CN102599411A - Preparation method of coarse rice whole grain texture rice - Google Patents
Preparation method of coarse rice whole grain texture rice Download PDFInfo
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- CN102599411A CN102599411A CN2012100750649A CN201210075064A CN102599411A CN 102599411 A CN102599411 A CN 102599411A CN 2012100750649 A CN2012100750649 A CN 2012100750649A CN 201210075064 A CN201210075064 A CN 201210075064A CN 102599411 A CN102599411 A CN 102599411A
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Abstract
The invention relates to a preparation method of coarse rice whole grain texture rice. A single screw extruder is adopted, and an improved extrusion technology is applied, so that coarse rice powder forms gel under the conditions of low temperature and high pressure, wherein the improved extrusion conditions are as follows: mixing and preheating are carried out in a first region at the temperature of 40-60 DEG C, extrusion transportation is carried out in a second region at the temperature of 50-70 DEG C, pregelatinization is carried out in a third region at the temperature of 95-115 DEG C, gelatinizing and cutting are carried out in a fourth region at the temperature of 75-95 DEG C and high pressure fusing is carried out in a fifth region at the temperature of 65-85 DEG C, and the rotating speed of a screw is 16-18rpm; cutting is carried out by virtue of a rotary cutter, pelletizing is carried out again, aging is carried out for 3-5 hours in a constant temperature constant humidity environment with the temperature of 35 minus or plus 5 DEG C and the relative humidity of 80+/-5%, then drying is carried out at the temperature of 40-60 DEG C until the moisture content of the whole grain texture rice is 12-13%.edible quality of the prepared whole grain texture rice is greatly improved compared with the coarse rice raw material, the whole grain texture rice has good taste similar to high milled rice, and the storage stability of the whole grain texture rice is obviously improved compared with the coarse rice raw material.
Description
Technical field
The present invention relates to a kind of preparation method of full cereal matter structure rice, belong to grain finishing technology field.
Background technology
U.S. cereal chemistry association is defined as full cereal: complete, pulverize, the caryopsis of fragmentation or compressing tablet, basic composition comprises starchy endosperm, plumule and wheat bran, the relative scale of each part is fully the same with complete caryopsis.The kind scope of full cereal that U.S. food and Drug Administration are further clear and definite, beans, oil plant and potato class do not belong to full cereal.Research shows that whole grain foods such as oatmeal, whole-wheat bread and brown rice belong to healthy food, if often eat this based food, can reduce the incidence probability of heart disease, some cancer and type ii diabetes.
The whole grain food research promotion has been issued authoritative full cereal health with the development U.S., Britain and Sweden relatively early and has been claimed and recommended intake, clearly advises edible at least 3 parts of whole grain foods consumer's every day like U.S.'s dietary guidelines.However, the mean intake of the full cereal that the U.S. is present remains and is less than portion every day, and the estimation U.S. is at present less than edible 3 portions of full cereal 10% people every day.According to European HealthGrain (project plan that promotes full bread basket development), 95% Britain adult and 94% child do not reach the full cereal recommended intake of 3 parts of every days.About 30% Britain adult and 27% child not consume any whole grain food in the investigation phase in a week.
Cereal is most important food resource in China's diet structure, and its scientific and reasonable consumption will produce profound influence to the public's health.In recent years, because the relevant chronic disease of nutrition is occurred frequently, people's nutrient health consciousness constantly strengthens, and increasing consumer begins to be particular about nutrient balance and rational diet gradually.But China lacking system research aspect the full cereal, also pays little attention at present, although there is minority enterprise to promote sprouted unpolished rice, wholemeal in research and development, the research and development of China's whole grain food comparatively lag behind generally.
Though brown rice contains nutritional labelings such as rich dietary fiber, B family vitamin, oryzanol and trace element; Yet because of its coarse mouthfeel, color and luster is dim, and edible quality is poor; The quality of rice descends obviously in the storage simultaneously, therefore is difficult to accepted by most consumers.The present invention is raw material with brown rice, and utilization improvement extrusion technique behind the accent powder, is pushed material by single-screw extrusion machine, and is aging under certain constant temperature and humidity condition behind the cutting granulating and forming, then through promptly obtaining full cereal matter structure rice product after the certain condition drying.The full cereal matter of the brown rice that the present invention makes structure rice has good texture characteristic, edible quality and storage stability, to helping improve consumer's rational diet good facilitation is arranged.
Summary of the invention
The objective of the invention is to adopt the improvement extrusion technique, prepare the full cereal matter of a kind of brown rice structure rice, its edible quality is good, and texture characteristic possesses storage stability preferably simultaneously near the pure white rice.
In order to achieve the above object, the present invention realizes through following technical scheme: the present invention is raw material with brown rice, pulverizes after the toning powder is improved the extruding preparation, and aging, dry, operations such as cooling packing are prepared from.Improvement extruding preparation is in single-screw extrusion machine; Under the condition of low temperature and high pressure, form gel; And then cut granulation again through rotary cutter, this process comprises and mixes that preheating, extruding are carried, the process of gelatinization in advance, gelatinization shearing, high-pressure smelting and rotation excision forming.
Concrete processing step is following:
(1) transfer powder: the coarse rice powder after will pulverizing, pour in the mixer, slowly add water, making material butt moisture is 25%-35%, fully stirs, and mixes.
(2) improvement extrusion modling: will transfer confected materials to add in the single-screw extrusion machine, and utilize the improvement extrusion technique, and make material respectively through district mixing preheating; Temperature is 40 ℃-60 ℃, and the extruding of two districts is carried, and temperature is 50 ℃-70 ℃; The preparatory gelatinization in three districts, temperature are 95 ℃-115 ℃, and the gelatinization of four districts is sheared; Temperature is 75 ℃-95 ℃ and five district's high-pressure smeltings, and pressure is 13-19MPa, and temperature is 65 ℃-85 ℃; Screw speed is 16-18rpm, forms gel, and rotary cutter cuts granulating and forming again then.
(3) aging: it is that 35 ± 5 ℃, relative humidity are aging 3-5h in 80 ± 5% the constant-temperature constant-humidity environment that the full cereal matter of the brown rice behind excision forming structure rice is placed on temperature; Make extruding be melted in the orderly arrangement of starch molecule of product surface later, avoid dry " quick-fried waist " phenomenon that occurs of postorder.
(4) drying: the moisture that under 40 ℃ of-60 ℃ of conditions, is dried to product is at 10%-12%.
The invention has the beneficial effects as follows, adopt the improvement extrusion technique brown rice to be handled and granulation again, improved texture characteristic, edible quality and the storage stability of brown rice, have certain market prospect.
The specific embodiment
Brown rice is soaked, pulverizes the back cross 100 mesh sieves, the coarse rice powder that takes by weighing 8Kg process pulverization process is placed at the water that adds 1.2Kg in the blender, after mixing, pours single-screw extrusion machine into.Adopt the improvement extrusion technique, make the preparation of material through five districts, though material respectively through district mixing preheating, temperature is 50 ℃; The extruding of two districts is carried, and temperature is 65 ℃, the preparatory gelatinization in three districts, and temperature is 105 ℃; The gelatinization of four districts is sheared, and temperature is 90 ℃ and five district's high-pressure smeltings, and pressure is 15MPa, and temperature is 60 ℃; Screw speed is 16-18rpm, forms gel, and rotary cutter cuts granulating and forming again then.
With the aging 4h under 35 ℃, the environment of relative humidity 80% of the product after the extrusion modling.Then 50 ℃ down dry 4h to moisture between 12%-13%.Be cooled to room temperature, packing promptly gets the full cereal matter of brown rice structure rice product.
Compare test to raw material brown rice with through improveing texture characteristic, edible quality and the storage stability of pushing the full cereal matter structure rice for preparing, experimental result sees Table 1-table 2.
Table 1 improvement extrusion process is to the influence of full cereal matter structure rice texture characteristic
Getting the highed milled rice that obtains after full cereal matter structure rice, raw material brown rice and raw material brown rice that case study on implementation prepares gained are milled is sample, utilizes after three kinds of sample boilings that matter structure appearance (TA.XT. Plus) measures under identical conditions hardness, viscosity and the elasticity of rice to estimate texture characteristic and edible quality.The result sees table 1, and the hardness of full cereal matter structure rice is significantly less than raw material brown rice, and viscosity and elasticity is significantly greater than raw material brown rice, and matter structure parameter such as hardness, viscosity and the elasticity of cereal matter structure rice and highed milled rice are very approaching entirely simultaneously.Therefore the full cereal matter structure rice edible quality for preparing of the present invention has a distinct increment than raw material brown rice, possesses the good taste approaching with highed milled rice.
Table 2 improvement extrusion process is to the influence of the storage stability of full cereal matter structure rice
Getting full cereal matter structure rice, the raw material brown rice that case study on implementation prepares gained is sample, is the storage stability that index is come assess sample with crude fat content, initial free fatty acid content (free fatty 1) and through the free fatty acid content (free fatty 2) behind two months storages.The result sees table 2; The crude fat content of full cereal matter structure rice, initial content of fatty acid and all will be lower than raw material brown rice through the content of fatty acid behind two months storages; Simultaneously, in bimestrial storage experiment, the free fatty acid content of full cereal matter structure rice increases (free fatty 2-free fatty 1) and also is starkly lower than raw material brown rice; Explain that the lipid oxidation degree of full cereal matter structure rice in storage is starkly lower than raw material brown rice, so storage stability improves obviously than raw material brown rice.
This shows that the full cereal matter structure rice edible quality for preparing through the present invention has a distinct increment than raw material brown rice, possesses the good taste approaching with highed milled rice, simultaneously, storage stability obviously improves than raw material brown rice.
Claims (1)
1. the preparation method of the full cereal matter of a brown rice structure rice is characterized in that:
(1) transfer powder: the coarse rice powder after will pulverizing, pour in the mixer, slowly add water, making material butt moisture is 25%-35%, fully stirs, and mixes;
(2) improvement extrusion modling: will transfer confected materials to add in the single-screw extrusion machine; Utilize the improvement extrusion technique; Make material respectively through district mixing preheating; Temperature is 40 ℃-60 ℃; The extruding of two districts is carried; Temperature is 50 ℃-70 ℃; The preparatory gelatinization in three districts, temperature are 95 ℃-115 ℃, and the gelatinization of four districts is sheared; Temperature is 75 ℃-95 ℃ and five district's high-pressure smeltings; Pressure is 13-19MPa, and temperature is 65 ℃-85 ℃, and screw speed is 16-18rpm; Form gel, rotary cutter cuts granulating and forming again then;
(3) aging: it is that 35 ± 5 ℃, relative humidity are aging 3-5h in 80 ± 5% the constant-temperature constant-humidity environment that the full cereal matter of the brown rice behind excision forming structure rice is placed on temperature;
(4) drying: the moisture that under 40 ℃ of-60 ℃ of conditions, is dried to product is at 10%-12%.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102771798A (en) * | 2012-08-07 | 2012-11-14 | 安徽光明槐祥工贸集团有限公司 | Method for preparing high-dietary-fiber nutrient enrichment rice |
| CN102860455A (en) * | 2012-09-10 | 2013-01-09 | 南昌大学 | Method for preparing iron nutrition-enriched rice |
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN103120277A (en) * | 2012-11-20 | 2013-05-29 | 南昌大学 | Method for preparing zinc nutrient fortified rice |
| CN103392978A (en) * | 2013-07-01 | 2013-11-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
| CN108936302A (en) * | 2018-08-22 | 2018-12-07 | 武汉轻工大学 | A kind of compounding squeezes rice glutinous rice cake and preparation method thereof |
| CN114468225A (en) * | 2021-12-28 | 2022-05-13 | 哈尔滨商业大学 | Preparation method of selenium-and zinc-rich whole-grain recombinant rice |
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| CN101658259A (en) * | 2009-09-18 | 2010-03-03 | 南昌大学 | Method for preparing enriched rice with hot-pressing gel technology |
| CN101828667A (en) * | 2009-03-13 | 2010-09-15 | 上海亦晨信息科技发展有限公司 | Composite black grain and preparation method thereof |
| CN102067968A (en) * | 2010-12-17 | 2011-05-25 | 国家粮食局科学研究院 | Processing method for stabilized recombined quick-cooking brown rice |
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| CN101828667A (en) * | 2009-03-13 | 2010-09-15 | 上海亦晨信息科技发展有限公司 | Composite black grain and preparation method thereof |
| CN101658259A (en) * | 2009-09-18 | 2010-03-03 | 南昌大学 | Method for preparing enriched rice with hot-pressing gel technology |
| CN102067968A (en) * | 2010-12-17 | 2011-05-25 | 国家粮食局科学研究院 | Processing method for stabilized recombined quick-cooking brown rice |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771798A (en) * | 2012-08-07 | 2012-11-14 | 安徽光明槐祥工贸集团有限公司 | Method for preparing high-dietary-fiber nutrient enrichment rice |
| CN102894289A (en) * | 2012-09-04 | 2013-01-30 | 南昌大学 | Preparation method for cooking-resistant high resistance starch texturized rice |
| CN102860455A (en) * | 2012-09-10 | 2013-01-09 | 南昌大学 | Method for preparing iron nutrition-enriched rice |
| CN103120277A (en) * | 2012-11-20 | 2013-05-29 | 南昌大学 | Method for preparing zinc nutrient fortified rice |
| CN103392978A (en) * | 2013-07-01 | 2013-11-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN103392978B (en) * | 2013-07-01 | 2015-05-20 | 天津科技大学 | Nutritive and instant breakfast composite rice and processing method thereof |
| CN104397552A (en) * | 2014-11-13 | 2015-03-11 | 宁夏万齐农业发展集团有限公司 | Apple and hawthorn composite rice and production method thereof |
| CN108541881A (en) * | 2018-03-21 | 2018-09-18 | 安徽农业大学 | A kind of extruding Nutritive Rice and preparation method thereof rich in pentosan |
| CN108936302A (en) * | 2018-08-22 | 2018-12-07 | 武汉轻工大学 | A kind of compounding squeezes rice glutinous rice cake and preparation method thereof |
| CN114468225A (en) * | 2021-12-28 | 2022-05-13 | 哈尔滨商业大学 | Preparation method of selenium-and zinc-rich whole-grain recombinant rice |
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Application publication date: 20120725 |