CN113785942A

CN113785942A - Artificial rice produced by double-screw extruder and preparation method thereof

Info

Publication number: CN113785942A
Application number: CN202111097438.2A
Authority: CN
Inventors: 隋春光; 王菲菲; 李晓红; 褚洋洋; 徐鹏; 徐伟
Original assignee: HEILONGJIANG AGRICULTURAL ECONOMY VOCATIONAL COLLEGE
Current assignee: HEILONGJIANG AGRICULTURAL ECONOMY VOCATIONAL COLLEGE
Priority date: 2021-09-18
Filing date: 2021-09-18
Publication date: 2021-12-14
Anticipated expiration: 2041-09-18
Also published as: CN113785942B

Abstract

The invention discloses artificial rice produced by a double-screw extruder and a preparation method thereof, belonging to the technical field of food processing, and the artificial rice comprises the following components in parts by weight: 30-50 parts of peanut meal, 3-8 parts of rice flour, 4-6 parts of flour, 1-3 parts of egg white, 1-3 parts of transglutaminase, 5-10 parts of maltodextrin, 2-4 parts of mannitol and 1-2 parts of antioxidant; the artificial rice is produced by using the hot-pressed peanut meal as the raw material and using a double-screw extruder, the processing method is simple, the cost is low, the obtained artificial rice is soft and glutinous in taste, chewy when being chewed, and not rotten and hard when being cooked, the problem of resource utilization of the peanut meal is solved, and the artificial rice is suitable for large-scale industrial production.

Description

Artificial rice produced by double-screw extruder and preparation method thereof

Technical Field

The invention relates to the technical field of food processing, in particular to artificial rice produced by a double-screw extruder and a preparation method thereof.

Background

The artificial rice is made up by adding various nutrient-strengthening substances into starch raw material, and making the above-mentioned materials into granules similar to natural rice through the processes of artificial granulation, gelatinization and drying. The artificial rice is mixed with the rice in a ratio of 1: 200-300, so that the nutritional value of the cooked rice made of the mixed rice is obviously superior to that of common cooked rice. The artificial rice is prepared with coarse cereal raw material, melon, fruit and vegetable water-containing raw material, rice and konjaku flour as main material and through puffing, crushing, stirring, cooking, pelletizing and stoving. However, most of the existing artificial rice technologies adopt a plurality of raw materials to be mixed and then made into rice grains, and then steam treatment is carried out, the technology is simple and easy to implement, but the defects are obvious, and the appearance and the taste of the produced artificial rice are far different from those of real rice.

The peanut meal is a product obtained by squeezing peanut kernels to extract oil, and is generally divided into primary meal and secondary meal. The primary meal means the peanut residue left after primary pressing, and the secondary meal means the peanut residue pressed twice. Usually, the yield of the peanut meal can reach more than 44%, that is, the oil yield of the peanuts can reach 55% at most, so that the yield of the peanut meal is relatively low. The peanut meal is rich in plant protein, has good taste, is more than that used in livestock, poultry and aquatic feeds, and has low comprehensive utilization degree and serious resource waste due to the limitation of the prior art development.

The artificial rice made from the peanut meal solves the problem of resource waste of the peanut meal, is rich in various proteins in the peanut meal, is rich in nutrition, and can be suitable for specific people due to the advantage of low fat of the raw materials.

However, the peanut meal after oil preparation by the pressing method is generally used as feed and fertilizer due to protein denaturation, and the peanut protein is not fully utilized. In addition, in the prior art, even though peanut meal is used as a food raw material, acid, alkali or enzyme and the like are mostly adopted to pretreat the peanut meal for reuse, but the pretreatment not only wastes raw materials and resources, but also destroys the original nutritional components of the peanut meal. At present, no report of directly applying peanut meal as a food raw material exists.

Disclosure of Invention

The invention aims to provide artificial rice produced by a double-screw extruder and a preparation method thereof, which are used for solving the problems in the prior art.

In order to achieve the purpose, the invention provides the following scheme:

the invention provides artificial rice produced by a double-screw extruder, which comprises the following components in parts by weight:

30-50 parts of peanut meal, 3-8 parts of rice flour, 4-6 parts of flour, 1-3 parts of egg white, 1-3 parts of transglutaminase, 5-10 parts of maltodextrin, 2-4 parts of mannitol and 1-2 parts of antioxidant.

Further, the antioxidant comprises vitamin E and epigallocatechin gallate.

Furthermore, the mass ratio of the vitamin E to the epigallocatechin is 1:1.5, on one hand, the vitamin E increases the nutrient content of the artificial rice, and on the other hand, the vitamin E and the epigallocatechin synergistically play an antioxidation role to improve the stability of the artificial rice.

Furthermore, the artificial rice also comprises 2-6 parts of glutinous rice flour and 0.5-1 part of vegetable oil, wherein the glutinous rice flour has the characteristics of high viscosity, easy gelatinization, good temperature stability of starch glue, difficult retrogradation, high water absorption rate and swelling capacity and the like, can be used as a food thickener in the artificial rice, solves the problem that peanut meal is fragile and difficult to form, and improves the forming capacity of the artificial rice; the glutinous rice powder is divided into indica type nanometer powder and japonica glutinous rice powder, starch components of the indica type nanometer powder and the japonica glutinous rice powder are different, the indica type glutinous rice contains more amylose, the japonica glutinous rice almost contains 100% amylopectin, the inventor finds that the japonica glutinous rice can better improve the forming capability of the artificial rice, the too much use of the japonica glutinous rice can lead the taste of the artificial rice to be hard and even hard, and the too much use of the japonica glutinous rice can lead the artificial rice to be easy to be rotten when being steamed, so the inventor selects the mass ratio of the indica type glutinous rice to the japonica glutinous rice to be 2:1 through a large number of experiments, and simultaneously adds a proper amount of vegetable oil for softening, so that the prepared artificial rice has soft taste and chewy feeling, the hard core can not be generated even when hard rice is steamed, and the rice cannot be crushed when the soft rice is cooked.

Furthermore, the vegetable oil is cold-pressed peanut oil, the vegetable oil is peanut oil, various oils in the raw materials can be avoided, the oil is heated and cooked at the later stage to cause odor tainting, and the cold-pressed peanut oil is not copied and baked during pressing, so that the odor is less.

Further, the peanut meal is hot-pressed peanut meal.

The invention also provides a preparation method of the artificial rice produced by the double-screw extruder, which comprises the following steps:

(1) crushing solid raw materials in the raw materials of the artificial rice to 50-80 meshes;

(2) mixing the raw materials of the artificial rice, adding water, uniformly stirring, and homogenizing under high pressure;

(3) transferring the homogenized substance to negative pressure environment at 50-55 deg.C, stirring for 2-3 hr, removing negative pressure, adjusting temperature to 48-52 deg.C, and slowly stirring for 30-50 min;

(4) and (4) feeding the substance treated in the step (3) into a double-screw extruder, and extruding and forming to obtain the artificial rice produced by the double-screw extruder.

Further, in the step (2), the water adding amount is 20-35% of the total mass of the raw materials of the artificial rice; the high-pressure homogenizing pressure is 40-50Mpa, so that the mixing of all the substances is more exquisite and uniform.

Further, in the step (3), the negative pressure environment is 50-80 kpa; the stirring speed of the violent stirring is 800-; the stirring speed of the slow stirring is 15-40 r/min. The negative pressure environment is favorable for removing gas in the raw materials, simultaneously, the molecules of the raw materials are arranged loosely and rearranged and crosslinked under violent stirring, and the aim of modifying the protein is fulfilled.

Further, the feeding speed of the double-screw extruder is 200-;

the twin screw extruder had 5 heating sections: the 1 st area is a feeding area, and the temperature is 30-40 ℃; the 2 nd zone is a preheating zone, and the temperature is 45-50 ℃; the 3 rd zone is an extrusion zone, and the temperature is 80-90 ℃; the 4 th area is a curing area with the temperature of 120-140 ℃; the 5 th area is a low-temperature curing area, and the temperature is 50-60 ℃.

The invention discloses the following technical effects:

the artificial rice is produced by using the hot-pressed peanut meal as the raw material and using a double-screw extruder, the processing method is simple, the cost is low, the obtained artificial rice is soft and glutinous in taste, chewy when being chewed, and not rotten and hard when being cooked, the problem of resource utilization of the peanut meal is solved, and the artificial rice is suitable for large-scale industrial production.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

Example 1

The artificial rice produced by the double-screw extruder comprises the following components in parts by weight:

40 parts of hot-pressed peanut meal, 5 parts of rice flour, 5 parts of flour, 2 parts of egg white liquid, 2 parts of transglutaminase, 8 parts of maltodextrin, 3 parts of mannitol, 1.5 parts of antioxidant, 4 parts of glutinous rice flour and 0.8 part of cold-pressed peanut oil.

The antioxidant comprises vitamin E and epigallocatechin, and the mass ratio of the vitamin E to the epigallocatechin is 1: 1.5.

The glutinous rice flour comprises indica glutinous rice and japonica glutinous rice in a mass ratio of 2: 1.

The preparation method of the artificial rice produced by the double-screw extruder comprises the following steps:

(1) crushing solid raw materials in various raw materials of the artificial rice to 50-80 meshes;

(2) mixing the raw materials of the artificial rice, adding water accounting for 30% of the mass of each raw material, uniformly stirring, and homogenizing under 45 Mpa;

(3) transferring the homogenized substance to a negative pressure environment of 60kpa, violently stirring at 53 ℃ for 2.5h at 1000r/min, removing the negative pressure, adjusting the temperature to 50 ℃ and slowly stirring at 30r/min for 40 min;

(4) feeding the substance treated in the step (3) into a double-screw extruder, wherein the feeding speed is 240g/min, and the screw rotating speed is 150 r/min; the twin screw extruder had 5 heating sections: the 1 st area is a feeding area, and the temperature is 35 ℃; the 2 nd zone is a preheating zone, and the temperature is 48 ℃; the 3 rd zone is an extrusion zone, and the temperature is 85 ℃; the 4 th area is a curing area with the temperature of 130 ℃; the 5 th area is a low-temperature curing area with the temperature of 55 ℃; and (5) extruding and forming to obtain the artificial rice produced by a double-screw extruder.

Example 2

50 parts of hot-pressed peanut meal, 3 parts of rice flour, 6 parts of flour, 1 part of egg white liquid, 3 parts of transglutaminase, 5 parts of maltodextrin, 4 parts of mannitol, 1 part of antioxidant, 6 parts of glutinous rice flour and 0.5 part of cold-pressed peanut oil.

(2) mixing the raw materials of the artificial rice, adding water accounting for 35% of the mass of each raw material, uniformly stirring, and homogenizing under high pressure of 40 Mpa;

(3) transferring the homogenized substance to a negative pressure environment of 80kpa, violently stirring at 50 ℃ for 1200r/min for 2h, removing the negative pressure, adjusting the temperature to 52 ℃ and slowly stirring at 15r/min for 50 min;

(4) feeding the substance treated in the step (3) into a double-screw extruder, wherein the feeding speed is 200g/min, and the screw rotating speed is 180 r/min; the twin screw extruder had 5 heating sections: the 1 st area is a feeding area, and the temperature is 30 ℃; the 2 nd zone is a preheating zone, and the temperature is 50 ℃; the 3 rd zone is an extrusion zone, and the temperature is 80 ℃; the 4 th area is a curing area with the temperature of 140 ℃; the 5 th area is a low-temperature curing area, and the temperature is 50 ℃; and (5) extruding and forming to obtain the artificial rice produced by a double-screw extruder.

Example 3

30 parts of hot-pressed peanut meal, 8 parts of rice flour, 4 parts of flour, 3 parts of egg white liquid, 1 part of transglutaminase, 10 parts of maltodextrin, 2 parts of mannitol, 2 parts of antioxidant, 2 parts of glutinous rice flour and 1 part of cold-pressed peanut oil.

(2) mixing the raw materials of the artificial rice, adding water accounting for 20% of the mass of each raw material, uniformly stirring, and homogenizing under high pressure of 50 Mpa;

(3) transferring the homogenized substance to a negative pressure environment of 50kpa, violently stirring at 55 ℃ at 800r/min for 3h, removing the negative pressure, adjusting the temperature to 48 ℃ at the same time, and slowly stirring at 40r/min for 30 min;

(4) feeding the substance treated in the step (3) into a double-screw extruder, wherein the feeding speed is 280g/min, and the screw rotating speed is 130 r/min; the twin screw extruder had 5 heating sections: the 1 st area is a feeding area, and the temperature is 40 ℃; the 2 nd zone is a preheating zone with the temperature of 45 ℃; the 3 rd zone is an extrusion zone, and the temperature is 90 ℃; the 4 th area is a curing area with the temperature of 120 ℃; the 5 th area is a low-temperature curing area with the temperature of 60 ℃; and (5) extruding and forming to obtain the artificial rice produced by a double-screw extruder.

Comparative example 1

The difference from example 1 is that no cold pressed peanut oil was added.

Comparative example 2

The difference from example 1 is that the entire glutinous rice flour is non-glutinous rice.

Comparative example 3

The difference from example 1 is that the mass ratio of the indica glutinous rice to the japonica glutinous rice in the glutinous rice flour is 4: 3.

Comparative example 4

The difference from example 1 is that the mass ratio of the indica glutinous rice to the japonica glutinous rice in the glutinous rice flour is 5: 2.

Comparative example 5

The difference from example 1 is that egg white was replaced with whole egg liquid.

Comparative example 6

The difference from example 1 is that rice flour was replaced with flour in equal amounts.

Comparative example 7

The difference from example 1 is that the flour was replaced with rice flour in equal amounts.

Test example 1

The test of steamed rice and boiled rice gruel were conducted with the artificial rice of example 1 and comparative examples 1 to 7 as test examples and the natural rice wuchang rice fragrance as a control example, respectively.

Wherein, the rice steaming adopts a common electric pressure cooker on the market, each group selects the same rice steaming mode, and the water adding amount is 2 times of the volume of rice;

the rice porridge is prepared by adopting a common normal-pressure steel electric cooker on the market, selecting the same power mode for each group, adding water with the volume 10 times of the volume of rice, and cooking for 30min until the rice blooms.

The statistical method of the breaking rate comprises the following steps: after steaming or cooking, each group of rice is taken 10 spoons randomly, the probability of crushing is counted, the result is averaged, and the specific result is shown in table 1.

Sensory testing: the evaluation group consists of 20 evaluators in the laboratory, and respectively evaluates the taste and the appearance, and the specific evaluation criteria are as follows:

mouthfeel (50 points): the inner and outer tastes are uniform, the glutinous rice is palatable, and the chewy taste is 40-50 minutes; the taste is uniform, the taste is soft and glutinous, the chewing is chewy, and the taste is 25 to 39 points; soft and rotten inside or hard inside, uneven taste, 0-24 points;

external form (50 points): the rice grains are uniform in color and luster, and 40-50 minutes; part of the crushed material has high degree of crushing and uneven shape, and the crushing degree is 25 to 39 minutes; the crushing is more, the shape is not uniform, and the number is 0-24.

The specific evaluation results are shown in Table 1.

TABLE 1

From the above results, it can be seen that the artificial rice produced in examples 1 to 3 is inferior to real rice in both taste and appearance. Comparative example 1 no vegetable oil was added, resulting in a slightly hard heart and a general taste evaluation; comparative examples 2 to 4, the change in the composition of the glutinous rice flour affected the hardness and chewiness of the rice, and also demonstrated that the glutinous rice of the present invention was properly used with japonica and indica types.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims

1. The artificial rice produced by the double-screw extruder is characterized by comprising the following components in parts by weight:

2. The manufactured rice produced by the twin screw extruder of claim 1, wherein the antioxidant comprises vitamin E and epigallocatechin gallate.

3. The manufactured rice produced by the twin-screw extruder as claimed in claim 1, wherein the mass ratio of the vitamin E to the epigallocatechin gallate is 1: 1.5.

4. The artificial rice produced by the twin-screw extruder according to claim 1, further comprising 2 to 6 parts of glutinous rice flour and 0.5 to 1 part of vegetable oil.

5. Manufactured rice produced by the twin-screw extruder of claim 4, characterised in that the vegetable oil is cold pressed peanut oil.

6. The manufactured rice produced by the twin screw extruder of claim 1, wherein the peanut meal is hot-pressed peanut meal.

7. A method for preparing artificial rice produced by a twin-screw extruder as claimed in any one of claims 1 to 6, comprising the steps of:

8. The preparation method according to claim 7, wherein in the step (2), the added water amount is 20-35% of the total mass of each raw material of the artificial rice; the pressure for high-pressure homogenization is 40-50 Mpa.

9. The production method according to claim 7, wherein in the step (3), the negative pressure environment is 50 to 80 kpa; the stirring speed of the violent stirring is 800-; the stirring speed of the slow stirring is 15-40 r/min.

10. The preparation method as claimed in claim 7, wherein the feeding speed of the twin-screw extruder is 200-;