CN102823822A - Corn recombinant rice and producing method thereof - Google Patents
Corn recombinant rice and producing method thereof Download PDFInfo
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- CN102823822A CN102823822A CN201210321990XA CN201210321990A CN102823822A CN 102823822 A CN102823822 A CN 102823822A CN 201210321990X A CN201210321990X A CN 201210321990XA CN 201210321990 A CN201210321990 A CN 201210321990A CN 102823822 A CN102823822 A CN 102823822A
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Abstract
The invention relates to a corn recombinant rice and a producing method thereof, which belong to the field of food deep processing. The method comprises the following steps of: after peeling and degerming common corns, crushing the common corns to obtain common corn starch; carrying out enzymatic modification and twin-screw extrusion modification on the common corn starch so as to obtain modified corn starch; and then mixing the modified corn starch and the common corn starch according to a certain ratio so as to obtain a complex starch; after humidifying the complex starch, carrying out screw extrusion molding, cutting granulation, hot air drying and polishing the complex starch so as to obtain the corn recombinant rice with golden color, regular shape, boiling resistance and good water reabsorbing capacity. In order to lay a good technical basis for turning corns into a staple food as soon as possible, the invention provides a new way for the development of a corn food industry chain.
Description
Technical field
The invention belongs to food deep processing field, be specifically related to a kind of corn reorganization rice and production method thereof.
Background technology
Corn is one of main in the world cereal crops, and it is of high nutritive value, and is rich in protein, amino acid, multivitamin, mineral matter and cellulose etc.Abroad the research of reorganization rice was risen the seventies in 20th century, mainly concentrate on countries and regions such as U.S.A, day, West Europe, the former Soviet Union.Harrow etc. are primary raw material with the starch of part gelatinization, and the technology of extruding recombined engineering rice is studied, and after extrusion modling and oven dry, can obtain pushing recombined engineering rice.People such as Galler are primary raw material with rice with cracking rice, and obtain reorganization rice through extrusion modling, again with the high steam boiling, make the abundant gelatinization of starch in the product, obtain the recombined engineering rice that quality changes fully.Lou etc. are major ingredient with 90 ~ 99.5% ground rice, add a spot of gelling agent, emulsifying agent etc., are shaped through slaking formula extruder and special nib, and drying obtains a kind of hot extrude die mould engineering rice.The low shear extrusion technology of reorganization rice is cooked in researchs such as Wenger quickly, product likeness in form natural rice grains, and laxity is better between rice, and can repeat boiling.After the nineties in 20th century, be the reorganization rice technology basic forming of main material, get into suitability for industrialized production with ground rice or starch.
Domestic to reorganization rice research starting than later, start from the nineties in 20th century, mainly with rice, to crack rice be primary raw material, adds an amount of gel, the production of the rice of recombinating.Main research has: Southern Yangtze University has carried out the research to reorganization rice, is raw material with the rice, adopts the twin-screw secondary to extrude convenient rice of preparation dehydration and nutrition convenient rice, and it has all obtained effect preferably on quality and sense organ.Dong Zhongrong, Jin Chengzhu etc. are primary raw material with coarse cereals class raw material (like konjaku flour etc.), gourd, fruit and vegetable etc.; Add rice, converted starch etc., produced smooth-shaped synthetic rice attractive in appearance through the one-level extruder grain, its through granulation after; Nutritive loss is bigger, and not anti-boiling.It is domestic that also to have with various coarse cereals be primary raw material; Strengthen the certain nutrition material; Adopt the report of flaking machine granulation or extruder grain preparation reorganization rice; But such product mainly forms closely knit internal structure by extruding, lacks network structure, and there are defectives such as shape is loose, bad in the synthetic rice in digestion process.
Both at home and abroad the research to nutrition reorganization rice is primary raw material with rice, starch etc. mainly, adds the method production that utilizes the artificial granulation behind the various fortification materials.Fortification method commonly used mainly contains hardening agent and soaks suction method, powder reinforcement and surfaces coated wiping manipulation; The granulation mode mainly contains presses grain formula and extruding to granulate two types.Be that the research of single raw material production reorganization rice is less with corn both at home and abroad, mainly adopting the conventional corn powder is raw material, after expanded, makes product.Technology is single relatively, and such product inside does not form network structure, and quality is unstable, and boiling characteristic and mouthfeel are relatively poor, exists the problem that likeness in form matter leaves, and these have all seriously restricted the development of corn reorganization rice.
Summary of the invention
The object of the present invention is to provide a kind of production method of corn reorganization rice; Be raw material mainly with conventional corn powder and modified corn powder; Adopt screw rod extrusion modification forming technique, make a kind of novel corn reorganization rice through technological operations such as cutting granulation, heated-air drying, polishings.This method has strengthened the texture characteristic of corn reorganization rice, has improved the rehydration performance of product, has reduced its cooking loss rate, has overcome reorganization rice shape in digestion process and has loose, defective such as bad after the boiling.
The technical scheme that the present invention takes is to be obtained by following method production:
A. the preparation of conventional corn powder
With the conventional corn removal of impurities,, obtain granularity and be not less than 40 purpose conventional corn powder through peeling, take off embryo, pulverizing, sieve;
B. the preparation of modified corn powder
The preparation of enzyme modification powder: is that 1:2～1:5 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 50～200U/g corn flour, or the paddy amine acyl transaminase of 1～5U/g corn flour; Or the Pullulanase of 5～15U/g corn flour, or the glucose oxidase of 100～300U/g corn flour, after the enzymolysis bio-modification is handled 2～6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation of twin-screw modification powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 20 ~ 50% mass fractions, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 100～160 ℃; Screw speed is 200～280 r/min, at 60 ℃ of heated-air drying 6 ~ 8h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder;
C. the preparation of composite powder
The mass fraction 15～50% of enzyme modification corn flour mass fraction 1～10%, twin-screw modified corn opaque amount mark 45～75%, the allotment of conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 25～55%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 60～100 ℃, and screw speed is 40～70 r/min, and rotary cutter speed is 400～900 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 1～6min in the corn reorganization rice of above-mentioned preparation.
Corn reorganization rice of the present invention, shape is rice seemingly, smooth surface, the color cadmium yellow, glossy, structure is tight; After the boiling, have the natural fragrant of corn, toughness does not stick to one's teeth basically, chews strength, and rice is looser, and viscoplasticity is better; When cooking congee, boiling 7～10min gets final product complete slaking in the boiling water, and particle integrity.It is raw material that this patent is selected with the enzyme modification powder in granulation process, thereby has increased the grafting degree of corn protein and starch, helps corn reorganization rice to form internal networking structure, and the product reconstitution rate reaches the reconstitution rate level of rice basically up to 220 ~ 260%; Adopt screw rod extrusion modification and extruder grain to divide segment process; Avoided with the conventional corn powder be that primary raw material adopts its grain of rice grain shape of reorganization rice of screw rod extruding pelletization imperfect, internal structure is simply piled up, can't form network structure, shortcoming such as boiling shape is loose; And be that the reorganization rice nutritive loss of raw material extruding pelletization is bigger with screw rod extrusion modification powder merely; Reorganization rice amount of cure is too high, causes defectives such as product is sticking, outward appearance adhesion.Technology of the present invention is equally applicable to strengthen the production of the plain reorganization rice of various Different Nutrition, can add different nutrients in the stage of granulation as required, as adding calcium class nutrient, makes high-calcium nutrient reorganization rice.
The present invention is a raw material with modified corn powder and the conventional corn powder that obtains through enzymatic modification and twin-screw extrusion modification, adopts screw rod extrusion modification forming technique, makes a kind of novel corn through technological operations such as cutting granulation, heated-air drying, polishings and recombinates meter.This technology has strengthened the texture characteristic of product, has improved the rehydration performance of product, has reduced its cooking loss rate, has overcome defectives such as shape is loose in the reorganization rice digestion process.For realizing that as early as possible the corn staple foodization established good technical basis, for the development of corn food industrial chain provides new way.
Description of drawings
Fig. 1 is conventional corn reorganization rice cross section Electronic Speculum figure (* 5000);
Fig. 2 is corn reorganization rice cross section Electronic Speculum figure (* 5000).
The specific embodiment
The conventional corn powder, the modified corn powder that adopt among following each embodiment of the present invention: enzyme modification corn flour and twin-screw modification powder are obtained by following arbitrary preparation example.
A. the preparation of conventional corn powder
With the conventional corn removal of impurities,, obtain granularity and be not less than 40 purpose conventional corn powder through peeling, take off embryo, pulverizing, sieve.
B. the preparation of modified corn powder
The preparation example 1 of enzyme modification corn flour: is that 1:2 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 50U/g corn flour, after the enzymolysis bio-modification is handled 2h, at 60 ℃ of heated-air drying 20h, pulverizes, and crosses 80 mesh sieves, obtains the enzyme modification corn flour;
The preparation example 2 of enzyme modification corn flour: is that 1:3.5 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 125U/g corn flour, after the enzymolysis bio-modification is handled 4h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 3 of enzyme modification corn flour: is that 1:5 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 200U/g corn flour, after the enzymolysis bio-modification is handled 6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 4 of enzyme modification corn flour: is that 1:2 mix with water according to mass ratio with the conventional corn powder, adds the paddy amine acyl transaminase of 1U/g corn flour, after the enzymolysis bio-modification is handled 2h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 5 of enzyme modification corn flour: is that 1:3.5 mix with water according to mass ratio with the conventional corn powder, adds the paddy amine acyl transaminase of 3U/g corn flour, after the enzymolysis bio-modification is handled 4h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 6 of enzyme modification corn flour: is that 1:5 mix with water according to mass ratio with the conventional corn powder, adds the paddy amine acyl transaminase of 5U/g corn flour, after the enzymolysis bio-modification is handled 6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 7 of enzyme modification corn flour: is that 1:2 mix with water according to mass ratio with the conventional corn powder, adds the Pullulanase of 5U/g corn flour, after the enzymolysis bio-modification is handled 2h, at 60 ℃ of heated-air drying 20h, pulverizes, and crosses 80 mesh sieves, obtains the enzyme modification corn flour;
The preparation example 8 of enzyme modification corn flour: is that 1:3.5 mix with water according to mass ratio with the conventional corn powder, adds the Pullulanase of 10U/g corn flour, after the enzymolysis bio-modification is handled 4h, at 60 ℃ of heated-air drying 20h, pulverizes, and crosses 80 mesh sieves, obtains the enzyme modification corn flour;
The preparation example 9 of enzyme modification corn flour: is that 1:5 mix with water according to mass ratio with the conventional corn powder, adds the Pullulanase of 15U/g corn flour, after the enzymolysis bio-modification is handled 6h, at 60 ℃ of heated-air drying 20h, pulverizes, and crosses 80 mesh sieves, obtains the enzyme modification corn flour;
The preparation example 10 of enzyme modification corn flour: is that 1:2 mix with water according to mass ratio with the conventional corn powder, adds the glucose oxidase of 100U/g corn flour, after the enzymolysis bio-modification is handled 2h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 11 of enzyme modification corn flour: is that 1:3.5 mix with water according to mass ratio with the conventional corn powder, adds the glucose oxidase of 200U/g corn flour, after the enzymolysis bio-modification is handled 4h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 12 of enzyme modification corn flour: is that 1:5 mix with water according to mass ratio with the conventional corn powder, adds the glucose oxidase of 300U/g corn flour, after the enzymolysis bio-modification is handled 6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation example 1 of twin-screw modified corn powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 20% mass fraction, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 100 ℃; Screw speed is 200 r/min, at 60 ℃ of heated-air drying 6h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder;
The preparation example 2 of twin-screw modified corn powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 35% mass fraction, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 130 ℃; Screw speed is 240 r/min, at 60 ℃ of heated-air drying 7h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder;
The preparation example 3 of twin-screw modified corn powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 50% mass fraction, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 160 ℃; Screw speed is 280 r/min, at 60 ℃ of heated-air drying 8h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder.
Embodiment 1
C. the preparation of composite powder
The mass fraction 24% of enzyme modification corn flour mass fraction 1%, twin-screw modified corn opaque amount mark 75%, conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 25%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 60 ℃, and screw speed is 40 r/min, and rotary cutter speed is 400 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 1min in the corn reorganization rice of above-mentioned preparation.
Embodiment 2:
C. the preparation of composite powder
The mass fraction 50% of enzyme modification corn flour mass fraction 5%, twin-screw modified corn opaque amount mark 45%, the allotment of conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 40%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 80 ℃, and screw speed is 55 r/min, and rotary cutter speed is 650 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 3.5min in the corn reorganization rice of above-mentioned preparation.
Embodiment 3
C. the preparation of composite powder
The mass fraction 15% of enzyme modification corn flour mass fraction 10%, twin-screw modified corn opaque amount mark 75%, conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 55%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 100 ℃, and screw speed is 70 r/min, and rotary cutter speed is 900 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 6min in the corn reorganization rice of above-mentioned preparation.
Embodiment 4
C. the preparation of composite powder
The mass fraction 34.5% of enzyme modification corn flour mass fraction 5.5%, twin-screw modified corn opaque amount mark 60%, conventional corn powder;
All the other steps are with embodiment 1.
Embodiment 5
C. the preparation of composite powder
The mass fraction 32.5% of enzyme modification corn flour mass fraction 7.5%, twin-screw modified corn opaque amount mark 60%, conventional corn powder;
All the other steps are with embodiment 2.
Embodiment 6
C. the preparation of composite powder
The mass fraction 32.5% of enzyme modification corn flour mass fraction 5.5%, twin-screw modified corn opaque amount mark 62%, conventional corn powder;
All the other steps are with embodiment 3.
Following can know that through Fig. 1 conventional corn reorganization rice and the Electronic Speculum comparison diagram of Fig. 2 corn reorganization of the present invention rice the cross section structure of Fig. 1 conventional corn reorganization rice is heaped-up, is difficult for rehydration, grain of rice shape is diffusing easily after the rehydration, matter is soft; Fig. 2 the present invention adds enzyme modification and twin-screw is modified the corn reorganization rice of corn flour preparation; Its internal structure is compared with conventional corn reorganization rice has bigger difference; The interpolation of enzyme modification corn flour makes reorganization rice grain of rice interior molecules particle form cellular, is beneficial to rehydration; The interpolation of twin-screw modification corn flour has improved the viscosity of corn flour, has promoted the formation network structure that sticks to each other between the reorganization rice granule interior, has increased rehydration, has reduced the cooking loss rate.
Claims (2)
1. corn reorganization rice is characterized in that being obtained by following method production:
A. the preparation of conventional corn powder
With the conventional corn removal of impurities,, obtain granularity and be not less than 40 purpose conventional corn powder through peeling, take off embryo, pulverizing, sieve;
B. the preparation of modified corn powder
The preparation of enzyme modification powder: is that 1:2～1:5 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 50～200U/g corn flour, or the paddy amine acyl transaminase of 1～5U/g corn flour; Or the Pullulanase of 5～15U/g corn flour, or the glucose oxidase of 100～300U/g corn flour, after the enzymolysis bio-modification is handled 2～6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation of twin-screw modification powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 20 ~ 50% mass fractions, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 100～160 ℃; Screw speed is 200～280 r/min, at 60 ℃ of heated-air drying 6 ~ 8h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder;
C. the preparation of composite powder
The mass fraction 15～50% of enzyme modification corn flour mass fraction 1～10%, twin-screw modified corn opaque amount mark 45～75%, the allotment of conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 25～55%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 60～100 ℃, and screw speed is 40～70 r/min, and rotary cutter speed is 400～900 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 1～6min in the corn reorganization rice of above-mentioned preparation.
2. the production method of corn reorganization rice as claimed in claim 1 is characterized in that comprising the following steps:
A. the preparation of conventional corn powder
With the conventional corn removal of impurities,, obtain granularity and be not less than 40 purpose conventional corn powder through peeling, take off embryo, pulverizing, sieve;
B. the preparation of modified corn powder
The preparation of enzyme modification powder: is that 1:2～1:5 mix with water according to mass ratio with the conventional corn powder, adds the neutral proteinase of 50～200U/g corn flour, or the paddy amine acyl transaminase of 1～5U/g corn flour; Or the Pullulanase of 5～15U/g corn flour, or the glucose oxidase of 100～300U/g corn flour, after the enzymolysis bio-modification is handled 2～6h; At 60 ℃ of heated-air drying 20h; Pulverize, cross 80 mesh sieves, obtain the enzyme modification corn flour;
The preparation of twin-screw modification powder: the conventional corn powder is mixed with water, and the water content of regulating corn flour is 20 ~ 50% mass fractions, extrudes through twin-screw; Twin-screw is extruded parameter: barrel zone temperature is 100～160 ℃; Screw speed is 200～280 r/min, at 60 ℃ of heated-air drying 6 ~ 8h, pulverizes; Cross 80 mesh sieves, obtain twin-screw modified corn powder;
C. the preparation of composite powder
The mass fraction 15～50% of enzyme modification corn flour mass fraction 1～10%, twin-screw modified corn opaque amount mark 45～75%, the allotment of conventional corn powder;
D. the granulation of corn reorganization rice
The composite powder that allotment is good adds the water damping, and the control water content is 25～55%; Through single screw rod extrusion modling, rotary-cut cutting granulation, single screw rod extrusion forming process parameter is: barrel zone temperature is 60～100 ℃, and screw speed is 40～70 r/min, and rotary cutter speed is 400～900 r/min;
E. the drying of corn reorganization rice
The corn reorganization rice of basic forming is placed hot air drier, and 60 ℃ of heated-air drying 6h make its water content 10 ~ 13% mass fractions;
F. the polishing of corn reorganization rice
Place polishing machine to carry out polishing 1～6min in the corn reorganization rice of above-mentioned preparation.
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| CN109007601A (en) * | 2018-08-03 | 2018-12-18 | 于先第 | A kind of processing method of corn gelatinization rice |
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| CN109287952A (en) * | 2018-10-27 | 2019-02-01 | 湖北民族学院 | A kind of produced with houttuynia extract improves immunity rice |
| CN109287951A (en) * | 2018-10-27 | 2019-02-01 | 湖北民族学院 | A kind of rice of cooking congee that relieves the effect of alcohol containing penthorum chinense pursh |
| CN109567147A (en) * | 2018-11-28 | 2019-04-05 | 上海准申食品东台有限公司 | A kind of full starch recombination rice and preparation method thereof |
| CN112971185A (en) * | 2021-04-16 | 2021-06-18 | 中国农业大学 | Anti-adhesion method for pre-gelatinized granular food |
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