CN104381820A - Almond and purple sweet potato composite rice and manufacturing method thereof - Google Patents
Almond and purple sweet potato composite rice and manufacturing method thereof Download PDFInfo
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- CN104381820A CN104381820A CN201410636414.3A CN201410636414A CN104381820A CN 104381820 A CN104381820 A CN 104381820A CN 201410636414 A CN201410636414 A CN 201410636414A CN 104381820 A CN104381820 A CN 104381820A
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- almond
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to almond and purple sweet potato composite rice, which comprises the following raw materials in parts by mass: 8 to 18 parts of almond powder, 20 to 30 parts of desert fountain, 120 to 150 parts of rice flour, 8 to 20 parts of rice germ flour, 5 to 15 parts of corn starch, and 15 to 20 parts of purple sweet potato powder. The invention also provides a manufacturing method of the almond and purple sweet potato composite rice.
Description
Technical field
The present invention relates to food processing technology field, particularly the purple potato composite rice of a kind of almond and manufacture method thereof.
Background technology
China is the big producing country of rice, and rice product mainly comprises brown rice, refining rice, enriched rice three class.
Wherein, enriched rice refers to and in general rice, adds some nutrient and the finished product rice made, and the nutrient at present for rice nutrition strengthening mainly contains vitamin, mineral matter and amino acid etc.But the nutritional labeling that enriched rice adds is more single, the health care needs consuming this can not be met.
Summary of the invention
In view of this, be necessary to provide a kind of nutritious almond purple potato composite rice.
There is a need to provide a kind of manufacture method being made up composite rice of almond and purple potato.
The purple potato composite rice of a kind of almond, comprises the raw material of following mass fraction: almond powder 8 ~ 18, desert source 20 ~ 30, ground rice 120 ~ 150, rice embryo powder 8 ~ 20, cornstarch 5 ~ 15, purple sweet potato powder 15 ~ 20; The purple potato composite rice of this almond obtains in the following manner:
After ground rice pulverizer is crushed to 80 ~ 100 orders, add cornstarch, rice embryo powder, almond powder, purple sweet potato powder mixing to obtain mixed powder;
Mixed powder is delivered to after stirring in mixer, add desert source fully to mix to obtain the purple potato compound material of almond, purple for almond potato compound material is sent into granulator granulation to obtain semi-finished product composite rice, the water content of semi-finished product composite rice is: 10% ~ 20%, the extrusion chamber temperature of comminutor is respectively: 75 DEG C, a district ~ 85 DEG C, two 85 DEG C, districts ~ 95 DEG C, 105 DEG C ~ 115 DEG C, 3rd district, 125 DEG C ~ 135 DEG C, 4th district, 160 DEG C ~ 170 DEG C, 5th district, screw speed is: 170r/min ~ 190r/min, and charging rate is: 25r/min ~ 35r/min;
Semi-finished product composite rice is entered continuously stewing machine after microwave drying and carries out gas steaming, wherein, it is 100 DEG C that gas steams temperature, and the time is 8 ~ 10 minutes;
To after the semi-finished product composite rice of gas steaming process carries out hot and humid drying process, utilize single cylinder to carry out conglomeration dispersion, then cooling both obtained the purple potato composite rice of almond naturally.
A kind of almond purple potato composite rice manufacture method, comprises the steps:
After ground rice pulverizer is crushed to 80 ~ 100 orders, add cornstarch, rice embryo powder, almond powder, purple sweet potato powder mixing to obtain mixed powder, wherein, the mass fraction of almond powder, ground rice, cornstarch, rice embryo powder, purple sweet potato powder is: almond powder 8 ~ 18, ground rice 120 ~ 150, cornstarch 5 ~ 15, rice embryo powder 8 ~ 20, purple sweet potato powder 15 ~ 20;
Mixed powder is delivered to after stirring in mixer, add desert source fully to mix to obtain the purple potato compound material of almond, purple for almond potato compound material is sent into granulator granulation to obtain semi-finished product composite rice, wherein the mass fraction of desert source is 20 ~ 30 parts, the water content of semi-finished product composite rice is: 10% ~ 20%, the extrusion chamber temperature of comminutor is respectively: 75 DEG C, a district ~ 85 DEG C, two 85 DEG C, districts ~ 95 DEG C, three 105 DEG C, districts ~ 115 DEG C, four 125 DEG C, districts ~ 135 DEG C, five 160 DEG C, districts ~ 170 DEG C, screw speed is: 170r/min ~ 190r/min, charging rate is: 25r/min ~ 35r/min,
Semi-finished product composite rice is entered continuously stewing machine after microwave drying and carries out gas steaming, wherein, it is 100 DEG C that gas steams temperature, and the time is 8 ~ 10 minutes;
Hot and humid drying process is carried out to the semi-finished product composite rice steaming process through gas, is specially: first relative humidity be 25%, wind speed be 2.8m/s and temperature be the condition of 85 DEG C ~ 95 DEG C under preheating 3 ~ 8 minutes; Early stage, the temperature of drying was 90 DEG C, and relative humidity is 60%, and drying time, length was 15min, and wind speed is 2.5m/s; Later stage baking temperature is 60 DEG C, relative humidity 25%, wind speed 2.5m/s, dry 15min;
Single cylinder is utilized to carry out conglomeration dispersion to the semi-finished product composite rice after hot and humid drying process;
Naturally the semi-finished product composite rice after cooling dispersion had both obtained the purple potato composite rice of almond.
The purple potato composite rice of above-mentioned almond and manufacture method thereof, purple sweet potato powder is fully mixed rear granulation with ground rice, almond powder, rice embryo powder, cornstarch and the desert source containing multiple beneficial mineral matter element, and through microwave drying and individual composition to obtain the purple potato composite rice of attractive in appearance, that nutritional labeling is high almond, the purple potato composite rice of above-mentioned almond have invigorate the spleen and benefit qi, nourishing blood and tranquilization, raising immunity effect.
accompanying drawing accompanying drawing
Fig. 1 is the impact of moisture content of material on products radial gelatinization degree.
Fig. 2 is the impact of moisture content of material on product gelatinization degree.
Fig. 3 is the impact of extrusion chamber temperature on products radial gelatinization degree.
Fig. 4 is the impact of extrusion chamber temperature on product gelatinization degree.
Fig. 5 is the impact of screw speed on products radial gelatinization degree.
Fig. 6 is the impact of screw speed on product gelatinization degree.
Fig. 7 is the impact of charging rate on products radial gelatinization degree.
Fig. 8 is the impact of charging rate on product gelatinization degree.
Fig. 9 is extrusion effect curve.
Detailed description of the invention
The invention provides a kind of almond purple potato composite rice manufacture method, comprise the steps:
Step S300, then uses CO by after the purple potato chopping after cleaning through blanching
2after drying, the purple potato of obtained dehydration, purple for dehydration potato is placed in pulverizer be crushed to 60 orders both must purple sweet potato powder.Be specially: purple potato, through manual cleaning, then uses CO by after the purple potato chopping of having cleaned through blanching
2after drying, the purple potato of obtained dehydration, purple for dehydration potato is placed in pulverizer be crushed to 60 orders both must purple sweet potato powder.Wherein, CO
2cO is used in drying
2replace air to carry out dry method as medium to vegetables, as long as transformed a little by traditional heated-air drying equipment, increase CO
2circulation line, condensation and heater, just can form CO
2drying system.
Step S301, after ground rice pulverizer is crushed to 80 ~ 100 orders, add cornstarch, rice embryo powder, almond powder, purple sweet potato powder mixing to obtain mixed powder, wherein, the mass fraction of almond powder, ground rice, cornstarch, rice embryo powder, purple sweet potato powder is: almond powder 8 ~ 18, ground rice 120 ~ 150, cornstarch 5 ~ 15, rice embryo powder 8 ~ 20, purple sweet potato powder 15 ~ 20.Wherein, rice embryo powder can be any one in rice germ powder, corn plumule powder, or rice germ powder, both corn plumule powders arbitrary proportion mixture.
Step S302, mixed powder is delivered to after stirring in mixer, add desert source fully to mix to obtain the purple potato compound material of almond powder, purple for almond powder potato compound material is sent into granulator granulation to obtain semi-finished product composite rice, wherein the mass fraction of desert source is 20 ~ 30 parts, the water content of semi-finished product composite rice is: 10% ~ 20%, the extrusion chamber temperature of comminutor is respectively: 75 DEG C, a district ~ 85 DEG C, two 85 DEG C, districts ~ 95 DEG C, three 105 DEG C, districts ~ 115 DEG C, four 125 DEG C, districts ~ 135 DEG C, five 160 DEG C, districts ~ 170 DEG C, screw speed is: 170r/min ~ 190r/min, charging rate is: 25r/min ~ 35r/min.Desert source picks up from Zhongweiof Ningxia, northwest China Ai Quan spring, that the mineral composition useful to human body that it contains is abundanter, as macroelement has potassium, sodium, calcium, magnesium, trace element has metasilicic acid, strontium, radon, zinc, selenium, fluorine and heavy carbonate, sulfate etc. are kind more than 30, these mineral elements have corresponding nutrition respectively to human body, health keeping and medical function, these mineral elements are not only balanced, be easy to absorption of human body, and the content of some mineral composition meets or exceeds the concentration of medical mineral water, and its total dissolved solid is appropriate, hardness is moderate, dissolved oxygen is abundant, water clusters is tiny, ph value 7.4-7.8 is alkalescent, often drink and can effectively decompose, peel off, remove the toxin accumulated in human body, to human enzymes, hormone, nucleic acid metabolism has huge biological agent.
Step S303, enters continuously stewing machine by semi-finished product composite rice and carries out gas steaming after microwave drying, and wherein, the power of microwave drying is 80%, and dry duration is 20 seconds, and it is 100 DEG C that gas steams temperature, and the time is 8 ~ 10 minutes.Concretely: by semi-finished product composite rice through forced air drying 1 minute, enter continuously stewing machine after recycling microwave drying (microwave drying power is 16KW, and the microwave drying time is 20 seconds) and carry out gas steaming (gas steaming temperature is 100 DEG C of times is 8 ~ 10 minutes).The purple potato composite rice of almond after granulation is through microwave drying, the starch pre-gelatinized in the purple potato composite rice of almond can be made, make the outward appearance of composite rice more glittering and translucent, also have bactericidal action concurrently simultaneously, sterilization thoroughly, reduce nutritive loss, reduce the effect eluriating loss late.
Step S304, carries out hot and humid dry process to steaming the semi-finished product composite rice processed through gas, utilizes single cylinder to carry out conglomeration dispersion to the semi-finished product composite rice after hot and humid drying process, more both obtained the purple potato composite rice of almond after naturally cooling.Step S304 is specially: first relative humidity be 25%, wind speed be 2.8m/s and temperature be the condition of 85 DEG C ~ 95 DEG C under preheating 3 ~ 8 minutes; Early stage, the temperature of drying was 90 DEG C, and relative humidity is 60%, and drying time, length was 15min, and wind speed is 2.5m/s; Later stage baking temperature is 60 DEG C, relative humidity 25%, wind speed 2.5m/s, dry 15min; Steam treatment is carried out to semi-finished product composite rice, can make semi-finished product composite rice surface texture more closely and form good gel mould, all have greatly improved in transparency, elasticity etc., can broken rice be prevented, the loss of histotroph, and keep immersion indeformable, eluriate not cracked, the characteristic that boiling does not leach, also can reach two-stage sterilization effect simultaneously, more easily store.Wherein, semi-finished product composite rice, after steam treatment, can produce clustering phenomena after hot and humid drying, pretend dispersion treatment, that is semi-finished product composite rice to enter after single cylinder through 360 degree of rotations, utilizes centrifugal force and shearing force to make indivedual rice group be dispersed into graininess.
Step S305, after the purple potato composite rice of almond and natural bamboo charcoal are packaged into packaging bag, after being filled with carbon dioxide again, packaging bag is sealed, so utilize carbon dioxide etc. can suppress the respiratory gas of rice finished product, prevent decomposition and the oxidation of fat in rice, avoid or reduce the smell of old rice, thus reach the object keeping rice finished product quality.
The purple potato composite rice of above-mentioned almond and manufacture method thereof, then use CO by after purple potato chopping through blanching
2dry also pulverizing obtains purple sweet potato powder, the nutritional labeling in purple potato is retained to greatest extent with this, rear granulation is fully mixed again with ground rice, rice embryo powder, cornstarch and the desert source containing multiple beneficial mineral matter element, and through microwave drying and individual composition to obtain the purple potato composite rice of attractive in appearance, that nutritional labeling is high almond, and almond is rich in abundant vitamin, protein and the trace mineral such as iron, calcium, there is a surname's lung cough-relieving, depressing Qi and relieving asthma simultaneously, relax bowel, effect of desinsection removing toxic substances.Purple potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials, also be rich in selenium element and anthocyanidin simultaneously, gal4 amino acid is wherein all very easily by human consumption and absorption, vitamin A can improve the mucomembranous epithelial cell of eyesight and skin, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation, anthocyanidin is natural potent free radical scavenger, and selenium and iron are human body antifatigue, anti-ageing, the essential elements of enriching blood.Therefore the purple potato composite rice of above-mentioned almond have invigorate the spleen and benefit qi, nourishing blood and tranquilization, raising immunity effect.In other embodiments, purple sweet potato powder can directly be purchased from the market; Almond powder is directly purchased from the market.
Further, in step s 302, the purple potato composite rice of almond parameter best in quality is determined in the following way:
almond purple potato composite rice feed moisture is on the impact of grain of rice gelatinization degree and puffed degree
5 district's processing temperatures 80,90,110,130 are fixed to comminutor, 165 DEG C.Screw speed is 180r/min, and charging rate is 30r/min, and die diameter is 6mm.Do material moisture and single factor experiment is affected on product puffed degree and gelatinization degree, totally 5 process.
Experimental data:
Table 1 material moisture single factor experiment parameter
Experimental result:
As can be seen from Fig. 1 and Fig. 2, along with the raising of moisture content of material, the puffed degree of product and gelatinization degree all present the trend of falling after rising, and when water content is 16%, the puffed degree of product is up to 4.0, and when water content is 18%, gelatinization degree is up to 88%.The expanded principle of cereal mixed powder be moisture in mixed powder at extrusion chamber through high temperature high pressure process, the moisture Quick-gasifying extruded, forms uniform air cavity, makes cereal mixed powder present expanded state.During water content height, starch and protein water suction increase, protein denaturation, and the stickiness of material increases, and between material and extrusion spiral component, frictional force increases, and in machine barrel, the time of staying is long, and machine external and internal pressure difference is increased, and puffed degree and gelatinization degree raise; When the water content of material continues to increase, the moisture in material act as the effect of lubricant.Material suffered shearing, rubbing action in machine barrel weaken, drag reduction, and the time of staying is short, and die orifice pressure is reduced; Because moisture absorbs a large amount of gasification latent heats in the gasification of die orifice place, machine barrel and die orifice place temperature are reduced, is difficult to be formed high-temperature high-pressure state, thus the puffed degree of product and gelatinization degree are all reduced.
extrusion temperature is on the impact of the purple potato composite rice gelatinization degree of almond and puffed degree
experimental technique
Standing screw rotating speed is 180r/min, and charging rate is 30r/min, and die diameter is 6mm, and material moisture is 16%.Do extrusion chamber temperature and single factor experiment is affected on product puffed degree and gelatinization degree, totally 5 process.
experimental data:
Table 2 extrusion temperature arrange θ/DEG C
experimental result:
As can be seen from Fig. 3 and Fig. 4, processing temperature has products radial puffed degree extremely significantly to be affected.Each group of process all reaches the pole level of signifiance to the impact of products radial puffed degree.3rd group of radial puffed degree is the highest, is 3.7; Afterwards, along with processing temperature raises, products radial puffed degree is on a declining curve.This is because processing temperature rises, starch crystal melt, material viscosity declines, simultaneously more weak in branched amylopectin molecules hydrogen bond rupture speed is accelerated, and a serobila dissociates, and becomes linear molecule, and it is directed vertically, therefore mobility strengthens, and in die head, flow resistance declines, the pressure drop when the Vth district; On the other hand, because material viscosity declines, more weak to the constraint ability of gas, so that break earlier in Bubble Formation Process, thus radial puffed degree declines.When processing temperature is lower, product quality is comparatively hard, and color and luster is dark yellow, and porosity is not of uniform size.Along with processing temperature raises, it is crisp that product becomes quality, golden yellow color, porosity uniformity.So when adopting this equipment to process dilated food, processing temperature is comparatively suitable with the 3rd group.
In material, the gelatinization of starch carries out under the condition of suitable temperature absorption enough moisture and heat.In extrusion process, the radial puffed degree that material absorbs is in the trend of falling after rising.When screw speed is lower, heat has 2 sources: the heat that 1. material is sheared in machine barrel, rubbing action produces; 2. by the heat of barrel wall conduction acquisition.The latter expect that suffered shearing force also increases thereupon, it is larger that the amylose that part is large becomes role.When barrel zone temperature is lower, the heat that material absorbs is few, and the gelatinization rate of extrudate is lower.Along with barrel zone temperature constantly increases, the gelatinization degree of extrudate also constantly increases, and when barrel zone temperature is set to the 3rd group, gelatinization degree reaches maximum (82%).But barrel zone temperature is too high, the sugar of the protein in raw material and starch degradation may be caused at high temperature Maillard reaction to occur, and the too high partial starch that will cause of barrel zone temperature is coked, thus causes the decline of gelatinization degree.Also may be temperature too high time, in material, moisture premature evaporation is fallen, and in material, moisture is too low, starch heat, and melt mixed is uneven, and temperature difference of temperature field is large, even occur not when low moisture not easily gelatinization cause.So when adopting this equipment to process dilated food, processing temperature is set to the 3rd group for comparatively suitable.
screw speed is on the impact of almond purple potato composite rice gelatinization degree
Fixing charging rate is 30r/min, and material moisture is 16%.Extrusion chamber temperature is set to the 3rd group, and die diameter is 6mm, and doing extrusion chamber temperature affects single factor experiment to product puffed degree and gelatinization degree, totally 5 process.
Experimental data:
Table 3 screw speed experiment of single factor parameter
Experimental result:
As can be seen from Fig. 5 and Fig. 6, along with the increase of screw speed, radial puffed degree is in the trend of falling after rising.When screw speed is lower, the shear action that material bears is little, and along with the increase of screw speed, the shearing force suffered by material also increases thereupon, the amylose that part is large becomes Small molecular, the partial side-chain Small molecular of amylopectin is also dissociated out, and the hydrogen bond action between starch molecule is weakened, and the free space of molecular skeleton strengthens, moisture in material is more easily evenly infiltrated, and it is swelling to make it occur, produce more loose tissue, thus product puffed degree increases; When screw speed is 180 r/min, the radial puffed degree of product is up to 4.2; When screw speed continues to increase, the time of staying of material in machine barrel reduces greatly, when material has little time to absorb enough from barrel wall, in material, moisture premature evaporation is fallen, and in material, moisture is too low, starch heat, melt mixed is uneven, temperature difference of temperature field is large, even occurs the particulate inclusion of ungelatinized in the product, and thus product expansion rate reduces.The screw speed of extruder determines the time of staying of material in machine chamber and pressure.It is appreciated that screw speed just must can have good gelatinization effect, when screw speed is lower with charging rate reasonable combination, the time that material stops in Builking cavity is longer, gelatinization is abundant, and when screw speed is 180r/min, the Hu Huadu of product is up to 85%.Along with the raising of screw speed, the time of staying in the Builking cavity of material reduces, but is increasing because material is subject to shear action, and absorb mechanical energy higher, therefore gelatinization degree and dilation decline not remarkable.When improving screw speed further, material has little time timely reaction and is just extruded Builking cavity in Builking cavity, therefore gelatinization weak effect.
the impact of the purple potato composite rice puffed degree of charging rate team almond and gelatinization degree
Standing screw rotating speed is 180r/min, and material moisture is 16%, and extrusion chamber temperature is T
3, die diameter is 6mm, and doing screw speed affects experiment of single factor to product puffed degree and gelatinization degree, totally 5 process.
Experimental data:
Table 4 charging rate single factor experiment parameter
Experimental result:
As can be seen from Fig. 6 and Fig. 7, the products radial puffed degree impact of charging rate team is little, and different charging rates has impact to a certain degree to gelatinization degree, when charging rate is 30r/min, the gelatinization degree of product is the highest, is 78%, along with the growth of charging rate, the gelatinization degree of product reduces.This may be the interaction influence by charging rate, when screw speed is fast, when charging rate is slow, cereal mixed powder is overstand in machine chamber, or screw speed relative feed rates slower time, the gelatinization degree of product is all undesirable, only has screw speed and charging rate to complement each other, and guesses and likely reaches good extrusion effect.
the optimal parameter of granulation
With the puffed degree of product for Testing index, determine the best granulation process parameters of the purple potato composite rice of almond powder, on the basis of single factor experiment, with material moisture, extrusion chamber temperature, screw speed, rate of feeding for factor, carry out horizontal quadrature test, to determine the optimal parameter of extrusion operation.
Table 5 operating parameter horizontal factor designs:
Orthogonal experiments:
Table 6 extrusion Orthogonal experiment results
Can be found out by table 6 and Fig. 9, each factor on the impact of puffed degree is: material moisture > extrusion chamber temperature > screw speed > charging rate.The optimum level of each factor is: water content: 16%; Extrusion chamber temperature is respectively: 1 80 DEG C, district, 2 90 DEG C, districts, three 110 DEG C, districts, four 130 DEG C, districts, five 165 DEG C, districts; Screw speed is: 180r/min; Charging rate is: 30r/min.
Claims (7)
1. the purple potato composite rice of almond, is characterized in that, comprise the raw material of following mass fraction: almond powder 8 ~ 18, desert source 20 ~ 30, ground rice 120 ~ 150, rice embryo powder 8 ~ 20, cornstarch 5 ~ 15, purple sweet potato powder 15 ~ 20; The purple potato composite rice of this almond obtains in the following manner:
After ground rice pulverizer is crushed to 80 ~ 100 orders, add cornstarch, rice embryo powder, almond powder, purple sweet potato powder mixing to obtain mixed powder;
Mixed powder is delivered to after stirring in mixer, add desert source fully to mix to obtain the purple potato compound material of almond, purple for almond potato compound material is sent into granulator granulation to obtain semi-finished product composite rice, the water content of semi-finished product composite rice is: 10% ~ 20%, the extrusion chamber temperature of comminutor is respectively: 75 DEG C, a district ~ 85 DEG C, two 85 DEG C, districts ~ 95 DEG C, 105 DEG C ~ 115 DEG C, 3rd district, 125 DEG C ~ 135 DEG C, 4th district, 160 DEG C ~ 170 DEG C, 5th district, screw speed is: 170r/min ~ 190r/min, and charging rate is: 25r/min ~ 35r/min;
Semi-finished product composite rice is entered continuously stewing machine after microwave drying and carries out gas steaming, wherein, it is 100 DEG C that gas steams temperature, and the time is 8 ~ 10 minutes;
To after the semi-finished product composite rice of gas steaming process carries out hot and humid drying process, utilize single cylinder to carry out conglomeration dispersion, then cooling both obtained the purple potato composite rice of almond naturally.
2. the purple potato composite rice of almond as claimed in claim 1; it is characterized in that: the water content of semi-finished product composite rice is: 16%; the extrusion chamber temperature of comminutor is respectively: 80 DEG C, a district; two 90 DEG C, districts, 110 DEG C, 3rd district, 130 DEG C, 4th district, 165 DEG C, 5th district; screw speed is: 180r/min, and charging rate is: 30r/min.
3. the purple potato composite rice of almond as claimed in claim 2, is characterized in that: purple sweet potato powder obtains in the following manner:
Then CO is used through blanching by after the purple potato chopping after cleaning
2after drying, the purple potato of obtained dehydration;
Purple for dehydration potato is placed in pulverizer be crushed to 60 orders both purple sweet potato powder.
4. an almond purple potato composite rice manufacture method, comprises the steps:
After ground rice pulverizer is crushed to 80 ~ 100 orders, add cornstarch, rice embryo powder, almond powder, purple sweet potato powder mixing to obtain mixed powder, wherein, the mass fraction of almond powder, ground rice, cornstarch, rice embryo powder, purple sweet potato powder is: almond powder 8 ~ 18, ground rice 120 ~ 150, cornstarch 5 ~ 15, rice embryo powder 8 ~ 20, purple sweet potato powder 15 ~ 20;
Mixed powder is delivered to after stirring in mixer, add desert source fully to mix to obtain the purple potato compound material of almond, purple for almond potato compound material is sent into granulator granulation to obtain semi-finished product composite rice, wherein the mass fraction of desert source is 20 ~ 30 parts, the water content of semi-finished product composite rice is: 10% ~ 20%, the extrusion chamber temperature of comminutor is respectively: 75 DEG C, a district ~ 85 DEG C, two 85 DEG C, districts ~ 95 DEG C, three 105 DEG C, districts ~ 115 DEG C, four 125 DEG C, districts ~ 135 DEG C, five 160 DEG C, districts ~ 170 DEG C, screw speed is: 170r/min ~ 190r/min, charging rate is: 25r/min ~ 35r/min,
Semi-finished product composite rice is entered continuously stewing machine after microwave drying and carries out gas steaming, wherein, it is 100 DEG C that gas steams temperature, and the time is 8 ~ 10 minutes;
Hot and humid drying process is carried out to the semi-finished product composite rice steaming process through gas, is specially: first relative humidity be 25%, wind speed be 2.8m/s and temperature be the condition of 85 DEG C ~ 95 DEG C under preheating 3 ~ 8 minutes; Early stage, the temperature of drying was 90 DEG C, and relative humidity is 60%, and drying time, length was 15min, and wind speed is 2.5m/s; Later stage baking temperature is 60 DEG C, relative humidity 25%, wind speed 2.5m/s, dry 15min;
Single cylinder is utilized to carry out conglomeration dispersion to the semi-finished product composite rice after hot and humid drying process;
Naturally the semi-finished product composite rice after cooling dispersion had both obtained the purple potato composite rice of almond.
5. almond as claimed in claim 4 purple potato composite rice manufacture method; it is characterized in that: the water content of semi-finished product composite rice is: 16%; the extrusion chamber temperature of comminutor is respectively: 80 DEG C, a district; two 90 DEG C, districts, 110 DEG C, 3rd district, 130 DEG C, 4th district, 165 DEG C, 5th district; screw speed is: 180r/min, and charging rate is: 30r/min.
6. almond as claimed in claim 5 purple potato composite rice manufacture method, is characterized in that, further comprising the steps of: after the purple potato composite rice of almond and natural bamboo charcoal are packaged into packaging bag, then packaging bag sealed after being filled with carbon dioxide.
7. almond as claimed in claim 6 purple potato composite rice manufacture method, is characterized in that, further comprising the steps of:
Then CO is used through blanching by after the purple potato chopping after cleaning
2after drying, the purple potato of obtained dehydration;
Purple for dehydration potato is placed in pulverizer be crushed to 60 orders both purple sweet potato powder.
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| CN105166714A (en) * | 2015-10-16 | 2015-12-23 | 京津科技谷生物科技（天津）有限公司 | Purple sweet potato and cereal rice and preparation method thereof |
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