CN113785942B - Artificial rice produced by double-screw extruder and preparation method thereof - Google Patents
Artificial rice produced by double-screw extruder and preparation method thereof Download PDFInfo
- Publication number
- CN113785942B CN113785942B CN202111097438.2A CN202111097438A CN113785942B CN 113785942 B CN113785942 B CN 113785942B CN 202111097438 A CN202111097438 A CN 202111097438A CN 113785942 B CN113785942 B CN 113785942B
- Authority
- CN
- China
- Prior art keywords
- parts
- rice
- zone
- screw extruder
- artificial
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 127
- 235000009566 rice Nutrition 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 126
- 235000013312 flour Nutrition 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 34
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 31
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 31
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 31
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 31
- 235000012054 meals Nutrition 0.000 claims abstract description 31
- 235000020232 peanut Nutrition 0.000 claims abstract description 31
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 12
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 229930195725 Mannitol Natural products 0.000 claims abstract description 6
- 108060008539 Transglutaminase Proteins 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 239000000594 mannitol Substances 0.000 claims abstract description 6
- 235000010355 mannitol Nutrition 0.000 claims abstract description 6
- 102000003601 transglutaminase Human genes 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims description 25
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 22
- 229930003427 Vitamin E Natural products 0.000 claims description 11
- 235000006708 antioxidants Nutrition 0.000 claims description 11
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 11
- 235000019165 vitamin E Nutrition 0.000 claims description 11
- 229940046009 vitamin E Drugs 0.000 claims description 11
- 239000011709 vitamin E Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000019483 Peanut oil Nutrition 0.000 claims description 9
- 239000000312 peanut oil Substances 0.000 claims description 9
- 238000001125 extrusion Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 7
- 239000008158 vegetable oil Substances 0.000 claims description 7
- 244000184734 Pyrus japonica Species 0.000 claims description 6
- 238000001723 curing Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000013035 low temperature curing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims 1
- 229940030275 epigallocatechin gallate Drugs 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 14
- 230000001055 chewing effect Effects 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical class C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 8
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 8
- -1 epigallocatechin ester Chemical class 0.000 description 6
- 238000012360 testing method Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 229920000856 Amylose Polymers 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 241000574138 Ozothamnus diosmifolius Species 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000009145 protein modification Effects 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
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, wherein 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 liquid, 1-3 parts of transglutaminase, 5-10 parts of maltodextrin, 2-4 parts of mannitol and 1-2 parts of antioxidant; according to the invention, the hot pressed peanut meal is used as a raw material, and the double-screw extruder is used for producing the artificial rice, so that the processing method is simple, the cost is low, the obtained artificial rice is soft and glutinous in taste, chewy in chewing, and free from rotten and hard in core during cooking, the resource utilization problem of the peanut meal is solved, and the method is suitable for large-scale industrial production.
Description
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 prepared by adding various nutrient substances into starch raw materials, granulating by artificial method, gelatinizing, and drying to obtain granule similar to natural rice. The artificial rice is mixed with rice in a ratio of 1:200-300, so that the nutritional value of the cooked rice prepared from the mixed rice is obviously better than that of common rice. The artificial rice is prepared from coarse cereal raw materials, melon, fruit and vegetable water-containing raw materials, rice and konjaku flour by puffing, crushing, stirring, curing, granulating and drying. However, most of the existing artificial rice technology adopts a method that a plurality of raw materials are 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.
Peanut meal is a product obtained by extracting oil from peanut kernels by pressing, and is usually divided into primary meal and secondary meal. The primary meal means the peanut residue left after the primary pressing, and the secondary meal is the peanut residue pressed twice. The peanut meal yield can reach more than 44%, namely the peanut oil yield can reach 55% at most, so the peanut meal yield is relatively low. The peanut meal is rich in vegetable proteins, has better taste than that of livestock and aquatic feeds, and has lower comprehensive utilization degree and serious resource waste due to the limitation of the development of the prior art.
The artificial rice is prepared from peanut meal, so that the problem of peanut meal resource waste is solved, the prepared artificial rice is rich in various proteins in the peanut meal, is rich in nutrition, and can be eaten by specific people due to the fact that the raw materials have the advantage of low fat.
However, peanut meal obtained by the oil preparation method through the squeezing method is generally used as feed and fertilizer due to protein denaturation, and peanut protein is not fully utilized. In addition, even if peanut meal is used as food raw material in the prior art, acid, alkali or enzyme and the like are adopted for pretreatment of the peanut meal for reuse, but the pretreatment wastes raw materials and resources, and also damages original nutrient components of the peanut meal. At present, no report of directly applying peanut meal as food raw material exists.
Disclosure of Invention
The invention aims to provide the artificial rice produced by the double-screw extruder and the preparation method thereof, so as to solve the problems in the prior art.
In order to achieve the above object, the present invention provides the following solutions:
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 liquid, 1-3 parts of transglutaminase, 5-10 parts of maltodextrin, 2-4 parts of mannitol and 1-2 parts of antioxidant.
Further, the antioxidant includes vitamin E and epigallocatechin esters.
Further, the mass ratio of the vitamin E to the epigallocatechin is 1:1.5, so that on one hand, the vitamin E increases the nutrition components of the artificial rice, and on the other hand, the vitamin E and the epigallocatechin cooperatively play an antioxidant role, and the stability of the artificial rice is improved.
Further, the rice flour 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, high 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 capability of the artificial rice; the glutinous rice flour is divided into indica-glutinous rice flour and japonica-glutinous rice flour, the starch components of the indica-glutinous rice flour and the japonica-glutinous rice flour are different, the indica-glutinous rice flour contains more amylose, the japonica-glutinous rice flour almost contains 100% amylopectin, the inventor finds that the forming capability of the artificial rice can be better improved, but too much use of the japonica-glutinous rice flour can lead to hard taste and even hard heart of the artificial rice, and too little use of the japonica-glutinous rice flour can easily lead to rotten artificial rice during cooking, so that the inventor optimizes the mass ratio of the indica-glutinous rice to the japonica-glutinous rice flour to be 2:1 through a large number of experiments, and meanwhile, proper amount of vegetable oil is added for softening, so that the manufactured artificial rice has soft taste, chews hard feeling, does not lead to hard heart even when the hard rice is cooked, and the rice is not broken during cooking.
Furthermore, the vegetable oil is cold-pressed peanut oil, the vegetable oil adopts peanut oil, so that various oils in raw materials can be avoided, the mixture is cooked in a later stage, and the cold-pressed peanut oil is not baked in the pressing process, so that the smell is smaller.
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 material to negative pressure environment at 50-55deg.C, stirring vigorously for 2-3 hr, removing negative pressure, adjusting temperature to 48-52deg.C, and stirring slowly for 30-50min;
(4) And (3) 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 all substances are mixed more finely and uniformly.
Further, in the step (3), the negative pressure environment is 50-80kpa; the stirring speed of the intense stirring is 800-1200r/min; the stirring speed of the slow stirring is 15-40r/min. The negative pressure environment is favorable for removing gas in the raw materials, meanwhile, each molecule of the raw materials is loosely arranged, and the raw materials are rearranged and crosslinked under intense stirring, so that the purpose of protein modification is achieved.
Further, the feeding speed of the double-screw extruder is 200-280g/min, and the screw rotating speed is 130-180r/min;
the twin screw extruder has 5 heating zones: the 1 st zone is a feeding zone, 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 zone is a curing zone, and the temperature is 120-140 ℃; the 5 th zone is a low-temperature curing zone, and the temperature is 50-60 ℃.
The invention discloses the following technical effects:
according to the invention, the hot pressed peanut meal is used as a raw material, and the double-screw extruder is used for producing the artificial rice, so that the processing method is simple, the cost is low, the obtained artificial rice is soft and glutinous in taste, chewy in chewing, and free from rotten and hard in core during cooking, the resource utilization problem of the peanut meal is solved, and the method is suitable for large-scale industrial production.
Detailed Description
Various exemplary embodiments of the invention will now be described in detail, which should not be considered as limiting the invention, but rather as more detailed descriptions 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. In addition, for numerical ranges in this disclosure, it is understood that each intermediate value between the upper and lower limits of the ranges is also specifically disclosed. Every smaller range between any stated value or stated range, and any other stated value or intermediate value within the stated range, is also encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless otherwise defined, 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 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 invention described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from consideration of the specification of the present invention. The specification and examples of the present invention are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are intended to be inclusive and mean an inclusion, but not limited to.
Example 1
The artificial rice produced by the twin-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 ester, and the mass ratio of the vitamin E to the epigallocatechin ester 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 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 the raw materials, uniformly stirring, and homogenizing under high pressure of 45 Mpa;
(3) Transferring the homogenized substance to a negative pressure environment of 60kpa, vigorously stirring at 53 ℃ for 2.5 hours at 1000r/min, removing the negative pressure, and simultaneously adjusting the temperature to 50 ℃ and slowly stirring at 30r/min for 40min;
(4) Feeding the material treated in the step (3) into a double-screw extruder, wherein the feeding speed is 240g/min, and the screw rotating speed is 150r/min; twin screw extruder has 5 heating zones: the 1 st zone is a feeding zone, and the temperature is 35 ℃; zone 2 is a preheating zone at 48 ℃; the 3 rd zone is an extrusion zone, and the temperature is 85 ℃; the 4 th zone is a curing zone, and the temperature is 130 ℃; the 5 th zone is a low-temperature curing zone, and the temperature is 55 ℃; and (5) extrusion molding to obtain the artificial rice produced by the double-screw extruder.
Example 2
The artificial rice produced by the twin-screw extruder comprises the following components in parts by weight:
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.
The antioxidant comprises vitamin E and epigallocatechin ester, and the mass ratio of the vitamin E to the epigallocatechin ester 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 raw materials of the artificial rice to 50-80 meshes;
(2) Mixing the raw materials of the artificial rice, adding 35% of water by mass of the raw materials, uniformly stirring, and homogenizing under high pressure of 40 Mpa;
(3) Transferring the homogenized substance to a negative pressure environment of 80kpa, vigorously stirring at 50 ℃ for 2 hours at 1200r/min, removing the negative pressure, adjusting the temperature to 52 ℃ and slowly stirring at 15r/min for 50min;
(4) Feeding the material treated in the step (3) into a double-screw extruder, wherein the feeding speed is 200g/min, and the screw rotating speed is 180r/min; twin screw extruder has 5 heating zones: the 1 st zone is a feeding zone, and the temperature is 30 ℃; zone 2 is a preheating zone at 50deg.C; the 3 rd zone is an extrusion zone, and the temperature is 80 ℃; the 4 th zone is a curing zone, and the temperature is 140 ℃; the 5 th zone is a low-temperature curing zone, and the temperature is 50 ℃; and (5) extrusion molding to obtain the artificial rice produced by the double-screw extruder.
Example 3
The artificial rice produced by the twin-screw extruder comprises the following components in parts by weight:
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.
The antioxidant comprises vitamin E and epigallocatechin ester, and the mass ratio of the vitamin E to the epigallocatechin ester 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 raw materials of the artificial rice to 50-80 meshes;
(2) Mixing the raw materials of the artificial rice, adding water accounting for 20% of the mass of the raw materials, uniformly stirring, and homogenizing under high pressure of 50Mpa;
(3) Transferring the homogenized substance to a negative pressure environment of 50kpa, vigorously stirring at 55 ℃ for 3 hours at 800r/min, removing the negative pressure, adjusting the temperature to 48 ℃ and slowly stirring at 40r/min for 30min;
(4) Feeding the material treated in the step (3) into a double-screw extruder, wherein the feeding speed is 280g/min, and the screw rotating speed is 130r/min; twin screw extruder has 5 heating zones: the 1 st zone is a feeding zone, and the temperature is 40 ℃; the 2 nd zone is a preheating zone, and the temperature is 45 ℃; the 3 rd zone is an extrusion zone, and the temperature is 90 ℃; the 4 th zone is a curing zone, and the temperature is 120 ℃; the 5 th zone is a low-temperature curing zone, and the temperature is 60 ℃; and (5) extrusion molding to obtain the artificial rice produced by the 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 whole glutinous rice flour is polished round-grained glutinous rice.
Comparative example 3
The difference from example 1 is that the mass ratio of indica glutinous rice to 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 indica glutinous rice to japonica glutinous rice in the glutinous rice flour is 5:2.
Comparative example 5
The difference from example 1 is that the egg white is replaced with whole egg white.
Comparative example 6
The difference from example 1 is that the rice flour is replaced by flour in equal amounts.
Comparative example 7
The difference from example 1 is that the flour is replaced by rice flour in equal amounts.
Test example 1
The rice and porridge were tested using the artificial rice of example 1 and comparative examples 1 to 7 as test examples and the floral fragrance of genuine rice five-cereal as control examples, respectively.
Wherein, the rice steaming adopts the common electric pressure cooker in the market, each group selects the same rice steaming mode, and the water adding amount is 2 times of the volume of the rice;
the rice gruel is cooked by adopting common normal pressure steel electric cooker in market, each group selects the same power mode, the water adding amount is 10 times of the volume of rice, and the rice gruel is cooked for 30min until the rice flowers.
The crushing rate statistical method comprises the following steps: after steaming or boiling, 10 spoons of rice were randomly picked up for each group, the probability of breakage was counted, and the average value was obtained, and the specific results are shown in Table 1.
Sensory testing: the evaluation group consisted of 20 panelists in the laboratory, who evaluated taste and appearance, respectively, with the following criteria:
mouthfeel (50 minutes): the internal and external tastes are uniform, the soft glutinous is palatable, the chewing is strong, and the taste is 40-50 minutes; the taste is uniform, the soft glutinous is general, the chewing strength is general, and the taste is 25-39 minutes; soft inside or hard inside, nonuniform taste, 0-24 minutes;
appearance (50 minutes): the rice is in a rice grain shape, has uniform color and luster and is divided into 40-50 minutes; the crushing degree of the part is high, the shape is uneven, and the part is 25-39 minutes; the crushing is more, the shape is uneven, and the size is 0-24 minutes.
The specific evaluation results are shown in Table 1.
TABLE 1
From the above results, it is understood that the artificial rice produced in examples 1 to 3 is inferior to real rice in both taste and appearance. Comparative example 1, without vegetable oil added, resulted in a slightly stiff rice center and a general taste evaluation; comparative examples 2 to 4, the change in the composition of the glutinous rice flour affects the hardness and the lane property of the cooked rice, and also shows that the present invention has proper amounts of polished round-grained glutinous rice and indica-shaped glutinous rice.
The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
Claims (6)
1. The artificial rice produced by the twin-screw extruder is characterized by comprising 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 liquid, 1-3 parts of transglutaminase, 5-10 parts of maltodextrin, 2-4 parts of mannitol, 1-2 parts of antioxidant, 2-6 parts of glutinous rice flour and 0.5-1 part of vegetable oil;
the antioxidant comprises vitamin E and epigallocatechin gallate in a mass ratio of 1:1.5;
the glutinous rice flour comprises indica glutinous rice and japonica glutinous rice in a mass ratio of 2:1.
2. The manufactured rice produced by the twin-screw extruder of claim 1, wherein the vegetable oil is cold pressed peanut oil.
3. The manufactured rice produced by the twin-screw extruder of claim 1, wherein the peanut meal is a hot pressed peanut meal.
4. A process for the preparation of artificial rice produced by a twin-screw extruder according to any one of claims 1 to 3, comprising the steps of:
(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 material to negative pressure environment at 50-55deg.C, stirring vigorously for 2-3 hr, removing negative pressure, adjusting temperature to 48-52deg.C, and stirring slowly for 30-50min;
(4) Feeding the substances 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;
the high-pressure homogenization pressure in the step (2) is 40-50Mpa;
in the step (3), the negative pressure environment is 50-80kpa; the stirring speed of the intense stirring is 800-1200r/min; the stirring speed of the slow stirring is 15-40r/min.
5. The method according to claim 4, wherein in the step (2), the water addition amount is 20 to 35% of the total mass of each raw material of the artificial rice.
6. The method according to claim 4, wherein the twin-screw extruder has a feeding speed of 200-280g/min and a screw rotation speed of 130-180r/min;
the twin screw extruder has 5 heating zones: the 1 st zone is a feeding zone, 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 zone is a curing zone, and the temperature is 120-140 ℃; the 5 th zone is a low-temperature curing zone, and the temperature is 50-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111097438.2A CN113785942B (en) | 2021-09-18 | 2021-09-18 | Artificial rice produced by double-screw extruder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111097438.2A CN113785942B (en) | 2021-09-18 | 2021-09-18 | Artificial rice produced by double-screw extruder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113785942A CN113785942A (en) | 2021-12-14 |
| CN113785942B true CN113785942B (en) | 2023-12-29 |
Family
ID=79183978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111097438.2A Active CN113785942B (en) | 2021-09-18 | 2021-09-18 | Artificial rice produced by double-screw extruder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113785942B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990040416A (en) * | 1997-11-18 | 1999-06-05 | 오경환 | Artificial seasoning method |
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN109170588A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of fruits and vegetables taste nutrition synthetic rice and preparation method thereof |
| CN109247512A (en) * | 2018-09-06 | 2019-01-22 | 山东禹王生态食业有限公司 | A kind of bean dregs integration engineering reproduced rice and its processing method |
| CN112515102A (en) * | 2020-12-04 | 2021-03-19 | 东莞市新泰粮食有限公司 | Composite coarse grain rice and preparation method thereof |
| CN112931780A (en) * | 2021-03-08 | 2021-06-11 | 长春大学 | Bean dreg powder reinforced dietary fiber recombinant rice and preparation method thereof |
-
2021
- 2021-09-18 CN CN202111097438.2A patent/CN113785942B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990040416A (en) * | 1997-11-18 | 1999-06-05 | 오경환 | Artificial seasoning method |
| CN102283309A (en) * | 2010-06-18 | 2011-12-21 | 青岛太阳石食品有限公司 | Preparation process of fibre wiredrawing protein |
| CN102578479A (en) * | 2012-02-15 | 2012-07-18 | 安徽劲宇食品有限公司 | Processing method of nutritional composite rice |
| CN109247512A (en) * | 2018-09-06 | 2019-01-22 | 山东禹王生态食业有限公司 | A kind of bean dregs integration engineering reproduced rice and its processing method |
| CN109170588A (en) * | 2018-09-17 | 2019-01-11 | 安徽省福宁米业有限公司 | A kind of fruits and vegetables taste nutrition synthetic rice and preparation method thereof |
| CN112515102A (en) * | 2020-12-04 | 2021-03-19 | 东莞市新泰粮食有限公司 | Composite coarse grain rice and preparation method thereof |
| CN112931780A (en) * | 2021-03-08 | 2021-06-11 | 长春大学 | Bean dreg powder reinforced dietary fiber recombinant rice and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 挤压强化米的研究进展;程力;;农产品加工(创新版)(第06期);61-64 * |
| 王肇慈.《三薯综合加工利用》.中国食品出版社,1988,第174页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113785942A (en) | 2021-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715922B (en) | Method for preparing unpolished rice modified nutritious powder and nutritious drink | |
| CN109170591A (en) | A kind of high-resistance starch nutrition instant rice and preparation method thereof | |
| CN108967895A (en) | A kind of nutrition recombination rice and preparation method | |
| KR102009948B1 (en) | Powder type additives for pet's feeds and method of manufacturing the same | |
| CN103222575A (en) | Kudzu root rice and processing method | |
| CN1268306A (en) | Method for producing man-made rice with delicious taste and balanced nutrition | |
| CN113785942B (en) | Artificial rice produced by double-screw extruder and preparation method thereof | |
| KR101945855B1 (en) | Method for production of rice noodle with dodam rice contained high-amylose including resistant starch | |
| CN110037237B (en) | Preparation method of brown rice noodles capable of improving cooking edible quality | |
| CN102028094B (en) | Method for producing peanut tissue protein by utilizing hot squeezed peanut cake dregs | |
| CN100521966C (en) | Nutritious green rice mixed with fruits and vegetables | |
| CN114009667B (en) | Coarse cereal fermented glutinous rice steamed cake and preparation method thereof | |
| CN110250408A (en) | A kind of processing method improving texture and the fresh wet brown rice line of shelf-life | |
| KR102626761B1 (en) | Dasik manufacturing method containing quinoa | |
| CN1608503A (en) | Method for producing soybean gluten by whole soybean dry-process | |
| US6455089B1 (en) | Method for producing macaroni-type articles | |
| CN110833141A (en) | Boiling-resistant konjac glucomannan noodles and preparation method thereof | |
| CN105309835A (en) | Waxberry slag feed for promoting growth of lobsters and preparation method thereof | |
| CN1290436C (en) | Synthetic reniforced functional rice and its preparing method | |
| CN106879946A (en) | A kind of expanded coarse cereals flour with high resiliency and high viscosity | |
| CN106937723A (en) | A kind of processing method of particulate modified molybdenum coarse cereals flour | |
| KR100416039B1 (en) | Fermented powder of steamed grain and preparation thereof | |
| CN106923166A (en) | A kind of processing method of refined modified coarse cereals flour | |
| CN106261749A (en) | Semen Cucurbitae blood sugar lowering coldworking strengthened rice and preparation method thereof | |
| CN1221571A (en) | Noodle and its mfg. method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |