, 3, 4, and Control Example 1 resulted in a relatively diluted state for Material II. In addition to the above factors, the effects of the invented technical solution on the composition of the black rice husk are as follows:

[0195] 1. Regarding the change in starch content, compared with the black rice bran raw material, the addition of potato starch in Examples 2, 3, and 4 and Control Example 1 increased the starch content, but there was no significant change among them. Control Example 2 did not add potato starch, but the starch content decreased, mainly due to starch decomposition.

[0196] 2. Regarding changes in protein content, compared to the raw black rice bran, the protein content of Examples 2, 3, 4, and Control Example 1 was slightly lower than that of the raw black rice bran, which is due to the addition of potato starch. However, there was no significant change between Examples 2, 3, 4 and Control Example 1. Control Example 2 did not contain added potato starch; therefore, its protein content was slightly higher than that of the raw black rice bran. Further research in this invention shows that after enzymatic hydrolysis, puffing, and ultrafine grinding, the soluble protein content in the black rice bran increases, while the insoluble protein content decreases, indicating that this invention is beneficial for improving the nutritional digestibility of the protein in black rice bran.

[0197] 3. Regarding changes in fat content and fatty acid value, compared with the raw black rice bran, the fat and fatty acid values ​​of Examples 2, 3, and 4, and Control Examples 1 and 2 were all lower than those of the raw black rice bran. Control Example 1 did not undergo defatting treatment, therefore its fat content and fatty acid value were higher. Because the rice bran oil melts upon heating, Control Example 1 could only be pulverized using a conventional grinder, and the pulverization process resulted in sticking to the sieve holes, preventing ultrafine pulverization and yielding only coarse black rice bran powder. Therefore, fat content has a significant impact on the ultrafine pulverization of black rice bran. Lowering the fat content and fatty acid value helps prevent rancidity and improves the stability of the ultrafine black rice bran powder quality.

[0198] 4. Regarding the change in reducing sugar content, all examples and control samples showed higher levels than the raw material black rice bran. This indicates that the enzymatic hydrolysis and puffing technology used in this invention decomposes starch and dietary fiber into sugars, thereby increasing the reducing sugar content of the black rice bran and improving the palatability of the product.

[0199] 5. Regarding the variation in anthocyanin content, all examples and control samples showed lower levels than the raw material black rice husk. Specifically, the anthocyanin loss rates for Examples 2, 3, and 4 and Controls 1 and 2 were 13.62%, 15.07%, 15.15%, 19.41%, and 35.15%, respectively. Control 1 did not undergo defatting and could not be ultra-finely pulverized, indicating that ultra-fine pulverization also affects the full release of anthocyanins from the black rice. Therefore, the anthocyanin loss rate of Control 1 was higher than that of Controls 1, 2, and 3. Control 2, lacking the addition of glucose solution and tea leaf extract, resulted in an anthocyanin loss rate of 35.15%. This demonstrates that defatting in Examples 2, 3, and 4 facilitates ultra-fine pulverization, while the addition of glucose solution and tea leaf extract for enzymatic hydrolysis improves the stability of anthocyanins. The comprehensive and synergistic technical approach is beneficial for improving the quality stability of anthocyanins.

[0200] 6. Compared with the raw black rice bran, the total dietary fiber content of Examples 2, 3, 4 and Control Example 1 was lower than that of the raw black rice bran, mainly due to the addition of potato starch. Control Example 2 did not add potato starch, therefore its total dietary fiber content was higher than that of the raw black rice bran. The insoluble dietary fiber content of all examples and control examples was lower than that of the raw black rice bran, while the soluble dietary fiber content was higher, indicating that the enzymatic hydrolysis and puffing process of the present invention converts insoluble dietary fiber into soluble dietary fiber. The soluble dietary fiber content increase rates of Examples 2, 3, 4 and Control Examples 1, 2 were 109.36%, 111.49%, 117.45%, 106.38%, and 123.40%, respectively. Control Example 1 was not defatted and could not be ultra-finely pulverized, indicating that ultra-fine pulverization also affected the full release of soluble dietary fiber. Therefore, the soluble dietary fiber content of Control Example 1 was lower than that of Control Examples 1, 2, and 3. The soluble dietary fiber content of Control Example 2 was higher than that of Examples 2, 3, and 4, mainly because the addition of potato starch led to a decrease in the soluble dietary fiber content of Examples 2, 3, and 4. Therefore, this demonstrates that the synergistic effect of defatting, enzymatic hydrolysis, puffing, and ultrafine grinding of black rice bran used in the technical solution of this invention is beneficial to increasing the soluble dietary fiber content of black rice bran, with an increase rate exceeding 109%.

[0201] 7. Compared with the raw black rice bran, the phytic acid content of Examples 2, 3, 4 and Control Examples 1, 2 is lower than that of the raw black rice bran, indicating that the synergistic effect of enzymatic hydrolysis and puffing of black rice bran used in the technical solution of the present invention is beneficial to reducing the phytic acid content of black rice bran, and the reduction rate is all above 90%.

[0202] In summary, the finished black rice bran ultrafine powder II produced in Examples 2, 3, and 4 is superior to the raw black rice bran and control examples 1 and 2. The black rice bran ultrafine powder II produced by this invention has a particle size below 25 μm, resulting in broken-cell black rice bran ultrafine powder. Large molecules further transform into a free state, while small hydrophilic molecules increase. It is rich in anthocyanins and soluble dietary fiber, has low phytic acid content, high nutritional value, and reduced fat content, ensuring stable quality during storage. It is a high-nutrition food ingredient, and the black rice bran ultrafine powder can be used in the production of black rice derivatives to improve its utilization value.

[0203] Example 5

[0204] A method for producing black rice meal replacement powder, utilizing the multifunctional puffing equipment of this invention, comprises the following steps:

[0205] Step 1 - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly at a mass ratio of 3.5:6.5:0.5 to obtain a black rice core mixed raw material. Then, the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material left on the sieve is further crushed until it all passes through a 60-mesh sieve to obtain a sieved product. Potato starch is compounded according to a mass ratio of 9.0:1.0 of the sieved product and mixed evenly to obtain a mixed powder.

[0206] Based on the basic components of black glutinous rice core and black sticky rice core shown in Table 1 of Example 2, this invention studied the correlation between the raw material ratio of black glutinous rice core and black sticky rice core and their puffing characteristics. Correlation analysis showed that the puffing degree was significantly positively correlated with the total starch and amylopectin content, and significantly negatively correlated with the protein and fat content; the water solubility index was extremely significantly positively correlated with the protein content and extremely significantly negatively correlated with the total starch content; the gelatinization degree was extremely significantly positively correlated with the total starch content and extremely significantly negatively correlated with the protein content, indicating that the basic components of the raw materials are closely related to the puffing performance of the product. Since black rice core has a low fat content, the focus was on controlling the ratio of amylopectin to amylopectin and the protein content within a reasonable range to improve the puffing quality of the raw materials. Studies on the properties of black glutinous rice cores and black sticky rice cores after puffing show that black glutinous rice cores exhibit superior puffing performance in terms of expansion, bulk density, water solubility index, gelatinization degree, hardness, and crispness, demonstrating better puffing characteristics than black sticky rice cores. However, meal replacement powders made from black rice cores have high viscosity. Adding black sticky rice cores with high amylose content to the black rice core raw material effectively reduces the viscosity of the reconstituted meal replacement powder. Additionally, adding soybeans supplements the lysine content, improving the nutritional value of the black rice product. Analysis of the formulation experiment using Mixture-D-optimal software yielded the predicted maximum sensory evaluation value of the composite raw materials. The raw material configuration was: black glutinous rice cores, black sticky rice cores, and soybeans in a mass ratio of 3.5:6.5:0.5, mixed evenly to obtain the black rice core mixture. Adding potato starch will improve the reconstituted characteristics of the meal replacement powder.

[0207] Step 2 - Enzymatic hydrolysis of black rice core: Add the mixed powder obtained in Step 1 to the glucose solution, tea leaf extract, enzyme preparation, and water in that order, mixing thoroughly step by step. Then, perform enzymatic hydrolysis to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is supplemented with 2.0mL of glucose solution and 8.0mL of tea leaf extract; 1g of mixed powder is supplemented with 100U of xylanase and 500U of thermostable α-amylase; the water content is 25% of the mixed powder mass; and the hydrolysis time is 4 hours. The resulting mixed powder after enzymatic hydrolysis is named S1 raw material.

[0208] Step 3 - S1 Raw Material Puffing Treatment: The S1 raw material obtained in Step 2 above is puffed. The implementation method is the same as Step E - Black Rice Skin Puffing Treatment in Example 2, except that the technical solution is different: the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 260r / min, the puffing chamber 15 speed is 60r / min, the temperature parameter of the first-stage heating coil 22-1 is 110~120℃, and the temperature parameter of the second-stage heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product, and the gelatinization degree is measured to be 92%. During the puffing process, the gelatinization degree of the material is detected in time. The material at the beginning of puffing often has a low gelatinization degree and needs to be puffed again.

[0209] Step 4 - Drying of S2 expanded material: The S2 expanded material obtained in step 3 above is dried at a temperature of 50℃ for 3 hours. The moisture content is measured to be 6.5%, and the dried material is named S3 dried material.

[0210] Step 5 - S3 Dried Material Crushing: The S3 dried material obtained in Step 4 is crushed using a conventional crusher with a screen aperture of 2.5-3.0 mm. The crushed material is passed through a 60-mesh screen, and the material remaining on the screen is further crushed until all of it passes through the 60-mesh screen, resulting in a 60-mesh sieve material. This 60-mesh sieve material is then passed through a 100-mesh screen to obtain a sieve material between 60 and 100 mesh, named S4 material. The material passing through the 100-mesh screen is then mixed with water and 0.1% food-grade ammonium carbonate (at a mass ratio equal to the mass of the sieve material) as an ammonium carbonate leavening agent. This mixture is then granulated, dried, and crushed to form a sieve material with a moisture content of less than 7% and between 60 and 100 mesh. This sieve material is then mixed with the S4 material for later use.

[0211] The material passing through the 100-mesh sieve is then replenished with water and a leavening agent, and then granulated, dried, and pulverized to form a sieve material with a moisture content of less than 7% and between 60 and 100 mesh. This sieve material is then mixed with the S4 material for later use.

[0212] Step 6 - Compounding of black rice meal replacement powder:

[0213] The compounding formula of the black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II produced in Example 2 is compounded with S4 material and skim milk powder: 6.0 parts of black rice bran ultrafine powder II material, 5.0 parts of skim milk powder by mass, and 89.0 parts of S4 dried matter by mass. The mixture is mixed evenly, sterilized, and packaged to obtain the finished black rice meal replacement powder.

[0214] Example 6

[0215] A method for producing black rice meal replacement powder, the production method of which refers to the implementation steps of Example 5, wherein the different technical solution lies in the following steps:

[0216] Step 1 - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly at a mass ratio of 3.5:6.5:0.5 to obtain a black rice core mixed raw material. Then, the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material left on the sieve is further crushed until it all passes through a 60-mesh sieve to obtain a sieved product. Potato starch is compounded according to a mass ratio of 9.0:1.0 of the sieved product and mixed evenly to obtain a mixed powder.

[0217] Step 2 - Enzymatic hydrolysis of black rice core: Add the mixed powder obtained in Step 1, in the following order: glucose solution, tea leaf extract, enzyme preparation, and water. Mix thoroughly step by step, then perform enzymatic hydrolysis to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is supplemented with 2.5mL of glucose solution and 6.5mL of tea leaf extract; 1g of mixed powder is supplemented with 150U of xylanase and 450U of thermostable α-amylase; the water content is 24% of the mixed powder mass; and the hydrolysis time is 3.5h. The mixed powder after hydrolysis is named S1 raw material.

[0218] Step 3 - S1 Raw Material Puffing Treatment: The S1 raw material obtained in Step 2 above is puffed. The implementation method is the same as Step E - Black Rice Skin Puffing Treatment in Example 2. The difference lies in the following technical solutions: the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 240r / min, the puffing chamber 15 speed is 55r / min, the temperature parameter of the first-stage heating coil 22-1 is 110~120℃, and the temperature parameter of the second-stage heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product, and the gelatinization degree is measured to be 91%.

[0219] Step 4 - Drying of S2 expanded material: The S2 expanded material obtained in step 3 above is dried at a temperature of 53℃ for 2.5 hours. The moisture content is measured to be 6.8%, and the dried material is named S3 dried material.

[0220] Step 5 - S3 Dry Material Pulverization: The S3 dry material obtained in Step 4 is pulverized using the same method as in Example 5, yielding a sieve material between 60 mesh and 100 mesh, named S4 material. The material passing through the 100 mesh sieve is treated with 0.125% food-grade ammonium carbonate as a leavening agent, with a mass ratio of the food-grade ammonium carbonate to the material passing through the sieve.

[0221] Step 6 - Compounding of Black Rice Meal Replacement Powder: The compounding formula of the black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II material produced in Example 2 is compounded with the S4 material produced in Step 5 and the skim milk powder: black rice bran ultrafine powder II material 6.0, skim milk powder mass fraction is 4.0, S4 dry matter mass fraction is 90.0, mixed evenly, sterilized and packaged to obtain the finished black rice meal replacement powder.

[0222] Example 7

[0223] A method for producing black rice meal replacement powder, the production method of which refers to the implementation steps of Example 5, wherein the different technical solution lies in the following steps:

[0224] Step 1 - Black Rice Core Raw Material Ratio: The black glutinous rice core and black sticky rice core obtained in Step A of Example 2 are mixed evenly at a mass ratio of 3.5:6.5:0.5 to obtain a black rice core mixed raw material. Then, the mixed raw material is mechanically crushed and passed through a 60-mesh sieve. The material left on the sieve is further crushed until it all passes through a 60-mesh sieve to obtain a sieved product. Potato starch is compounded according to a mass ratio of 9.0:1.0 of the sieved product and mixed evenly to obtain a mixed powder.

[0225] Step 2 - Enzymatic hydrolysis of black rice core: The mixed powder obtained in Step 1 is added sequentially with glucose solution, tea leaf extract, enzyme preparation, and water. The mixture is thoroughly mixed step-by-step, and then enzymatically hydrolyzed to obtain enzymatically hydrolyzed black rice core for later use. Specifically: 100g of mixed powder is supplemented with 3.0mL of glucose solution and 5.0mL of tea leaf extract; 1g of mixed powder is supplemented with 200U of xylanase and 400U of thermostable α-amylase; the water content is 23% of the mixed powder mass; and the hydrolysis time is 4 hours. The resulting mixed powder after enzymatic hydrolysis is named S1 raw material.

[0226] Step 3 - S1 Raw Material Puffing Treatment: The S1 raw material obtained in Step 2 above is puffed. The implementation method is the same as Step E - Black Rice Skin Puffing Treatment in Example 2. The difference lies in the following technical solutions: the temperature range parameter of the puffing chamber 15 is set to 140℃~150℃ and the pressure range parameter is set to 7~8MPa via keyboard 36, and the pressure parameter of the air compressor 10 is set to 8MPa; the screw speed 18 is 220r / min, the puffing chamber 15 speed is 50r / min, the temperature parameter of the first-stage heating coil 22-1 is 110~120℃, and the temperature parameter of the second-stage heating coil 22-2 is 130~140℃; after puffing, the puffed product is obtained and named S2 puffed product, and the degree of gelatinization is measured to be 89%.

[0227] Step 4 - Drying of S2 expanded material: The S2 expanded material obtained in step 3 above is dried at a temperature of 55℃ for 2 hours. The moisture content is measured to be 6.8%, and the dried material is named S3 dried material.

[0228] Step 5 - S3 Dry Material Pulverization: The S3 dry material obtained in Step 4 is pulverized using the same method as in Example 5, yielding a sieve material between 60 mesh and 100 mesh, named S4 material. The material passing through the 100 mesh sieve is treated with 0.15% food-grade ammonium carbonate as a leavening agent, with a mass ratio of the sieve material to the food-grade ammonium carbonate.

[0229] Step 6 - Compounding of Black Rice Meal Replacement Powder: The compounding formula of the black rice meal replacement powder composition is as follows: the black rice bran ultrafine powder II produced in Example 2 is compounded with the S4 material produced in Step 5 and skim milk powder: 6.0 parts of black rice bran ultrafine powder II, 3.0 parts of skim milk powder by mass, and 91.0 parts of S4 dried matter by mass. The mixture is mixed evenly, sterilized, and packaged to obtain the finished black rice meal replacement powder.

[0230] Compare with Example 3

[0231] A method for producing black rice meal replacement powder, the production method is implemented according to the steps of Example 5, wherein the different technical solution is: the black rice is not lightly milled, water is used to replace grape extract solution and tea leaf extract, and black glutinous rice and black sticky rice are used to directly replace the black rice core to produce mixed grain meal replacement powder, and no black rice bran ultrafine powder II material is added during compounding.

[0232] Compare with Example 4

[0233] A method for producing black rice meal replacement powder, following the steps of Example 5, wherein the difference lies in that the puffing chamber 15 does not rotate.

[0234] Compare with Example 5

[0235] A method for producing black rice meal replacement powder, following the steps of Example 5, differs in that the pressure of the puffing chamber 15 is not controlled; it relies entirely on the friction between the screw 18 and the puffing chamber 15 to increase the pressure. Testing revealed that the pressure in the puffing chamber 15 fluctuates between 4 and 6 MPa, exhibiting low and unstable pressure, resulting in a low material expansion rate and unstable puffing quality.

[0236] Compare with Example 6

[0237] A method for producing black rice meal replacement powder, following the implementation steps of Example 5, wherein the difference lies in using black glutinous rice core as raw material and replacing grape extract solution and tea leaf extract with water.

[0238] Compare with Example 7

[0239] A method for producing black rice meal replacement powder, referring to the implementation steps of Example 5, wherein the different technical solution is to use black glutinous rice core as raw material and replace grape extract solution and tea leaf extract with water.

[0240] Results of Black Rice Meal Replacement Powder Implementation

[0241] The water solubility index, dispersion time, clumping rate, and rice paste viscosity of the black rice meal replacement powders produced in Examples 5, 6, and 7, and Control Examples 3, 4, 5, 6, and 7 are shown in Table 3. The content of reducing sugar, phytic acid, soluble dietary fiber, and fatty acid content after 90 days of storage are shown in Table 4. The anthocyanin content of the compounded meal replacement powder and the meal replacement powder after 90 days of storage are shown in Table 5.

[0242] Table 3:

[0243]

[0244] Table 3 illustrates that existing technology shows that a higher water solubility index and shorter dispersion time of meal replacement powder indicate better dispersibility, and a lower clumping rate indicates better instant solubility. Excessively high or low viscosity of the rice paste reduces its edible quality; moderate viscosity results in a smooth texture. Therefore, the black rice meal replacement powders produced in Examples 5, 6, and 7 exhibit better dispersibility than those in Control Examples 3, 4, 5, 6, and 7.

[0245] Based on the physicochemical index analysis in Table 3, combined with sensory evaluation, the comparative results are as follows: In Control Example 3, the black rice was not lightly milled; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of mixed grain meal replacement powder. Without defatting and ultra-fine grinding, the product had a low water solubility index, long dispersion time, high agglomeration rate, and low rice paste viscosity, indicating poor puffing effect and poor sensory evaluation of eating quality. In Control Example 4, the puffing chamber 15 did not rotate, leading to easy blockage of the puffing chamber 15, the appearance of sticky substances on the inner wall, and the presence of black star-shaped charred impurities in the product, resulting in poor sensory evaluation of eating quality. In Control Example 5, the pressure of the puffing chamber 15 was not controlled, relying entirely on the friction between the screw 18 and the puffing chamber 15 to increase the pressure, resulting in a low expansion rate and poor sensory evaluation of eating quality. Control Example 6, using black glutinous rice as raw material, resulted in high viscosity; Control Example 7, using black glutinous rice as raw material, resulted in low viscosity. Both excessively high and low rice paste viscosity resulted in poor sensory evaluation of eating quality.

[0246] Table 4:

[0247]

[0248] Table 4 illustrates that existing technology shows that higher reducing sugar content in meal replacement powder results in better taste and easier reconstitution; lower phytic acid content, while higher anthocyanin and soluble dietary fiber content, indicates higher nutritional value. The fatty acid content after 90 days of storage represents the quality stability of the meal replacement powder; lower fatty acid content indicates better quality stability. If the fatty acid content exceeds the national food safety standards, a fatty acid value less than 25 mg KOH / 100g is considered a safety limit, rendering the food inedible. Therefore, the black rice meal replacement powders produced in Examples 5, 6, and 7 exhibit superior nutritional quality and storage stability compared to Control Examples 3, 4, 5, 6, and 7.

[0249] Examples 5, 6, and 7 have higher reducing sugar content than Control Examples 3, 4, 5, 6, and 7, indicating higher reducing sugar content and better product palatability.

[0250] Regarding phytic acid content, compared to the phytic acid content of the black rice raw materials shown in Table 1, the phytic acid content in Examples 5, 6, and 7 decreased by an average of 79.7%. In Control Example 3, the black rice was not lightly milled and no phytase hydrolysis was performed; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of mixed grain meal replacement powder, resulting in a phytic acid content reduction of only 30%. In Control Example 4, the puffing chamber 15 was not rotated; and in Control Example 5, the pressure of the puffing chamber 15 was not controlled. As before, the phytic acid content in Examples 4 and 5 was higher than that in Examples 5, 6, and 7, indicating that the puffing method and pressure of the puffing machine also affect the degradation of phytic acid. This demonstrates that the synergistic effect of phytase treatment combined with puffing measures in this invention can effectively reduce the phytic acid content in black rice and improve the nutritional value of the meal replacement powder.

[0251] 3. Fatty acid content comparison: The fatty acid content of the produced black rice meal replacement powder was tested after 90 days of storage under sealed packaging conditions. Since Examples 5, 6, and 7, and Control Examples 4 and 5 underwent defatting treatment and added glucosamine solution and tea leaf extract, the antioxidant properties of the products were improved, and their fatty acid values ​​remained at a low level. This indicates that defatting treatment and the addition of glucosamine solution and tea leaf extract are beneficial to the stability of the fat quality of the meal replacement powder. However, Control Example 3 did not undergo light milling or defatting treatment; black glutinous rice and black sticky rice were directly used to replace the black rice core in the production of the mixed grain meal replacement powder. After 90 days of storage, the fatty acid content of the meal replacement powder exceeded the food safety control standard. Although the meal replacement powders produced in Control Examples 6 and 7 underwent defatting treatment and did not add glucosamine solution or tea leaf extract, the fatty acid content increased significantly after 90 days of storage. In addition, the puffing technology also affected the fatty acid content. The fatty acid content of the meal replacement powders produced in Control Example 4 (without rotation of puffing chamber 15) and Control Example 5 (without pressure control in puffing chamber 15) was significantly higher. The synergistic technical solutions of defatting treatment, addition of grape extract solution, tea leaf extract pretreatment and puffing treatment in Embodiments 5, 6 and 7 of the present invention are beneficial to reducing fatty acid content and improving the quality stability of meal replacement powder.

[0252] 4. The soluble dietary fiber content is related to the amount of black rice bran ultrafine powder added. In Examples 5, 6, and 7 and Control Examples 4, 5, 6, and 7, the amount of black rice bran ultrafine powder added was 6%, equivalent to 50% of the total amount of original black rice bran. Therefore, the difference in soluble dietary fiber content was not significant. However, Control Example 3 directly used black glutinous rice and black sticky rice to replace the black rice core in the production of mixed grain meal replacement powder. The black rice was not lightly milled, which correspondingly reduced the enzymatic hydrolysis and ultrafine grinding process of the black rice bran. Although the soluble dietary fiber content of the meal replacement powder of Control Example 3 was higher than that of Examples 5, 6, and 7 and Control Examples 4, 5, 6, and 7, this was mainly because 100% black rice bran was used. The soluble dietary fiber originally present in the raw materials increased the soluble dietary fiber content of the meal replacement powder of Control Example 3.

[0253] Table 5:

[0254]

[0255] Table 5 explains the anthocyanin processing loss. The meal replacement powders produced in Examples 5, 6, and 7, and Control Examples 6 and 7, used only 6.0% of the black rice bran ultrafine powder II material produced in Example 2. Table 2 shows that the anthocyanin C3G content was 1921.2 mg / 100g, indicating that the theoretical value of anthocyanin added to 100g of the meal replacement powder is 115.27 mg, and the actual measured value is consistent with the theoretical value. In contrast, Control Example 3 used the full amount of anthocyanins from the black rice raw material, 294.86 mg, as shown in Table 1. The average anthocyanin C3G content of the black rice raw material was 294.86 mg / 100g. The anthocyanin C3G content of the meal replacement powder after compounding in Control Example 3 was 147.86 mg / 100g, indicating that the anthocyanin loss rate during the process of Control Example 3 was 49.85%. After 90 days of storage, the anthocyanin degradation rates of the compounded meal replacement powders produced in Examples 5, 6, and 7 and Control Examples 3, 6, and 7 were 13.97%, 15.67%, 16.15%, 70.74%, 68.66%, and 67.67%, respectively. This indicates that the anthocyanin storage stability of the meal replacement powders produced in Examples 5, 6, and 7 is better than that of Control Examples 3, 6, and 7.

[0256] In summary, based on the comparison of water solubility index, dispersion time, clumping rate, rice paste viscosity, reducing sugar, phytic acid, and soluble dietary fiber content, as well as the comparison of fatty acids and anthocyanins observed during 90 days of storage, and through sensory evaluation, the black rice meal replacement powders produced in Examples 5, 6, and 7 are superior to those in Control Examples 3, 4, 5, 6, and 7. Preferably, Example 6 has the highest sensory evaluation score, and the black rice meal replacement powder produced with this formula has the best sensory quality. Therefore, the optimized compound formula of the black rice meal replacement powder of the present invention is: 6.0 parts of black rice bran ultrafine powder II, 4.0 parts of skim milk powder, and 90.0 parts of S4 dried matter.

Claims

1. A multi-functional bulking apparatus control system, characterized by: The power supply (33), the control button (34), the micro control unit MCU (35), the keyboard (36), the display screen (37), the pressure sensor (24), the temperature sensor (24-1), and the air release valve (25) are connected. The power supply (33) is connected with the micro control unit MCU (35), the contactor I (38) connected with the motor I (1), the contactor II (39) connected with the motor II (11), the contactor III (40) connected with the I-grade heating coil (22-1), the contactor IV (41) connected with the II-grade heating coil (22-2), the contactor V (42) connected with the air compressor (10), the pressure sensor (24), the temperature sensor (24-1), and the air release valve (25) through the control button (34). The pressure sensor (24) and the temperature sensor (24-1) are arranged on the puffing cavity (15), and the probe of the pressure sensor (24) or the probe of the temperature sensor (24-1) is communicated with the inner cavity of the puffing cavity (15) to provide the pressure or temperature sensing signal of the inner cavity of the puffing cavity (15) for the micro control unit MCU (35) and display on the display screen (37). The control button (34), the micro control unit MCU (35), the keyboard (36), the display screen (37), the contactor I (38), the contactor II (39), the contactor III (40), the contactor IV (41), and the contactor V (42) are arranged in the control box (16).

2. The multi-functional bulking apparatus control system according to claim 1, wherein: The air release valve (25) is a 5-way SMC double electric control electromagnetic valve with the model of SY7220-5DZ-02-F2.

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